Pumpkin Bread

Truly there is nothing like the smell of freshly-baked pumpkin bread in the fall. The pumpkin was from our garden – the only one we got. I used a recipe from Simply Recipes but instead of olive oil, I used Earth Balance Vegan Buttery Sticks. I also increased the pumpkin puree to 1 1/4 cup. To compensate for the extra liquid, I added 1/2 tsp baking soda. This came out moist and delicious!

This entry was filed under: PDX local


  1. Posted November 8, 2010 at 9:43 am | Permalink

    Yum! Did you use fresh pumpkin?

    • Charlotte
      Posted November 8, 2010 at 11:06 pm | Permalink

      Yes, but it was a small one so I had to add a little bit of canned puree. It still turned out good.

  2. Francis
    Posted November 8, 2010 at 5:13 pm | Permalink

    Yum I’m sure that Fresh pumkin from your garden made it extra delicious

  3. Suzy Q
    Posted November 9, 2010 at 10:44 pm | Permalink

    I find a lot these types of breads are dry. Did the vegan buttery stick keep it moist?

    • Charlotte
      Posted November 9, 2010 at 10:46 pm | Permalink

      Yes, as a matter of fact it was perfectly moist until the last bite (about 3-4 days).