I love to eat my low nickel pumpkin
bread in the morning with coffee.

Low Nickel Pumpkin Bread Recipe

Now that you have the recipe to make your own pumpkin puree using baking pumpkins, here’s a delicious low nickel pumpkin bread recipe to try. This easy low nickel pumpkin bread recipe, adapted from Elise Bauer’s on Simply Recipes, takes about an hour to make, is very moist but not too sweet.

In my previous sweet nickel free zucchini bread recipe I discuss using stainless steel bread pans. I still use those stainless steel pans, however I’ve become skillful in using large pieces of parchment paper in between the bread mix and the pan. Using parchment paper in this way creates a barrier to avoid any of the nickel from leaching into the baked bread during the baking process. To do this, I’ve learned to error on the side of caution and to cut a large piece of parchment paper that’s double the size of your bread pan. I recommend pouring your bread mix into the lined bread pan slowly using a spatula, before cutting off any excess parchment paper. You’ll be amazed at how easy it is to clean your bread pans afterwards!

If you try and love this recipe, let me know in the comment section or by rating it below!

Low Nickel Pumpkin Bread Recipe
Prep Time
20 mins
Cook Time
55 mins
Resting Time
15 mins
Total Time
1 hr 15 mins

Nothing beats eating warm homemade pumpkin bread that's low in nickel!

Course: bread, Dessert, Side Dish, Snack
Cuisine: American
Servings: 4 people
Author: Christy Cushing at http://nickelfoodallergy.com/
  • 1 ½ cups white flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 1 cup white sugar
  • 1 cup fresh pumpkin puree - recipe found on blog!
  • 2 teaspoons molasses
  • ½ cup water
  • ½ cup olive oil
  • 2 eggs beaten
  1. First preheat the oven to 350 degrees and line your bread plan with parchment paper (unless you're using a glass or ceramic pan).

  2. Next toss all the dry ingredients in a large bowl, stirring them together. Then add the pumpkin puree, molasses, water, and oil to the same bowl. In a separate small bowl, crack and beat the eggs using a fork before adding them to the main mixture.

  3. Using a hand held mixture, beat all the ingredients together for about two minutes. Spray a little oil on the parchment paper and pour the bread mixture into your lined bread pan. 

  4. Bake the bread for 50-60 minutes and when it looks done place a toothpick into a couple center points of the bread to identify if any of the bread sticks to the toothpick. If the toothpick comes out clean, your bread is probably read to take out of the oven.

Recipe Notes

Allow the bread to cool for 15-20 minutes before slicing and enjoying!