Pumpkin Spice Bread

Disclaimer: This is a recipe that I make all. the. time.  I initially had it posted on an old blog, but as I was digging pumpkin puree out of the fridge this morning to make it, I realized that I had not shared it here yet.  Bake at your own risk, though, this bread (or muffins!) is as delicious as it is healthy!

The first step of making this delicious bread is roasting the fresh pumpkin.  If you want to used canned pumpkin, just skip this step and move onto the bread recipe.

To Roast Pumpkin:

Cut a small pumpkin in half, scoop out the innards, and roast for 1 hour at 325 degrees.  When cooked through (fork tender), puree in a blender or food processor.  Then, it’s ready to use!

Pumpkin Flax-seed Bread

Makes 1 Large Loaf of Bread or 12 Muffins (I almost always make this as muffins!


1 c. roasted pumpkin, pureed (or 7.5 oz. canned pumpkin)

2 eggs

¼ c. vegetable oil

¼ c. apple sauce (you can use ½ c. oil and omit apple sauce)

1/3 c. apple cider (or water)

1/2 c. white sugar

½ c. brown sugar

1c. whole wheat flour

¾ c. all-purpose flour

1 t baking soda

1 t kosher salt

2 t cinnamon

½ t nutmeg

½ t cloves

1 t ginger

1/4 c. flax-seed

Preheat your oven to 350 degrees.  Grease and flour one large bread pan, or line 12 muffin cups.

1. In a bowl, blend together pumpkin, eggs, oil, applesauce, cider and sugars.

2. Then mix in remaining dry ingredients.  As I use a KitchenAid stand mixer, I skip the step of pre-combining these ingredients.  If working by hand, combine dry ingredients before adding them to the pumpkin mixture.

3. Bake approximately one hour, until a center-inserted fork comes out clean.

Variation: I’m sure this bread would be just delicious with a cup of milk chocolate chips folded in right before baking.  You could also add 1 c. of walnuts, if you wanted a richer bread.


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