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The Best Pumpkin Bread You’ll Ever Make from Fresh or Canned Puree

The Best Pumpkin Bread You’ll Ever Make from Fresh or Canned Puree

Pumpkin bread is a favorite at the Thanksgiving table, but the beauty of it is that it is a wonderful, sweet treat any time of the year. Make this recipe from fresh pumpkin in the fall or canned pumpkin puree anytime. The addition of cinnamon and nutmeg gives the bread a warming spice flavor.

Pumpkin is best when it’s pure and simple. You can really taste the pumpkin and it doesn’t have that added “pie” flavor like the pre-packaged stuff from cans. To save time or if you don’t have fresh pumpkin, use 15 ounces canned pumpkin puree (not pumpkin pie filling).

This is a batter bread. It is made without yeast. Making batter breads are really a shortcut way to make breads as they require no kneading. This is a fast recipe and uses just one bowl.

Pumpkin Bread Recipe

This recipe makes two loaves. For a little variety, you can add chopped nuts, dried fruit, raisins, or chocolate chips into the batter. Make it your own. This pumpkin bread recipe does just fine on its own as well so you may want to make one with add-ins and one without them.

If you want a nice presentation, you can top your loaf with a crumble of brown sugar, butter, and white sugar before putting it in the oven. A touch of Vietnamese cinnamon is also nice for your topping. The recipe below has instructions for an optional glaze.

However you enjoy this tasty treat, one thing is for certain. You are going to love it. The bread is dense and filling yet has a moist and fluffy texture. It is perfect for a hearty breakfast, snack or dessert. 

Use these step-by-step directions to make pumpkin bread. With just 10 minutes of prep, it’s easy to make. 

Pumpkin Bread Ingredients

  • 1 cup avocado oil or vegetable oil
  • 2 2/3 cups white sugar
  • 4 large eggs
  • 2 cups pumpkin puree (or one 15 ounce can organic pumpkin puree)
  • 2/3 cup water
  • 3 1/3 cups unbleached flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon Vietnamese cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon pure vanilla extract

Optional glaze as a topping:

  • 1 cup of confectioner’s sugar
  • 2 tablespoons melted butter
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract

How to Make Pumpkin Bread

  1. Preheat oven to 350 degrees F. Lightly grease two small loaf pans (8.5” X 4.5”). If you are adding nuts or fruit, use two large loaf pans (9” X 5”).
  2. In a large bowl, combine the oil, sugar, eggs, pumpkin, and water, using a whisk.
  3. Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla. Stir until all ingredients are combined.
  4. If you are using an add-in like nuts, fruit, or chocolate chips, add them now.
  5. Divide the batter in half and spoon or pour the batter into the prepared loaf pans. 
  6. You can put both loaves in the oven at the same time. Bake for 60 to 80 minutes or until a knife inserted in the center comes out clean. 
  7. Remove the bread from the oven and place it on a rack to cool. After about 10 minutes, remove it from the pan and put it back on the rack to cool.

If you want to serve pumpkin bread with a glaze: 

  1. Cool the pumpkin bread loaves.
  2. Glaze the bread by combining 1 cup of confectioner’s sugar, 2 tablespoons melted butter, 1 tablespoon milk, and ½ teaspoon vanilla then drizzling it over the top. Serve.

Serves 12

pumpkin bread recipes

Pumpkin nut bread with sugar topping

How to Pick a Pumpkin for Baking

Types of baking pumpkins

Avoid using pumpkins you pick for jack o’lanterns. These are bulky and large to work with. They often tend to be too stringy for baking. Instead, choose a smaller one, ideally less than 10 pounds.

In the United States, in the fall, you will see Sugar pumpkins in grocery stores. They may be called Pie pumpkins as well. These are ideal baking pumpkins.

In addition to Sugar pumpkins, other baking pumpkins to consider are:

  • Baby Pam
  • Autumn Gold
  • Fairytale pumpkins
  • Cinderella pumpkins

These types of pumpkins have good flavor and texture for baking. In addition to grocery stores, you may find them at farmers markets or pumpkin farms in their retail store.

What size pumpkin to buy

You will want to be sure you select the right size pumpkin so you have enough pumpkin to make pumpkin bread. Choose a 6 – 7 pound pumpkin to equal 2 cups mashed pumpkin. You can also freeze extra pumpkin, and use the puree for any recipes that require canned pumpkin. In addition to bread, you can make pumpkin muffins, pancakes, soups, and more.

How to Puree Pumpkin

It’s easy to make pumpkin puree. There are many ways to go about it. You can bake the pumpkin, boil it, or microwave it. All of these methods make it easy to scoop out the pumpkin flesh (also called the meat). I find it easiest to bake the pumpkin in the oven.

