Pumpkin Bread

By SmartyPlants | December 10, 2020
Makes 1 loaf
This is a delicious fall bread! Or anytime, really. Spicy, not-too-sweet and comforting—it’s the perfect addition to coffee and the Sunday paper.


1 1/2 cups pumpkin puree
3/4 cup 100% pure maple syrup
1 tablespoon vanilla extract
1/4 cup water
1 cup 100% white whole wheat flour, see notes
1 cup oat flour, see notes
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin spice
1/4 cup raisins
3  Medjool dates, chopped


  1. Preheat the oven to 400º F and line a 5x9 loaf pan with parchment paper.

  2. In a large mixing bowl, combine the pumpkin, maple syrup, vanilla and water. Stir to combine.

  3. In another bowl, combine the white whole wheat flour, oat flour, baking powder, baking soda, cinnamon and pumpkin pie spice and stir well to combine. Add the dry ingredients to the wet ingredients and mix until well combined. Add the raisins and dates and stir to incorporate.

  4. Pour the batter into the prepared loaf pan and bake for 40 minutes. The top of the bread should crust and not be moist to the touch.

Recipe Notes

To make oat flour, just blend up old fashioned rolled oats in your food processor until you have a powder!

For the white whole wheat flour, don’t be afraid of the word “white.” White whole wheat flour is a true whole grain flour and is every bit as nutritious as whole wheat flour because it contains the nutrient rich germ and the fiber rich bran. It’s called “white” because it comes from a different wheat variety that is lighter in color than regular whole wheat. It also has a milder flavor and is good for baking because it keeps things fluffy.

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