pumpkin bread with fresh pumpkin recipe

Written ByJenny Smyth Posted on
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The Best pumpkin bread with fresh pumpkin recipe

I’ve been making pumpkin bread with fresh pumpkin for years, and it’s a recipe that never fails to impress my family and friends. The first time I made it, I was drawn to the simplicity of the recipe and the fact that it uses fresh pumpkin puree instead of canned.

The flavor is so much deeper and richer when you use fresh pumpkin, and it’s a game-changer for any fall-themed gathering or holiday meal. My kids love helping me in the kitchen with this recipe, measuring out the spices and mixing the batter.

It’s a great way to get them involved in cooking and teach them about the importance of using fresh ingredients whenever possible. As for me, I love how the aroma of freshly baked pumpkin bread fills our home on chilly fall mornings.

It’s a tradition that I look forward to every year, and one that never gets old. Whether you’re serving this bread at a family dinner or packing it into lunches for school, it’s sure to be a hit with anyone who tries it.

And the best part? It’s actually pretty healthy, thanks to the use of whole wheat flour and minimal added sugars.

So go ahead, give this recipe a try, and see why it’s become a staple in our household.

Pumpkin Bread with Fresh Pumpkin

4.6 from 1447 votes

A moist and delicious pumpkin bread recipe made with fresh pumpkin. Perfect for fall baking.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup fresh pumpkin puree

For the Topping

1/4 cup brown sugar
1/4 cup chopped pecans

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9×5 inch loaf pan and set aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Set aside.
4In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, until well combined.
6Stir in vanilla extract and pumpkin puree until fully incorporated.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
8Be careful not to overmix.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10In a small bowl, mix together brown sugar and chopped pecans.
11Sprinkle the topping evenly over the batter in the loaf pan.
12Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean and the top is golden brown.
13Remove the bread from the oven and let it cool in the pan for 10 minutes.
14Then, transfer the bread to a wire rack to cool completely before slicing and serving.

🔧Equipment

Mixing bowl
Baking pan
Oven
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 4g

📝Notes

Tips: Ensure the fresh pumpkin puree is well-drained to avoid excess moisture in the bread. For a crunchier topping, toast the pecans before adding them to the bread.

I’ve found that the best way to store leftover pumpkin bread is in an airtight container at room temperature for up to three days. If you won’t be using it within that timeframe, consider freezing it tightly wrapped in plastic wrap or aluminum foil for up to two months.

When reheating frozen bread, simply thaw it overnight in the fridge or reheat slices in the microwave until warm and tender. As for serving ideas, sliced pumpkin bread makes a wonderful breakfast on-the-go when paired with scrambled eggs and cheese or served as a side dish at family gatherings during holidays like Thanksgiving.

❓ Frequently Asked Questions About Pumpkin Bread with Fresh Pumpkin

Q: What type of flour should I use for this recipe?

You can use either all-purpose flour or whole wheat flour for this recipe. If you choose to use whole wheat flour, keep in mind that it may affect the texture of your bread slightly.

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