My Best Pumpkin Bread | Polka Dot Cottage

My Best Pumpkin Bread

Posted July 4th, 2007 by


Welcome Autumn


3 1/2 cups
2 teaspoons
1 teaspoon
1/2 teaspoon
1 teaspoon
1 teaspoon
3 cups
1/2 cup
2 1/2 cups
1/4 cup
All-purpose flour
Baking soda
Baking powder
Pumpkin pie spice
Cooking oil
Eggs, or equivalent egg substitute
Canned pumpkin


  1. In a large mixing bowl combine the flour, baking soda, salt, baking powder, cinnamon, and pumpkin pie spice.
  2. In a separate bowl, mix by hand the sugar, oil, eggs, pumpkin, and water.
  3. Combine with the dry ingredients.
  4. Bake in 9×5 loaf pans at 350 degrees for 90 minutes, checking after 1 hour.

Recipe By :Lisa Clarke
Weight Watchers Points: 4.8 for 1/24th of recipe
Yield: 2 Loaves


  • I also like to use this recipe to make a dozen muffins and four mini-loaves. Decrease the baking time accordingly.
  • The 2.5 cups of pumpkin can be replaced by the same quantity of other fruit. Bananas, apples, cranberries, figs – all good choices. Try adding leftover jars of baby food to the mix.
  • These freeze very well.
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