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Nut Crusted Whole Wheat Pumpkin Bread

Nut Crusted Whole Wheat Pumpkin Bread

Finally! A low-sugar pumpkin bread recipe that is moist, full of flavor and healthy. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF.
  2. In a medium-sized bowl whisk:
    • 1 cup whole wheat flour
    • 1 cup all-purpose flour
    • 1/3 cup wheat bran
    • 1 TBS baking powder
    • 2 tsp baking soda
    • 1 tsp salt
  3. In a large bowl combine:
    • 1 cup brown sugar, light , packed
    • 1/2 cup granulated sugar
    • 1/4 cup applesauce , sugar-free
    • 1/3 cup vegetable oil
    • 1/3 cup yogurt , low-fat
    • 3 1/2 TBS milk
    • 4 eggs, large
  4. Using a hand mixer, mix on high speed until combined.
  5. Add to the egg mixture:
    • 2/3 cup water
    • 15 oz pumpkin purée
  6. Mix on low speed until incorporated.
  7. In small batches, mix dry ingredients into the wet ingredients, mixing until just combined.
  8. Apply non-stick spray to two 9"x 5" loaf pans.
  9. Pour batter evenly into both pans.
  10. Divide evenly between both pans and sprinkle over the top of the batter:
    • 1/3 cup walnuts , chopped
    • 1/3 cup pistachios , shelled & chopped
    • 1/3 cup almond slices
  11. Bake for 60 minutes, or until a toothpick inserted in the center of the bread comes out clean.
  12. Let the bread rest in the pan for 10 mins., then turn out onto a cooling rack to cool.

Nut Crusted Whole Wheat Pumpkin Bread  Detail

Prep Time: 15 min
Cook Time: 60 min
Inactive Time: 30 min
Difficulty: Intermediate
Servings: 24
Serving Size: 1 slice, yields 2 loaves

Serving Suggestions: Try this with muffins (bake for 20-22 mins) or use a mini-loaf pan (bake for 40-45 mins). You can also add 1 cup of rasisins, dried cranberries or chocolate chips! You can also substitute the pumpkin with cooked and mashed sweet potatoes.