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bread, pumpkin

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Cranberry-Walnut Pumpkin Bread

(Bon Appétit, October, 2003)

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Kim's Best Pumpkin Bread

(Cooking Light, October, 2000)

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Olive Oil Pumpkin Bread

(Fine Cooking, October/November, 2011)

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here, but they add a nice crunch.Read Baking with Olive Oil to learn how you can swap in olive oil for melted butter or vegetable oil in many muffin and quick bread recipes.
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Pumpkin Maple Nut Bread

(Bon Appétit, November, 1993)

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Pumpkin-Cranberry Muffins

(Cooking Light, November, 2007)

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Not too high calorie treat

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On November 10, 2007, 12:00 pm linda said:

The spice combination makes a for delicious fall muffin. Cranberries add some tartness. Might be good to add some walnuts too.


Pumpkin-Walnut Bread

(Bon Appétit, October, 2000)

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