Fresh-Milled Pumpkin Bread

5 from 1 vote

This fresh-milled pumpkin bread is buttery soft and perfectly spiced—and it’s made with 100% whole grain flour. It’s an easy fall treat with a melt-in-your-mouth texture that no one will believe is made with whole wheat.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 169kcal

Author: Rebecca Warfield

Equipment

Grain Mill
Stand Mixer

Ingredients

Dry Ingredients

125 g soft white wheat berries finely milled
3 g baking soda
4 g baking powder
3 g pumpkin pie spice
2 g salt

Wet Ingredients

113 g unsalted butter
100 g granulated sugar
50 g dark brown sugar
1 whole egg
1 egg yolk
213 g pumpkin purée

US - Metric

Instructions

Prepare. Gather the ingredients. Preheat the oven to 350°F and grease a 9×5-inch loaf pan (or line it with parchment paper).
Make the Flour. Mill the wheat berries on the finest setting. You need a total of 1 1/4 cups of milled flour.
125 g soft white wheat berries
Mix the Dry Ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
3 g baking soda, 4 g baking powder, 3 g pumpkin pie spice, 2 g salt
Cream the Butter and Sugar. In the bowl of a stand mixer, add the butter and both sugars. Using a paddle attachment, beat on medium until combined and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
113 g unsalted butter, 100 g granulated sugar, 50 g dark brown sugar
Add the Eggs. Add the whole egg and egg yolk. Mix on medium until combined, about 1 minute.
1 whole egg, 1 egg yolk
Add the Pumpkin. Mix in pumpkin purée until smooth. It may look slightly curdled. That's totally normal at this point.
213 g pumpkin purée
Combine with Dry Ingredients. Fold in the dry ingredients until combined. Don't overmix.
Bake. Spoon the batter into the prepared pan, smooth the top, and bake 45-50 minutes, until a toothpick inserted in the center comes out clean.
Cool. When the pan is cool enough to handle, transfer the bread to a wire rack. Allow to cool to room temperature before slicing and serving.

Notes

You can increase the pumpkin pie spice up to 2 teaspoons if preferred. I usually use less because my family prefers it with less spice.

The texture will firm as the bread cools. I like to let it cool for a few hours before enjoying.

If you are new to working with freshly milled flour, check out my fresh-milled flour beginner's guide.

The batter should be thick, but scoopable. If you scoop it with a spatula, it will plop into the pan rather than run like pancake batter.

Because the flour contains the bran and germ, the crumb will be heartier than a sweet bread made with all-purpose flour. But it will still be tender and soft.

For extra flavor and warmth, you can add 1/2 teaspoon of cinnamon.

When working with fresh-milled flour, I recommend weighing the wheat berries in grams before milling if possible. This will give you the most precise and repeatable results.

Nutrition