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snacks & desserts

Pumped-Up Pumpkin Bread
Pumpkin is one of fall's favorite flavors, and this huge batch of bread will fix your craving whether you're baking for a bake sale, a party, or stocking your freezer up with easy snacks. This sturdy batter can be turned readily into bread, muffins or cookies to make serving fit the need of the occasion.Freezer Tip: Wrap cooled baked goods tightly in foil and store in a plastic freezer bag. They'll be good to go for three months.
4 cups white whole wheat flour
1/2 cup soy flour
1/4 cup flax meal
1/2 cup wheat bran
4 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 1/2 cups sugar
3 eggs
1 egg white
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
2 (15 oz.) cans pumpkin
1/2 tsp. salt
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Pumped-Up Pumpkin Bread

Pumped-Up Pumpkin Bread

Pumped-Up Pumpkin Bread
One Star Guiding Stars
  • Servings:36 (61 g)
  • Prep Time:10 minutes
  • Cook Time:70 minutes
1. Preheat oven to 350 degrees F. In a large bowl combine the wheat flour, soy flour, flax meal, wheat bran, baking soda, and spices. Mix until combined.
2. In a separate bowl, beat together the sugar and all eggs until the sugar is dissolved, then mix in the pumpkin, applesauce, oil, and salt.
3. Mix the wet ingredients into the dry ingredients and stir gently until well combined.
4. Divide batter among three greased 8"x4" bread pans, smooth the tops, and bake at 350 degrees F until a toothpick inserted in the center comes out clean (50-60 minutes).To make cookies: Spoon onto a cookie sheet by the tablespoon and bake at 350 degrees F until they spring back to the touch (10-15 minutes).To make muffins: Fill muffin cups  2/3 full and bake at 350 degrees F until a toothpick inserted into the middle should comes out clean (20-30 minutes).