Pumpkin Bread

A popular pumpkin bread recipe used an awful lot of sugar and oil for a homemade quick bread. I started experimenting with the flour, sugar, and fat, and this recipe is the keeper version for us.

Yield: 3 mini loaves


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/8 tsp. ground ginger
  • 2 cups pumpkin puree (this is roughly the same amount you get from a can, if you are out of pumpkin)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil


  1. Preheat oven to 350 degrees. Grease and flour 3 mini-loaf pans.
  2. Mix dry ingredients (except sugar) in a large bowl.
  3. In a smaller bowl, combine the wet ingredients and sugar until thoroughly mixed.
  4. Add wet ingredients to dry and stir gently just until the flour is incorporated – do not overmix.
  5. Pour into greased muffin or mini-loaf pans.
  6. Bake until done – start checking muffins at 40 minutes.


3 thoughts on “Pumpkin Bread

  1. This looks yummy! I have some left over pumpkin puree and I think I know what I’m going to be making with it. I love that you use whole wheat and white flour too. Thanks for the idea!

  2. Pingback: Gluten-Free Pumpkin Muffins | The Reluctant Hippie

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