Pumpkin Recipes Paula Lyons' Pumpkin Nut Bread


1/2 c. plus 2 tbsps. sugar
1 1/2 c. finely ground whole-wheat flour
3/4 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. salt
dash ground cloves
1/2 c. vegetable oil
2 eggs, beaten
1/3 c. water
1 c. cooked pumpkin (freshly cooked or canned)
1/2 c. chopped pecans (or walnuts)


Whole-wheat pastry flour or 1 c. whole wheat flour plus 1/2 c. enriched all-purpose flour may be substituted.

Recipe originates from Paula's good friend, Alice White, nutritionist and wonderful cook in Cambridge, Massachusetts.

Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done. Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box.

Variations: Other nuts, such as walnuts, can be substituted. Experiment with other spices such as allspice or mace. Substitute mashed sweet potato for the pumpkin. Add 1/2 c. of raisins.

Paula Lyons 1996, WCHS-TV8