Thanksgiving Pumpkin Bread

Just in time for the Thanksgiving holiday, here’s a recipe for pumpkin bread, courtesy of my mother-in-law:


  • 1.5 C almond meal
  • 0.25 C whey protein powder
  • 2 t corn starch (yes, I know corn starch isn’t optimal, but it’s just a couple of teaspoons)
  • 1 t baking soda
  • 1 t cinnamon
  • 0.5 t sea salt
  • 0.5 t nutmeg
  • 0.25 t ginger
  • 0.25 t cloves
  • 0.5 C butter
  • 1 C Splenda
  • 2 eggs
  • 0.75 C pumpkin
  • 1 square unsweetened baker’s chocolate, melted and broken into pieces
  • 0.5 C pecans


  1. Mix together all dry ingredients, except chocolate and nuts
  2. Cream butter and Splenda
  3. Add egg and pumpkin
  4. Add dry ingredients
  5. Fold in chocolate and nuts
  6. Bake at 350 degrees for 65-70 minutes
  7. Cool

Serves 10


2 thoughts on “Thanksgiving Pumpkin Bread

  1. Oh for heaven’s sake, canend? That’s just yucky! Get a butternut squash, cut it in half, scoop out the seeds, and roast it for 45 minutes in a 350 degree oven (until the skin pulls away easily) and spend the five minutes it takes to peel it. It’s really easy, and it’s so much yummier. This will work with any sweet winter squash you don’t have to use a pumpkin. If you do use a pumpkin, don’t roast it whole cut it before you roast it, so that it fits in the pan. A pumpkin probably won’t have to roast as long, because it’s thinner.You can use powdered milk mix it in with regular milk. Use about a quarter of the sugar the Libby’s recipe calls for the squash (or pumpkin) is nearly sweet enough on its own. It’s no accident that the pilgrims were able to live on these.

    • Fresh squash is indeed delicious. We use butternut squash prepared as you describe to make a pasta substitute and it works quite well. Sometimes, however, the frantic pace of holiday baking compels us to use organic canned pumpkin in some of our recipes.

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