This fall, I’ve decided once and for all to sit down and write my own easy pumpkin bread recipe.
I am not sure why, but every year it takes me an awful lot of time to find a recipe that doesn’t have two cups of sugar and canned pumpkin in it. It seems like most recipes use canned pumpkin and a lot of sugar or a lot of honey which I can’t afford at the moment.
Simple Pumpkin Bread With Less Sugar and Fresh Pumpkin
So I took a few basic recipes and mixed things up and came up with an easy pumpkin bread recipe that I really liked. A lot.
It’s not too sweet but still uses some sugar, it takes minutes to put together, and it uses fresh pumpkin; because they are everywhere so why go buy a can?
Here is my easy pumpkin bread recipe…
You start by adding 3/4 cup sugar, 1 cup fresh pumpkin puree, 1/2 cup vegetable oil (or coconut oil), 1/2 cup of water, and 2 eggs into a large mixing bowl or to the mixer bowl.
To make pumpkin puree from a fresh pumpkin, cut it in two, clean out the center, and stick it in a 350F oven for 45 minutes or so (depending on the size of your pumpkin) or until the pumpkin is soft. Then take it out, let it cool a bit, and use a spoon to scoop the flesh. You can then puree it in the food processor or with a fork.
You only use 1 cup for this recipe. I puree the whole pumpkin, divide it into batches of one cup and freeze in bags. This way I have it ready for the next pumpkin bread or for any other pumpkin recipe.
Using a mixer or a whisk, mix all the ingredients until they are well combined.
To a different bowl add 1 3/4 cups of all-purpose flour, 1 tsp baking soda, 3/4 tsp cinnamon, 3/4 tsp salt, 1/2 tsp baking powder, 1/2 tsp nutmeg, and 1/4 tsp clove.
Use a whisk to mix the ingredients…
Add the dry ingredients to the wet ingredients…
And mix until combined.
I used a hand mixer but you can use a whisk or do this with a stand mixer.
You can choose to add 1/2 a cup of raisins, chocolate chips, walnuts, or whatever else you think will work.
Butter a loaf pan very well and add the batter to the pan.
I baked my bread for about 65 minutes on 350F.
It’s soft, moist, sweet, easy, and delicious. It also freezes great so if you cook a whole pumpkin and have time to make a whole lot of pumpkin loaves you can keep them in the freezer of an easy breakfast or dessert.
Here is the handy printable:
- 3/4 cup sugar
- 1 cup fresh pumpkin puree
- 1/2 cup vegetable or coconut oil
- 1/2 cup water
- 2 eggs
- 1 3/4 cups flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- Optional: 1/2 cup chocolate chips, raisins, walnuts...
1. Heat oven to 350F.
2. In a mixing bowl mix sugar, pumpkin puree, coconut oil, water, and eggs.
3. In a different mixing bowl mix flour, baking soda, cinnamon, salt, baking powder, nutmeg and clove. Mix well.
4. Add chocolate chips or other add-ins if you like and mix them in.
5. Add batter to a buttered loaf pan and bake for 65-70 minutes or until center is set (I insert a toothpick in the middle of the bread, if it comes out clean it means the bread is baked all the way).
Other seasonal recipes you might want to check: