Pumpkin Bread – Just in time for the Holidays!

Fall equals pumpkin and it’s everywhere – in our cookies, lattes, pasta recipes and of course pie. I love pumpkin pie. I also love bread so why not find a recipe for pumpkin bread?

Since I received my WonderMill, all my breads, dumplings, cookies etc have been baked from scratch using mostly hard white wheat flour. I love the boost in flavor and nutrients freshly milled flour offers. Plus my food doesn’t have that “preservative aftertaste” you sometimes get with store bought products.

I found this recipe on AllRecipes.com, broke out the WonderMill, put on my apron and dove in. This recipe makes three loaves, but you can scale it down or up to meet your needs.

First, mill the flour. I poured the enough wheat grain into the hopper for the recipe and a little extra to flour the pan. I used just over 3 cups of grain.

Pumpkin Bread - Just in time for the Holidays!
Recipe type: Bread
Serves: 24
Original recipe makes 3 - 7x3 inch loaf pans
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups white sugar
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Don’t be a dork like me and get impatient. I didn’t let the loaves cool enough so when I took the first one out of the pan, part of the bottom stuck. Silly me!!!  But it didn’t affect the taste of the bread. So good and moist. I mixed up some honey butter and served the bread with some garlic salmon and green beans. Pumpkin bread was the perfect compliment for my meal. The flavor was amazing with just the right amount of cinnamon and nutmeg. A true treat for the taste buds!

My friend Lisa called the bread “perfect” but she didn’t know about my boo boo. Shh… don’t tell!

About Lori's Culinary Creations

My name is Lori and I currently live in Utah with my wonderful husband Mark. I have two step daughters and four grand kids.  Mark and I love mountain life and spend our spare time riding in the canyons on our Harley, taking in all the beauty and exploring all Utah has to offer. We live with four cats, an African Grey parrot who rules the roost. 

My blog, "Lori's Culinary Creations" is dedicated to my adventures (and mis-adventures) in the kitchen. I share recipes both new and old, cooking tips, reviews of gadgets used in the kitchen and also family friendly and Christian products. I love to cook and love to try new products, gadgets, cookware and small appliances. My husband said we need a bigger kitchen with all the "toys" I've accumulated.

I believe life should be experienced and with that experience comes adventure and discovery. I take that philosophy into the kitchen. I enjoy creating new recipes, trying out other recipes especially recipes from other cultures and ethnic groups. I believe your plate should be filled with the flavorful foods God provides us with and your taste buds should be doing the "happy dance" every day.

Grain Mill Wagon Experience: I feel very blessed to have the opportunity to join the Grain Mill Challenge. It gave me a chance to cook “outside the box” and try new recipes and learn more about whole grain. My comfort level with baking increased as I tried breads, muffins and even dumplings from scratch for the first time. I found that using fresh flour from whole grain gave my culinary creations more flavor, a fresher taste and is a lot more nutritious for my husband and myself. My husband even signed me up for a Whole Grains class to support me on this new endeavor and I learned about the uncommon grains such as buckwheat and millet. I now grind my own flour and corn meal for everything and am amazed at the ease of the process and the quick clean up. I love my WonderMill and have a list of recipes I’m going to try over the next few months.

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