Whole Wheat Pumpkin Bread

32
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"Recipe source: Better Homes & Gardens Cook Healthy (2015) Makes 2-4 loaves, depending on the size pan you are using. I like making a big loaf and a few mini loaves."

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (55 g)
  • Calories 112.4
  • Total Fat - 2.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 26.3 mg
  • Sodium - 200.3 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 10 g
  • Protein - 3.1 g
  • Calcium - 17.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F. Grease the bottom and 1/2inch up the sides of two 9 x 5x2 inch hands or three 8x4x2 inch pans or 4 (individual size) 7 1/2 x 3 x 2 inch pans (or use a combination of sizes) and set aside.

Step 2

In a large bowl of an electric mixer beat the sugars, yogurt and oil at medium speed until combined. Add eggs and beat well.

Step 3

In another large bowl combine the dry ingredients (flours - nutmeg) together. Alternately add flour mixture and the water the the egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin.

Step 4

Spoon batter into prepared loaf pans, spread evenly.

Step 5

Baking times: 45-50 minutes for 9 x 5 inch pans, 40-45 minutes for 8 x 4 inch pans, or 35-40 minutes for 7 1/2x 3 inch pans or until a wooden toothpick inserted in the center comes out clean.

Step 6

Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Tips & Variations


No special items needed.

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