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Pumped-Up Pumpkin Bread

Pumpkin is one of fall’s favorite flavors, and with this recipe that can go undercover as bread, muffins or cookies, you just can’t go wrong.

Wrap it up as a sweet and savory holiday gift for a hostess, or even bake a batch to pass around to neighbors. Just make sure you make one of your own!

  • 1 1/2 cups sugar
  • 3 whole eggs plus 1 egg white
  • 3/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • (2) 15 ounce cans pumpkin puree
  • 1/2 teaspoon salt
  • 4 cups white whole wheat flour
  • 1/2 cup soy flour
  • 1/4 cup flax meal
  • 1/2 cup wheat bran
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger

Preheat oven to 350 degrees. In a large bowl combine the wheat flour, soy flour, flax meal, wheat bran, baking soda, and spices. Mix until combined. In another bowl, beat together the sugar and eggs until the sugar is dissolved, about 2 minutes with a hand mixer, then add in the pumpkin puree, apple sauce, oil, and salt. Add the wet ingredients to the dry ingredients and stir until batter comes together: it will be thick. Divide among three greased 8×4” bread pans, smooth the tops, and bake at 350 degrees for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Bread can be wrapped and frozen for up to 6 months. Thaw in the refrigerator for 24 hours, or better yet, slice before freezing, then thaw and reheat at the same time in the toaster.

Cookies made with this batter require between 10 and 20 minutes of baking, depending on size. Muffins take 20 minutes. A toothpick inserted into the middle should come out completely clean in both cases. Don’t be afraid to check the progress of the baking: this is a very sturdy batter.

Prep Time

10 Minutes

Cook Time

1 Hour


Approximately 36 servings (Makes (3) 8x4” loaves)



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