Pumpkin Bread

18 Reviews
From: EatingWell Magazine Holiday Issue 1995

Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin helps keep the bread moist and tender. If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread.

Ingredients 1 serving

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  • 2 1/2 cups all-purpose flour
  • 2 cups whole-wheat flour, preferably white whole-wheat (see Tip)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 large eggs
  • 2 large egg whites
  • 2 cups packed light brown sugar
  • 3 cups canned unseasoned pumpkin puree
  • 1/2 cup canola oil

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat two 9-by-5-inch loaf pans with cooking spray.
  2. Stir all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined. Scrape the batter into the prepared pans and smooth the tops.
  3. Bake the loaves until the tops are golden brown and a cake tester inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely.
  • Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition information

  • Serving size: 1/12 loaf
  • Per serving: 210 calories; 5 g fat(1 g sat); 2 g fiber; 38 g carbohydrates; 4 g protein; 44 mcg folate; 16 mg cholesterol; 19 g sugars; 18 g added sugars; 4789 IU vitamin A; 1 mg vitamin C; 62 mg calcium; 3 mg iron; 377 mg sodium; 125 mg potassium
  • Nutrition Bonus: Vitamin A (96% daily value), Iron (15% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch, 1 other carbohydrate, 1/2 vegetable, 1 fat

Reviews 18

August 24, 2015
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By: EatingWell User
pumpkin bred I used 4 1/2 cups king Arthur sprouted wheat flour,2 cans pumpkin, 12 tbls flax meal(kaf) only 1/4 cup oil,1 cup sugar and these spices,cinnamon,1 tsp ginger and 1/2 tsp cloves. added 1 cup rasins and 1/2 cup walnuts. oh,and 4 egg whites.tasted great,probably a little denser than original recipe,but I am very happy with it. Pros: too much sugar,no spices, Cons: bones of recipe is good
December 21, 2014
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By: EatingWell User
I have not made this recipe, but have used another pumpkin bread recipe and substituted equal amounts of applesauce for the oil.
October 21, 2014
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By: EatingWell User
Bland loaf with great texture I love pumpkin bread. I don't care for super sweet things. However, this tasted like pumpkin flavored flour. I had to cover the loaves about 35 minutes in to prevent burning, but I baked them for 55 minutes. I threw these away because I didn't want my dogs to eat that many carbs :} I would attempt this recipe again with either a couple tablespoons of pumpkin pie spice or subbing pumpkin pie filling. But, I'll probably just go to a more conventional recipe and cut the sugar. Good luck! Pros: Nice crumb, good dense texture, easy Cons: No flavor
June 18, 2013
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By: EatingWell User
Good with some tweaking! Overall, I'm glad I made this recipe. I'll enjoy the bread with my coffee this week. Even though I'm an amateur baker, I was surprised that there were no spices. So I added cinnamon, nutmeg, and cloves and also a teaspoon of vanilla. The loaf turned out pretty good, although I had to bake it for about 10 to 20 minutes less than the recipe said. Pros: Easy, few ingredients Cons: Bland without spices
March 03, 2013
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By: EatingWell User
Best pumpkin bread ever! When this was first published it was touted as an easy but flavourful recipe gained by using the ww flour and brown sugar, extra spices not needed. It is so true. It is so versatile, dates and nuts are nice addition but you can throw in anything you have around (cranberries, apricot, etc). I have been making this for years as a family favorite. Pros: Dense, moist, rich in flavour, few ingredients, easy to make, versa tile,can use favorite add-ins Cons: have to keep buying more pumpkin to keep up with the demand!
December 06, 2012
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By: EatingWell User
Not something I'd take to a neighbor It just wasn't good. Bland, UNsweet, should have used 1/2 C stevia.
October 14, 2012
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By: EatingWell User
Healthy is NOT egg yolks, granulated sugar or white flour! I've been re-doing healthy recipes for years, so I speak from experience. Replace whole eggs w/2 egg whites each; replace ALL the white flour w/ white whole wheat (King Arthur is the best!), reduce sugar by 25% and replace ALL white/brown sugar w/maple syrup, apple juice or OJ concentrate and add white raisins. NOW you're talking tasty and healthy, too! For the adventurous, try replacing up to 25% of wheat flour w/soy flour for protein.
September 23, 2012
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By: LJS
Delicious and soft I made these loaves yesterday and it was so easy and delicious! I used coconut oil instead and also used 4 cups of pumpkin pie filling instead of 3 cups of pumpkin pur+¬e. Absolutely wonderful! Pros: Easy recipe Cons: None
September 22, 2012
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By: EatingWell User
Wonderful! I didn't have pumpkin pur+¬e but did have pumpkin pie filling, so I used four cups instead of the three that it called for. I also used coconut oil. The bread was so soft and perfect! I will make this again and again! Pros: Soft, moist bread Cons: None

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