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Pumpkin Bread

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September 13, 2010 by BettyCupcakes

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This is a bit of a recipe showdown. I grew up eating some of the most delicious pumpkin bread south of the Mason-Dixon line. It just so happens that delicious doesn’t equal nutritious, despite the bright orange color. Even though I embrace my inner health nut now, I need food that tastes good. A few easy substitutions reduced the amount of fat and sugar without sacrificing any flavor. Portion control is also important- Ninnie Marlene’s was baked in loaf pans and I remember cutting myself HUGE slices. Making pumpkin bread in muffin cups helps you keep track of how much you’re eating.

BONUS: Your house will smell like a Yankee Candle.

I’m posting both recipes here, the original by my grandmother and the updated version by me.

Ninnie Marlene’s Pumpkin Bread, as written out by my mom

Mix together in a medium bowl:
3 1/2 cups flour
2 teaspoons soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons salt

Mix in mixer:
1 #2 can pumpkin
3 cups sugar
1 cup cooking oil
4 eggs

Add dry ingredients to wet alternating with 2/3 cup of water. Nuts or raisins optional. Bake 1 hour 15 minutes at 350. Makes three loaves. Brush the top with syrup while still warm-I know! It’s so wrong, it’s right.

The pictures below illustrate my updated version.

In a medium bowl, combine whole wheat flour, baking soda, cinnamon, ginger, and salt. Whisk to combine.

In a large bowl, add pumpkin, white sugar, brown sugar, eggs, applesauce, and yogurt.

Whisk the wet ingredients until thoroughly mixed.


Add the flour mixture to the wet mixture in three batches, alternating with 2/3 cup water.


Stir until just combined.


Using 1/2 cup measure, fill muffin liners until almost full.

This recipe made 19 muffins. If you want smaller muffins try using a 1/3 cup measure- you can probably get 24.


Bake at 350 for 30 minutes. Rotate the racks halfway through cooking.

Time for pumpkin bread glamour shots!

Work it….work it….

A little to the right…


Now vogue.

Healthy Pumpkin Bread

3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
*would’ve added 1/2 teaspoon nutmeg if I had any
1 teaspoon sea salt

1 cup packed brown sugar
1/2 cup white sugar
1 cup applesauce
1/3 cup 0% fat Greek yogurt
2 cups canned pumpkin (not the pie mix!)
3 eggs

2/3 cup water

Preheat oven to 350. Line muffin tins with paper liners.

In a medium bowl, whisk together the dry ingredients. In a large bowl, stir the sugars, applesauce, yogurt, pumpkin, and eggs until well combined.

Add the dry ingredients into the wet ingredients in three batches alternating with 2/3 cup water.

Using a 1/2 cup measure, fill the muffin liners until almost full. Bake 30 minutes and rotate pans halfway through cooking. Remove from oven and cool on a rack.


  • Amber says:

    Where's the healthy substitute for the syrup on top? On wait, there isn't one! :)

  • […] revamped an old recipe of mine to come with these sweet things.  You can see the old recipe here: Healthy Pumpkin Muffins.  This recipe makes 24 muffins which made it perfect for […]

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