Recipe of the Week: Pumpkin Bread

by bhealthy on October 13, 2011

Pumpkin is squash.

Pumpkin is a pet name.

Pumpkin is a great flavor for beer.


Pumpkin is a fall favorite for coffee.


Pumpkin goes well in recipes for dessert, breakfast, soups, sauces, smoothies, parfait, chili, and dips. Pumpkin is moderately successful at every combination it makes.

Apparently, pumpkin can do it all. ;-)

I’ve certainly explored pumpkin more in the past few years than I had in my whole life before blogging. I decided that it was time to jump on the Autumnal Bandwagon with a pumpkin recipe. I took my Banana Bread recipe and substituted pumpkin puree instead of bananas and the result: Winning. This bread is like Fall in a bite, especially if you top it with apple butter.


Wet Ingredients:

  • 2/3 cup granulated sugar
  • 3 Tbsp butter, room temperature  (1 stick = 8 Tbsp)
  • 2 large eggs
  • 1 cup pumpkin puree
  • 2 tablespoon milk
  • 1 teaspoon almond extract ( or vanilla)

Dry Ingredients:

  • 1 teaspoon ground cinnamon
  • 1/4 + teaspoon nutmeg
  • 2 cups flour (I grind old fashioned oats into flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


Preheat oven to 325 degrees F. Cream the sugar and butter  (or use melted butter and mix) in a large mixing bowl. Add the eggs one at a time beating until yolk disappears.  Add pumpkin, milk and almond extract and mix. In another medium bowl, mix together the dry ingredients- (oat) flour, spices, baking powder, baking soda and salt. Add the dry mixture to the wet, stir until just combined. Pour this batter into prepared pan and bake 50 minutes ~ 1 hour. Cool bread before slicing.


Being Healthier:
The bright orange color of pumpkin is a dead giveaway that its packed with beta-carotene, an antioxidant and carotenoid that assists with providing us Vitamin A. Here is what else you get in 1 cup of cooked pumpkin:

Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

Because of the antioxidants, it may also be an anti-ager and cancer fighter!

More Pumpkin Facts:

  • The top pumpkin producing states are Illinois, Ohio, Pennsylvania and California.
  • Pumpkin seeds can be roasted as a snack.
  • Pumpkins are used for feed for animals.
  • Pumpkin flowers are edible.
  • Native Americans flattened strips of pumpkins, dried them and made mats.
  • Native Americans called pumpkins “isqoutm squash.”
  • Pumpkins are fruit.
  • Eighty percent of the pumpkin supply in the United States is available in October…

3 more weeks of October left to reap in the pumpkins people — go eat your pumpkins while you still can!!!!

I did not know that pumpkins are fruit?!

I feel so surprised, like a revelation.

Any revelations for you lately?

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  • 1/2 of TSG

    pumpkin is a fruit?… that’s my revelation for the day as well!…

  • Caitlin @ FeedBetweentheLines

    I too did not know that pumpkin was a fruit.  Doesn’t the definition of fruit versus veg have something to do with the seeds?  Hmmmm  

    So you grind up your own oats and use it for flour?  I was just trying to figure out how I would make a wheat free version of your recipe and oat flour would be great!

  • Yummychunklet

    The bread looks great, especially with that pumpkin latte!

  • Anonymous

    I seriously cannot get enough pumpkin! I’m hoarding it and loving every minute ;) I put it in chili a long time ago- need to do it again! I haven’t made pumpkin bread in a while. Your recipe sounds yummy!

  • Gina (Candid RD)

    Oh I LOVE your salad bar idea (the one you discussed on my post).  So creative and innovative!
    Oh, and pumpkin flavored beer is my ultimate FAVORITE type of beer!

  • em

    pumpkin beer is my fave. do you have a brand preference? i just had a really good local pumpkin beer, but noone is selling it in the stores!

  • Broccolihut

    Totally agree! Pumpkin is a do-it-all fruit!

  • Laural @ Being Healthier

    i feel silly for thinking it was a veg!

  • Laural @ Being Healthier

    Woodchuck Hard Cider makes one! I haven’t tasted it but it is in my fridge! I like a local microbrewery here – Big Boss Harvest Ale!

  • Laural @ Being Healthier

    Ha Thanks Gina!! I do it all the time and was thinking it’d be a good RD tip! Thanks. I know right, there is this local brewery here that makes a delicious one! Big Boss

  • Laural @ Being Healthier

    YOU HOARDER! It makes a great add in to so many things!

  • Laural @ Being Healthier

    hmm I’ve been eating it for breakfast with chocolate peanut butter AND pumpkin spice coffee. pictures can’t do it justice.

  • Laural @ Being Healthier

    I didn’t either!! phew… at least I’m not the only nutrition professional that feels this way – i’ve talked to several today about it. I think so.

    I do – I use a magic bullet and pulse it into oblivion- i mean – flour. I mostly do wheat free so it’s easy and inexpensive!

  • Laural @ Being Healthier

    yes. it is fruit. we decided.

  • foodie @ Tasting Spot

    i really like your food pictures and want to invite you to try out it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  • Laural @ Being Healthier

    hey cool foodie- I already joined taste spotting so it looks like I need to join the tasting spot!

  • EA Stewart

    Yum! I’m ready to try making a gluten-free version of this right now! I like nuts in my pumpkin bread so may add in some pecans or walnuts. Thanks for sharing!

  • Kristen @ Swanky Dietitian

    Ok, I didn’t know they were a fruit either!  haha.
    This looks amazing. I just love all the pumpkin recipes popping up over at blogs.  So great!! 

  • Laural @ Being Healthier

    phew, thanks Kristen. I can’t believe I didn’t know that !

  • eatingRD

    Yum!  Pumpkin is the bomb!