A while ago I bought a large pumpkin and I intended to turn it into puree for some recipes I love. I planned to make this addicting Fresh Pumpkin Bread. The hubby says he hates anything pumpkin but he asked me to make more of this quick bread.
Have some for breakfast, toasted and buttered. It’s oh so yummy.
I couldn’t resist making some of the batter in my mini bundt pan. They turned out so cute and the powdered sugar adds a little elegance. The end result is a little lighter in color than the quick bread because it bakes faster and lighter in texture because it’s a smaller amount of batter and isn’t weighted down as much.
This recipe came from an old friend and coworker. She brought it to an International Luncheon we used to have at the company where we worked together. It’s always nice to remember friends through food.
This bread isn’t overly sweet but it’s so moist and tasty. I would suggest taking the pumpkin bread slices you intend to eat and put the rest away otherwise you might wind up eating the rest that’s in the plate, taking just one more slice at a time. Not that that’s happened to anyone I know. Um, no one…really. And, isn’t it healthy to be eating so much vegetables anyway?
I used a large pumpkin for my puree and needed a better method of making the puree. I know sugar pumpkins are supposed to be used for cooking but they were so small and were much pricier than the large pumpkin. It’s difficult to cut up a large pumpkin into small enough pieces to fit into a large stock pot to boil it but I found a much simpler method on Robyn’s Add A Pinch blog which saved my fingers. The hubby always says I’m dangerous with a knife so he was happy I used this recipe too.
Enjoy!
Fresh Pumpkin Bread
Yield: 2 9″ by 5″ loaves or 3 8″ by 3″ loaves Cook Time: 75 minutes
Ingredients:
Batter:
- 2 cups fresh pumpkin puree
- 3 cups sugar
- 1 cup oil (I used olive oil)
- 2/3 cup water
- 4 eggs
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg, optional (I never use nutmeg due to the hubby)
- 1/2 teaspoon ginger
Garnish:
- powdered sugar for sprinkling
- butter, if toasting
Directions:
Step 1: For the fresh pumpkin puree: Line a baking sheet with parchment paper. Place pumpkin (normally sugar pumpkins are used but I used a large 16 pound pumpkin and didn’t see any flavor degradation; I had to remove the top oven rack and set the bottom rack on the lowest setting to get the pumpkin to fit) on lined baking sheet and bake in a preheated 350 degree oven for an hour. Check with a knife to ensure it pierces the skin easily. If longer baking is needed, bake and check in additional 15 minute increments.
Step 2: After baking, remove the pumpkin from the oven and let cool until it can safely be handled. Depending on the size of the pumpkin, cooling time could be upwards of 30 minutes. Cut the pumpkin in half from top to bottom, maneuvering around the stem. Remove seeds and membrane, reserve seeds for roasting and discard the membrane. Remove the pumpkin flesh and drain for a few hours or overnight. In a blender or food processor, puree the pumpkin flesh in manageable batches by pulsing until it’s all pureed. Alternatively, you can cut up the pumpkin raw, remove seeds and membrane and boil it in a large stock pot until soft; then follow instructions for draining and pureeing.
Step 3: For the batter: In a large bowl, combine the first five ingredients and blend with an electric mixer (I used a hand held mixer) on medium. Add in the remaining ingredients and mix until combined. Transfer to two 9 by 5 inch or three 8 by 4 inch greased or parchment lined loaf pans. Alternatively, you can use the miniature bundt pans which results in about 18 mini bundts if the entire batch is used. I made six miniature bundts and two 8 by 4 inch pans with one of my batches. This batter should be baked on the bottom shelf because the batter overflowed like a volcano when I baked it on the top shelf. For the 9 by 5 inch pans, bake in a preheated 350 degree oven for 60 to 75 minutes. For the 8 by 4 inch pans, bake in a preheated 350 degree oven for 60 minutes. For the mini bundt pans, bake for 25 minutes. Test with a toothpick that comes out clean when inserted in the center.
Step 4: Remove the pans from the oven and let cool for 10 minutes. Depan loaves and cool completely on a rack. Serve with sprinkled with powdered sugar, if desired. Toast slices and butter for a delicious breakfast.
Tips: Store in a sealed container for a week. For longer storage, cut into individual serving slices and separate with wax paper and freeze in Ziploc bags for a month. Defrost individual servings as desired. These pumpkin breads loaves make great gifts too.
Enjoy!!!
Pumpkin bread recipe is from my co-worker’s home recipe.
