Fresh Pumpkin Bread
"A moist and delicious alternative to cake, made with healthy, fresh pumpkin. Canned pumpkin fills the key ingredient, but fresh is much better tasting! I always omit the nuts."
photo by Dramamma
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 3⁄4 cup sugar or 3/4 cup Splenda sugar substitute
- 1⁄2 cup brown sugar or 1/2 cup Splenda brown sugar blend, packed
- 1 cup cooked pumpkin, mashed or 1 cup canned pumpkin
- 1 tablespoon vanilla extract
- 1⁄2 cup oil
- 2 eggs
- 1⁄4 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons pumpkin pie spice
- 1⁄2 cup nuts (optional)
directions
- Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
- Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
- Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
- Pour into prepared baking dish.
- Bake at 350°F for 1 hour 15 minutes.
-
•Options:
- BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
- MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
- Freezable for a quick, healthy alternative for dessert.
Questions & Replies
-
Can I used yeast instead of baking soda
-
No any butter to pumpkin bread ingredient?
Reviews
-
I added a brown sugar pecan caramel sauce! Delicious1 -
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I tried this recipe as muffins, miniature muffins, and a bundt cake. My family gobbled it up. I don't usually use pumpkin pie spice so I looked on this site for an alternative and found one that called for 1 1/2 tsp cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves and 1/2 scant tsp ginger. I didn't have any ginger so just left it out. They loved it. -
I did this on Sunday with a pumpkin grown from my backyard. The aroma filled my house with the scent of pumpkin and spices. I used the spices recommended by Cowbird in her review. The cake was moist and tasted so good. I couldn't help myself. I had slice after slice. Will definitely do this again. -
Perfect recipe for left over pumpkin innards and flesh from carving. I shredded the bits (left off the outside of pumpkin) used the innards. Used about 1 and a half cups fresh pumpkin instead of the one cup. I also added 1 tablespoon of molasses. I switched the sugar ratio to favor brown sugar and less white sugar. Added an extra teaspoon of vanilla. The allspice breakdown as someone else commented I used instead and was rather generous on the half teaspoons of ginger, nutmeg and up'd to a half tsp of clove. Instead of water, used orange juice. Last, I only cooked for an hour (perfect outcome on toothpick test). I love making a recipe my own though I'm sure the above without any changes is just as good- I like mine packed with flavor! ??
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This was my first attempt at baking with fresh pumpkin and it was wonderful. I'll make it every weekend until the pumpkins are gone.
see 1 more reviews
Tweaks
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This is the most moist pumpkin bread I've ever ate. It was really tasty. I put raisins in it.
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Perfect recipe for left over pumpkin innards and flesh from carving. I shredded the bits (left off the outside of pumpkin) used the innards. Used about 1 and a half cups fresh pumpkin instead of the one cup. I also added 1 tablespoon of molasses. I switched the sugar ratio to favor brown sugar and less white sugar. Added an extra teaspoon of vanilla. The allspice breakdown as someone else commented I used instead and was rather generous on the half teaspoons of ginger, nutmeg and up'd to a half tsp of clove. Instead of water, used orange juice. Last, I only cooked for an hour (perfect outcome on toothpick test). I love making a recipe my own though I'm sure the above without any changes is just as good- I like mine packed with flavor! ??
RECIPE SUBMITTED BY
I am a Navy spouse currently living in Sicily, a land that is very picturesque, simple and agrituristic. Tennessee is my birthstate, so Sicily is just my style!
I work for the Love of My Life & four children, as their homeschool site teacher. I enjoy cooking, reading, sewing, crocheting, various outdoor sports and activities, and most of all, serving others. I thrive on a hearty appetite! (That makes my husband and me a perfect pair! I enjoy cooking. He enjoys eating!)
One of my biggest pet peeves is food on schoolwork/paperwork!
When I grow up, I'd like to own a B&B. I prefer to create my own recipes from foods & spices that I enjoy, but my favorite cookbook is one I inherited from my Mother-in-law, "The Good Housekeeping Illustrated Cookbook."
Each day I strive to seek & participate in God's will for my life, which I believe is serving my family, homeschooling and preparing my children to live for Christ. Although I do not always meet God's standard, my passion is to become the Proverbs 31:10-31 woman, as King Lemuel's mother was, exhibiting the wisdom of the Titus 2:3-5 woman.
