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 minutesminutes
Cook Time 1 hourhour
Servings 12
Ingredients
1cupolive oil or vegetable oil
2 ⅔cupswhite sugar
4large eggs
2cupspumpkin pureeor one 15 ounce can organic pumpkin puree
⅔cupwater
3 ⅓cupsunbleached flour
½teaspoonbaking powder
1teaspoonbaking soda
1 ½teaspoonssalt
1teaspoonVietnamese cinnamon
½teaspoonnutmeg
1teaspoonpure vanilla extract
Optional glaze as a topping:
1cupof confectioner’s sugar
2tablespoonsmelted butter
1tablespoonmilk
½teaspoonpure 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.