Delicious Pumpkin Bread (or muffins)

Perfect hearty fall treat!

Pumpkin Bread

15 oz can pumpkin (approx 2 cups) (not pumpkin pie filling!)
1 cup flour
1 cup whole wheat flour
1 cup wheat germ (when I tried it without the wheat germ it didn’t turn out)
1- 1 1/2 cups sugar
1/2 cup oil
4 eggs
1 1/4 cup applesauce or orange puree
2 tsp baking soda
1 1/2 tsp salt
1 tsp allspice
2 tsp cinnamon
2 tsp nutmeg

I just blend all the wet ingredients and then throw the dry ingredients on top and stir just till smooth.

Makes 3 loaves (bake at 350 for approx 40-50 minutes in greased pans.) Or lots and lots of muffins (bake for 20ish minutes, can’t remember, sorry!).

The orange puree is just 1 sweet potato and 3 large carrots peeled, diced and cooked till soft, then blended until smooth (add some water when necessary). You can use it in spaghetti sauce, french toast, muffins, etc.

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  • Reply Hannah September 26, 2010 at 6:36 pm

    Thanks for this one. Always looking for pumpkin recipes. My girlfriend lives on a farm and has a ginormous veggie garden so I get a free pumpkin every couple of weeks!

    • Reply Christa September 27, 2010 at 8:29 pm

      oh nice! I should try to cook and freeze my own pumpkin this fall, since we don’t really eat it as a vegetable here we just usually get it in cans already prepared.

  • Reply Jen October 4, 2010 at 10:09 pm

    So I made this today! I had printed it off and was waiting for a time to make it.
    It made one good sized loaf and 12 muffins…
    I did 3 cups of whole wheat flour (no wheat germ), I did the orange puree AND I cut down the sugar a whole lot (as I usually do) to 1/2 cup!!! I know, crazy!!!!! 🙂
    And the best part (at least for me)…I added semi-sweet chocolate chips to half of the muffin batter (since they’re not FG approved) 🙂 (My mom used to make pumpkin choc chip muffins and they were delicious!!)
    Anyway, it all turned out quite nice (and tasty). I’m thinking a little denser than muffins/loaves usually are, BUT still nice. I bake a fair bit, but don’t understand the purposes of ALL the ingredients, so perhaps the fact that I cut way down on the sugar OR the fact that I used all flour contributed to that????
    Anyway…I’m happy with the results…the boys ate it up so no complaints from them either!! 🙂
    Thanks for sharing!!
    I bought a couple of cans of pumpkin (and have leftover orange puree in the freezer now, so I’ll be making more likely!)

    • Reply Christa October 5, 2010 at 1:55 pm

      I do find the recipe quite dense, I think it is because there is just SO much pumpkin and carrot/sweet potato puree. It’s always really moist though, which is good. Too funny you cut the sugar down that much! It’s already cut in half! The original recipe called for 3 CUPS of sugar! Insane!!! Glad the boys liked it though, Juno in particular loves this recipe too.

  • Reply Jen October 6, 2010 at 8:48 pm

    That IS funny!!! Oh my goodness! 🙂 And yet, not bad at all with that little sugar! I guess sweet potatoes and carrots offer some natural sweetness…and then of course, the chocolate chips helped in the muffins! 🙂

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