Pumpkin Bread



  • 1 cup unbleached all-purpose flour
  • 1 cup soy protein powder
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 sugar
  • 1 cup semisweet chocolate chips
  • 1 (15 oz.) can pumpkin (2 cups)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons butter, melted


Preheat oven to 350°. Lightly spray a 9×5-inch loaf pan with nonstick spray. In medium mixing bowl, combine flour, protein powder, salt, baking powder and sugar; stir well. Stir in chocolate chips. In small mixing bowl, combine pumpkin, eggs, vanilla and melted butter; stir well. Add pumpkin mixture to dry ingredients, and stir thoroughly until blended. Batter will be stiff. Spoon batter into loaf pan, patting it into place with a dinner knife, and shaping it so that it is gently mounded in center. Bake 45 minutes (for a ?damper, more pudding-like bread) to 1 hour (for a drier result). Cool in pan about 10 minutes; rap pan sharply to remove bread and cool on rack at least another 20 minutes before slicing.

Mollie Katzen, best-selling cookbook author and illustrator, makes this bread that is loaded with vitamins, fiber and protein. She likes to freeze individual slices to toast for a quick breakfast.


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