Thursday, January 7, 2010

Pumpkin Bread with Cranberries and Pecans

It was one of the last days I had with my fiancé before he returned to the east coast for his residency. To properly introduce him, he recently started an orthopedic surgery residency. Meanwhile, I am working on a biochemistry Ph.D.  We feel well matched. Perhaps our careers have influenced our philosophy on food - it should not only taste good but also be good for your body

This morning called for a warm, comfort food. With the pumpkin puree remaining from the cheesecake recipe, we made pumpkin bread

Adapted from

Pumpkin Bread


  • 1 cup and 1 tablespoon white whole wheat flour
  • 1 teaspoon baking soda (note: this is slightly more than original recipe to help the wheat flour rise)
  • 1/4 - 1/2 teaspoon ground nutmeg (to taste)
  • 2/3 cup solid pack pumpkin puree
  • 1/3 cup canola or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon ground cinnamon (to taste)
  • 12 packets of splenda or 1 cup white sugar
  • 3 tablespoons and 1-3/4 teaspoons water
  • 1-1/3 eggs
  • 1/4 cup cranberries (optional)
  • 1/4 cup pecans (optional)


  1. Grease and flour one 7 x 3 inch pans and a few muffin tins. (I used canola oil spray.) Preheat oven to 350 degrees F (175 degrees C).
  2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. 
  3. Add pumpkin, water, salad oil, and eggs. Beat until well combined. Fold in cranberries and nuts. Pour batter into prepared pan and tins.
  4. Bake for 45min - 1 hour.

    Our oven took 45 min to bake the bread and it was delicious. It was hard but I exercised restraint and didn't eat the muffins. Therefore, he had these to carry back east.

    1 comment:

    1. The muffins were absolutely amazing. This was a very easy recipe! So excited to have such a great cook/baker by my side!