Fuzz's Pumpkin Bread
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
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
  • 1 3/4 cup all-purpose or white whole grain flour (7.8 oz)
  • 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
  1. Preheat oven to 350 degrees F. Grease and flour a 9x5 inch metal loaf pan or spray with flour-added cooking spray. For a taller loaf, use an 8 1/2 by 4 1/2 inch pan.
  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 (ours usually take an hour and 15 minutes.)
Recipe by Cookie Madness at https://www.cookiemadness.net/2008/10/fuzzs-pumpkin-bread/