Try these 2 delicious pumpkin bread recipes

Almost everyone loves pumpkin pie, but there's more to pumpkin than that. We'll give you 2 delicious bread recipes that are sure to change your opinion on pumpkins for good.

Walnuts and walnut oil contain "good" fats that help keep your arteries clear and your heart healthy. This walnut-packed recipe takes 15 minutes to prepare, 45 to cook, and makes 1 loaf (about 16 servings). Here's what you'll need:

• 1 1⁄4 cups all-purpose flour
• 5 ml (1 tsp) ground ginger
• 5 ml (1 tsp) cinnamon
• 3 ml (3⁄4 tsp) baking soda
• 1 ml (1⁄4 tsp) salt
• 250 ml (1 cup) canned puréed pumpkin
• 145 g (2⁄3 cup) packed dark brown sugar
• 50 ml (1⁄4 cup) walnut oil or canola oil
• 2 large eggs, lightly beaten
• 5 ml (1 tsp) vanilla extract
• 125 ml (1⁄2 cup) walnuts, coarsely chopped
• 125 ml (1⁄2 cup) sweet dried cranberries

1. Preheat oven to 180°C (350°F). Lightly coat a 23 x 13 centimetre (9 x 5 inch) loaf pan with non-stick cooking spray.
2. Sift together flour, ginger, cinnamon, baking soda, and salt in a medium bowl. Stir pumpkin, sugar, oil, eggs, and vanilla extract until smooth in another medium bowl. Stir into flour mixture just until evenly moistened. Add the walnuts and cranberries. Spoon into prepared pan.
3. Bake until a toothpick inserted in the centre comes out clean (about 45 minutes). Turn out onto a wire rack to cool.

Each serving contains the following:

• 225 Calories
• 5 g Protein
• 10 g Fat (0 g saturated fat)
• 34 g Carbohydrates (including 2 g fibre)
• 40 mg Cholesterol
• 161 mg Sodium

This antioxident-packed recipes takes 30 minutes to prepare, 2 and a half hours to rise, 12 minutes to cook, and makes 24 rolls. Here's what you'll need:

• 1 envelope active dry yeast
• 125 ml (1⁄2 cup) lukewarm water
• 50 ml (1⁄4 cup) honey
• 450 ml (15 oz) can puréed unsweetened pumpkin
• 30 ml (2 tbsp) olive oil
• 575 g (4 1⁄4 cup) all-purpose flour
• 128 g (1 cup) whole wheat flour
• 10 ml (2 tsp) salt
• 350 ml (1 1⁄2 cups) unsalted, shelled pumpkin seeds, lightly toasted

1. Sprinkle yeast over lukewarm water in a large bowl. Leave until foamy (about five minutes). Add honey and stir until it dissolves. Stir in pumpkin and oil. Stir in all-purpose flour, whole wheat flour, and salt to form a dough.
2. Place dough on a lightly floured work surface. Knead until smooth and elastic, or about 10 minutes, adding more flour as needed to prevent sticking. Work in pumpkin seeds. Place dough in a lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume, or about an hour and 30 minutes.
3. Line two baking trays with aluminium foil. Punch the dough down. Form dough into 24 equal-sized rolls. Place on prepared baking trays. Cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume, about one hour.
4. Preheat oven to 200°C (400°F). Uncover rolls. Bake until puffed and golden and rolls sound hollow when tapped on their bottoms, or about 12 minutes. Serve warm.

Each role contains the following:

• 177 Calories
• 6 g Protein
• 6 g Fat (including 1 g saturated fat)
• 27 g Carbohydrates (including 2 g fibre)
• 0 mg Cholesterol
• 197 mg Sodium

Save the seeds from your Halloween jack-o'-lantern. Let them dry for a day, clean off the fibres, and spread the seeds on a baking sheet. Spray with non-fat cooking spray and sprinkle with salt and pepper or your favourite herbs. Bake in a 180ºC (350ºF) oven until toasted (about 20 minutes) and enjoy a great fall snack.

Enjoy these delicious pumpkin bread recipes any time pumpkins are in season or whenever you have a craving for their distinct flavour. Eat the bread plain or get creative with jams and spreads. There's no limit to the possibilities.