Home > Food > Recipes > Pumpkin Power Bread

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Pumpkin Power Bread

Categories: Birthdays, Cakes/pies, Halloween, Make ahead
Type: Halloween

The power in this pumpkin bread comes from the secret ingredients -- pineapple and apricots!

Serves: Serves: 8


  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground allspice
  • 1/2 cup chopped dried apricots
  • 1 3/4 to 2 cups canned pumpkin
  • 1/2 to 3/4 cup crushed pineapple in juice, drained
  • 1/2 cup egg substitute
  • 1 cup sugar

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  1. Preheat oven to 350F.
  2. Spray 9 X 5-inch loaf pan with cooking spray.
  3. Combine flours, baking soda, allspice and apricots in bowl or plastic bag; stir or shake until mixed.
  4. Combine pumpkin, pineapple, egg substitute and sugar in large bowl; mix with electric mixer until smooth.
  5. Gradually add flour mixture and stir with a wooden spoon (do not use electric mixer) until all ingredients are mixed.
  6. Spoon batter into loaf pan; bake 40 to 50 minutes, until toothpick inserted in center comes out clean.
  7. Cool completely before slicing. Pumpkin bread can be refrigerated or frozen; reheat in microwave on High about 15 seconds per thawed slice or 30 to 45 seconds for frozen slices.
  • Slice fruit and nut breads while partially frozen to prevent crumbling.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips

Loading the player...

More Videos:

© 2000-2016  Sandbox Networks, Inc. All Rights Reserved.