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Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com

Aaaand today is the first full day of Kindergarten. Aaaand my organically fed child is sick at home since Friday. Sigh. By this point I am starting to think I might have a kangaroo’s DNA in me. But I am intending to make the best out of this rainy sad Monday by embracing my cleaning lady, doing a killer HIIT workout and blogging what I can. I barely slept last night (just overwhelmed) but I will set that aside too. A few cups of black tea did their job.

So, this whole wheat pumpkin bread has such a long story. Aaaaaaah. “Days of Pumpkin Bread’s 3 Lives” here we come.

Years ago when I first went to Starbucks I was mesmerized by their baked goods. They look fluffy, perfectly shaped and simply pretty. Like all sugar and crap loaded desserts do. They are pretty. Yes! I did try the Starbucks pumpkin bread which is tasty but waaaaaaay too sweet for my clean tooth. Consider I have warned you. Also it is not made with wholesome ingredients. Not even close. I bet it contains white four, white sugar and some type of cheap GMO oil. The cheapest of the cheapest. Starbucks food looks awesome but the nutrition facts would kill even someone who you can’t kill anymore.

Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com

On a side note, it took me around 12 years of living in Canada before I set my foot in Starbucks. I simply couldn’t afford it. Why go spend $2-5 for a cup of something you can make at home for $0.20?! When your entire family’s monthly income is $2K, you simply do not go to Starbucks. I remember back in 2011 we had a 4 year old, a newborn and both of us unemployed scrambling for pennies to pay the mortgage so we do not end up losing our house. And before that we were paying off student loans, buying real estate, getting married and having babies. The last thing on my mind was to give my hard earned money to Starbucks.

Many immigrants really do watch every penny because there is no mom and dad to help. Although both of our poor single moms did try to help with last of their $’s as much as they could. But it was so uncomfortable to receive that type of help for me and Alex. We did few times, like I said, when we couldn’t pay our mortgage. So, the last thing we were gonna do was to buy a cup of Starbucks with our moms’ hard earned pennies. Anyways.

Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com

Obviously, things have improved by 2012 when I started writing my blog. Clearly I was going to Starbucks occasionally and craving their pumpkin bread which lead me to re-create my own healthy pumpkin bread version. I can’t remember what else was going on in 2012 in terms of cooking. I can’t remember going to Starbucks but clearly I was. So, this whole wheat pumpkin bread recipe was my 2nd recipe I ever posted. You can even look for a funny video of it on my Youtube channel.

I have changed the recipe later and posted this version in 2013. In case, you liked the previous recipe I am posting it here for you. Otherwise, the main recipe is new as of 2016.

Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com

Clearly, my understanding of “healthy” has evolved over the years. At first, I thought as long as bread contains no sugar and applesauce instead of oil, we can call it healthy. With white flour. RIP.

Then I switched to white whole wheat flour, oat or wheat bran and flaxseed. Why?! I don’t know. Truth is back in 2013 I couldn’t understand the difference between adding oil or almond milk to a muffin recipe.

As years went by, I found myself not really baking with white whole wheat flour because I can’t find it organic. Plus I am not sure if it is really that much more nutritious than all purpose flour. Is it? Anyways, when fall and all things pumpkin season comes I find myself not being able to bake my own pumpkin bread recipe LOL. Ridiculous, right?!

Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com

Last week I said “enough”. One day, on the way from a sports store I stocked up on organic BPA free canned pumpkin, ground some quick oats and said a prayer to pumpkin Gods. Fine, I didn’t pray and you are not supposed to judge me, right?! But when you are about to bake a 100% whole wheat and oat flours bread, which are both heavy, you need a lot of luck and well, a prayer. A kitchen prayer, fine.

What I didn’t like about the previous recipe?! Well, for starters the flour. I have mentioned how you can use a mix of white and whole wheat flours but honestly I don’t know if you can. So, that was making me very uncomfortable for a while. I hate those comments haha. Thank goodness, in 2013 my SEO skills were as bad as baking skills and nobody really baked my pumpkin bread. I mean with white whole wheat flour you would be totally OK. A mix of white and whole wheat – not so sure. Then wheat or oat bran. Who has it on hand all the time?! And what is the point to add it to a pumpkin bread made with white flour where you can just go ahead and use whole wheat flour with bran attached.

Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com
Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com

Another warning is that this whole wheat pumpkin bread is not overly sweet. OK, let me give you an idea how sweet it is. If I taste a doughnut I won’t be able to finish it cause that is just too sweet. I also can’t eat Starbucks baked goods anymore – too sweet. And my kids eat this pumpkin bread saying it is perfectly sweetened. So, depends on your palate and tastebuds. Don’t come and beat me up telling me I suck, OK?! Cause I don’t. I just don’t eat added refined sugar.

Be healthy! This pumpkin bread is hearty, healthy and delicious. Love you all for taking care of yourselves! Be proud! We are definitely a minority (sad!) and do anything you can to spread the word that health is life!

Whole Wheat Pumpkin Bread Recipe made healthy with applesauce, whole wheat flour, oat flour, maple syrup or honey, walnuts and pumpkin seeds. No oil or added refined sugar. | ifoodreal.com

Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread

Ingredients

Directions

  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, whisk eggs for 10 seconds. Add applesauce, pumpkin puree, maple syrup or honey, pumpkin pie spice, baking powder, baking soda, salt and whisk well until mixture is smooth and no visible lumps.
  3. Add oat flour and whole wheat flour; mix gently just enough to combine. Be careful not to over mix. Add walnuts and pumpkin seeds; give a few more gentle stirs to combine. Pour batter into prepared loaf pan and level gently with spatula. Sprinkle with a handful of pumpkin seeds. Bake for 90 minutes our until the toothpick inserted in the middle comes out clean.
  4. Remove from the oven and transfer to a cooling rack to cool off for 30 minutes. Holding onto the flaps of parchment paper remove pumpkin bread from a loaf pan and let it cool off completely before slicing. This bread is dense and delicate. Slice into 12 thicker slices with serrated bread knife.
  5. Storage Instructions: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.

Notes

*This pumpkin bread is mildly sweet but sweet enough for a clean tooth. You can probably add another 1/4 cup of sweetener. **You can make your own oat flour by grinding up quick oats in a blender or food processor.

http://ifoodreal.com/whole-wheat-pumpkin-bread-recipe/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving= 1 slice:
Calories: 236.2
Total Fat: 6.1 g
Cholesterol: 53.8 mg
Sodium: 318.9 mg
Total Carbs: 40.3 g
Sugars: 14.9 g
Dietary Fiber: 5.3 g
Protein: 7.1 g
WW Points+: 6

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

31 Comments

    • Olena (iFOODreal)

      It did. Hey I don’t post not yummy recipes.:) You definitely can veganize it! Thanks Melissa!

      Reply
  1. afi

    Hi Olena,
    I love your recipes. I’ve recently joined WW and I usually look for points at the end of your nutritional values chart. This one doesn’t have any. Do you happen to know how many points does one serving have? If you don’t, it doesn’t matter at all. i’ll count them into my extra points of the week.
    Thanks a lot.

    Reply
    • Olena (iFOODreal)

      Yes. Either 1/2 cup sugar and a bit more applesauce. Like 1/4 -1/3 cup. Just to make a thick dough. Or use the same amount of honey as agave.

      Reply
      • Lisa

        Made this today and found it not sweet enough … but then I noticed in the comments about agave syrup … I don’t see that on the recipe, so perhaps it was removed from the recipe? I used 3/4 c honey, but that was the only sweetener. Is it supposed to have both?

        Reply
        • Olena

          I used to use agave syrup before but then because it has been reportedly found to be highly processed I replaced it with honey or maple syrup. 3/4 cup is the right amount. I do not like overly sweet desserts and find this amount of sugar perfect for my tastebuds. However, you could add a bit of organic cane sugar or coconut palm sugar w/o throwing off the recipe.

