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Whole Wheat Pumpkin Cinnamon Bread {Mom’s Pumpkin Bread}

Whole Wheat Pumpkin Cinnamon BreadI always remember what a special treat it was to have pumpkin bread when I was a kid, and I still love it to this day! Those memories, and my longing to continue with my pumpkin-baking-spree, prompted me to open up my “family cookbook” that one of my sisters made for the rest of us sisters a number of years ago. It holds some special family recipes that our mother, grandmothers and great-grandmother, friends, etc. have made over the years that our family has come to love. I have since added to this family cookbook recipes that I have learned that have been a part of my husband’s side of the family with the hopes that my kids will be able to enjoy these and pass them down as well. Part of who we are and where we come from, as well as memories associated with happy times, often have memories attached to good food, “our” food. So, every time I open and flip through the pages of my family cookbook it makes me sentimental. It makes me smile. Today, it makes me want pumpkin bread – not just any pumpkin bread though. Today I am here to share with you this pumpkiny post, coming straight from my family cookbook archives: Mom’s pumpkin bread.

Now, I understand that not all pumpkin breads are created equal. Maybe I am biased here, but I think Mom’s recipe is right up there at the top. The only thing I do differently when making mine is to use whole wheat flour in the recipe, instead of all-purpose flour. I sometimes will substitute half brown sugar for white sugar in the recipe as well for a little extra richness. Regardless of whether or not you make these changes, it is great bread.

What I like about this version as well is that it isn’t made with pumpkin pie spice, just cinnamon. It is a nice change of pace compared to the many things that I normally bake with pumpkin that have extra spiciness from pumpkin pie spice. If you subbed pumpkin pie spice for the cinnamon I am sure it would be wonderful as well, though. The end result of this whole wheat pumpkin cinnamon bread is a moist and sweet whole wheat loaf that doesn’t take long to disappear at all! It may not bring the sentimental memories along with it when you make it that it has for me today, but I hope you like it as much as my family does. Who knows? Maybe it will end up being a recipe to pass down in one of your own family recipe cookbooks as well! Enjoy! -Shelley.

Whole Wheat Pumpkin Cinnamon Bread – or Mom’s Pumpkin Bread
Pre-heat oven to 350 degrees

3 c sugar {or 1 1/2 c brown sugar 1 1/2 c white sugar}
1 1/2 t salt
2 1/2 t cinnamon
2 t baking soda
3 1/2 c flour {I use whole wheat white flour}

4 eggs
1 T vanilla
1 c oil or applesauce {I like to use 1/2 c oil + 1/2 c applesauce}
2/3 c water, milk, or coconut milk
1 1/2 c pumpkin puree

Sift and mix together first 5 ingredients in a bowl and set aside. Mix remaining ingredients in a large bowl and beat well.


Add dry ingredients to pumpkin mixture a little at a time until blended.




Pour into 3 greased pans and bake for 1 hour.




Transfer to a cooling rack, slice up and enjoy!


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One thought on “Whole Wheat Pumpkin Cinnamon Bread {Mom’s Pumpkin Bread}

  1. Pingback: Pumpkin Coconut Milk Dump Cake |

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