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Pumpkin Bread

Delight in this indulgent way to celebrate the fall season

Could there be a more perfect pumpkin preparation to celebrate autumn? We think not.


  • 6.5 oz egg whites, lightly beaten (For a vegan version, you can substitute canned coconut milk [6.5 fl oz, or a little more than 200 mL] in place of the egg whites, or use an egg replacement product [follow instructions on the box to substitute for the equivalent of 4 whole eggs])

  • 1 cup canola oil

  • 2 cups sugar

  • 1 15-oz can 100% pure pumpkin (not pumpkin pie filling)

  • 3 1/2 cups flour

  • 1 tsp baking powder

  • 2 tsp baking soda

  • 2 tsp non-iodized/non-sea salt

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp allspice

  • 2/3 cup water

  • 1 cup add-ins of choice (optional; chopped unsalted walnuts, LID-safe chocolate chips, raisins, dates, or a combination)


  1. Preheat oven to 350°F.

  2. Grease three 2-lb loaf pans.

  3. Combine egg whites (or coconut milk or the egg replacement), oil, sugar, and pumpkin in a bowl or mixer.

  4. In a separate bowl, mix dry ingredients.

  5. Add dry mixture to pumpkin mixture and blend in water.

  6. Pour into prepared loaf pans and bake for 1 hour or until done.


We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!

Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.

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