Pumpkin Stuffing Bread


A pumpkin bread that may be used to make stuffing or try it toasted with butter.

2 loaves


  • 2 ½ cups all-purpose flour

  • 2 cups whole wheat flour

  • 2 cups white sugar

  • 1 tablespoon baking powder

  • 2 teaspoons baking soda

  • 4 eggs, beaten

  • 2 cups pumpkin puree

  • 2 teaspoons salt

  • 1 cup butter, softened


  1. Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.

  2. In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.

  3. In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.

  4. Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

Cook's Note

This is the recipe I use for the pumpkin bread in the recipe for Ibby's Pumpkin Mushroom Stuffing.

Nutrition Facts (per serving)

276 Calories
11g Fat
42g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 276
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 31%
Cholesterol 62mg 21%
Sodium 512mg 22%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 8%
Total Sugars 20g
Protein 5g
Vitamin C 1mg 6%
Calcium 59mg 5%
Iron 2mg 9%
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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