Pumpkin bread from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 51) by King Arthur Flour

  • granulated sugar
  • light brown sugar
  • Show all ingredients...
  • Serves : 16 (makes 1 loaf)

  • EYB Comments

    Can substitute dried cranberries or chocolate chips for raisins, dark brown sugar for light brown sugar, and white whole wheat flour for whole wheat flour. See recipe for a muffin variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries or chocolate chips for raisins, dark brown sugar for light brown sugar, and white whole wheat flour for whole wheat flour. See recipe for a muffin variation.

  • anya_sf on February 16, 2019

    Nice pumpkin spice flavor. I only added raisins, no nuts. Despite using white whole wheat flour, the whole grains were definitely noticeable in this bread - not really a bad thing. I thought the bread was a little dry compared to pumpkin bread made with oil. Good, but I have better recipes.

  • annieski on October 31, 2012

    Really wonderful. I used a mix of dark & light whole wheat flour with cranberries, choc chips & pepitas. 5 stars. I used my own pumpkin purée, wetter than canned- took 15 minutes extra baking time.

  • drlake66 on August 20, 2011

    This bread is delicious & yummy. I made it with butterscotch chips (which might have been too much of a good thing).

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