Healthy Wheat Honey Bread Recipe | Pumpkin Desserts
Beauty - Thy name is Pumpkin Bread! I am sure pumpkin lovers will agree with me on this one. Just hear me out - A totally crusty outside that paves way to chewy moistness and just when you are thinking how velvety it is, comes the unexpected delicious nutty crunch. Its very mildly sweet with subtle pumpkin flavor, is buttery soft and moist, with lots of crunch from the walnuts. So if you like walnuts, then forget about leftovers! Its like a surprise treat with every single bite. I know many of you probably don't care to hear it and it might actually put a dampener on all this prologue I have been building up for this bread - So for them, close your eyes for 1 second until you reach below this picture cos the next few lines are NOT for you ;). For the rest of us - This bread is healthy and immensely nutritious. Between the whole wheat, wheat germ, flax seeds, honey, walnuts, milk  and pumpkin, you have a whole caboodle of "health terms" to make a nutritionist ecstatic!
Healthy Wheat Honey Bread Recipe | Pumpkin Desserts
Changes I Made: I found this delicious slice of heaven in the Whole Foods Market website and decided to make it the same day. I had almost everything they asked for ("Hmmpf! Why not - I am like a regular fixation at their store that soon other customers actually might mistake me for a show piece or something!"). But since I have this itch in my...err...fingers that prevents me from following instructions to the tee, I changed it up a wee little itsy bitsy bit. I replaced the egg to make this eggless by using Flax seeds. Since I did not have the Pumpkin Spice with me, I made up some of my own with a recipe from All Recipes.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes one 8 inch loaf
Ingredients
  • 1-1/2 cups Whole Wheat Pastry Flour
  • 1/4 cup Wheat Germ (see Tips)
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 tbsp Sugar
  • 1/3 cup Canola Oil
  • 1/3 cup Honey
  • 1/3 cup 2% Milk
  • 1-1/4 cups fresh pumpkin puree or use Canned
  • 1 tbsp Whole Flax Seeds
  • 1 tsp Vanilla Extract
  • 1 cup chopped Walnuts
    For making your own Pumpkin Spice
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground Nutmeg
  • 1/4 tsp ground Ginger
  • 1/8 tsp ground Cloves
Tips
1.Wheat Germ: If you do not have it, simply replace it with either Oat Germ or additional wheat flour.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1. Preheat oven to 350°F.. Grease an 8-inch loaf pan with Oil and set aside. Grind the whole flaxseeds with 4 tbsp of water
2. until smooth.Set aside.
3. In a large bowl, whisk together flour, wheat germ, pumpkin pie spice, baking powder, baking soda and salt.<br/> Note: If making your own Pumpkin spice simply mix all the spices given under the Pumpkin Spice in the ingredients and use it along with the rest of the dry ingredients.
4. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, flaxseed mixture and vanilla.
5. Whisk until smooth.
6. Add this mixture to flour mixture
7. and stir until just combined.
8. Fold in walnuts.
9. Pour batter into prepared loaf pan
10. and 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. Healthy Wheat Honey Bread Recipe | Pumpkin Desserts See that moist delicious slice of bread. The outside is crusty and the inside is all moist, slightly chewy with walnuts dotted all over the bread. Each bite is a beautiful amalgamation of moist and crunchy. Its great on its own, but if you really insist, I would suggest spreading a slice with some butter (or smart balance if you will!) and a thin layer of jam. And yes - don't forget to go "Mmmmmmmmm........" :) Healthy Wheat Honey Bread Recipe | Pumpkin Desserts

Recipe Reference

recipe adapted from whole foods market and the pumpkin pie spice is courtesy all recipes

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3 Member Reviews

By Sara Bridge on Oct 18, 2012

WOW...I really substituted with this recipe...I did not have milk, and did not have ginger...so I used non-fat dry milk, and used alspice instead of those... I also substituted Soy Flour, since I wanted to use up what I havcae...It tastes awful by itself, so in this recipe, I used half soy flour and half regular flour...and added molasses to cover the taste of the soy.

I also made puree from fresh pumpkin....used some of the pumkin water from boiling it to make up the non-fat dry milk ingredient. I discovered not long ago that to make puree, you can cut and boil the pumpkin, skkin and all, taking away the stem and bottom stem...and after it boils, ytou just put it, skin and all in the food processor...it tastes better than skinning it and I a sure it is more healthy...Just be sure to wash it thoroughly first.

I did not use sugar at all, since I had a jar of crystallized honey I wanted to use up in a recipe...I put that into the warm pumkin in the food processor to dissolve it... 

Also, I did not crush the flax seeds, because they absorb extra water from the recipe, so I added a little extra pumpkin water for that...the amount asked for to crush them...

I doubled the recipe, since that is how much honey I had...I added about 2/3 of a cup of molasses to cover the soy taste, and the non-fat dry milk taste...  Did not add walnuts, just extra flax seed...Had walnuts but wanted to keep this recipe smoother and the flax seeds are chewy enough. With the molasses, I did not want too many competing tastes...

