Pumpkin Bread

Low in calories but high in fiber, pumpkin—fresh or canned—helps you maintain a good immune system, while cinnamon helps control your blood sugar and cholesterol levels. Individually they are healthy and good, but together, they make for one yummy bread.


Makes 2 loaves Prep Time 10 minutes Baking Time 1 hour and 20 minutes

3 cups sugar
4 eggs
1 cup vegetable oil
1 16-ounce can pumpkin purée
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 to 1 1/2 cups almonds, toasted

1  In a large bowl, combine sugar, eggs, and oil. Beat with an electric mixer at medium speed until well blended. Stir in pumpkin pureé.

2  Sift together flour, baking powder, baking soda, salt, and spices.

3  Gradually add the sifted ingredients to the pumpkin mixture, beating until blended.

4  Stir in toasted almonds. Spoon mixture into three greased and floured 9-by-5-by-3-inch loaf pans. Bake at 300°F for 1 hour and 10 to 20 minutes or until a wooden toothpick inserted in the center comes out clean.

5  Cool in pans for 10 minutes. Let breads cool completely on wire racks before serving.

Muffin tip The same recipe can be baked in muffin tins or individual bundt pans, making about 30 muffins. Just bake for 20 to 25 minutes.

Photography by David Hanson │ Food Preparation by Len Santos │ Styling by Angelo Comsti │ Props from ac+632, Rustan’s Department Store, and Robinsons Department Store

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