It’s pumpkin season. So take our advice and slow down a smidge, breathe in the crisp, cool air and head inside to warm up that oven. Because we are making pumpkin bread!
“This is a recipe you’ll want to add to your fall rotation of ‘all things pumpkin’”, says OhioHealth Wellness Consultant, Mariah Fredritz, CHES, ACE. “The whole wheat flour adds a hearty flavor and fiber to keep you feeling full. Make this recipe your own by adding dark chocolate chips before your bake, or top with some homemade honey butter for the perfect fall treat!”
Jenny Pitcher, a certified health and wellness coach and registered dietitian nutritionist at OhioHealth, has had this recipe in her rotation since she was going door-to-door for candy. “I have been making pumpkin bread since childhood!!! It is my absolute favorite quick bread and I have made different versions of this over the years but I love the simplicity of this recipe. Keep it plain or throw in a half cup of add-ons like pecans, walnuts, pumpkin seeds, chopped dates or currants.”
Make this tasty treat as directed, or spice it up with your own add ins!
- 2 eggs, beaten
- ½ cup raw sugar
- 1 cup canned pumpkin
- 1/3 cup sunflower oil
- ¼ cup water
- 1 2/3 cups whole wheat flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 ½ teaspoon Penzeys Spices Cake Spice*
- Spray Cooking or baking spray
* Make your own spice mix with:
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 1 teaspoon ground cloves
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- Preheat oven to 350 degrees Fahrenheit.
- Combine eggs, sugar, pumpkin, oil and water. Sift flour and remaining ingredients together and add to pumpkin mixture. Stir until just combined.
- Place in a 8 ½ x 4 ½ x 2 ½ inch loaf pan, coated with cooking spray.
- Bake for 60-70 minutes or until loaf sounds hollow when tapped. Allow bread to cool in the pan for 10 minutes and remove from the pan. Bake 20-25 minutes or until done.
Recipe adapted by Jenny Pitcher, RDN, LD, CHWC.