“Pumpkin Bread made from scratch, with a fun twist!”
1hr 50mins
2 loafs

Ingredients Nutrition


  1. Halve the pie pumpkins vertically and scoop out the innards.(seeds and stringy parts) sparing as much of the pumpkin flesh.
  2. * You can discard the innards or use them to make roasted pumpkin seeds, these are good fall treats!
  3. Bake the pumpkins face down on a foil covered pan for about 30 t0 45 minutes at 375 or until pumpkin is soft.
  4. Remove the pumpkin skin from the flesh, it should peel off quite easily.
  5. Mash the pumpkin with a potatoe masher or you can puree it.
  6. Mix in large bowl your pumpkin, eggs, oil, water, and sugar until it's well blended.
  7. Mix your dry ingrediants into a seperate bowl and add the dash of food coloring to it.
  8. Combine both bowls of ingrediants into one mixture, make sure it is well blended.
  9. Grease and flour loaf pans.
  10. puor mix into loaf pans.
  11. Bake at 350 for about 50 minutes or until a toothpick inserted will come out clean.
  12. Let cool and enjoy!

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