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Pumpkin Bread

Name: Pumpkin Bread
Prep time: 45

(2 votes, average: 5.00 out of 5)

45 min prep

10 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This tasty tea loaf makes a great fall treat. The first time I tried this pumpkin bread, a friend had baked it in an old coffee tin, and we ate it warm, cut into...

Yield: 1 9-inch Loaf

3 eggs
1 pound canned pumpkin puree
¾ cup grape seed oil
½ cup water
2¼ cups cane sugar
2½ cups whole wheat pastry flour
1½ teaspoons baking soda
1¼ teaspoons salt
¾ teaspoon freshly grated nutmeg
¾ teaspoon ground cinnamon
½ cup golden raisins, plumped in hot water and drained
½ cup coarsely chopped pecans

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Nutrition Facts

Calories

512 cals

Fat

22 g

Saturated Fat

3 g

Polyunsaturated Fat

13 g

Monounsaturated Fat

5 g

Carbohydrates

78 g

Sugar

51 g

Fiber

6 g

Protein

6 g

Sodium

407 mg

Directions

Preheat the oven to 350 degrees. Grease and flour two 9x5x4-inch loaf pans. Set aside.
In a bowl, beat together the eggs, pumpkin puree, grape seed oil, and water. Stir in the sugar.
Sift in the flour, baking soda, salt, nutmeg, and cinnamon. Mix gently until well blended. Fold in the raisins and pecans.
Pour into the prepared loaf pans and bake for 1½ hours or until a toothpick comes out clean.
Let cool in the pan for 5-10 minutes then turn out to cool on a rack.

Chef Tips

There’s quite a lot of sugar in this cake. If you like, cut the sugar down by ½ a cup.

For this kind of slow cooking cake, I like to line the tin with parchment paper cut to fit so there’s no chance the cake will stick to the pan. Gently peel it off when you turn the cake out onto the rack to cool.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.