Whole Wheat Pumpkin Loaf Bread

The major reason I am excited that Fall is here (although still mourning Summer as I stare at my pasty white legs….), is because that means PUMPKIN is officially okay to eat in any and all recipes.

hello Fall

I have a killer pumpkin loaf bread recipe for you on this lovely Monday morning, and as a bonus the pumpkin loaf bread boasts these qualities:

  • whole wheat
  • almost vegan (if ya nix the eggs and use vegan eggs–flax + water)
  • high protein (protein powder has its uses!)
  • full of Omega 3 fats (flaxseed)…
  • …but otherwise has no other {bad} fats in it
  • is reduced in sugar yet delicious in taste
  • super moist, dense, and filling!

What is not to love about a dessert bread that can deliver all those qualities?! This pumpkin loaf bread will knock your socks off, and to make this pumpkin loaf bread is even EASIER than it is to read all the ingredients.

pumpkin loaf bread

Okay that is sort of a lie. But it was pretty darn close.

Whole Wheat Pumpkin Loaf Bread


  • 3.5 cup whole wheat flour
  • 2 cups sugar
  • 1 scoop chocolate protein powder
  • 2 Tb ground flaxseed
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 2 Tb cinnamon
  • 1 Tb nutmeg
  • 1 cup applesauce
  • 1 Tb vanilla
  • 4 full eggs OR 3 eggs + 1 egg white <—-if watching cholesterol
  • 1 LARGE can pumpkin
  • chocolate chips (optional)


  • Preheat oven to 350
  • Add all ‘dry’ ingredients to a large mixing bowl.

'dry' ingredients

  • Mix dry and make a well in the center.
  • Add in the ‘wet’ ingredients.

add in wet to the well

  • Mix together until all of the dry is mixed in <—but don’t overly mix

mix it all in

  • Add in chocolate chips if desired (totally optional)
  • Pour into {sprayed with Pam} loaf pans

line 'em up

  • Bake (@350) for 55 minutes
  • Let cool….and then ENJOY!

I am tellin’ ya, it is SO delicious, you’ll want to eat it for breakfast, lunch, snack(s), and dinner. It is so versatile by the way, that you can eat it with a pat of butter, cream cheese, jam, turkey, nut butter, caramel, Brie cheese, or Nutella. These are all options (and yes, in my few years of making this recipe, I have tried all of the above toppings!)

pumpkin loaf bread on pumpkin

Can’t wait to hear what you all top your bread with!

And with that, I am off to teach some BodyPUMP, work, work, work, and teach Zumba. Full day, and I am headed into it FULL speed ahead :) What possible exercise workouts are you doing today??

What is YOUR favorite way to eat pumpkin?? Are YOU going to make this recipe today? OR tomorrow?? Why is pumpkin SO dang tasty in ‘stuff’ but tastes like death all by itself??

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  1. this looks AMAZING and i will make it as soon as i pick up a can of pumpkin! yum!

  2. Looks amazing!!! I was looking for a good pumpkin bread type recipe that other day and today you posted this!

  3. wow this sounds great…I actually think I have most of the ingredients to make this when I get home tonight, YAY! thank you for the recipe!

  4. Wowee this sounds heavenly! Definitely grabbing the ingredients for this at the grocery story today to make this TONIGHT! :)

  5. MmMmM pumpkin!! I’m not going to make this recipe TODAY but maybe this weekend 😉

    I won’t make 3 loaves though…Because then I will eat 3 loaves in the same time it would take me to eat 1!!!

    I love pumpkin in smoothies, oatmeal, muffins and cookies!


  6. Wow the only thing I can say is NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOM

  7. Holly says:

    I made these last night before a Crossfit competion today in your half-tri honor!!!!!! Also, I won thanks to the perfect breakfast it made!!! They were amazinggg – I halved the whole wheat flour with coconut/almond flour and I had no problems.
    Can’t wait for your tri news!

  8. Monika says:

    Would I be able to substitute stevia for the sugar without ruining the consistency of the bread?


  1. […] so is chocolate. And pumpkin. And cookies. Okay so some of that is a lie, but most of it is semi-truth–especially when it […]



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