Pumpkin Bread

Name: Pumpkin Bread
Prep time: 45

5 out of 5 stars (based on 6 reviews)

45 min prep

10 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

With the classic spice combo reminiscent of pumpkin pie, this tasty tea loaf makes a great fall treat. Try a warm slice on a cool autumn day, plain or with a dollop of Greek yogurt.

Yield:... 1 9-inch loaf

3 eggs
1 pound canned pumpkin puree
¾ cup grapeseed 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

462 cals

Fat

22 g

Saturated Fat

3 g

Polyunsaturated Fat

13 g

Monounsaturated Fat

5 g

Carbohydrates

65 g

Sugar

38 g

Fiber

6 g

Protein

6 g

Sodium

378 mg

Directions

Preheat the oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans. Set aside.
In a bowl, beat together the eggs, pumpkin puree, grapeseed 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, it’s best to line the pan 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pumpkin Bread