Pumpkin Bread


3 ½ cups whole wheat pastry flour (makes it less grainy than regular whole wheat flour, but I just use white)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves (I double)
1 teaspoon ground cinnamon (I double)
1 teaspoon ground nutmeg
1 teaspoon ground ginger (I double)
½ teaspoon salt
2 cups solid pack pumpkin (I used fresh pumpkin, not canned)
½ cup oil
½ cup applesauce
2 cups sugar
3 eggs
1 cup chopped walnuts (optional)
1 cup raisins (optional)


  • Preheat oven to 350, and grease 2 loaf pans.
  • In a medium bowl, mix together the flour, baking soda, baking powder, salt, and spices. Sift. Set aside.
  • In another bowl (the electric mixer works well for this) mix pumpkin, oil, applesauce, sugar, and eggs. Mix until well blended.
  • Stir in dry ingredients.
  • Stir in walnuts and raisins by hand.
  • Divide batter evenly between two prepared loaf pans.
  • Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  • Cool in pans on a wire rack for 15 minutes. Remove from pans and let cool completely.

I got this recipe from a friend.  I love to bring it to Thanksgiving!  We just slice it up, and serve it next to the rolls 🙂  The only bad thing about this bread is that there are never any leftovers!

Photo credit.

Meal Type: Fall, Thanksgiving

Comments & Reviews

    I use a similar recipe, but use whole wheat flour instead of white, 1 cup applesauce and no oil in place of 1/2 cup applesauce and 1/2 cup oil. Because the applesauce adds natural sweetness, I use half the amount if sugar (1 cup instead of 2). It makes it soooo much healthier and I honestly can’t tell the difference.

    I made this today, I didn’t have the applesauce and substituted a ripe banana instead. Tastes great! Now what am I going to do with the 1 1/2 cups of pumpkin I have left over from the can? Thanks for sharing!

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