Whole Wheat Pumpkin Bread (Vegan) / #BreadBakers

Whole Wheat Pumpkin Bread is mildly sweet, soft and very delicious.  It toasts well and has all the goodness of ripe pumpkin.

Pumpkin grows aplenty in the hills. The creeper is made to climb the roof of the houses. The green pumpkins are eaten all through the summer. During rains, when there is an abundance of growth, the creeper becomes luxuriant and spreads all around. The young shoots are eaten as green veggie. And a lot of pumpkins are left on the creeper to be ripened. The leaves wither and the plant dries once the season is over. Ripe Pumpkins are kept on the roof in the Sun all winter before snowfall. These are then used over the months.

Ripe pumpkin is gently sweet and a beautiful shade of orange. It is highly nutritious and low in calories. And, there is something about the flavor and texture of fresh pumpkin puree.  It makes a great addition to the bread. It makes the regular bread a little sweeter and richer.

Homemade bread has an appeal far beyond just taste. Making your own bread allows you to increase wholesome grains and decrease sugars and play with ingredients of choice.

I baked bread with pumpkin puree. It turned sweet, soft and delicious.

You may add a pinch of cinnamon and a little extra sugar to the dough.  Toasted slices with butter is a heavenly treat.




Whole Wheat Pumpkin  Bread


  • 2-3 slices of ripe Pumpkin (peeled)
  • 3 ½ cups whole wheat flour 
  • 1 teaspoon salt
  • 3 tablespoons unrefined sugar (powdered)
  • 3 tablespoons oil
  • 2-3 teaspoons water
  • 2 teaspoon instant dry yeast
  • Water (if needed)


  1. Wash and dice pumpkin. Steam or roast.
  2. If steaming, add very little water to the cooker and steam until the cooker gives out a whistle. Blend to get a smooth puree.  Do not add extra water.
  3. If roasting, preheat the oven to 180 degrees C. Place the slices in the parchment lined baking tray. Drizzle some oil. Roast for 40-60 minutes or, until a fork or a knife easily passes through. Let the slices cool. Puree.
  4. Measure 1 cup puree and reserve 3-4 tablespoon extra.
  5. Dissolve yeast in 2-3 teaspoons water.
  6.  To the puree, add yeast, sugar.  Stir and let rest for 5 minutes. Add oil and stir well.
  7. Sift whole wheat flour with salt in a large bowl.
  8. Make a well in the center. Add pumpkin puree.  Mix together all the ingredients. Knead for 7-8 minutes.
  9. Whole wheat flour drinks a lot of water. If the dough feels dry or hard, add the remaining puree. The dough should be really soft and supple. I Used 1 cup plus a little extra puree and a little water..
  10. The dough will feel sticky initially but will come together and become soft and supple. Stretch and fold a couple of times. By the end of kneading, the dough should not be very sticky but quite soft.
  11. Transfer the dough to an oiled bowl. Turn around once so that it is evenly coated with oil. Cover and keep in the warm corner of your kitchen for 1 hour or until double.
  12. Grease one 8 ½ x 4 ½ inch loaf pan.
  13. Punch the risen dough and shape it into a loaf. Gently transfer the shaped dough into the loaf pan. Cover and keep to rise for 40-45 minutes or until it reaches the rim of the pan.
  14. During the last stages of rising, preheat the oven to 180 degrees C.
  15. Bake for 30-35 minutes or until the top turns golden and the loaf pan sounds hollow when tapped at the bottom. Tent with a foil if the top is browning too fast.
  16. Cool in the rack. Slice when cold.
Linking to #BreadBakers

Our theme is this month  is whole grains, and our host is Wendy of A Day in the Life on the Farm



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  1. I'm sure the addition of the pumpkin not only adds flavor but also keeps the crumb very nice.

    1. It makes the crumb really soft and moist.

  2. This bread is absolutely beautiful and I love pumpkin in baked goods! It adds such fabulous moisture and just a touch of that sweetness.

    1. Very true Rebekah. That subtle sweetness makes the bread delicious.

  3. It looks beautiful, such lovely color! I love bread with pumpkin or butternut.

  4. Your loaf is absolutely stunning! Having such plentiful pumpkins available sounds wonderful.

  5. That whole wheat pumpkin bread looks delicious. Perfect sandwich loaf, I love it.

  6. This is a perfect loaf and love the color of pumpkin in your bread. This is tempting!

    1. Thank You Radha. Pumpkin adds a beautiful colour.

  7. What should be the quantity of active dry yeast in this recipe ?

    1. Shrinidhi, Use the same quantity as mentioned in the recipe.