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Easy Pumpkin Bread

Pumpkin bread loaf

Easy Pumpkin Bread

The pumpkin’s origins can be traced back to southern North America and northern South America. While mature and immature portions of the pumpkin’s fruit are edible, most commercially produced pumpkins in the U.S. are used for decoration – think jack o’lantern.

This pumpkin bread is easy, delicious and is great for an on-the-go snack for busy, busy lives.

Serves eight.

Easy Pumpkin Bread


  • 1/2 cup canned pumpkin
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 Tbsp. cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sunflower seeds


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine pumpkin puree, vegetable oil, applesauce, sugar, eggs and vanilla. Stir until thoroughly combined.
  3. To the pumpkin mixture, add both flours, cinnamon, baking powder, baking soda and salt. Mix until flour is no longer visible, but do not over-mix. Stir in sunflower seeds.
  4. Pour batter into a lightly greased loaf pan. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
  5. After removing from oven, allow to cool for 15 minutes. Slice and serve.

Nutrition Information per serving

  • Calories: 259
  • Carbohydrates: 35 g
  • Protein: 6 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Cholesterol: 46 mg
  • Sodium: 273 mg
  • Fiber: 3.5 g