Pumpkin Bread

  • Yield: servings


1/2cup whole wheat flour
1cup loosely packed brown sugar
1teaspoon baking soda
1teaspoon cinnamon
1/2teaspoon salt
1cup canned pumpkin
1/2cup extra virgin olive oil
2large eggs, beaten
1/2cup walnut pieces
1/2cup raisins


1. Equipment needed: 9 – 5-inch loaf pan, preferably nonstick, or unglazed ceramic stoneware. A stoneware pan will give the bread a particularly nice crust.

2. Preheat the oven to 350 F. Position a rack in the center of the oven.

3. Combine the flour, brown sugar, baking soda, cinnamon, and salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.

4. Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup water. Beat until perfectly blended. Stir in the nuts and raisins.

5. Gently stir the dry ingredients into the liquid ingredients just until combined; a rubber spatula works best. Do not overmix or the bread will not rise.

6. Pour the batter into the loaf pan and bake for 50 to 60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, 5 to 10 minutes. Turn out onto a rack and cool thoroughly. Cut into 8 equal slices.

Reprinted with permission from The Pink Ribbon Diet,

Da Capo Press (Perseus Books)