Fuzz’s Pumpkin Bread

This is some pumpkin bread from yesterday, and I’m going to take a better picture of it later.

pumpkin bread

For now, here’s a photo of the chef.

Fuzz couldn’t entertain herself Sunday morning so I laid out all the ingredients and told her what to do. She had a lot of fun and was very proud of her creation.

 

dumping bowl<

 

Fuzz's Pumpkin Bread
 
Prep time
Cook time
Total time
 
The recipe is a half (and modified) version of a popular bread from allrecipes.com. I used white whole wheat flour in place of all-purpose, so I like to think it's a little more wholesome. It definitely taste good and is kid-approved. Since this recipe was such a hit, I'd like to find another one with a little less sugar. Fuzz’s Whole Grain Pumpkin Bread
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 1 3/4 cup white whole grain flour (7.8 oz) Or regular all-purpose
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin (half a can)
  • 1/3 cup water
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a 9x5 inch metal loaf pan or spray with flour-added cooking spray.
  2. Stir together flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. Set aside.
  3. Whisk together oil, sugar, eggs, vanilla, pumpkin and water in a mixing bowl. Add the flour mixture and stir just until moistened.
  4. Transfer mixture to loaf pan and bake for 1 hour or until done.

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Comments

  1. Amy D. says

    I love pumpkin bread. The only size can I could find at the store last week is 30 oz so I have a lot of pumpkin baking to do. Fuzz looks so cute baking! And she’s also looking very grown up all of sudden. It happens so quickly doesn’t it?

  2. Sue says

    Pumpkin bread is one of my favorite fall treats.
    Your daugter is growing up so fast! Good for her with her pumpkin bread and jack o’ lantern!! It looks like she did a great job on both!

  3. says

    Wow, Fuzz! I’m impressed. The Cooking Light website has several pumpkin bread recipes with less sugar. Have you checked there?

  4. says

    Oh Anna,
    She’s adorable! The pumpkin bread looks pumpkinlicious too! I think pumpkins are the very best natural kids “toy.”

  5. says

    Wow…is she a future chef in the making?! This looks great. I LOVE pumpkin bread. My mom always made it during Christmas, when I was a kid and it brings back all those warm fuzzies! :)

  6. says

    This is almost exactly the recipe that has been in our family for years – yours has slightly more flour and mine has no b. powder and a little more spice and less salat. I love it and it always gets rave reviews and I love that it makes 2 loaves and uses up the whole can of pumpkin.

    I sometimes sub a little applesauce for the oil with great effect and add chopped pecans, yum.

  7. Gayle says

    Great job on the pumpkin bread, Fuzz!

    Love the picture of her cracking the egg…..she’s so very focused :o)

  8. says

    Yum. Go Fuzz! Do you think they’d make a good muffin? I’ve signed up for my 10 year olds school party treats on Friday and they are still supposed to be “healthy”. I was thinking of a muffin that I could frost with a decent cream cheese icing with a candy eyeball on top. Haven’t looked for a good recipe yet, but the ones from TWD last week aren’t it.

  9. Debbie says

    This seems fairly close to the recipe I use and I have managed to cut the sugar a little just by reducing it by 1/4 cup per loaf (my recipe makes 2 loaves so I cut it by 1/2 cup). The pumpkin and spices are sweet enough you don’t miss the sugar and apparently there’s enough natural sugar to not affect the composition of the bread.

  10. says

    Many others made the same comment I was thinking: I can’t believe how grown up she looks! I almost always reduce the sugar in recipes. I’m also having good results with agave nectar – you use about 1/2 the amount that is called for regular sugars.

  11. Carole R. says

    A chip off the mother cookie. Good job, Fuzz!!! You are growing into a beauriful, young lady.

    And, one who can cook and bake.

  12. says

    Thanks for all the nice comments about Fuzz. I haven’t posted many pictures of her lately.

    Melissa, I’ll bet Jamie could make pumpkin bread right now — or at least this recipe! It didn’t require much aside from dumping in ingredients and stirring. The lesson I taught Emma was that you can whisk all the wet ingredients as much as you want, but the flour needed to be treated rather gently or the bread would be tough. I didn’t mention glutens ;).

    Amy, you could feed some to your dog. It’s a good source of fiber.

    Several people have mentioned this pumpkin bread looks similar to theirs. I looked at bbonline and allrecipes.com and there’s one basic pumpkin bread recipe that most people use….and then there are all the little offshoots. I guess this one’s an offshoot.

    I’ll have to check Cooking Light. I’m not concerned about the bread being lower fat, but I would like it to be lower in sugar (no artificial sweeteners). So I don’t want a low fat recipe that puts extra sugar or sweeteners where the fat would be. I think next time I’ll just knock off 1/4 cup as Debbie mentioned.

    Judy, I STILL haven’t bought the agave nectar. I really need to buy some, but it’s expensive and I’m afraid I won’t like the flavor.

  13. Sophia says

    Yay for Fuzz!
    I’ve never had pumpkin bread (since my parents dislike all edible things pumpkin) but that looks excellent. I may have to conjure an excuse to make some.

  14. Bianca says

    Hi Anna! I’ve never baked with pumpkin before! To be honest, I only first saw a real live pumpkin the other day! We don’t have them back home. So I’m feeling very adventurous and would like to try a recipe with pumpkin. Could you perhaps recommend one that would give me a good first impression? I don’t even know what pumpkin tastes like!

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