Recipes and Cooking Whole Wheat Pumpkin Bread 3.5 (11) 1 Review Lighten up classic pumpkin bread by swapping in oil and low-fat yogurt. Give it a fiber boost by using whole wheat flour. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 45 mins Cool Time: 10 mins Total Time: 1 hrs 20 mins Servings: 32 Yield: 2 to 4 loaves Jump to Nutrition Facts Ingredients ¾ cup granulated sugar ¾ cup packed brown sugar 1 6 ounce carton plain low-fat yogurt ¼ cup vegetable oil 4 eggs 2 ⅓ cup whole wheat pastry flour or white whole wheat flour 1 cup all-purpose flour 2 teaspoon baking soda 1 ½ teaspoon salt 1 ½ teaspoon ground cinnamon 1 teaspoon ground nutmeg ⅔ cup water 1 15 ounce can pumpkin Directions Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans; set aside. In an extra-large bowl beat granulated sugar, brown sugar, yogurt, and oil with an electric mixer on medium speed until combined. Add eggs; beat well. In a large bowl stir together whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and the water to egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into the prepared loaf pans; spread evenly. Bake for 45 to 50 minutes for 9x5-inch loaves, 40 to 45 minutes for 8x4-inch loaves, 35 to 40 minutes for 7 1/2x3-inch loaves, or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Rate it Print Nutrition Facts (per serving) 117 Calories 3g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 117 % Daily Value * Total Fat 3g 4% Saturated Fat 0.5g 3% Cholesterol 24mg 8% Sodium 203mg 9% Total Carbohydrate 21g 8% Total Sugars 11g Protein 3g Vitamin C 0.6mg 3% Calcium 23mg 2% Iron 0.5mg 3% Potassium 60mg 1% Folate, total 12mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.