Soft Fluffy Whole Wheat Pumpkin Bread Recipes

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.

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!

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Cream together brown sugar and eggs. Add pumpkin and oil and beat well. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in middle comes out clean. Makes 2 loaves.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.