          Reply
  2. Miroslava

    Thanks for a great recipe! I made it today and it took me less than 10 minutes to get it in the oven. I did not have any apple sauce on hand, but substituted with blended bananas 1:1. Bananas did not overpower at all and i could definitely taste the pumpkin flavor. I also used 1/3 cup of coconut sugar instead of agave. I mixed it in 1/2 cup of warm water and added to wet ingredients. If i was using apple sauce and not bananas, i would probably go up to 1/2 cup of coconut sugar. This bread is a keeper!

    Reply
    • Olena (iFOODreal)

      You are welcome.:) Great substitutions, I’ll keep that in mind. Did you manage to find BPA free organic pumpkin puree?

      Reply
  3. Miroslava

    Community Health Store now carries the “Farmer’s Market” brand that you had in your picture. With BPA free liner. And they were on sale for Thanksgiving, so I stocked up. I am going to try the crumb muffin next. I am taking a “staycation-vacation” week, so cooking and freezing treats. I cannot stick to any healthy eating plan if I don’t have a treat, so just with this bread I am set for a few weeks of treats 🙂

    Reply
    • Olena (iFOODreal)

      Oh, cool. I hear you. I do the same. I’d rather bake healthy treats and stock up on organic dark chocolate, than reach for cr@p. And we know, the sweet tooth devil moment will come.:) Have fun!:)

      Reply
  4. Shobelyn

    Yu know what Olena, I am reading your blog the whole day today, and I am so impress on the effort you are investing in it. I will do the same as you. TY.

    Reply
    • Olena (iFOODreal)

      Thank you so much! Nice to hear that on a day when my kitchen looks like a war zone and I’m running between my camera and computer like a crazy food blogger.:)

      Reply
  5. Melinda

    I just made this pumpkin bread and it cooked perfectly & right on time. I had to substitute the oat flour and wheat bran and decided to use some oat bran hot cereal which I had on hand. Instead of using parchment paper, I sprayed the pan with cooking spray and then floured the pan. It came out of the pan easily. One thing I would do next time is make it sweeter. It is fine for my taste, but others in the family may not be so easily convinced! Thank you for the recipe!

    Reply
    • Olena (iFOODreal)

      Haha, yes for some people out there with not so cleaned up taste buds it might be not sweet enough.;) I feel like you though.:) Glad you liked it.:)

      Reply
  6. Lana

    I just finished off the last of this bread – it was perfect! I was looking for a recipe to use up some halloween pumpkin puree and found this one. It is absolutely delicious and I feel good about giving it to my family. Thank you! I love the blog and will be coming back often for inspiration ; )

    Reply
  7. Olga G

    So…I’m starting a thirty day challenge this Friday. No white flour, or refined sugar. I’m making my husband join the party because he could benefit from this as well. Your blog saves me! lol Oh and wish me luck!

    Reply
    • Olena

      Good! You will be fine! Combine it with a few HIIT workouts a week and you will see a big difference. Not to mention how much your gut flora will improve with good bacteria!

      Reply
  8. Michelle @ Vitamin Sunshine

    I give too many of my hard earned pennies to Starbucks– I rationalize it because I never go out and buy alcohol– and I always drink tea and water at home, so it’s the only money I spend on drinks really. And, I drink Americanos so they aren’t very expensive! I am the same as you- I cannot handle store bought baked goods– doesn’t the sugar almost burn it’s so sweet? I always make homemade versions with the smallest amount of sweetener I can get away with, and we are just used to that now and it is plenty sweet for us! This bread is every bit as beautiful as the pieces at Starbucks– in fact, more beautiful! Pinning 🙂

    Reply
    • Olena

      I would rationalize it like you if I were you. I already buy wine so having another “addiction” is not OK for my budget. I wish I could make wine at home. Tasty organic wine. I could make moonshine though LOL.
      Burning sensation of sugar is the most right away to put it. My whole mouth ix exploding when I eat any commercially made sweets. Why eat more of sugar, right?! Sugar is a silent killer!!!
      Thank you so much for your kind words.

      Reply

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