Soft Fluffy Whole Wheat Pumpkin Bread Recipes

HEALTHY PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
• In a large bowl whisk together eggs, vegetable oil, brown sugar, vanilla, and pumpkin puree.
• Sift together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt and add it into the wet ingredients, whisking until just combined.
• Pour mixture into loaf pan and spread evenly.
• Bake for 50-55 minutes then let cool before removing.

SOFT & FLUFFY WHOLE WHEAT PUMPKIN BREAD

Steps:

• Combine 1 1/2 cups whole wheat flour, vital wheat gluten and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix it together.
• In a 2 cup measuring cup, mix milk and pumpkin puree then heat until about 120 degrees.
• Pour the pumpkin/milk mixture into the flour mixture and mix it together. Then turn then mixer up to medium-high and beat the flour and pumpkin mixture for 1 full minute.
• Cover the bowl with a clean towel and let it sit for 10 minutes.
• Add in salt, brown sugar, and melted butter. Mix it up, then turn the mixer to medium-high and beat for 1 full minute again.
• Take the beater off and put on the dough hook.
• Add 1/2 cup flour and knead it in. Then slowly add in more flour about 1/4 cup at a time until the dough just starts pulling away from the edges of the bowl.
• When my dough starts pulling away I stop adding in flour, I know you will want to keep going but trust Knead the dough for 7-8 minutes until the dough comes together into a ball and then is smooth on top.
• Lightly oil the work surface, then turn the dough out onto it. Roll it out into a long rectangle, the width of your bread pan.
• Mix together brown sugar and pumpkin pie spice for the cinnamon swirl and sprinkle it all over the dough.
• Roll the dough up tightly. Then place it in a well oiled bread pan seam-side down. Pat the dough so it squishes into the corners of your pan.
• Place the dough into a warm oven (about 100 degrees) and allow it to rise for 15-20 minutes. Just until the bread is barely over the top of the pan.
• Leave the dough in the oven and turn it on to 350 degrees. Set the timer for 30-35 minutes.
• The bread is done when it has a nice golden brown all over. Immediately take it out of the pan and cool on a wire rack.
• Allow to cool completely before cutting.
• Enjoy!

MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD

Steps:

• In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
• In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
• Add the dry ingredients from the bowl to the liquid in the mixer bowl.
• Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
• Place the dough hook on the mixer.
• Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
• Remove the dough from the bowl and form it into 3 loaves.
• Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
• Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
• ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.