Delicious Pumpkin Bread


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.

Prep Time:
10 mins
Cook Time:
1 hrs
Total Time:
1 hrs 10 mins
3 7x3-inch loaves

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


  • 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

  • cup water

  • 4 large eggs

  • ½ cup chopped walnuts (Optional)


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

  2. 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.

  3. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour.

  4. Remove from the oven and set pans on a wire rack. Let cool completely before slicing.


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

Nutrition Facts (per serving)

256 Calories
10g Fat
39g Carbs
3g Protein
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
Vitamin C 1mg 5%
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.

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