Anchorage -

The pumpkin breads faced the judges, but which bread do you think is best? Here are the recipes:

Sheila Balistreri’s Pumpkin Bread:


3 and ½  cups flour
¼ tsp. baking powder
2 tsp. baking soda
1 and ½  tsp. salt
1 tsp. nutmeg
1 tsp.  cloves
1 tsp. cinnamon
½ cup granulated sugar
½ cup brown sugar, packed
1 cup oil
2 cups canned pumpkin
4 eggs


  1. Preheat oven to 350 degrees. Prepare two 9-inch bread pans.
  2. Sift together flour, baking powder, baking soda, salt and spices. Add sugar and mix well.
  3. Mix dry ingredients with oil and pumpkin, stirring until well-mixed.
  4. Add eggs, one at a time,  and blend.  Pour into the loaf pans.
  5. Bake at 350 degrees for 50-60 minutes, or until a tester comes out clean.
  6. Cool for five minutes, remove from pan to cooling rack.

Sheila’s tip:

Leave on cooling rack for a little while, wrap in saran wrap before fully cooled. Keeps top moist.

Sarah's Pumpkin Bread Recipe & healthier substitutions

2/3 cup shortening
2 and 2/3 cups sugar
4 eggs
2 cups pumpkin puree
2/3 cup water
3 and 1/3 cups all-purpose flour
2 tsp.  baking soda
½ tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves

Heat oven to 350 degrees F. Grease two 9-inch loaf pans. In large bowl, cream together shortening and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, soda, salt, baking powder, cinnamon, and cloves.
Pour into pans. Bake 60-70 minutes, or until wooden toothpick inserted in center comes out clean.

Healthy Substitutions.
Use one of these--
Sub 2/3 cup apple sauce for 2/3 cup shortening
Use egg beaters instead of eggs
Omit salt
Use 1/3 cup whole-wheat flour instead of 1/3 cup all-purpose flour