Backpackers Pumpkin Bread
Here’s a moist bread that will taste fresh for several day’s on the trail. It’s heavy but provides a lot of energy and tastes great at all times of the day.
Mix all ingredients together in a large mixing bowl, I personally find this has too much sugar I would recommend reducing this to 2.5 cups from 3 cups:
3 Cups Non Gluten flour (a mixture of hemp, all purpose non gluten, tapioca, rice etc…)
2 Cups Whole Wheat Flour
3 Cups Cooked Pumpkin or Canned
3 Cups Sugar
2 Cups Chopped Walnuts
1 Cups Vegetable Oil
1 Tablespoon Pumpkin Pie Spice
4 Teaspoons Baking Soda
1 Teaspoon Salt
Split mix evenly into 3 loaf tins.
Preheat oven to 350 degrees F. Bake for 1 hour 10 minutes or until the centre is cooked use toothpick to test.
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Hey Phil, I made pumpkin bread with garbanzo flour, pumpkin seeds and raisins, its great. I made some into muffins. Cooked them for 20 minutes and they are great too. I only used 2 cups of sugar and they are sweet enough for us. I will bring some for you to try.
Thanks for the recipe.