Pumpkin
bread is a traditional sweet desert bread, popular in the cooler fall and early
winter months, with a flavor reminiscent of a pumpkin pie! It's very easy to
make and you'll be surprised how good it tastes! You can even use this to make
pumpkin muffins; just use a muffin pan instead of a bread loaf pan! This is such
an easy recipe for pumpkin bread and yet you'll getr rave reviewes from all who
try them. If you cannot get a pie pumpkin , or canned pumpkin, you can
substititue other winter squash equally; such as hubbard, butternut, neck,
cinderella, etc.
you must use
caned pumpkin, you can get organic canned pumpkin in a BPA-free can
clock on the box at right:
Water: 1/2 cup water if you are using fresh cooked pumpkin OR 2/3 cup water if you are using commercial canned pumpkin
4 eggs, beaten (Note for vegans: each egg can be replaced 1
tablespoon of flax meal mixed with 3 Tbs. water (mixed until it develops
uniformly sticky consistency). That's 4 tablespoons of flax meal in
total. The bread takes about 15 minutes longer to bake and is a little
more dense but very good after a day of refrigeration.)
1 cup vegetable oil
1 cup chopped pecans (optional)
1/2 cup raisins (also optional)
Equipment
Mixing bowls
2 loaf pans
Pumpkin Bread Recipe
Preheat oven to 350 F.
In a large mixing bowl, stir together the flour, soda, salt, cinnamon,
allspice, nutmeg and sugar (or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, ).
Add the eggs, water, oil and pumpkin.
Stir until blended.
If desired, add the raisins and/or nuts. Mix well, either by hand or
with a mixer.
Pour into two lightly greased and floured 9x5" loaf pans.
Or, use muffin pans if you want muffins instead of loaves!
Bake approximately 1 hour at 350 F (175 C). The test for doneness is the
knife test: when a clean knife can be stuck in and removed cleanly.
Remove from the oven and cool slightly (10 minutes).
Then take the loaves out of pans to let cool on a rack.
Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap
(Saran wrap, cling film), refrigerate it and wait until the following day to eat
it. It keeps well in the refrigerator and can be frozen.
Tips from Visitors
Comments from a visitor on November 03, 2009: "Hi, I just wanted to give
you feedback on your pumpkin bread recipe. I used some of your suggestions
by substituting 4 tbsp ground flax seeds plus 12 tbsp water for the eggs and
1 cup applesauce for the vegetable oil and I also reduced the amount of
sugar to 1.5 cups. I also added 1 tsp ground cloves because I didn't have
allspice. I poured the mix into muffin tins and baked it at 350 for 30 min
and the resulting muffins were perfection. Thank you so much for your recipe
and the detailed instructions on how to puree my own pumpkin!"
Comments from a visitor on October 10, 2009: "HI! I love this website. I
just made your pumpkin bread recipe and it is delicious! However I used 1
1/2 C of white sugar, 1/2 C. of brown sugar and omitted one cup of sugar
entirely. I also used 1 C. of white whole wheat flour and the rest of the
flour was standard all purpose. The bread is wonderfully moist and sweet!
Thank you!"
Another visitor suggests that this batter
makes great pumpkin muffins, just bake in muffin pans for "13 minutes at 350
degrees. I substituted 1/2 applesauce and 1/2 oil for the 1 cup of oil and they
turned out delicious!! "
Feedback from Visitors
Comments from a visitor on November 25, 2011: "This feedback is about
the pumpkin bread recipe. I had a can of pumpkin to use and I wanted to make
muffins, but did not have baking soda. They came out WONDERFUL! I also made
the bread and it turned out very good as well. Me and my husband cant stop
eating it, and my 2 year old loves it! (hes really picky.) Thanks for
posting this recipe!"
Comments from a visitor on October 15, 2011: "I'd never had a pumpkin in
my kitchen before, but my son brought one home from a school trip. So I
googled what to do with it, and came across your site. I'm not a baker in
any way, shape or form, but tried your recipe for Pumpkin muffins, and they
turned out so good! Thank you!!!"
