Battle of the Pumpkin Breads

I decided to put my usual Pumpkin Walnut Bread to the test this morning by comparing it to the Easy Pumpkin Bread recipe on the King Arthur Flour website. 2 recipes 2 loaves.

The verdict? They are both pretty awesome. I changed the flour content in each recipe to be 50% whole wheat. The King Arthur bread (on the right) included about 1/2 cup of chopped Scharffen Berger bittersweet chocolate and mine had more spices including ginger, nutmeg, and all spice. I can’t say which was actually better because they were so different. Maybe next time I’ll try combining the recipes to make one outstanding whole wheat pumpkin spice chocolate bread!

My newly adapted Whole Wheat Pumpkin Walnut Bread standby (adapted from Art and Soul of Baking)

  • 1 cup AP flour
  • 1 cup WW flour
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 large eggs, room temp
  • 1/3 cup water
  • 1 1/3 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup neutral oil like canola
  • 1 tsp pure vanilla
  • 1 cup chopped toasted walnuts
Preheat oven to 350 degrees and put the rack in the center. Coat your loaf pan with melted butter and line with parchment (or use a flour/butter cooking spray). In a large bowl, whisk flour, soda, spices, and salt until blended. In a medium bowl, whisk eggs and water. Add sugar and blend well. Add pumpkin puree, vegetable oil, and vanilla. Stir well. Add pumpkin mixture to dry ingregients and whisk until blended and smooth. Add toasted walnuts and combine. Scrape into loaf pan and level the top. Bake 60-70 minutes (takes a bit longer for me) until bread is firm and toothpick comes out clean. Transfer to a rack to cool completely.

Whole Wheat Pumpkin Chocolate Bread (adapted from King Arthur Flour)
  • 1/2 cup vegetable oil
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 cups pumpkin
  • 1/3 cup water
  • 1 2/3 cups flour (1/2 APF 1/2 WW)
  • 1/4 teaspoon baking powder
  • 1 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 8 1/2″ x 4 1/2″ loaf pan.

2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.

3) Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.

4) Mix in the chips and nuts.

5) Spoon the batter into the prepared pan.

6) Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.

7) Remove the bread from the oven, and cool it on a rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.