Fresh Pumpkin Bread Recipe

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Fresh pumpkin gives this pumpkin bread recipe all the amazing flavor a quick bread should have.

I’m not a big pumpkin lover like many are these days. Pumpkin pie, pumpkin cookies, pumpkin drinks  – I can easily pass them all up. 

What I can’t pass up is the opportunity to keep food from going to waste. As it was, we happened to have 1 large pumpkin leftover from Halloween that never got carved. I couldn’t just throw it out! So I pureed it up, and stuck it in the fridge. 

I got to thinking, what in the world could I use this pumpkin for now? When of course, it dawned on me – quick bread! If you’ve been around, you know I love these quick sweet breads. From my Mom’s Banana Bread to my Double Chocolate Zucchini Bread and Zucchini Bread Balls, I  just can’t get enough of them.

The pumpkin bread did not disappoint. The kids gobbled up both loaves for after school snack, though they did leave some for Mark and I to enjoy as well. 

I’ll be straight up honest, it definitely tastes like pumpkin. But in bread form, I really didn’t mind it. Who knows, maybe by next year I’ll be eating all things pumpkin with the rest of you – though probably not likely.

I hope you enjoy this recipe for Pumpkin Bread as much as we have. 

Print Recipe

Pumpkin Bread Yum

Delicious quick bread featuring fresh pumpkin

Cook Time

50 minutes

Servings

loaves

Ingredients

• 3 eggs
• 3 tsp vanilla extract
• 2 1/4 cups sugar
• 1 cup Fresh Pumpkin Puree
• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 3 tsp cinnamon
• 2 cups Fresh Pumpkin Puree

Cook Time 50 minutes Servings loaves Ingredients 3 eggs 3 tsp vanilla extract 2 1/4 cups sugar 1 cup Fresh Pumpkin Puree 3 cups flour 1 tsp salt 1 tsp baking soda 3 tsp cinnamon 2 cups Fresh Pumpkin Puree

Instructions

1. Preheat oven to 325 F.
2. Beat the eggs, 1 cup pumpkin, vanilla, and sugar.
3. Sift flour before measuring. Then add salt, baking soda, and cinnamon.
4. Mix the dry and wet ingredients.
5. Add the rest of the pumpkin and mix well.
6. Grease two loaf pans. Evenly divide the mixture between the two pans.
7. Bake for 60 minutes, or until a knife inserted in the center comes out clean.

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