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Pumpkin Bread

  • pumpkin bread


    • Half of a 15-ounce can of pumpkin purée
    • 2 eggs
    • 1/2 cup canola oil
    • 1/3 cup water
    • 1 cup white sugar
    • 1/3 cup brown sugar
    • 1 cup all-purpose flour
    • 1/3 cup whole wheat flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves


    1. Preheat oven to 350 degrees. Grease and flour three 7x3-inch loaf pans.
    2. In a large bowl, mix together pumpkin purée, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
    3. Bake for about 50 minutes in the preheated oven. It is done when a toothpick inserted in the center comes out clean.


    12 servings

  • Nutrition Tip

    Pumpkin is a good source of carotenes, a group of nutrients found in fruits and vegetables. One observational study found that women with a history of breast cancer who had high blood levels of carotene had a 43 percent lower risk of breast cancer recurrence as compared to women who had the lowest levels of carotenes in their blood.

    Other studies suggest carotene-rich foods may protect against many other types of cancer (prostate, lung, esophagus, head and neck, stomach, colon, ovary, kidney, bladder, pancreas, cervix, and skin), as well as heart disease, hypertension, and stroke.

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