The best pumpkin bread recipe

Published on October 18 2011 - 3:06 PM
The best pumpkin bread recipe

Add to your list of fall’s simple pleasures—along with turning leaves, apple cider and professional football (Go Giants!)—the return of pumpkin-flavored foods. I love pumpkin cookies, pumpkin pie, pumpkin beer and even pumpkin candy when I can find it. What a great flavor! Pumpkin balances the sweet, light taste of squash with a decadent rich texture that feels almost velvety on the tongue.

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Of all my beloved pumpkin baked goods, pumpkin bread has got to be top of the list. It seems like every year I’ve forgotten about it until it turns up at my local bakery (or in our oven, courtesy of my baking-fiend wife!). And then, of course, pure pleasure: delicate, cakey texture, rich flavor and just a hint of comforting fall spices. Mmmm.

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The only drawback to pumpkin bread has got to be the health factor. Simply put: even healthier breads are pretty rich. And sweetened-up, dense pumpkin breads can often be calorie bombs. That’s why I love the EatingWell recipe so much: it finds ways to keep the calorie count down without sacrificing flavor. By swapping healthy canola oil for butter and keeping a lid on the sugar, it manages to shave a respectable 30 calories and 4 grams of fat per slice, so you don’t have to feel guilty about celebrating the season in style!

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Get the Recipe: Pumpkin Bread

Matthew Thompson is a former associate food editor for EatingWell Magazine.