Homemade Pumpkin Bread Recipe Notes:
This recipe makes one loaf as written. It doubles Easily. This recipe is meant for fresh or frozen pumpkin puree but canned pumpkin can be used as noted below. The baking times change depending on the looseness of your batter. Use the toothpick test to determine doneness.
To make pumpkin purée from a fresh pumpkin:
- Cut a pumpkin in half,
- Scoop out the sides and stringy stuff,
- Lay both halves face down on abaking sheet and bake at 350º until soft when poked with a sharp knife, About 45 minutes.
- Cool, scoop out the flesh and put into a large bowl.
- Beat thoroughly with an electric mixer, food processor or potato masher until it’s evenly pureed with no (or small) lumps.
- Freeze any extra for future use.
For this recipe, if you use canned pumpkin you will get a very different consistency in the batter from using fresh or frozen.
Fresh pureed and especially fresh frozen pumpkin puree will give you a wetter, looser batter. If you use canned pumpkin Adjust the water called for in the recipe (Increase it) to make your batch work well. The picture below is the consistency you’re going for. A little looser is ok, but no denser or it won’t bake thoroughly!
This is a simple, delicious recipe. It’s moist and full of pumpkin and spices. This bread is a good lunch box addition, Holiday appetizer or after school snack. It’s been loved by our family for generations and we hope you love it too!
You can see this is a moist rich bread. Feel Free to adjust the liquids to your tastes.
Homemade Pumpkin bread is always a huge fall treat around here. This recipes uses coconut oil and canned, fresh or frozen pumpkin with adjustments. A loaf won't last long if kept on the counter for snacks.
- 1 1/2 C flour
- 1/2 tsp salt
- 1 C sugar
- 1 tsp baking soda
- 1 C pumpkin puree*
- 1/2 C coconut oil
- 2 eggs beaten
- 1/4 C water, adjust as needed for canned pumpkin
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 C walnuts, opt.
- Preheat Oven to 350 degrees
- Sift together the flour, salt, sugar and baking soda. Set aside
- In a separate, larger bowl, mix the pumpkin, oil, eggs, 1/4 Cup of water and spices together
- Add the dry ingredients, and mix together gently with a large wooden spoon. Small lumps are fine. Add the walnuts if you use them and stir together.
- Pour into a well-greased loaf pan, size 9x5x3.
- Bake 50 to 60 minute
This recipe assumes you are using fresh pumpkin and taking the time to puree it. If you are using canned pumpkin the prep time to make this recipe is reduced to about 10 minutes.
This recipes doubles easily for two loaves.
Freeze this bread once it it completely cooled by wrapping tightly in plastic wrap and then in tinfoil. Freeze for up to a month. Defrost by removing tinfoil and setting on the counter at room temperature.
Amount Per Serving:Calories: 334