Homemade Fresh Pumpkin Bread Recipe

Homemade Pumpkin bread is always a welcome fall treat. This pumpkin bread recipe uses coconut oil and canned, fresh or frozen pumpkin with adjustments.

This fragrant tasty bread make a good addition to the lunchbox. A loaf won’t last long if kept on the counter for snacks or on a party tray. It’s very good.

Homemade Pumpkin Bread. This recipe includes instructions for pureeing your own fresh pumpkin!Our family has loved this moist, tasty pumpkin bread for generations.

We make is usually from fresh or frozen pumpkin puree from our garden crop. Fresh pumpkins are baked or steamed, pureed and transformed into fragrant cookies, pies and pumpkin bread.

More Pumpkin Recipes:

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This Pumpkin bread recipe includes instructions for pureeing fresh pumpkin. Very handy for gardeners like us, that grow their own pumpkins. Or maybe you don’t garden yourself but you know a gardener.

Do you love visiting a favorite pumpkin patch every fall like my daughters do with their kids? Grab a sugar pumpkin from the patch if they have one. 

It’s so fun to cook pies, cookies and breads made from pumpkins picked or grown together with your family members. Kids especially gain so much value out of farm to table experiences! They learn where their food comes from  and have so much fun.

Pumpkin Bread Recipe Notes:

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!

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

This is a quick run down of the steps to making pumpkin puree. Here is the full roast pumpkin puree recipe post

• Cut a pumpkin in half,
• Scoop out the sides and stringy stuff,
• Lay both halves face down on a baking 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 lumps.
• Freeze any extra for future use.

For this pumpkin bread with fresh pumpkin you will get a very different consistency in the batter from using canned pumpkin.

Fresh pureed and especially fresh frozen pumpkin puree will give you a wetter, looser batter. 

Adjustments for Canned Pumpkin

For a truly Easy pumpkin bread recipe you won’t want to make your own puree. If you have some handy that great. Otherwise grab a can of store bought pumpkin puree. Watch the labels. Don’t use pumpkin pie filling.

For canned pumpkin puree adjust the water called for in the recipe to make your batch consistency no thicker than you see pictured. 

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 pumpkin quick bread. It’s moist and full of pumpkin and spices.

You can see this is a moist pumpkin bread. Feel Free to adjust the wet ingredients to your desired moistness for this easy pumpkin bread..

Baking tips:

You must bake this bread until a toothpick comes out clean. Add time to your baking in 5 or ten minutes additions until your bread is completely done.

Cover the loaf with a loose tinfoil tent if you see the edges of the bread getting done before the middle is completely cooked.

Can You Freeze Pumpkin Bread?

Yes! I love to freeze homemade pumpkin bread. It makes a cozy winter snack or handy party food in a hurry.

• Cool the bread completely.
• DO NOT ICE the bread before freezing it.
• Wrap the loaf tightly in heavy duty tinfoil.
• Put the wrapped bread in a heavy plastic bag or ziplock freezer bag.
• Suck out all the air (OR vacuum pack it)
• Label with the date and recipe name
• Freeze for up to 6 months
• Defrost at room temperature. Cut bread when completely thawed.

Icing for Pumpkin Bread

I also use this icing on my homemade cinnamon rolls. It’s delish!

Icing is optional. I rarely ice my pumpkin bread. Keep this icing recipe handy for dressing this pumpkin quick bread up for a Thanksgiving dessert or Fall party tray.

• 2/3 Cup melted butter
• 4 Cups powdered sugar
• 1 Tablespoon cinnamon
• 2 tsp. vanilla
• 4 to 8 Tablespoons hot water

1. In a medium bowl, mix melted butter, powdered sugar and vanilla.
2. Add 1 Tablespoon hot water or more a little at a time until the glaze reaches a good consistency.
3. Spread or drizzle over the cooled pumpkin bread.

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