Pumpkin Bread

The original recipe came to me from a dear friend’s mother.  I took her list of ingredients and modified them to make a fairly healthy breakfast or dessert bread.  We can’t get enough of this very tasty bread.  The recipe makes two loaves and I always plan on freezing the second loaf – although I rarely get to since my family devours it.

  • 1 C unsweetened applesauce
  • Egg replacer equivalent to 4 eggs
  • 3 C sugar
  • 3 ½ C  whole wheat flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 2/3 C water
  • 1 15 oz can of pumpkin


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl and mix until smooth.
  3. Pour into two greased loaf pans.
  4. Bake at 350 degrees for approximately 1 ½ hours, until toothpick inserted in middle comes out clean.
  5. Remove the pans from the oven and let cool on a wire rack for 10 minutes.  Invert pans and remove loaves.  Let cool on wire rack before slicing and serving.

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