Pumpkin bread

Driving by a pumpkin patch last weekend, I decided it was time to hunt up some of my favorite pumpkin recipes.

The one below for pumpkin bread is a good introduction if you’ve never cooked with pumpkin before.

Not as sweet as the more traditional pumpkin pie, this bread lets the natural goodness of pumpkin shine through.

Pumpkin is packed with vitamin A and also is a good source of vitamins C, K and E. It also contains healthy doses of magnesium, potassium and iron. The seeds are edible, too, and taste great roasted and sprinkled with a little salt.

There are many varieties of pumpkins, some especially good for baking.

While this recipe uses canned pumpkin, I’ve made it using fresh pumpkin, too.

To make your own pumpkin puree, cut pumpkin into chunks, removing the seeds and pith, and place skin side up in a roasting pan. Add about a ¼ cup of water and bake uncovered in a 300° oven until tender, about an hour. Remove from oven and allow pumpkin to cool.

When cooled, cut away skin and mash or puree.

Pumpkin bread


  • 2½ cups all-purpose flour
  • 2 cups whole-wheat flour, preferably white whole-wheat
  • 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
  • ½ cup canola oil


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

Makes: 2 loaves, 12 slices per loaf

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.

Contact M. Clare Haefner at chaefner@kdhnews.com or (254) 501-7551.

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