IT CAME OUT GREAT.....use what you have!!!    Be brave and you will enjoy using things you find difficult to use in other recipes. I wrote mine down so I could make it again!

By Lavanya on Oct 3, 2012

hi DK... I tried out this recipe with some changes based on what I had in my pantry... like I used Wholewheat flour instead of wholewheat pastry flour (not sure if it is diff!!) and as I had only a small portion of pumpkin I steamed an apple along with it , but I dont think it made much difference. For sweetness I added pureed raisins & honey and reduced the use of white sugar. The rest of the ingredients were the same and I baked for 45 min at 175 deg C. While the taste is wonderful, it didnt puff up as beautifully as yours. Any idea why?

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19 Comments

By Smithk929 on Mar 28, 2014

Very nice!

By Egg Substitutes | Hiit Blog on Nov 25, 2013

[...] Adding ground flax seeds to any recipe add Omega-3′s to the recipe! You can buy ground flax seeds in the health section of most grocery stores. Recipe: Whole Wheat Honey Walnut Pumpkin Bread [...]

By Snacks and treats | Pearltrees on Oct 12, 2013

[...] and treats > Outdoorfoodie > Food > Recipes > Vegetarian > Vegan Whole Wheat Pumpkin Honey Walnut Bread Recipe Beauty - Thy name is Pumpkin Bread! I am sure pumpkin lovers will agree with me on this one. Just [...]

By Ecomil – Egg Substitutions on Aug 30, 2013

[...] Adding ground flax seeds to any recipe add Omega-3′s to the recipe! You can buy ground flax seeds in the health section of most grocery stores. Recipe: Whole Wheat Honey Walnut Pumpkin Bread [...]

By Rashmi on Oct 18, 2012

This pumpkin bread looks very yummy because of walnuts.I want to try it.

By Pavithra on Dec 4, 2011

Hi DK, I was not able to find whole wheat pastry flour in the departmental store. Can I use any other substitute? if so,what should be the quantity/measure to be used?

By Gayathri on Nov 30, 2011

Dear DK, I made this recipe with 1and 3/4 cups of whole wheat flour instead of 1and 1/2 cups of whole wheat pastry flour and 1/4 cup of whole wheat flour substituted for wheat germ. The end result was good. I made this for a friend and she totally loved it. Thanks for sharing this wonderful recipe.

By Nupur on Nov 29, 2011

Hi, I am planning to buy an OTG (oven/toaster/grill). Can you suggest what features to look for, what baking utensils to buy and also how to decide on the capacity? Thanks Nupur

By Cooking Rookie on Nov 29, 2011

What a wonderful seasonal recipe! Yum!

By Gayathri on Nov 28, 2011

Dear DK, I would like to make this as a gift for my friend but would you please suggest me ona substitute for whole wheat pastry flour. In case if we can substitute whole wheat flour,should we use 13/4 cups of wheat flour including the substitution for wheat germ?

By Anna on Nov 24, 2011

so very well written, in a light-hearted yet assertive way. Your vocabulary seems to be burgeoning. How? Do you read lots of fookie blogs or other books? :) Love the pics and easy recipe as usual. So so good. Yummmm....

Thank you :) I guess its the mind set ..most of the times I am in a hurry...for this post, I was more relaxed having finished my chores..guess that shows :) (mm..note to self: Write while relaxed :))

By Lijna on Nov 23, 2011

the bread looks soo moist and yummy...Loved the step by step instructions...

By shamli on Nov 22, 2011

can i use any other fruit flavour instead of pumkin

By Priya on Nov 22, 2011

Omg,bread looks simply super moist and absolutely rich with those nuts..

By sunita on Nov 21, 2011

a few quick questions... whole wheat pastry flour... is this available in India??? can the 2% milk be replaced by regular full cream milk since 2 % is not available in India, and finally is pumpkin puree made by plainly boiling the pumpkin or cooking/ mixing grated pumpkin with the other ingredients then made into a puree :) it really looks yummy wanna try it

By Saritha on Nov 21, 2011

Can this be made in the microwave and if yes (1) DO we need modify the recipe in any way and (2) how long does it need to cook? Thanks in advance regards saritha

By Nishi on Nov 21, 2011

The bread looks so moist and rich. Loved the recipe :)

By Kathleen on Nov 21, 2011

Sorry, but what device do we grind the whole flax seeds in? If we don't have anything fancy can we just mash them with the back of a spoon? I've never used them before. Thanks. I can't wait to make this bread.

You wont need anything fancy at all. You can use Coffee Grinder for this. I own a processor that is an Indian brand which does this job well, but a coffee grinder works best when it comes to grinding the spices/seeds etc. The one I own is quite cheap at $9.50 that I got around 2-3 yrs back on a sale and works well.

By Divya Vikram on Nov 21, 2011

Never knew pumpkin spice never had anything pumpkin-y :) Pumpkin bread looks hearty DK!