Award-Winning Pumpkin Bread

This pumpkin bread recipe originally came from an old Betty Crocker cookbook, but I have made so many changes to it, that I call it my own. I have reduced the sugar and added wheat germ for the health benefits of fiber and whole grain.

I have taken this pumpkin bread to numerous pot lucks and served it to guests many times. Everyone seems to like it! It also won first place at a pumpkin cook-off once.


2/3 cup butter, softened to room temperature*
1 cup sugar
4 eggs
1 16 oz. can pumpkin
2/3 cup (one 6 oz. can) frozen apple juice concentrate; thawed
2 1/3 cups unbleached white flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. orange peel
2/3 cup chopped nuts
2/3 cup dried cranberries


  1. Heat oven to 350 degrees.

  2. Grease bottoms only of two 9" loaf pans or three 8" loaf pans.

  3. Mix butter and sugar in a large bowl until smooth and creamy. Add eggs, pumpkin and apple juice concentrate.

  4. In a separate bowl, combine flour, wheat germ, baking soda, salt, baking powder, cinnamon, cloves, and orange peel. Mix well. Add to liquid ingredients and mix in just until moist.

  5. Stir in cranberries and nuts and pour into pans

  6. Bake until wooden toothpick inserted in the center comes out clean - about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans and remove.

  7. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. May be frozen.

*To Reduce the Fat and Calories:

If you want less fat and fewer calories, you can substitute 2/3 cup applesauce for the butter and reduce the sugar to 1/2 cup. This changes the texture to a slightly spongy one - like gingerbread cake.

Pumpkin Bread Back to Frugal Gifts

Pumpkin Bread back to Frugal Living Now

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