Comments from a visitor on November 02, 2010: "I made muffins using your
pumpkin bread recipe and a fresh pumpkin, per your instructions, for my
daughter's preschool class. They are delicious! My 4 year old agreed too. I
didn't have allspice on hand and used cloves instead. I'd use this recipe
again and look forward to your pumpkin pie recipe with my leftover pumpkin.
Thanks!"
Comments from a visitor on November 22, 2009: "I used half whole wheat
flour and half all purpose flour but I was completely out of vegetable oil
and had no applesauce so I used 1cup olive oil and forgot water all
together! My bread turned out wonderful!! Thanks!! I found this site last
year when I wanted to find how to make pumpkin from a real pumpkin and it is
wonderful!!!"
Comments from a visitor on October 31, 2009: "I made it today and it was fantastic! I used 1/2 all
purpose flour and 1/2 100% whole wheat flour. Also, cinnamon was the only
spice I had and it still tasted great. Also, I had no loaf pans, so I used a
3 pound sized coffee can from my Costco coffee. I buttered the can 3/4's of
the way up the sides and then forgot to flour it. The cake rose above the
can, but we went out to trick or treat and when we came back it sunk below
the top. The top of the can had a metal lip, so I flipped it over and used a
can opener to open the bottom, the loaf slid right out. It was perfect and
beautiful."
Comments from a visitor on October 16, 2009: "I've used your site for
the past 2 or 3 years now for your pumpkin bread recipe. I get rave reviews
from the entire family, and they even ask for loaves for Christmas! Thanks a
ton! "
Comments from a visitor on October 14, 2009: "Thank you for the Pumpkin
bread recipe, was very easy and very yummie!!!!! I like your directions
along with the pictures very easy to follow!! Thanks Bill"
Comments from a visitor on September 26, 2009: "I just wanted to comment on your Pumpkin Bread Recipe. I absolutely loved it.
It was easy to make and turned out awesome!! My whole family is wanting me
to make more. I will be passing out this recipe and website to everyone that I
encounter!! Thanks a Bunch!! Brittany "
Comments from a visitor on November 12, 2008:
"I just wanted to let you know that I made the pumpkin bread with the directions
from your website, including the instructions for making my own pumpkin and it
turned out fantastic. Thank you very much for the recipe."
Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother
used to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce!. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
lid lifting wand, six pint jars with lids and rings, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!
With the Deluxe Food Strainer/Sauce Maker, you can make
creamy apple sauce and smooth tomato sauce without
having to peel and core! This muli-use strainer forces
food through a stainless steel screen, automatically
separating the juice and pulp from the seeds, shins, and
stems. Perfect for purees, creamed soups, baby foods,
pie filling, juices, jams, and more. Save time, effort,
and money by preparing your own tasty sauces to be used
immediately or boiled for future use. Do bushels with
ease and in a fraction of the time. Includes the
tomato/apple sceen with easy twist on design and
instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/Apple
Screen; as well as the Berry Screen, Pumpkin Screen, and
Grape Spiral. Note
Lids, Rings, Jars, mixes, pectin, etc.
Need lids, rings and replacement jars? Or pectin to make jam,
spaghetti sauce or salsa mix or pickle mixes? Get them all here, and
usually at lower prices than your local store!
Pumpkin
bread is a traditional sweet desert bread, popular in the cooler fall and early
winter months, with a flavor reminiscent of a pumpkin pie! It's very easy to
make and you'll be surprised how good it tastes! You can even use this to make
pumpkin muffins; just use a muffin pan instead of a bread loaf pan! This is such
an easy recipe for pumpkin bread and yet you'll getr rave reviewes from all who
try them. If you cannot get a pie pumpkin , or canned pumpkin, you can
substititue other winter squash equally; such as hubbard, butternut, neck,
cinderella, etc. 
Preheat oven to 350 F.
Add the eggs, water, oil and pumpkin.
Stir until blended.
If desired, add the raisins and/or nuts. Mix well, either by hand or
with a mixer. 
Pour into two lightly greased and floured 9x5" loaf pans.
Or, use muffin pans if you want muffins instead of loaves!
Remove from the oven and cool slightly (10 minutes).
