Pumpkin Bread or Cupcakes

  • 1 cup cooked mashed pumpkin
  • 1 teaspoon baking soda
  • ½ cup oil or soft butter
  • 1 teaspoon baking powder
  • ½ cup honey or brown sugar
  • ½ teaspoon salt
  • 2 eggs
  • 1 ¾ cup whole wheat flour or unbleached flour
  • 1/3 cup water
  • 1 teaspoon cinnamon
  • ½ cup chopped nuts (optional)
  • ½ teaspoon nutmeg
  • oil or butter for greasing the pan
  1. Beat oil and honey (or sugar) together in bowl; add eggs; mix well.
  2. Combine dry ingredients in another bowl.
  3. Add dry ingredients and water to sugar or honey mixture.
  4. Mix in pumpkin and optional nuts.
  5. Preheat oven to 350°.
  6. Grease loaf pan with oil or butter or put cupcake liners into muffin pans.
  7. Spoon in batter.
  8. Bake for 1 hour for loaf, or 20 – 25 minutes for cupcakes.

Variations: Omit pumpkin, use yams or winter squash.

Interested in additional resources and ongoing nutrition education?

Contact 4-C to learn more about participating in the Child and Adult Care Food Program!

Courtesy of Whole Foods For the Whole Family, La Leche League from International Cookbook