Wholewheat Pumpkin Coffee Bread

Wholewheat Pumpkin Coffee Bread

I have spoken of my current baking kick, and also my enthusiasm for all things pumpkin, so some form of pumpkin bread coming your way was probably inevitable… and here it is! My favourite Wholewheat Pumpkin Coffee Bread, made with 100% wholewheat flour, sweetened naturally with honey (so no refined sugar!), moist, light and totally delicious.

Wholewheat Pumpkin Coffee BreadWholewheat Pumpkin Coffee Bread

In my experience pumpkin breads can really vary in terms of their sweetness and density. I prefer mine to be less sweet and nice and light, which is exactly what you get with this recipe. The coffee adds a lovely richness and compliments all the spices perfectly.

Wholewheat Pumpkin Coffee Bread

The last loaf I made lasted precisely 24 hours in my household, and before you going blaming the greedy pregnant lady, note that I had but two slices 🙂

Wholewheat Pumpkin Coffee Bread

I hope you make this easy bake, it is so wonderful for chilly autumn mornings. Enjoy!

Wholewheat Pumpkin Coffee Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • ⅓ cup coconut oil, melted
  • ½ cup honey
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1½ tsp cinnamon, divided
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp ginger
  • 1½ tbsp instant coffee, or 1 tbsp espresso powder
  • 1¾ cups wholewheat pastry flour
  • 1 tbsp baking soda
  • ¼ cup hot water
Method
  1. Preheat the oven to 325F/160C
  2. Grease, and/or line a 9x5 loaf tin
  3. In a large bowl, combine coconut oil and honey, then add the eggs and beat well
  4. Stir in pumpkin, vanilla, salt, 1 tsp cinnamon, nutmeg, allspice, ginger and coffee
  5. Sift in the flour, and stir until just combined
  6. Place the baking soda in a mug, and pour the hot water over the top, give it a couple of stirs and quickly add it to the bread mix, stir a couple of times more, then transfer the mix to the loaf tin
  7. Sprinkle the remaining cinnamon over the top of the mix
  8. Bake in the oven for about 60 minutes until a toothpick comes out clean

Notes:

Adapted from A Pastry Affair’s Pumpkin Espresso Bread, A Dash of Sass’s Pumpkin Honey Spice Bread, and Cookie and Kate’s Honey Wholewheat Pumpkin Bread.

 

13 comments

  1. Gregor says:

    I’m munching on it now! I was specifically looking for an easy bread to make with roasted garlic (recipe 6570), and I happened to have some locally brewed beer on hand. It’s so delicious! I added a little onion powder and some dried rosemary to it for kicks, and it turned out really well. I bet you could put just about anything in this and have it taste great. Thanks for the wonderful recipe!

    • Emma says:

      You know, I’ve never tried so I couldn’t say for sure. It might be a little more dense, but that might be a good thing! Let me know how it goes if you try it with regular!

    • Emma says:

      No, 1 tbsp! I know it seems like a lot, but it stops the whole wheat/pumpkin combo from being too heavy! Don’t worry, the spices ensure that you don’t have that funny soda taste 🙂

Comments are closed.