swanlogo2.jpg (2420 bytes)Pumpkin Bread
submitted by Kelly Portugue from Fayetteville , NC

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  • 1 cup white sugar
  • 1/4 cup canola oil
  • 3/4 cup applesauce
  • 2/3 cup water
  • 4 eggs (can use egg substitute)
  • 16 oz. canned pumpkin
  • 1 Tbsp. cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp salt
  • 1 cup flax (lightly ground)
  • 2 1/2 cups whole wheat flour
  • Walnuts, chocolate chips, or chopped pitted dates can be added if desired
  • Real pumpkin can be used as well in this recipe


  • Mix sugar, oil, applesauce and water together.
  • Add pumpkin and eggs, mix. 
  • Mix all dry ingredients in a separate bowl then add to wet ingredients. 
  • Grease 2 loaf pans. Bake at 350 for 1 hour or until toothpick comes out clean. 
  • Let cool about 15 minutes and remove from pans.

Yield: 2 loaf pans


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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