The Best Pumpkin Bread

Midterm week is finally over! So now I can get back to blogging, thank goodness! Last weekend I finally bought a loaf pan! Can you believe I didn’t own one of those? In the spirit of the beginning of fall I had to make Pumpkin Bread!


This has got to be the world’s best pumpkin bread! It was amazing and sure enough was gobbled up in a matter of days! I go this recipe from The Best of Cooking Light. I absolutely love this cookbook because it has the best pictures! I always like to see what the finished product is supposed to look like so that I can compare mine and make sure I made it right.


The Best Pumpkin Bread

soy-free, peanut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 1/4 cup chopped pecans
  • 2 Tbsp sugar
  • 1 1/2 Tbsp chilled butter
  • 1/4 tsp cinnamon
  • ___________________
  • 2 cups flour
  • 1/2 cup raisins
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1 cup canned pumpkin
  • 1/2 cup plain low fat yogurt
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 eggs
  • cooking spray



Preheat oven to 350. Combine first 4 ingredients in a bowl until crumby (this is the topping). In a separate bowl, combine flour, raisins, baking soda, salt, cinnamon, cloves, and nutmeg. In yet another bowl whisk together pumpkin, yogurt, honey, oil, vanilla, and eggs. Add to flour mixture and stir until moist. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray and sprinkle with the topping mixture. Bake for 1 hour or until inserted toothpick comes out clean. Allow to cool for 10 minutes in pan. Remove from pan and cool on a wire rack.

This recipe makes 16 servings at 209 calories each, but its so good you’ll surely find yourself cutting a larger slice!

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