Fresh pumpkin puree is from Robyn’s at Add A Pinch’s recipe, Homemade Pumpkin Puree.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops. Entered here also: savvysouthernstyle.net
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I LOVE Pumpkin Bread! I have to try this recipe soon, it sound delicious! Thanks for sharing:)
I can smell this baking all the way from my apartment! 😉
I’m not a pumpkin fan either (though I do love pumpkin spice coffee) but pumpkin bread is really good and I love that my picky eater will eat it too! Visiting from #waywow
Haha—sounds like my hubby! Your pumpkin bread looks perfect. I need to make a batch when Nick is home for Xmas break—the kids love it. The hubby will only eat pumpkin in pie. Not that he’s even tried my pumpkin bread—he might like it afterall 🙂
The spices in this sound scrumptious. Thanks for sharing on Creative K Kids’ Tasty Tuesdays Linky Party. Hope to see you back next week.
I have never had Pumpkin bread but it looks delicious
Mollyxxx
I LOVE Pumpkin Bread! YUM!
Thanks for joining Cooking and Crafting with J & J!
I’ve had pumpkin scones before – I bet pumpkin bread is pretty tasty too!
Your pumpkin bread looks so moist and glad to see the recipe will make 2 loaves, so many times I have rely on the math portion of my brain to double. I just like easy, dont have to think.
But it looks delicious!
Thank you for sharing on http://ohmyheartsiegirl.com/friday-features-linky-party-37/
Happy Holidays!
Karren
Thanks for sharing this at the Let’s Get Real Link Party #120.
Pumpkin bread is my favorite pumpkin treat! Thank you for sharing at Merry Monday!
Thank you for sharing your recipe with us this week at Snickerdoodle Sunday! Pinning and tweeting to share!
Oh, yum! Thanks for sharing at My Flagstaff Home!
Jennifer
There is nothing better than homemade bread like this. Thank you for linking up with small victories.
I have made pumpkin bread, but never from a real pumpkin, we are trying to eat as beneficial for our bodies as we can and I am pinning this so I can have it for future use. That toasted piece of bread with the pat of butter has my stomach growling, I want to pluck it off the screen! Thanks for the step-by-step instructions, this should make it simple for me to do from scratch!!!
I love pumpkin bread and yours looks so perfect! Thanks for sharing this on Throwback Thursday, and I’ll be pinning this! 🙂
Fresh pumpkin bread looks delicious thanks for sharing with Hearth and soul blog hop. pinning and tweeting.
So happy to inform you that I featured awesome pumpkin bread recipe at our Monday Cooking and Crafting with J & J! We hope to see you again! Julie xo
Pumpkin bread and I are very good friends. I love that adorable little bundt version!
Thanks so much for joining the Alder Collective this week again! Pinning!
Looks wonderful, especially that tiny little bundt pan. I love it! Where did you find it?
Your fresh pumpkin bread looks fantastic. Thanks so much for sharing your talent with Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen
The mini bundt is an adorable option!
Thanks for sharing at Funtastic Friday!
I loooove these kind of sweet breads (my favorite is zucchini) but I have never had pumpkin bread! I am a lover of Pumpkin pie though so I feel like it might be something I’d like. Thanks for sharing this recipe with us at Welcome Home Wednesday! 🙂
Yum! This is one of my favorites!! Thanks for sharing on My 2 Favorite Things on Thursday! See you again tomorrow! Pinned!
Ha, ha! I’m like your hubby. Don’t really care for pumpkin, but I love pumpkin bread. Looks delicious! Thanks for sharing the recipe with Creating Christmas.
hugs,
Jann
There are not many things better in life than good Pumpkin Bread. Thank you for playing the #Pinterest Game.
Looks like a great loaf of bread. I especially love the little bundt. Wishing you a wonderful new year!
There is just nothing like pumpkin bread for the holidays! And your recipe looks perfectly moist and full of flavor! I KNOW that my family will love this! Thank you so much for sharing your recipe!
PS: Annamaria, I don’t know what is going on with my email subscriptions to your and many other blogs either. I had a ‘bug’ on my computer that I thought that I had (and paid dearly to be) fixed on my computer, but others besides you have written to mr that my blog posts still continue to ‘not’ be delivered.
I just don’t know what to do after spending over a thousand dollars to try to fix this issue. Thank you so much for stopping by ‘on your own’ to simply say ‘hello’ and to see what I’ve been up to with blog posts . . . I’ll continue to try to fix this issue as best as I can (as a true techy novice) , but as you can understand, I’m tired of spending so much money on this problem that doesn’t seem to get solved.
I hope that you have a most wonderful and blessed New Year!!!!!!! xoxo Roz
What a lovely recipe! I love pumpkin. My dad always grows lots of them every year and they taste fab. Love the look of your bread it must be delicious!
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