Pumpkin-A Taste of Autumn

October 28, 2008

If not for its role as jack-o’-lantern and Thanksgiving dessert, pumpkin wouldn’t get much notice. Its inside and sweet and delicate, and the seeds can be roasted as a nutty snack.

Pumpkins are loaded with nutrients-high in iron, beta-carotene, and potassium-and low in calories and fat. Cooking pumpkin is easy, but if you’re short on time, use canned. It’s quick, flavorful and a great source of vitamin A. 

Chocolate Chip Pumpkin Bread

Enjoy this lower fat version. Feel free to make into muffins, if you prefer.

Chocolate Chip Pumpkin Bread from Cooking Light



32 servings (serving size: 1 slice)


  • 2  cups  sugar
  • 2  cups  canned pumpkin
  • 1/2  cup  canola oil
  • 1/2  cup  fat-free vanilla pudding
  • 4  large egg whites
  • 3  cups  all-purpose flour
  • 2  teaspoons  ground cinnamon
  • 1 1/4  teaspoons  salt
  • 1  teaspoon  baking soda
  • 1  cup  semisweet chocolate chips
  • Cooking spray


Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Nutritional Information

Calories: 152 (30% from fat)
Fat: 5g (sat 1.2g,mono 2.5g,poly 1.1g)
Protein: 2g
Carbohydrate: 26.5g
Fiber: 1.1g
Cholesterol: 0.0mg
Iron: 1mg
Sodium: 137mg
Calcium: 10mg
“Courtesy of Cooking Light”


Pumpkin Roll

Pumpkin Roll from Southern Living

Prep: 25 min., Bake: 15 min., Chill: 3 hrs.


Makes 8 servings


  • Vegetable cooking spray
  • 3  large eggs
  • 1  cup  granulated sugar
  • 3/4  cup  all-purpose flour
  • 2  teaspoons  cinnamon
  • 1  teaspoon  baking soda
  • 1  teaspoon  baking powder
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg
  • 2/3  cup  canned unsweetened pumpkin
  • 1/2  cup  finely chopped pecans, toasted
  • 1  teaspoon  lemon juice
  • 1 1/2  cups  powdered sugar, divided
  • 2  (3-ounce) packages cream cheese, softened
  • 1/4  cup  butter or margarine, softened
  • 1  teaspoon  vanilla extract
  • 1  teaspoon  lemon juice
  • Garnishes: powdered sugar, chocolate-coated pecan halves


Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.


“Courtesy of Southern Living”

Pumpkin Spice Quick Bread Mix

If you don’t have time to make your own homemade pumpkin bread, try this packaged mix from Williams Sonoma! Just add eggs, water and melted butter. The results are fabulous! Made with fresh pecans and an aromatic blend of spices, this mix is easy to prepare: Just add water, butter and eggs before baking in a Bundt® pan, loaf pan or muffin tin. The quick bread emerges golden brown from the oven, ready to slice and serve warm with butter or jam. 1 lb. 2 oz. This is a Williams-Sonoma exclusive. www.williamssonoma.com 

Pumpkin Spice Quick Bread Mix


2 Responses to “Pumpkin-A Taste of Autumn”

  1. Jon Lewis Says:

    Pumpkin is the symbol of fall and tastes GREAT!! I cannot wait to have pumpkin pie on Thanksgiving. You have done a wonderful job with this site!!!

  2. Z - man Says:

    Mom, I love your blog. It’s awesome!! The pumpkin bread was really really really good.


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