Honey Walnut Pumpkin Bread

This recipe is from Whole Foods Market.  The best grocery store evaaaa.

It is a keeper. Plus, it is healthy. 


You can package up this bread and bring it as a gift during the holidays.

BaKiNg TiP: If you don’t have oat bran, you can grind up regular rolled oats in a blender or food processor until it was the consistency of flour.


Honey Walnut Pumpkin Bread 

(from Whole Foods - serves 8-10)

  •  1 ½ cup whole-wheat pastry flour
  • ¼ cup oat bran or wheat germ
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons white sugar
  • 1/3 cup canola oil or sunflower oil
  • 1/3 cup honey
  • 1/3 cup skim milk
  • 1 ¼ cup fresh or canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (I toss them with brown sugar to and roast them in the over for 15-20 minutes to candy them, but you don’t have to)
  • Additional handful of chopped walnuts for the topping


Preheat Preheat oven to 350°F. Grease an 8-inch loaf pan with cooking spray and set aside.

- In a large bowl, whisk together flour, oat bran, pumpkin pie spice, baking powder, baking soda and salt.

- In a second bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla. Add this mixture to flour mixture and stir until just combined.

- Toast the walnuts (optional) and fold them in the batter.

- Pour batter into prepared loaf pan and sprinkle additional walnuts on top of the batter.

- bake until cooked through and a toothpick inserted in the middle comes out clean (about 1 hour). Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.

- you can freeze this bread until ready to eat.  Or you can store in the fridge wrapped in plastic wrap for a couple of days.

Nutritional Info:   Per Serving:Serving size: 1 piece, 320 calories, 17g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 39g carbohydrate (5g dietary fiber, 19g sugar), 7g protein