  1. Preheat oven to 375 degrees F.
  2. Cut the pumpkin in half. Cut it from the top down, near the stem, instead of on it’s side.
  3. Remove the stem and pulp. Put the pumpkin seeds aside to roast.
  4. Place halves face down on baking sheet, and cover loosely with foil.
  5. Put tray in preheated oven and bake 70 – 90 minutes, until it’s tender.
  6. Remove and cool.
  7. Scoop out the flesh and process in food processor. Drain excess liquid or simmer on the stovetop to evaporate the liquid.
  8. Measure what you need for the recipe or refrigerate until you are ready to make it. You can refrigerate pumpkin puree for up to 3 days. Freeze any leftovers in an airtight bag, leaving room to expand.

Storing Pumpkin Bread

Let the pumpkin bread cool completely before storing it. Seal it in an air-tight container or bag and set in the refrigerator for up to 5 days. You can leave it covered on the counter — out of the heat and direct sunlight — for up to 3 days. You can also freeze pumpkin bread loaves. Put it in a heavy-duty freezer bag and be sure the bag is completely sealed. It will last for 3 months. 

Pumpkin bread is a delicious and easy recipe that can be made in the fall and all year round. Learn the basics of making the famous chewy, sweet and moist pumpkin bread with this simple recipe.

Serving

You can make pumpkin bread with toppings or add-ins or as is — it’s versatile. Cut pumpkin bread into slices as you would other loaf breads and cakes. Serve with coffee or tea or as an after school snack for the kids. You can use it as a side dish for an autumn meal.  

Making Pumpkin Bread from Scratch

I bake everything from scratch. My son is allergic to palm oil, and store-bought breads and baked goods typically contain palm oil ingredients. What’s great about baking from scratch is you know the exact ingredients. When baking, I use avocado oil rather than vegetable oil or olive oil. Using avocado oil instead of olive oil will give it a more neutral taste. Avocado oil is tasteless.

One Bowl Baking

This pumpkin bread recipe is a delicious and easy way to prepare a sweet autumn treat. The pumpkin puree and spices are a magic combination which makes for some serious comfort food that gives a warming feeling when you need it during cooler months. You can use this one bowl recipe for the perfect pumpkin bread.

If you’ve never baked with fresh pumpkin before, give it a try. If you’ve ever made recipes with seed-filled squash — such as grilled acorn squash or air fryer butternut squash — you will find it to be just as easy. 

Even if you’re not typically keen on pumpkin, you will be surprised at how delicious this bread is. Baking breads with fruits is a great way to make desserts… it’s sort of a bread and sort of a dessert! Try these recipes for banana bread and gluten free banana bread, and coconut bread too.  

For another bread recipe without yeast, check out this Irish soda bread.

If you make this pumpkin bread recipe, please leave a note in the Comments and let me know how it went. Did you serve it with anything special or on its own?

pumpkin bread
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Pumpkin Bread

This pumpkin bread recipe is a delicious and easy way to prepare a sweet autumn treat. Here is how to make pumpkin bread using fresh pumpkin or pumpkin puree.
Course Bread, Dessert
Cuisine American
Keyword baking pumpkins, how to make pumpkin bread, how to puree pumpkin, pumpkin bread, pumpkin bread recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 12

Ingredients

  • 1 cup olive oil or vegetable oil
  • 2 ⅔ cups white sugar
  • 4 large eggs
  • 2 cups pumpkin puree or one 15 ounce can organic pumpkin puree
  • cup water
  • 3 ⅓ cups unbleached flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon Vietnamese cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  • Optional glaze as a topping:
  • 1 cup of confectioner’s sugar
  • 2 tablespoons melted butter
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Lightly grease two small loaf pans (8.5” x 4.5”). If you are adding nuts or fruit, use two large loaf pans (9” x 5”).
  • In a large bowl, combine and whisk together oil, sugar, eggs, pumpkin, and water.
  • Add in flour, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla extract. Stir until all ingredients are combined.
  • If you are using an add-in like nuts, fruit, or chocolate chips, add them now.
  • Pour batter into the prepared loaf pans.
  • Bake for 60 - 80 minutes or until a knife inserted in the center comes out clean.
  • Remove bread loaves from oven and place on cooling rack. After about 10 minutes, remove bread from pan and put it back on the rack to cool.
  • Optional: Glaze pumpkin bread using 1 cup of confectioner’s sugar, 2 tablespoons melted butter, 1 tablespoon milk, and ½ teaspoon vanilla. Drizzle over the top of cooled loaves.

Notes

Choose a sugar pumpkin or a "pie" pumpkin (it will be labeled this way at the supermarket) or use canned pumpkin puree. Do not use pumpkin pie filling.

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