If you’re looking for ways to make more pumpkin things this year, then you can’t go wrong with a good pumpkin bread.
What I love about pumpkin bread is that it’s good for both dessert and breakfast. Also as a snack.
I just love pumpkin bread. I’ve even used it to make French toast!
Anyways, here’s the recipe –
Homemade Pumpkin Bread with Fresh Pumpkin
This moist and flavorful pumpkin bread is made from scratch using fresh pumpkin puree, warm autumn spices, and simple pantry ingredients. Perfect for breakfast, snacks, or dessert, it captures the essence of fall in every slice.
Ingredients
- 1 3/4 cups fresh pumpkin puree (from about 1.5 lbs fresh pumpkin, roasted and pureed)
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup water
Instructions
1. Prepare the fresh pumpkin puree: Preheat your oven to 350°F (175°C). Cut a small sugar pumpkin (about 1.5 lbs) in half, scoop out the seeds and stringy pulp. Place cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes until the flesh is very tender. Let cool, then scoop out the flesh and puree in a food processor or blender until smooth. Measure out 1 3/4 cups for this recipe.
💡 Tip: Fresh pumpkin puree tends to be more watery than canned. If your puree seems very wet, place it in a fine-mesh strainer or cheesecloth for 15-20 minutes to drain excess liquid.
2. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, then lightly dust with flour, tapping out any excess. You can also line the pan with parchment paper for easy removal.
3. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, allspice, ginger, cloves, and salt until well combined and no lumps remain.
4. In a separate medium bowl, whisk together the fresh pumpkin puree, vegetable oil, eggs, vanilla extract, and water until smooth and fully incorporated.
5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. Do not overmix—a few small lumps are fine.
💡 Tip: Overmixing can result in a dense, tough loaf. Mix only until you no longer see dry flour streaks.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
7. Bake in the preheated oven for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
💡 Tip: If the top is browning too quickly, tent the loaf loosely with aluminum foil during the last 15-20 minutes of baking.
8. Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing.
Notes
You can use nutmeg instead of allspice, if you prefer.
Tips
- Choose sugar pumpkins (also called pie pumpkins) for the best flavor and texture. They are smaller, sweeter, and less watery than large carving pumpkins.
- Make the pumpkin puree ahead of time and store it in the refrigerator for up to 3 days or freeze for up to 3 months.
- This bread tastes even better the next day as the flavors meld together. Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Slice and freeze individual portions wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature or toast slices for a quick snack.
- Serve slices warm with butter, cream cheese, or a drizzle of honey for an extra special treat.
Variations
If you’re looking for something a wee bit different, then these variations should give you some good options. I highly recommend the cream cheese swirl option!
- Add 1/2 to 3/4 cup of chopped walnuts, pecans, or chocolate chips to the batter for added texture and flavor.
- Make mini loaves or muffins: Divide the batter among greased mini loaf pans or muffin tins. Bake mini loaves for 30-35 minutes and muffins for 18-22 minutes.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour and replace some or all of the sugar with honey or maple syrup (reduce liquid slightly if using liquid sweeteners).
- Add a cream cheese swirl: Reserve 1/4 cup of batter. Beat 4 oz softened cream cheese with 1/4 cup sugar and 1 egg. Layer the batters in the pan and swirl with a knife.
- Enhance the spice blend by adding 1/4 teaspoon of cardamom or allspice for a more complex flavor profile.
- Make it vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) and ensure all other ingredients are plant-based.
Nutrition Facts
Calories: 285 kcal
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 35mg
Sodium: 245mg
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugars: 28g
Protein: 4g
Vitamin A: 120% DV
Vitamin C: 6% DV
Calcium: 3% DV
Iron: 10% DV