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Pumpkin Bread

November/December 1991

Your rating: None Average: 3.7 (115 votes)

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.



READER'S COMMENT:
"This recipe is missing liquid. I had to add 2 cups of milk to get it looking anything like a quick bread batter. Also, it needs spices! I added 1T pumpkin pie spice "
Pumpkin Bread Recipe

Makes: 2 loaves, 12 slices each

Active Time:

Total Time:

Ingredients

  • 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

  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 & Notes

  • Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

Nutrition

Per serving: 210 calories; 5 g fat (1 g sat, 3 g mono); 16 mg cholesterol; 38 g carbohydrates; 18 g added sugars; 4 g protein; 2 g fiber; 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



More From EatingWell

Recipe Categories

Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Brunch
Snack
Season
Fall
Winter
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour

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