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2 weekends ago I was thinking ahead to my bachelorette party (this past weekend) and I thought it would be good to have some kind of breakfast food we could eat when we woke up on Sunday before getting ready and going out to brunch. I also had a bunch of leftover pumpkin puree. I decided to make pumpkin bread and freeze it. What a perfect food to freeze and bring out for hungry guests when they wake up! It tasted like a dense pumpkin cake and was easy to thaw and pop in the toaster for everyone!

Pumpkin Bread

Servings: 12

Prep/Total Time: 60 min

Nutrition Info: Calories-220; Fat-11g; Cholesterol-35mg; Sodium-58mg; Carbohydrates-29g; Fiber-3g; Protein-4g; Sugar-13g


  • 2 cups whole-wheat flour
  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • 1 cup pure maple syrup
  • ½ cup grape seed oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract


  1. 1. Preheat oven to 350°F and coat a 9- x 5-inch loaf pan with cooking spray
  2. Mix together flour, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl
  3. Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla
  4. Stir flour mixture into pumpkin mixture with spatula
  5. Pour into prepared loaf pan. Bake 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes and serve warm
  6. If freezing, let cool completely and wrap tightly in saran wrap and then aluminum foil and place in the freezer. When you are ready to eat it, let thaw for a few hours, slice and toast!