http://www.lydiasbakery.com/recipes/view/pumpkin-bread/412/ Recipes Tue, 10 Jan 2012 19:45:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.lydiasbakery.com/recipes/view/pumpkin-bread/412/comment-page-1/#comment-19543 Dean Sun, 09 Oct 2011 17:18:58 +0000 #comment-19543 Great recipe! For what it's worth, after making the original, I tried to make a slightly healthier version that would have the same soft texture and flavor. I cut the sugar to 2 cups, the oil to 2/3 cup and replaced it with extra virgin olive oil, used whole wheat pastry flour, cut the salt to 1 teaspoon, increased the pumpkin to 1 1/2 pounds, and used 1/3-2/3 cup of low fat buttermilk for the water (depending on the water content of the pumpkin.) I also increased the amount of the spices and added ground ginger because I like a spicier pumpkin bread. The result is pretty close to your original with less sugar, more fiber, and a healthy fat. And it stays just as moist.