Recipe: Pumpkin Bread





One of my favorite things about the fall holiday season is eating pumpkin flavored desserts and breads! I have been making this recipe for over 10 years and it is one of my favorites. I have made quite a few changes to make it healthier for my children, since they love muffins and breads so much! By cutting down on the sugar, adding carrot, zucchini, flax seed, apple sauce and whole wheat flour, this bread becomes a nutritious and healthy snack.

Pumpkin Bread

1 1/2 cups sugar
1/2 cup canola oil
1/2 cup plain apple sauce (no sugar added)
3 eggs
1 can (15 1/2 oz) pumpkin
1 1/2 cups flour
1 1/2 cups whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 Tb. ground flax seed
1/2 cup shredded carrot
1/2 cup shredded zucchini

Grease 3 medium sized loaf pans.  Set oven to 325 degrees.  Beat sugar with oil and apple sauce.  Add eggs one at a time, beating well after each addition.  Continue beating for 2 to 3 minutes until light and fluffy.  Add pumpkin.  In a separate bowl, mix flour, salt, baking powder, baking soda, cloves, cinnamon, nutmeg and flax seed.  Beat into pumpkin mixture.  Add carrots and zucchini.  Divide batter into 3 loaf pans.  Bake for 55 min. or until toothpick comes out clean.  Remove from pans and wrap in plastic wrap to insure moisture. Adapted from Homer’s Favorite Pumpkin Bread by Pat Howell.

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