Rating: 5 stars
673 Ratings
  • 5 star values: 551
  • 4 star values: 97
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 7

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.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
24
Yield:
3 7x3-inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

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  • 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.

Tips

You can use pumpkin puree instead of cooked fresh pumpkin, and raisins instead of walnuts if desired.

Nutrition Facts

256 calories; protein 3g; carbohydrates 39.1g; fat 10.2g; cholesterol 31mg; sodium 238.9mg. Full Nutrition
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