Rye Flour Pumpkin Bread
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Rye Flour Pumpkin Bread
Description
A cozy, nutty twist on classic pumpkin bread — organic rye flour from Doudlah Farms adds earthy depth and a tender, moist crumb.
Ingredients
Scale
- 1.5 cups rye flour
- 1 cups all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.3 teaspoons ground nutmeg
- 0.1 teaspoons ground cloves
- 1 cups canned pumpkin puree
- 0.8 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
- Prep oven and pan: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the 1.5 cups rye flour, 1 cups all-purpose flour, 1 teaspoons baking soda, 0.5 teaspoons baking powder, 0.5 teaspoons salt, 1 teaspoons ground cinnamon, 0.5 teaspoons ground ginger, 0.3 teaspoons ground nutmeg, and 0.1 teaspoons ground cloves.
- Mix wet ingredients: In a large bowl, whisk together the 1 cups canned pumpkin puree, 0.8 cups granulated sugar, 0.5 cups brown sugar, packed, 0.5 cups vegetable oil, 2 large eggs, and 1 teaspoons vanilla extract until smooth and well combined.
- Combine batter: Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain — don’t overmix. Fold in the 0.5 cups chopped walnuts or pecans (optional) if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 55-65 minutes.
- Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing
Notes
Made with organic rye flour from Doudlah Farms: https://doudlahfarms.com/product/rye-flour/ — grown and milled on their Wisconsin farm. Rye flour makes this loaf slightly denser and more rustic than an all-purpose version, with a subtle earthy flavor that pairs beautifully with the warm spices. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months.
