How to Make Pumpkin Bread from Canned or Fresh Pumpkin - in easy illustrated steps

How to Make Homemade Pumpkin Bread!

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! See the ingredienmts section for substitutions to make this without added sugar or fat. Eggs... well, I haven't tried a vegan egg-free option yet, but let me know if you found an alternative to eggs that works here!

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Ingredients and Equipment

Yield 2 loaves (9' by 5")

• 2 cups of fresh cooked pumpkin (see this page to make your own from a fresh pumpkin) You can use any winter squash, like butternut or hubbard instead of pumpkin. Those actually turn out BETTER tasting than an ordinary pumpkin.
  OR one 16 ounce can of canned pumpkin
• 3 1/2 cups all-purpose flour (not self-rising flour) Yes, you can use a gluten free flour like potato, almond, oat, rice or arrowroot flour.
• 2 tsp. baking soda
• 3 cups sugar or 3 cups of Stevia (in a form like Truvia) or Splenda OR a 50:50 mix of the two. I'm not here to judge... choose the form of sweetener that meets your needs best. But I will tell you that using all Stevia or Slenda won't taste half as good as sugar or a 50-50 blend of sugar and sweetener.
• 4 eggs, beaten
• 1 cup vegetable oil - You can use 1 cup of applesauce in place of oil for lower fat and calories
• 1 and 1/2 tsp. salt

• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1/2 teaspoon allspice
• 1 cup chopped pecans (optional)
• 1/2 cup raisins (also optional)
• Water:
  1/2 cup water if you are using fresh cooked pumpkin
  OR
  2/3 cup water if you are using commercial canned pumpkin
• Makes 2 loaves.

Pumpkin Bread Recipe

1. Preheat oven to 350 F.
   
2. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda).
   
   
   
3. Add the eggs, water, oil and pumpkin.
   
   
   
   
   
   
4. Stir until blended.
   
   
   
   
   
   
   
   
   
5. If desired, add the raisins and/or nuts. Mix well, either by hand or with a mixer.
   
   
   
   
   
   
6. Pour into two lightly greased and floured 9x5" loaf pans.
   
   
   
7. 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.
   
   
8. Remove from the oven and cool slightly (10 minutes).
   
   
9. Then take 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.

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Tips from Visitors

• A visitor writes on October 03, 2010: "I tried your pumpkin bread recipe using a fresh sugar pumpkin that I roasted at 350 degrees wrapped in foil for an hour. This is without a doubt one of the most moist breads I've ever had. I made the recipe into five, 3x5 loaves to share with friends and people are already begging for more! Thanks so much for this website! "
• A visitor writes 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."
• 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!! "

Comments and Feedback from Visitors

• A visitor writes on October 04, 2013: "I have used this pumpkin-bread-from-scratch recipe of your for years. My family practically begs me to make it year round. To facilitate these requests; I use a rather large pumpkin and just freeze in 4 loaf servings (big family). Thanks a ton, your website is awesome! Sincerely, J.D."

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