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Homemade Pumpkin Bread

We can feel fall approaching here in New England as the temperatures are getting cooler, the leaves are showing signs of change, and football is on TV.

I love the fall, because of the beauty of the trees as they change with bright, vibrant colors, and also because it’s the time of year when I seem to do the most baking 🙂

When I make Homemade Pumpkin Bread, I make it two different ways, depending on how much time I have.

My preference is to make it using Homemade Pumpkin Puree. However, it does require extra time to prepare it.

When I make a batch, I make extra and freeze it, to use when I’m short on time. If my freezer is bare, and I need a loaf on a couple of hours notice, I’ll use Canned Pumpkin.

My family says they can’t tell the difference, so feel free to do whatever is easier, or your preference.

I will share how I make my Pumpkin Puree, but the recipe for Homemade Pumpkin Bread just calls for 1 cup pumpkin puree.

The cook time, etc. is just for the bread. If you’re making the puree, allow extra time! I shared it this way, to make it easier for those using frozen or canned pumpkin.

Pumpkin Puree:
As a general rule, 3 pounds of fresh pumpkin is about 3 cups of cooked and mashed pumpkin puree.

Preheat the oven to 350. Wash your pumpkin with cool water.

Scrub it with paper towels, to make sure all the dirt is removed. Slice it in half and remove all the innards.

You can save the seeds in a separate bowl if you’d like to roast them later, or discard with the other innards. You can cut into smaller pieces to cook faster, or leave it in a half.

Rub the surfaces with olive oil, and place cut side down in a roasting pan. Add about a cup of water to keep it moist. Bake in the oven until it’s fork-tender.

In OK, my oven took about 90 minutes to accomplish this. In NH, my oven takes about an hour.

I’d start checking yours about the 45 minute mark. Once you know how long your oven takes, notate it on your recipe card.

I always check mine early anyway, sometimes the cooking time will depend on the size of your pumpkin pieces. Logically, BIG pieces take longer than smaller pieces 🙂

When it’s done, I put the baking pan on a hot pad and let it cool down. Once it’s cool enough, I scoop it out and put it in my food processor and puree it.

If I have more cooked pumpkin than what I need for the recipe I’m preparing, I freeze the extra.

I put it in the fridge until it’s completely cool, then measure out 1 cup portions. I put them in ziplock freezer bags, remove excess air, and label it with the date, and pile in layers in the freezer.

If you have less than a cup left, put that in ice cube trays, freeze, and put those in their own ziplock freezer bag. Label with the date, and they are great added to many fall soup or stew recipes.

It’s not difficult to make the Pumpkin Puree yourself at home, it just takes a bit of time 🙂

Continue to Content

Yield: 12

Homemade Pumpkin Bread

Print

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar packed
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup olive oil
• 1/3 cup water
• 1/4 cup Walnuts Optional

Instructions

Preheat the oven to 350 degrees Fahrenheit.

Using a stand mixer or a whisk, mix together both sugars, flour, baking soda, salt and spices.

Make a well in the center of the bowl and add the pumpkin puree, eggs, olive oil and water.

Mix until everything is incorporated, but don't over mix.

Add in the walnuts if using a stir to combine.

Pour the batter into a loaf pan and bake for approximately one hour, or until a toothpick inserted into the middle comes out clean.

Let cool and enjoy.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 209mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 4g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

These are a few items that I find useful when preparing this Homemade Pumpkin Bread Recipe in my own kitchen:

Rachael Ray 54079 Yum-O! Nonstick Bakeware Loaf Pan, 9 Inch x 5 Inch, OrangeMessermeister Pro-Touch Plus Pumpkin Scraper Squash, OrangeHamilton Beach (70730) Food Processor & Vegetable Chopper with Bowl Scraper, 10 Cup, ElectricMrs. Meyers Clean Day Pumpkin Kitchen Basics SetBath & Body Works Pumpkin Pecan Waffles Candle 3 Wick 14.5 oz/411g – Pack of 2OXO Good Grips 8 Inch Bread KnifePumpkin Cookbook: Pancakes, Pies, Pasta Fall Favorite Seasonal RecipesOnce Upon a Pumpkin: 50 Creative Pumpkin Seasoned, Flavored, Shaped, & Spiced RecipesEasy Baking Cookbook: Delicious Baking And Dessert Recipes For Beginners! (Baking Recipes Book 1)Betty Crocker The Big Book of Bread (Betty Crocker Big Book)Pillsbury: Best Muffins and Quick Breads: Favorite Recipes from America’s Most-Trusted Kitchens

Don’t miss these additional delicious Bread Recipes here at When Is Dinner:

• Strawberry Bread
• Blueberry Breakfast Bread
• Homemade Banana Bread
• Homemade Cornbread
• Cinnamon Swirl Bread