Pumpkin Bread

READY IN: 1hr
Recipe by Shannon 24

Found this recipe in a magazine that came in the mail. This is made with olive oil, which in comparison to butter, is 25% less fattening. Posted here for safekeeping - haven't tried yet.

Top Review by AmerAussie

I substituted King Arthur gluten-free multi-purpose flour and made this for a tea with friends. It turned out great, once I let it cook long enough. Very tasty, moist and delicious. I did use applesauce with a little oil rather than the oil. Am already making this again and adding cranberries for a pretty holiday bread.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In large bowl, whisk together flour, salt, sugar and baking soda.
  3. In medium bowl, stir together pumpkin, oil, egg/water and spices.
  4. Add flour mixture to pumpkin mixture and stir until just combined.
  5. Pour into greased loaf pan (9x5x3).
  6. bake 50-60 minutes or until a toothpick comes out clean.
  7. Turn onto rack and cool completely.
  8. Enjoy.

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