Fresh Pumpkin Bread

Submitted by Stacia Hayes

"A moist and delicious alternative to cake, made with healthy, fresh pumpkin. Canned pumpkin fills the key ingredient, but fresh is much better tasting! I always omit the nuts."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 loaf
• Serves: 10

ingredients

• 3⁄4 cup sugar or 3/4 cup Splenda sugar substitute
• 1⁄2 cup brown sugar or 1/2 cup Splenda brown sugar blend, packed
• 1 cup cooked pumpkin, mashed or 1 cup canned pumpkin
• 1 tablespoon vanilla extract
• 1⁄2 cup oil
• 2 eggs
• 1⁄4 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 teaspoons pumpkin pie spice
• 1⁄2 cup nuts (optional)

directions

1. Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
2. Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
3. Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
4. Pour into prepared baking dish.
5. Bake at 350°F for 1 hour 15 minutes.

6. •Options:

7. BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
8. MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
9. Freezable for a quick, healthy alternative for dessert.

Reviews

[jackierpressley_121]

I added a brown sugar pecan caramel sauce! Delicious1

 

[Cowbird]

I tried this recipe as muffins, miniature muffins, and a bundt cake. My family gobbled it up. I don't usually use pumpkin pie spice so I looked on this site for an alternative and found one that called for 1 1/2 tsp cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves and 1/2 scant tsp ginger. I didn't have any ginger so just left it out. They loved it.

 

[leslynvalentina2000]

I did this on Sunday with a pumpkin grown from my backyard. The aroma filled my house with the scent of pumpkin and spices. I used the spices recommended by Cowbird in her review. The cake was moist and tasted so good. I couldn't help myself. I had slice after slice. Will definitely do this again.

 

[Danielle B.]

Perfect recipe for left over pumpkin innards and flesh from carving. I shredded the bits (left off the outside of pumpkin) used the innards. Used about 1 and a half cups fresh pumpkin instead of the one cup. I also added 1 tablespoon of molasses. I switched the sugar ratio to favor brown sugar and less white sugar. Added an extra teaspoon of vanilla. The allspice breakdown as someone else commented I used instead and was rather generous on the half teaspoons of ginger, nutmeg and up'd to a half tsp of clove. Instead of water, used orange juice. Last, I only cooked for an hour (perfect outcome on toothpick test). I love making a recipe my own though I'm sure the above without any changes is just as good- I like mine packed with flavor! ??

 

[Penni J.]

This was my first attempt at baking with fresh pumpkin and it was wonderful. I'll make it every weekend until the pumpkins are gone.