Harvest Pumpkin Bread

Harvest Pumpkin Bread


Makes 12 servings
Parent Help Meter = LOW

Preheat oven to 350° F. Lightly grease a 9 x 5 x 3-inch loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth.

Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange juice, nuts (optional), and orange rind (optional). Stir well and pour into loaf pan. Bake for 60 to 65 minutes. Test doneness by sticking a wooden pick into loaf. If it comes out clean, loaf is done.



• 1 cup sugar

• ¼ cup margarine

• ¼ cup applesauce

• 2 eggs

• 1 cup (8 oz.) solid pack pumpkin

• 2 cups all-purpose flour

• ½ tsp. salt

• 2 tsp. baking powder

• ¼ tsp. baking soda

• 1 tsp. ground cinnamon

• ½ cup raisins

• ¼ cup orange juice

• ½ cup walnuts, chopped (optional)

• 1 tsp. grated orange rind (optional)





(Calculations are approximations. The nutritional content may vary depending upon degree of cooking and cooking method.)

  • Calories: 220
  • Total Fat: 5 g
  • Carbohydrate: 42 g
  • Protein: 4 g
  • % of Calories from Fat: 18 %
  • % of Calories from Carbohydrate: 75 %
  • % of Calories from Protein: 7 %
  • Fiber: 2 g
  • Calcium: 65 mg
  • Sodium: 261 mg

  • Pumpkin is a super vegetable loaded with a lot of vitamins and minerals. It has vitamin A and beta carotene like carrots and other orange vegetables, but also has fiber and potassium. Plus, pumpkin is a kid-friendly vegetable when mixed in breads or pies.
  • This recipe has some granulated sugar, but applesauce is also used to add sweetness to the bread. Applesauce is often substituted in recipes to add natural sugars and sweetness to baked products without the calories of granulated sugar.
  • If you or someone in your family has diabetes, one slice of bread is about 3 servings of carbohydrate because each serving is about 15-18 grams. It is probably better for individuals that have trouble controlling their blood sugars to eat ½ slice or try a different dessert.
  • Try using a margarine with no trans-fat. Trans-fat is the result of hydrogenation of saturated fat and is actually worse for your blood cholesterol levels than is saturated fat. Manufacturers hydrogenate fat to get that creamy, spread-able margarine. The outside of the margarine tub will tell you if there are no trans-fats.

  • Some people think bread batter is a yummy treat, but this recipe includes raw eggs which can cause foodborne illness if eaten uncooked, especially in immuno-compromised people, pregnant women, and young children. Try to keep little ones from licking this bowl!
  • Kids can do a lot of this recipe on their own. Adults may have to supervise and help using a mixer and baking in the oven.
  • Wipe off the lid to any cans of pumpkin or applesauce that you open. Sometimes dust and other particles build up on cans lids and can get into your mixture if you do not wipe off the can first.

Recipe courtesy of Food, Family, and Fun – United States Department of Agriculture