Make Pumpkin Bread From Fresh Pumpkin

Make Pumpkin Bread From Fresh Pumpkin – Pumpkin bread is packed with warm spices and full of delicious pumpkin flavor. This recipe will become one of your favorites!

There’s something about quick bread that makes me happy. They are one of my favorite things to cook no matter the season.

Make Pumpkin Bread From Fresh Pumpkin

They’re super easy to make, often delicious for both breakfast and dessert, and are the perfect treat for just about anyone.

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From Banana Bread, Zucchini Banana Bread, Apple Pie Bread, and Butternut Zucchini Bread, I have just about every type of quick bread you could want. But my absolute favorite quick bread of all the quick breads here on My Baking Addiction, this pumpkin bread will always be my favorite and the most baked!

Ok, let’s talk about this pumpkin bread. Nothing means more to me than this recipe. I’ve been doing this for years – long before my blog, and it shows up countless times in my kitchen throughout the season.

It’s sweet, spicy and incredibly moist. I know, I know, moist isn’t even my favorite word, but there’s really no way to properly describe this pumpkin bread recipe without mentioning that word.

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I have given this bread to many people and every one of them has said that this recipe is the best pumpkin bread they have ever tasted.

This particular recipe gets better with time, so make it a day or so before you plan to eat it or give it as a gift.

Because let me tell you, it makes a great gift for the neighbors, a gift for the hostess, or a gift for your boss if you want to grease them up a bit.

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This quick bread recipe takes time to cook, but I bet you can put the dough together in about the same time it takes to heat the oven.

Like all quick bread recipes, we mix the wet ingredients in one bowl, which in this case includes an entire box of pumpkin puree. We don’t skimp on the pumpkin in this bread!

In another bowl, we will mix all the dry ingredients. From there, add the dry ingredients to the wet and knead the dough before dividing it into two loaf pans.

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Or you can keep them to yourself. After all, it freezes very well. Serve it plain, toasted, with a butter spread, or get a little adventurous and pan-fry it and make pumpkin French toast!

Canned pumpkin pie sauce isn’t the same; there are a lot of extras we don’t need in our pumpkin bread.

While you’re at the store, pick up a few extra boxes because I can guarantee you’ll want to use them for pumpkin cheesecake, pumpkin brownies, pumpkin brownies, and more.

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Add chocolate chips to Pumpkin Chocolate Chip Bread or even add things like chopped pecans and dried cranberries. Simply fold them over before adding the flour to the pans.

Simply divide the batter into muffin tins that have been sprayed with non-stick cooking spray or lined with paper liners.

Store this bread well wrapped at room temperature for up to 3 days. If you want it to be stored longer, put it in the refrigerator.

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This recipe is also good for freezing. You can freeze whole loaves or individual slices.

To freeze whole loaves, wrap them in plastic wrap and then in foil.

To freeze the slices, cut nice, thick slices and wrap each one in plastic wrap. Place them in a ziplock freezer bag.

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Freeze the bread for up to 3 months. When you’re ready to enjoy, take all the loaves out of the freezer and let them thaw on the counter overnight, or take as many slices as you like and microwave them for 30-60 seconds for a nice slice of pumpkin bread.

Pumpkin bread is packed with warm spices and full of delicious pumpkin flavor. This recipe will become one of your favorites!

Servings: 1 slice | Calories: 295 kcal Carbohydrates: 44 g | Protein: 4 g Fat: 12 g | Saturated fat: 2 g | Polyunsaturated fat: 7 g | Monounsaturated fat: 3 g | Trans fat: 0.1 g | Cholesterol: 33 mg | Sodium: 299 mg | Potassium: 84 mg | Fiber: 1 g Sugar: 26 g Vitamin A: 3357 IU | Vitamin C: 1 mg Calcium: 18 mg | Iron: 2 mg

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I have made this recipe several times and it is really good! This time I would like to make a small bread. Do you know how much this mini loaf would make and how long it would take to cook? thank you

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I’m glad you like this recipe! Thank you so much for stopping by and leaving your feedback! As for the mini loaves, I’m not sure about the baking time because the size of the mini loaves varies. – Jamie

Hi, I was wondering if anyone has used pumpkin bread in the pumpkin pudding, and if you used pumpkin puree in the custard? I think I will make bread and then pudding and use pumpkin puree in the pudding.

@Jamie, hi! I don’t think I had a full 2 ​​cups, I’ve already done this and I don’t think I have enough fresh pumpkin left, probably only 1 1/2 Would the stuff affect the texture of the cake much?

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Hi Alex – instead of pumpkin you can use some cooked and pureed butternut squash. Hope this helps! Happy Baking – Jamie

I made 2 loaves on Saturday and gave one to our daughter and her college roommate. So good – the pumpkin pie spice had just the right ratio of all the good stuff. Today (Tuesday) make 2 more loaves of bread, one for us and the other to share with your colleagues. I like to use the whole box of puree and not have to waste or try to save a small part of the box.

Glad you like this recipe, Julie! Thanks for stopping by and sharing your feedback. Happy baking! Jamie22 Quick and Easy Recipes in 30 Minutes (or Less) + 5 Chef Secrets That Will Make You a Better Cook!

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My grandmother cut this pumpkin bread recipe out of a magazine over 50 years ago, and it is my family’s most treasured recipe. One of my clearest childhood memories is baking bread with my mom and bringing it to every neighborhood snack and holiday party. Now I bake pumpkin bread with my kids, and it’s just as delicious today as it was then. It’s easy to make – just a little mixing and stirring, pop it in the oven and in about an hour you’ll have a house smelling of fall spices and two delicious pumpkin loaves.

This is the original recipe from my grandmother’s recipe box; as you can see it has seen its share of spills! After a little research, I found that the original recipe was published in McCalls Cook Book (Random House, 1963). It is a typical quick sweet bread, similar to banana bread or black cherry bread, in that it is leavened with baking powder and/or baking soda instead of yeast. In general, quick bread dough can be made into muffins; My pumpkin muffins are almost identical to this bread, but with a crunchy pecan streusel topping.

Start by mixing flour, salt, baking powder, baking soda and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.

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Let the loaves cool in the pan for about 10 minutes, then turn them out onto a wire rack to cool completely.

I’d love to know how it turned out! Let me know by leaving a review below. Or take a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritionist information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. The data is calculated using the online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should be considered estimates only. Various factors such as the type of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed alter the effective nutritional information of any recipe. Additionally, different online calculators produce different results depending on their own sources of nutrition facts and algorithms. To get the most accurate nutritional information from a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using

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