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Pumpkin Bread

I served pumpkin bread at our monthly Blessingways on Saturday.  A couple of attendees asked me to post the recipe.  I wish I could say it was healthy.  It isn’t.  Not a whit.  And I’m a terrible recipe-follower so this is how I *think* I made it:

In a large bowl, mix:  2 cups pumpkin, 1/4 cup oil (I used pecan oil), 1/2 cup applesauce, 1 cup brown sugar, 1 cup raw cane sugar, 4 eggs.  Yes, 4.

In another bowl, mix:  2 1/2 cups all-purpose flour, 1 cup whole wheat flour, 2tsp baking soda, 1tsp salt, cinnamon, nutmeg, and ginger to suit your fancy.  I’m heavy on the cinnamon.  I threw in some wheat germ out of habit. 

Blend the two together.  Add walnut or pecans.  Toss in some coconuts or cranberries if you wish.  Pour in loaf or muffin pans.  Bake loaves at 350 for 1 hour.  Bake muffins at 350 for 30 minutes. 

No pictures because there is nothing left.  Not a crumb.