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Baking recipe · from the recipe book

Whole Wheat Pumpkin Maple Bread

A moist, tender loaf warmly spiced with cinnamon, nutmeg and cloves, sweetened with maple and brown sugar and topped with crunchy pecans.

Whole Wheat Pumpkin Maple Bread

Ingredients

  • 1½ cups180 gWhole wheat flour
  • ½ cup60 gAll-purpose flour
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp3 gBaking powder
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 1¾ cups425 gPumpkin puree, canned
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gCanola oil
  • ¼ cup80 gMaple syrup
  • ½ cup packed100 gBrown sugarpacked
  • 1¼ tsp5 gVanilla extract
  • ½ cup chopped50 gPecanschopped

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
  2. In a bowl, whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  3. In a large bowl, whisk the pumpkin, eggs, canola oil, maple syrup, brown sugar and vanilla until smooth.
  4. Add the dry ingredients to the wet and fold just until no dry flour remains. Fold in most of the pecans.
  5. Scrape the batter into the pan, smooth the top and scatter the remaining pecans over it.
  6. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if the top browns too fast.
  7. Cool in the pan for 10 minutes, then lift out and cool completely on a rack, about 1 hour, before cutting into 10 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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