Pumpkin Breakfast Bread

IC cookbook by Bev Laumann These loaves freeze well.

Pumpkin Breakfast Bread

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  • Prep Time


  • Total Time


  • Servings



  • 1⅔

    c flour

  • 1

    t cinnamon

  • ½

    t ginger

  • ½

    t nutmeg

  • ½

    t allspice

  • ½

    t salt

  • t baking soda

  • t cream of tartar

  • ½

    c butter softened

  • 1⅓

    c light brown sugar packed

  • 2


  • 1

    c canned or homemade pumpkin puree

  • c lowfat milk

  • c finely chopped cashews


Generously coat pan with spray then dust with flour. Preheat oven to 350. Combine first 8 ingredients, and mix together well. In another bowl, cream together the butter and brown sugar, then beat in the eggs, pumpkin and milk. Beat the liquid into the dry ingredients, mixing well. Stir in nuts. Pour into prepared pan and bake for 1 hour. Let cool for 10 min before slicing.


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