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Whole Wheat Pumpkin Bread

Rated as 4.8 out of 5 Stars

"Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins."
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1 h 20 m servings 179
Original recipe yields 18 servings (1 9x5-inch loaf)


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.


  • Cook's Notes:
  • You can use 1 1/2 teaspoons pumpkin pie spice instead of the 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, if you'd like. One half cup of egg substitute can be substituted for the eggs.
  • To make muffins, place paper liners in 18 muffin cups. Spray liners lightly with cooking spray and fill each with 1/4 cup batter. Reduce baking time to 15 to 20 minutes.

Nutrition Facts

Per Serving: 179 calories; 8.1 25.4 3.3 18 189 Full nutrition

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Great pumpkin bread! I really enjoy the flavor that whole wheat flour lends to recipes, and this one is no exception! This bread is perfectly spicy, sweet, moist, and pumpkin-y! To make it a bit...

I love the way this taste.

Very tasty ! But maybe a little too sweet. Might cut down a bit on the sugar next time.

Excellent. Tasty and healthy