The perfect Fall Pumpkin bread. A quick and easy loaf made with pumpkin puree and chopped nuts. Slice it for Breakfast, Snack or why not even dessert?
Pumpkin Bread
Pumpkin BreadI have spent the last few weeks in Toronto and a few days with the Italian in Charlottetown PEI. What a beautiful part of Canada it is.
Everywhere there were Harvest porches, with pumpkins of every size. And of course the start of the changing colours of the trees is breathtaking.
So what a better way to celebrate Harvest than with a delicious Moist Pumpkin Bread. With no need for a mixer this loaf is quick and easy to make.
You can either use homemade or store bought Pumpkin Puree, add the perfect fall spices and of course your choice of nuts to bring together a tasty Autumn sweet bread.
How to make Pumpkin Bread
- Whisk flour, salt, soda and spices.
- In a large bowl combine well the pumpkin puree, eggs, oil, water and sugar.
- Add the flour mixture and nuts to the puree mixture and stir just to combine.
- Pour into the prepared loaf pan and bake.
- Let cool before serving.
The best nuts for adding to Pumpkin
The best nuts for pumpkin are pecans (that is what I used in this bread), walnut or even hazelnuts.
How to store Pumpkin Loaf
Tightly wrap the cooled bread in plastic, it can be kept at room temperature for two to three days. If you prefer you can store it in the refrigerator for up to 7 days.
This sweet bread can also be frozen. Tightly wrap the bread in plastic then place in a freezer bag or container. It will keep for up to three months in the freezer.
More delicious Pumpkin Recipes
Easy Pumpkin Muffins with Cinnamon Glaze
Pumpkin & Cheese Stuffed Meatloaf
Pumpkin focaccia Bread with Black Olives
Homemade Pumpkin Soup with Parmesan Croutons
This is one of those loaves that really doesn’t need a glaze or frosting, it is good just they way it is. So if you want to give it a try let me know what you think. Enjoy!
Pumpkin Bread
Equipment
- 8 1/2 inch loaf pan
Ingredients
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 pinch ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs beaten
- 1/2 cup light olive oil or vegetable oil
- 1/4 cup water
- 1 cup packed brown sugar
- 1/2 cup chopped nuts (pecans, walnuts or hazelnuts)
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour an 8 1/2 inch loaf pan.
- In a medium bowl whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves and ginger.
- In a large bowl add the puree, eggs, oil, water and sugar and combine well.
- Add the flour mixture and the nuts to the the puree mixture and mix just until combined. About 15-16 stirs.
- Pour into the prepared pan and bake for approximately 50 minutes or until toothpick comes out clean. Let cool completely before slicing and serving. Enjoy!
Doreen says
Best pumpkin bread recipe I have made – and tried many! Thanks for sharing another great one. I started off making Italian Wedding Soup on a nice Fall day and this was a nice ending.
Rosemary says
Hi Doreen, thanks so much, nothing like soup at this time of the year. Take care.
Anna Ricks says
Hi there! I am wanting to make this recipe very soon. I am wondering if I can use the innards from the pumpkin to make the puree instead of the pumpkin slices. I of course would pick out the seeds, I just wanted to know if you cooked and pureed the inside of the pumpkin rather than the flesh if it would work the same.
Rosemary says
Hi Anna, if you mean pumpkin that you use for Halloween? No that isn’t a good squash for eating. If you mean an edible squash then yes I have a recipe for making puree https://anitalianinmykitchen.com/pumpkin-puree/, I hope this helps, let me know.
Holly Tomassetti says
Could I use coconut oil instead?
Rosemary says
Hi Holly, apparently you can it’s a one for one but you should melt and cool the coconut oil first before adding to the recipe. Let me know how it goes.
Noela says
I live in Australian and as far as I know we don’t have canned pumpkin but I have never looked for it as I like to make things from scratch. I don’t like processed foods and their additives! I also have food intolerances so have to be careful what I put into my body! To make the pumpkin puree for the Pumpkin Bread is it just cooked pumpkin mashed or do you add butter or milk to make it sloppy and if so, how much?
Also, I have made your cinnamon cake and it is beautiful and so light.
Thanks for the great recipes.
Rosemary says
Hi Noela, I agree I don’t like adding additives either. The pumpkin puree is just pumpkin nothing added here is the link here https://anitalianinmykitchen.com/pumpkin-puree/. Let me know how it goes and thanks, glad you enjoyed the Cinnamon cake. Have a great week.
MissRHoda says
I have not yet had success baking with pumpkin. I use puree but my breads come out soggy in the centre! I thought I followed the instructions. I thought I would correct it by leaving it in the oven longer but the edges began to get more ‘crispier’ than I wanted.
Rosemary says
Hi sounds to me that your oven temperature could be off, you should check it to make sure it is properly set. I make a lot of recipes with puree (apple, pumpkin) and it has yet to happen. Let me know.