healthy pumpkin bread

I found a recipe for healthy pumpkin bread, tried it, and loved it!! I did make some modifications, but you really need to try this one out.

1½ cups all-purpose flour (go ahead, use all whole-wheat in this, it's still moist)
½ teaspoon of salt
1 cup sugar (used Splenda combo)
1 teaspoon baking soda
1 cup pumpkin purée (I used 1 can instead - 15 oz)
½ cup olive oil (or substitute applesauce, or half olive/half canola)
2 eggs, beaten
¼ cup water
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
½ cup chopped walnuts or pecans (optional)
Note: If you do use all whole-wheat, add an extra ½ teaspoon of baking soda to help the bread rise.


Preheat oven to 350°F and generously coat the inside of a 9"x5"x3" inch loaf pan with your preferred cooking spray. Use a non-stick pan, if you have one. Sift together the flour, salt, sugar, and baking soda. Set aside your dry ingredients. Mix the pumpkin, oil, eggs, water, and spices thoroughly. Combine your wet ingredients with the dry ingredients, mixing lightly. Fold in the nuts and pour the batter into your prepared pan.

Bake the bread for 50-60 minutes until a toothpick or knife inserted in the center of the loaf comes out clean. If the loaf is browning too quickly on top, you can cover it with foil for the last ten to fifteen minutes of baking.

Turn your pumpkin bread out of the pan and let it cool on a wire rack.