Posts Tagged With: pumpkin

Tis the Season for Pumpkin Rolls

My favorite fall food item that I love around the holidays is pumpkin. Even if I don’t eat it, I just like seeing jack-o-lanterns around Halloween and festive pumpkin centerpieces around Thanksgiving.  Pumpkin pie, pumpkin soup, and pumpkin rolls are great as well.

Today I decided to try my hand at making a pumpkin roll. I had made one before during my junior year of college but that was quite a while ago.  The recipe list is pretty basic so the only ingredients I had to plan ahead for and buy were cream cheese and canned pumpkin.

I used the recipe on the back of the “Libby’s Pumpkin” can label. I actually really like using the recipes that come on the back of boxes and canned items, because I figure that company has a chef who has tried out dozens of recipes to find the exact one that they know is good, and that they know the average person can make. Any recipe that has made it onto a package has been thoroughly tested and is worth trying!


  • Powdered sugar
  • 3/4 cup AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin (NOT pumpkin pie filling)
  • 1 cup chopped walnuts (optional…and I chose to forgo this option)


  • 1 pkg (8 oz) cream cheese, softened
  • 1 cup sifted powdered sugar (I didn’t sift it…)
  • 6 Tbsp butter or margarine, softened
  • 1 tsp vanilla extract
  • powdered sugar (for sprinkling on top of roll when finished, optional)

Spreading the batter on waxed paper (remember to grease both sides of the paper!)…Mine was 12.5 minutes at 375*F

Shake some powdered sugar on a clean, thin, cotton dish towel. You’ll use this to roll up the sheet cake with.

Flip the baked cake over onto the powdered-sugar-towel. Peel off the wax paper. Roll up in towel, and let cool.

When cooled, unroll and spread with the cream cheese filling. Roll back up, wrap with saran wrap, and stick it in the fridge. Mmmm…looks pretty good right now.

My finished product! Well, this is basically what mine will look like once it sets in the refrigerator. See now, isn’t that easy?

Detailed instructions can be found here. So please don’t be afraid of the pumpkin roll. Really, it’s super quick to make. Add cake ingredients in bowl, bake for 12-15 minutes, mix filling ingredients together…really it’s a quick and simple recipe that fits in with the season and is more impressive than your average muffins or quickbread.

Categories: Recipes | Tags: , , , , , , , | 2 Comments

Healthy Recipe: Homemade Pumpkin Bread

Mmmmm….if there’s one thing I love baking, its quickbreads. They are super easy to make, freeze really well, are super customizable, and if you make them with vegetables and fruit, they can be somewhat guilt-free. 🙂 I have recipes I use for banana bread, chocolate-chip banana muffins, zucchini bread, zucchini-banana bread, and pumpkin bread.

Last week I decided to make some pumpkin bread, as I had nothing sweet in the apartment (!) and had some canned pumpkin on hand.

Here’s the recipe I used. I forget where I found the original, but I have tweaked it somewhat since, anyway:

Homemade Pumpkin Bread

  • 1 cup AP flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 t baking soda
  • 1 cup pumpkin
  • 1/2 cup olive oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • optional: 1/2 cup mix-ins, such as chopped walnuts, raisins, or white chocolate chips.

Makes: One 9x5x3 loaf pan (14 servings)

Ingredients all assembled

Step 1: Sift together the flour, salt, sugar, and baking soda.

Step 2: Mix the remaining ingredients (pumpkin, oil, eggs, water, and spices).

Step 3: Combine with the dry ingredients (don’t overmix).

Step 4: Pour into a 9x5x3″ loaf pan (pre-sprayed with cooking spray). Bake at 350*F for around 50-60 minutes until a knife poked in the middle of the bread comes out clean. This is usually around 55-60 minutes for me. Turn out of pan & let cool!

Soo great. It’s super moist thanks to the olive oil, sugar, and pumpkin, and I think it tastes great when you store it in a tupperware in the fridge and serve it a little chilled. But it’s also great served warm!

Nutrition Facts! Remember, this nutrition info is based on 1 slice, if you cut the loaf into 14 slices. If you slice your pumpkin bread into more slices, the calories will be less, and if you slice the bread into 13 or less slices, then the calories will be more than what is reflected below.

1/14th of the recipe (1 slice):

  • 187.2 calories
  • 8.7g fat
  • 1.3g saturated fat
  • 26.4mg cholesterol
  • 184.1mg sodium
  • 57.3mg potassium
  • 25.8g carbohydrate
  • 1.3g fiber
  • 14.9g sugar
  • 2.6g protein
  • 55.3% Vitamin A
  • and between 1-5% daily values for basically every other vitamin/mineral.

So the good news is that thanks to the pumpkin, we’ve got over half our percent daily value for vitamin A, from a single slice of bread! The other good news is, thanks to the heart-healthy olive oil, you have 7.4g of unsaturated fats and just 1.3g saturated fat. Someone on a 2000-calorie diet should be consuming 45-65g of total fat each day and no more than 15.5g of saturated fat each day, so pumpkin bread definitely can fit into a healthy diet.

And my favorite part– switching things up!

  • Try using 1.5 cups whole wheat flour, instead of a mix of both, and you’ll save 52 calories and add 11.2 g of fiber for the entire pan.
  • Try using brown sugar instead of white sugar, or use slightly more pumpkin…and eliminate a tablespoon or two of olive oil.
  • If you use liquid egg whites instead of 2 eggs, you’ll save 89.6 calories, eliminate 369.6mg of cholesterol, 2.8g of saturated fat, and 9.8g of total fat from the entire pan.
  • Don’t have allspice? Just use more cinnamon. The recipe uses 1.5 tsp of spices, so use whatever variety you think will taste good!
  • Not to mention any mix-ins…walnuts, chocolate chips, craisins, raisins, shredded carrots, shredded zucchini…whatever!
Categories: Recipes | Tags: , , , , , , | 4 Comments

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