Food Geek Friday: Pumpkin Bread

So the other day I cracked into a can of pumpkin for breakfast and needed to use up the rest of it.  I searched the interwebs for a recipe and found this pumpkin bread recipe.  What I really liked about this recipe was that I already had everything in my pantry! I made quite a few adjustments to the original recipe based on what I had, but all in all, I'm happy with my first attempt at bread.  Because of the use of whole wheat flour, my version is pretty dense and chewy but when I have it for breakfast it keeps me plenty full until lunchtime! Following is my recipe and the original one is here.  (I love this website because it will make the necessary adjustments for you if you need to alter serving sizes.)

Pumpkin Bread

  • 1-3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup  extra light olive oil
  • 2 eggs
  • 3/4 (15 ounce) can pumpkin puree
  • 1/4 cup water
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    1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
    2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Pour into prepared pan.
    3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

    If you make this or the original version, let me know!  If you make any additional alterations, I'd love to hear them.  The bread is really moist, so I think it could use some nuts for textural difference and interest.