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pumpkin bread

Posted on October 11th, 2011  |  10 Comments

While making this so-incredibly-moist-how-can-it-not-have-any-butter pumpkin bread I got to thinking. About pumpkin that is.

I was thinking about how pumpkin is only eaten in the fall, well pretty much only in the month of October and a few days in November, and I started to feel bad for pumpkin.  Why didn’t pumpkin get to be stocked on a shelf for months at a time with all the other cans or on the kitchen table at least one night a week like broccoli, carrots and onions? Even eggplant, are more commonly eaten.

And then I realized. Pumpkin is special.

Pumpkin is the highlight of the fall season, it’s all the buzz at coffee shops, the special dessert at fancy restaurants, the cheesecake flavor everyone is looking forward to (Meg!) and the absolutely perfect bread flavor. And check out those seeds! Cutest ever.

So basically you owe it to pumpkin to make this bread. Also, I was serious about the no butter thing. Coconut oil. <– I promise you can’t taste it at all. Or the sour cream. But do it. You won’t be sorry!



pumpkin bread Inspired by Monet’s recipe

makes 4 small loafs or 2 big


3/4 c. whole wheat pastry flour

1 1/4 c. unbleached all-purpose flour

1 c. raw sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/4 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

1/2 c. raw pepitas


1 egg

1/3 c. low-fat sour cream

1/3 c. half and half

1 15oz. can pumpkin

1/4 c. plus 1 Tbsp coconut oil, liquid form (heated and cooled)

1. Preheat oven to 350 °

2. Line bread pans with a few drops of coconut oil.

3. In one bowl sift the dry ingredients together, in another bowl mix the wet ingredients. (If the coconut oil is solid, heat until liquid and let cool before adding it to the wet mixture.)

4. Add the dry ingredients to the wet in parts, about 1/2 c. at a time, until combined. Be careful not to over-mix. Stir in some pepitas, if you want some extra inner crunch.

5. Evenly distribute between the loaf pans, and top with raw pepitas. Really, really good topping!

6. Bake until golden, about 50-55 mins.

7. Check doneness with a sharp utensil.

8. Let cool on an iron rack for about 10 minutes and then remove from pan and let cool completely.


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10 Responses

  1. Lauren says:

    These look soooo pretty!! I love the pumpkin seeds on top. And, you used my favorite kind of canned pumpkin!

    • Thank you! The pumpkin seeds had killer taste after being in the oven for so long, they were a great addition to the bread. I know I gotta stock up on tons of this pumpkin, Trader Joe’s is the best!

  2. sweet road says:

    Oh yes, pumpkin is special! I had some pumpkin bread french toast this morning, delicious! I can’t wait to try making this pumpkin bread recipe though…

  3. Beautiful recipe! I’ll have to give it a try this fall as I LOVE healthy pumpkin bread.

  4. [...] also have a thing for pumpkin (like this pumpkin bread I may or may not have made 3 times this week!) I liked this beer, but def not enough pumpkin, I [...]

  5. Sharon D. says:

    I think this pumpkin break looks great. I love the idea of putting pumpkin seeds on top!

    I do however want to add a tidbit of nutritional news. Butter is not as saturated as coconut oil, which is a tropical oil and after it gets inside your body is like you have just eaten lard. Not in taste but in how it affects the body. So if you are trying to cut back on artery cloggers, butter is the better of the two, but not as good as regular canola oil. Better bet still if you are watching fat, is to use applesauce instead as a way to keep things moist and tastey.

    • lafig says:

      Thanks, I’ll have to look into using applesauce, I never have it on hand so I always end up using yogurt to cut back on fat used and keep the moistness.

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