Pumpkin-Orange Spice Loaf

Pumpkin is rich in both beta carotene and vitamin C, while whole-wheat flour adds an extra dose of fiber. Wrap the loaf in plastic wrap, cinch the top with festive ribbon, and place decorative stickers around the top and sides. The bread can also be baked in miniature loaf pans for 45 minutes and wrapped as smaller individual gifts.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 22%
  • Fat: 4.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 35.4g
  • Fiber: 2g
  • Cholesterol: 29mg
  • Iron: 1.5mg
  • Sodium: 283mg
  • Calcium: 76mg


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1/2 cup fat-free milk
  • 1/4 cup orange juice
  • 1/4 cup butter or stick margarine, softened
  • 1 tablespoon grated orange rind
  • 1 large egg
  • Cooking spray


  1. Preheat oven to 350°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 6 ingredients (flours through cloves) in a large bowl; make a well in center of mixture. Combine the sugar and remaining ingredients except cooking spray in a bowl, and stir with a whisk. Add to flour mixture; stir just until moist. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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