Yield: 2 loaves/30 muffins/14 Servings

An image of pumpkin bread cut into slices.

This recipe is used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Serving Size: 1 1" slice

Cost/Serving: $0.28

Ingredients:

Nonstick cooking spray

2 cups all-purpose flour

2 cups whole wheat flour

1/2 cup non-fat dry milk

1 1/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

2 1/2 teaspoons pumpkin pie spice

1 (15-ounce) can pumpkin

3/4 cup applesauce, unsweetened

1/2 cup vegetable/canola oil

4 eggs

1/2 cup water

 

Directions:

  1. Preheat oven to 350°F.
  2. Spray two loaf pans or muffin tins (for 30 muffins) with nonstick cooking spray.
  3. In a large bowl, mix all-purpose flour, whole wheat flour, non-fat dry milk, sugar, baking soda, salt, baking powder, and pumpkin pie spice.
  4. In a second bowl, beat pumpkin, applesauce, oil, eggs, and water until blended. 
  5. Add pumpkinmixture to flour mixture and stir with a spoon just until moistened. Do not over mix.
  6. Pour batter into 2 loaf pans or muffin tins to no more than 2/3 full. 
  7. Bake loaves for 60-75 minutes, or muffins for 20 minutes, until a toothpick inserted into the middle comes out clean.
  8. Cool on a rack and remove from pans after 10 minutes.
  9. If not eaten right away, wrap the loaves (or muffins) in foil or a plastic bag and store in the freezer. Thaw for 20-30 seconds in the microwave (for muffins) or overnight in the refrigerator.

 

Nutrition Facts: Servings: 14, Serving size: 1" slice
Amount per serving: Calories 280, Total Fat 10g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 60mg, Sodium 290mg, Total Carbohydrates 45g, Dietary Fiber 4g, Total Sugar 17g (Incl. 13g Added Sugars), Protein 7g

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