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Pumpkin Bread

Rating: 3.56 stars
18 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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.

Patsy Jamieson
Source: EatingWell Magazine, Holiday Issue 1995

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Recipe Summary

total:
3 hrs
Servings:
1

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.

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  • 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.

  • 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

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 Facts

Serving Size: 1/12 loaf
Per Serving:
210 calories; protein 3.9g; carbohydrates 38g; dietary fiber 2.2g; sugars 18.9g; fat 5.3g; saturated fat 0.5g; cholesterol 15.5mg; vitamin a iu 4788.9IU; vitamin c 1.3mg; folate 43.8mcg; calcium 61.6mg; iron 2.6mg; magnesium 12.5mg; potassium 125.2mg; sodium 377mg; thiamin 0.1mg; added sugar 18g.
Exchanges:

1 starch, 1 other carbohydrate, 1/2 vegetable, 1 fat

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Reviews (5)

Read More Reviews
18 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
LJS
Rating: 5 stars
09/23/2012
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 puree. Absolutely wonderful! Pros: Easy recipe Cons: None Read More
EatingWell User
Rating: 2 stars
12/06/2012
Not something I'd take to a neighbor It just wasn't good. Bland UNsweet should have used 1/2 C stevia. Read More
interfox@envisionize.net
Rating: 4 stars
10/29/2011
Good with a few additions I also thought it seemed a bit dry so I added about 3/4 cup extra pumpkin (I also tried with pureed squash). Then I added some vanilla and pumpkin pie spice for some extra flavor and substituted 1/2 cup of the wheat flour for oatmeal. It gave a nice moist bread with good flavor although I had to cook mine a bit longer than directed. Read More
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broombroad
Rating: 2 stars
10/29/2011
Made as is- very bland I made this recipe as is no changes whatsoever and I'm disappointed in the results. It's super bland. I did not follow the recommendations of the other comments and I wish I had. Would definitely add spices otherwise this is a waste of precious pumpkin puree and time. Pros: easy few ingredients Cons: Not enough flavor Read More
EatingWell User
Rating: 4 stars
10/30/2011
An absolutely DELICIOUS pumpkin bread recipe! It's super dense but also very moist...a great combination if you ask me. I would have never known it was a "lighter/healthier" version. I added a teaspoon of cinnamon which helped give it a little bit of spice. I'll definitely be making another loaf soon (considering the loaf I just made is almost gone!). Read More
EatingWell User
Rating: 1 stars
10/14/2012
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. Read More
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EatingWell User
Rating: 4 stars
12/06/2011
Added some cinnamon nutmeg and cloves. Also added about a teacupful each of chopped apricots and bittersweet chocolate chips. Delish! Pros: Easy moist Read More
EatingWell User
Rating: 4 stars
10/29/2011
I did not use raisins or cranberries my child's good friend who had a piece loved it... I too used Greek Yogurt..and made some muffins out of the batter. So grilling a half muffin with light butter in the morning will be heavenly. Read More
EatingWell User
Rating: 4 stars
08/24/2015
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 Read More
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