Pumpkin Bread That Gives You Bragging Rights

Pumpkin Bread The temperature has finally dropped to below 70 degrees in Wilmington  today putting me in the mood for some fall baking. Pumpkin bread sounds just right and I would love to share one of my favorite recipes with you. It comes from a very old publication (I hate to date myself so forgive me for leaving out the year) on Food and Nutrition by the U.S. Department of Agriculture.

For having only 200 calories per slice, this pumpkin bread is both moist and rich. It is low in saturated fat and a good source of vitamin A.  I especially like this recipe because it makes 2 loaves (you can eat one and give the other to a friend) and as the bread bakes it will leave your home smelling like an award winning bakery.


Pumpkin Bread

Total Time
Yields 2 loafs, 32 slices




    • 4 cups unsifted flour
    • 3 cups sugar
    • 2 teaspoons baking soda
    • 1-1/2 teaspoons salt
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1/2 teaspoon cloves
    • 1/4 teaspoon ginger
    • 1- 16 oz. can pumpkin
    • 1 cup oil (I use canola)
    • 4 eggs
    • 2/3 cup water



    1. Preheat oven to 350Degrees F.

    2.Grease two 9- by 5- by 3-inch loaf pans.

    3. Mix dry imgredients thoroughly in a large bowl.

    4. Beat pumpkin, oil, eggs, and water together. Add to dry ingredients. Stir just until dry ingredients are moistened. Do not overmix.

    5. Pour one-half of the batter into each loaf pan.

    6. Bake 1 to 1 -1/4 hours or until toothpick inserted in center of loaf comes out clean.

    7. Cool on rack. remove from pans after 10 minutes.


    Recipe Notes


    0.0 rating
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    Nutrition Information per slice: 206 calories, 32 g carbohydrate, 2 g protein, 8 g fat, 1 g saturated fat, 0 trans fat, 26 mg cholesterol, 244 mg sodium, 1 g dietary fiber

    I hope you enjoy this as much as my family has.

    Food for Thought Celebrates Locavores

    Food for Thought Celebrates LocavoresWhere there is food…there is fun!

    This is what I witnessed at the first annual Food for Thought event held at the Northeast branch of the New Hanover County Library on Thursday, Oct. 20, 2011. This event was a celebration of the locavore movement right here in the Cape Fear region.

    As a band played, twelve of the Cape Fear region’s top chefs showcased their talents by serving up bite-sized portions of mouth watering foods indigenous to coastal North Carolina. Every  cook knows what you prepare is only as good as the ingredients you start with; area chefs shared the spotlight with local growers, distributors, and agricultural organizations. They mingled with patrons and provided information on what, where, and when to buy local produce.

    This fun and informative event didn’t end with food but included every culinary aspect you could image. Here are some of the highlights:

    An overview of the local culinary arts program at Cape Fear Community College.

    Tabletop wares created by local artists and featured in the silent auction.

    Information on food tours offering an exciting way to experience the Cape Fear region.

    A specialty bookstore set-up exclusively for this event featuring local cookbook authors.

    An opportunity to hobnob with the Star News Port City Foodie blogger, Paul Stephen.

    Retailers with specialty items from local sources.

    A local nutrition expert, (yours truly) offering patrons links to reliable nutrition resources on the web.

    Kudos to Pat Bell, Sandy Murphy and the numerous volunteers  for pulling together these diverse aspects of the Port Cities’ culinary interests into one harmonious celebration of the locavore movement. Hope this is the first of many!

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