Recipes Bread Quick Bread Recipes Pumpkin Bread Recipes Delicious Pumpkin Bread 4.8 (685) 573 Reviews 44 Photos Got this recipe for pumpkin bread made with fresh pumpkin from my mom. This easy, quick bread recipe with walnuts (or raisins!) comes together in just minutes with either boiled, steamed, or roasted fresh pumpkin. If you don't have cooked pumpkin, just use canned instead. Submitted by Vicki Monte Updated on December 18, 2023 Save Rate Print Share Close Add Photo 44 44 44 44 Prep Time: 10 mins Cook Time: 1 hr Total Time: 1 hr 10 mins Servings: 24 Yield: 3 7x3-inch loaves Jump to Nutrition Facts Jump to recipe Pumpkin bread with fresh pumpkin is the perfect way to welcome fall. Plus, this top-rated recipe makes three loaves — so it's great for gift giving. Pumpkin Bread Ingredients You likely already have all the ingredients you'll need to make pumpkin bread with fresh pumpkin on hand. If not, here's what to add to your grocery list: · Flour: Like so many quick breads, this pumpkin bread starts with all-purpose flour.· Sugar: You'll need three cups of white sugar. Some reviewers like to use a blend of white and brown sugars.· Baking soda: Baking soda acts as a leavener, which means it helps the bread rise.· Spices: This pumpkin bread is spiced with cinnamon and nutmeg.· Salt: Salt enhances the flavors of the other ingredients.· Fresh pumpkin: Cook fresh pumpkin by roasting or boiling, then let it cool and mash it with a potato masher. For detailed instructions, check out this cooked pumpkin recipe.· Oil: A neutral oil, like vegetable oil, adds moisture without altering the overall flavor.· Water: Adding water to the batter helps achieve the perfect consistency.· Eggs: Four eggs add moisture and help hold the batter together.· Walnuts: Walnuts are optional, but they add welcome crunch. Some reviewers also like to add raisins, pecans, and/or chocolate chips. Fresh Pumpkin vs. Pumpkin Puree We love this pumpkin bread with fresh pumpkin because it's not only delicious, it's a great way to use fall produce. However, if you're short on time, you can substitute store-bought pumpkin puree. Your pumpkin bread will still taste phenomenal! Learn more: How to Make Pumpkin Puree From Fresh Pumpkins How to Make Pumpkin Bread With Fresh Pumpkin You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make pumpkin bread with fresh pumpkin: 1. Make the batter: Stir the dry ingredients together in a large mixing bowl. Add the wet ingredients, then beat until well-combined. Fold in the walnuts, if desired.2. Bake the bread: Divide the batter evenly among three prepared loaf pans. Bake in a preheated oven until a toothpick inserted into the center comes out clean. How to Store Pumpkin Bread Store pumpkin bread in an airtight container (or tightly wrapped in storage wrap) at room temperature for up to five days, or up to one week in the refrigerator. Allrecipes Community Tips and Praise "I made this recipe into about 24 muffins and reduced the cook time," says Sarah V. "They came out great!!" "This is delicious," raves TPINFWA. "Since I ran low on white sugar, I added some brown sugar, and it was great! It is very moist and even textured. "This was my first attempt to bake fresh bread, and it came out perfect," according to THEGYMGIRL. "The loaf was extremely moist, and the pumpkin flavor was the perfect amount — not too overpowering." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 3 ¼ cups all-purpose flour 3 cups white sugar 2 teaspoons baking soda 1 ½ teaspoons salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 cups mashed fresh pumpkin (from boiled or roasted pumpkin) 1 cup vegetable oil ⅔ cup water 4 large eggs ½ cup chopped walnuts (Optional) Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans. Stir flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large mixing bowl until well blended. Add mashed pumpkin, oil, water, and eggs; beat with an electric mixer until well combined. Fold in walnuts. Divide batter evenly among the prepared pans. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Remove from the oven and set pans on a wire rack. Let cool completely before slicing. Recipe Tip You can use pumpkin purée instead of cooked fresh pumpkin and raisins instead of walnuts if desired. I Made It Print 900 home cooks made it! Nutrition Facts (per serving) 256 Calories 10g Fat 39g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 256 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 8% Cholesterol 31mg 10% Sodium 239mg 10% Total Carbohydrate 39g 14% Dietary Fiber 1g 3% Protein 3g 6% Vitamin C 1mg 1% Calcium 12mg 1% Iron 1mg 6% Potassium 77mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.