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Pumpkin Bread

This bread is delicious with homemade pumpkin though canned pumpkin works well, too.


One 9x5 Loaf pan (I use glass)

Dry Ingredients

1 3/4 cups unbleached white flour
1 tsp table salt
1 tsp baking soda
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground cloves

Wet Ingredients

2 eggs (or egg substitute)
1 cup sugar (or 1/2 cup sugar and 1/2 cup Splenda)
1/3 cup olive oil (or vegetable oil) and applesauce mixed
1 tsp vanilla

1 cup cooked pumpkin (or canned)
1/2 cup chopped walnuts (or pecans)


In large bowl, beat wet ingredients until fluffy. Mix in pumpkin.
Mix dry ingredients together in large bowl. Form a well in the center and pour in wet stuff along with 1/3 cup water.
Beat until mixed. Do not overbeat. Mix in nuts then pour into greased loaf pan.
Bake at 350 degrees for 1 hour.

Doug's Notes

Homemade pumpkin: use a small pumpkin (a pie pumpkin. I used them from my garden - yes, I grow pumpkins). Cut pumpkin in half (from stem to bottom) and clean out using an ice cream scoop. Remove stem. Cook at 350 for an hour skin side up. Cool and scoop off meaty part. Put in blender for a few seconds.

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