Two Pumpkin Breads; Savory and Sweet

October 28th, 2016

Savory and Sweet Pumpkin Bread

We spent last weekend with good friends in Richlands, Virginia.  The occasion was an Apple Butter Festival to raise money for service dogs for wounded warriors.  Our friends Barbara and Jim are totally committed to their community and serving others.  Barbara’s insurance company hosts a fundraiser every year to make a difference.

Apple Butter

Apple butter is a highly concentrated  form of apple sauce. Making apple butter requires a whole day of stirring huge pots of bubbling apples over a wood fire.  All of the people attending the festival take their turns at stirring.  It was a cold blustery day but everyone had a good time.

Trust Point Insurance Apple Butter

This is John Marco, Barbara’s son and one of the officers of the company.  It is also his land and his brainchild.  Great job John Marco!

Apple Cider 2

Not only did this caring community make apple butter, but they also made apple cider.  When heated,we all grabbed cups of this warming brew.  Our lunch was pork barbecue and sides.  The pork was started the night before the event over glowing coals while the volunteers were still peeling apples for the cider and apple butter.  A community coming together for a worthy cause is a beautiful thing.

Pumpkin-Parmesan Bread

My pictures are not the best because I only had my phone.  But Barbara made this beautiful savory pumpkin bread as a side for our dinner after the festival.  It was slightly sweet but had a savory taste of Parmesan and sage.  It is something I would make again.

Pumpkin Streusal Bread

Our friend Jackie made this sweet Streusel Pumpkin Bread.  We served it the next morning for breakfast. It is another winner as far as I am concerned.  Friends coming together with food and outreach makes everyone feel good.


3 1/2 cups all-purpose flour
1 1/3 cups sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon pepper
5 large eggs, lightly beaten
1 1/4 cup canola oil
1 (15 oz.) can pumpkin
1 cup grated Parmesan cheese, divided
1/2 cup chopped sage (Barbara used less)

Preheat oven to 350 degrees F.  Spray 2 (8″x4″) loaf pans with baking spray with flour.

In a large bowl, stir together flour, sugar, salt, baking soda, baking powder, ginger and pepper.  Add eggs and oil, beating well.  Stir in pumpkin, 3/4 cup Parmesan and sage.  Divide batter between prepared pans; Sprinkle tops with remaining 1/4 cup Parmesan.

Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes.  Barbara’s took 55 minutes.


1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 can (15 oz.) pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped dates

Move oven rack to low position so that tops of pans will be in center of oven.  Heat oven to 350 degrees F.  Grease bottoms only of 2 loaf pans, 8 1/2″x4 1/2″x2 1/2″ or 1 loaf pan, 9″x 5″x 3″, with shortening.  Make Praline Topping; set aside.

Mix sugar, oil, vanilla, eggs and pumpkin in large bowl.  Stir in remaining ingredients except dates until well blended.  Stir in dates.  Pour batter into pans.  Sprinkle with topping.

Bake 8-inch loaves 50 to 60 minutes, 9-inch 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans to wire rack.  Cool completely, about 1 hour, before slicing.


1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter, softened

Mix all ingredients until crumbly.

Printable Recipe Pumpkin-Parmesan Bread

Printable recipe Praline Pumpkin Date Bread

16 responses to “Two Pumpkin Breads; Savory and Sweet”

  1. Larry says:

    This the season for pumpkin and apple everything.

  2. Monique says:

    What a nice thing!
    And the breads sound great!

  3. Darla says:

    What an excellent cause and sounds like fun also. The breads both look delicious. Are you heading to Cary for Halloween?

    • Penny says:

      We will be in Cary Tomorrow. Looking forward to seeing the kids and celebrating Halloween and birthdays with the family. Wish you could be there.

      • Darla says:

        Thanks Penny,
        I’m at the beach enjoying this glorious weather and will be with Keenan, Paige & Maguire this year. Wish we could all be together. Have fun!

  4. What a fun event and for such a good cause. Both of those breads sound good.

  5. Susan says:

    What a fun time! I’m just working on a post that includes apple butter and I’m sure the produce they make is far superior to what I used. Both breads sound delicious!

    • Penny says:

      Anxious to see your apple butter post Susan. You brought home a few jars from the festival. It was quite an assembly line jarring the finished product.

  6. Barbara M. McMillan says:

    Penny, thank you for the very nice comments about our apple butter festival. The response from friends and the community have been outstanding and so heart warming. I am glad you liked the Parmesan Pumpkin bread and I am planning on trying Jackie’s recipe this week-end! I am looking for your Apple Spice Cake with Caramel icing. Bond loved it (and so did I!) and wants to make it for Thanksgiving. Love, Barbara

  7. Barbara says:

    What a great weekend event, Penny, Love the photos. I’ve never had a savory pumpkin bread, but really like the sound of this one. Will try soon!

  8. Donna Johnson says:

    I just found your website and I almost cried. My husband & I are from a little area not far from Tryon called Green Creek. Lake Lure is one of our favorite places. We are now in yankee land – Maryland. I so miss being able to go to a restaurant w/ true Southern cooking. Thank you for your website.

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