Autumn is the perfect time to enjoy this Pumpkin Spice Bread. A dense, flavorful loaf that is perfect warm out of the oven or packed into serving sizes for lunches. I love bringing my Pumpkin Spice Bread as a gift for a hostess or the new neighbor down the street. The recipe comes together quickly with common pantry items. I like to keep a can of pumpkin puree on hand just so I can make this bread whenever I want.
See the recipe now!
Can you smell it? It’s pumpkin spice season! While people are enjoying pumpkin spiced lattes, I’m baking up batches upon batches of this Pumpkin Spice Bread. It seems appropriate. The weather is getting cooler. The pumpkins are starting to turn orange. And people are looking for ways to enjoy all things pumpkin spice.
Truthfully, I enjoy this Pumpkin Spice Bread any time of year. It’s a welcome change from the traditional banana bread or my mom’s zucchini bread. With it’s warm, spicy cinnamon and nutmeg flavours, it’s my favorite treat to whip up when I’m looking for something comforting to snack on.
While I’m a strong advocate for a good, ol’ can of pumpkin puree, this Pumpkin Spice Bread is an ideal candidate for those small sugar pumpkins growing in your garden.
3 Easy Ways to Make Pumpkin Puree from Fresh Pumpkins
1) The Baking Method
- Preheat your oven to 375 degree F.
- Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to roast if you wish.
- Line a shallow dish with foil and place the two pumpkin half face down in the dish. Cover with foil.
- Bake the pumpkin in the oven for about 1 ½ hours until the pumpkin is tender.
- Remove the pumpkin from the oven to cool completely before scooping thepuree out from the shell of the pumpkin.
- Mash the pumpkin with a fork or puree in a food processor or blender for a smooth consistency.
2) The Boiling/Steaming Method
- Cut the pumpkin into quarters, removing the seeds and stringy pulp. (see above)
- Peel the pumpkin then cut into smaller, even sized chunks.
- Place the pumpkin in a large pot and cover with water OR place in a steamer.
- Cook the pumpkin for about 20 minutes or until the pumpkin is tender.
- Mash the pumpkin with a fork or puree in a food processor or blender for a smooth consistency.
3) The Microwave Method
- Cut the pumpkin into quarters, removing the seeds and stringy pulp. (see above)
- Place the pumpkin on a microwave safe plate and microwave on high power for about 7 minutes per pound. Turn the pieces every few minutes to promote even cooking.
- Mash the pumpkin with a fork or puree in a food processor or blender for a smooth consistency.
Note: Fresh pumpkin puree can be stored in an air tight container in the fridge for up to 3 days or in the freezer for 3 to 6 months.
Pumpkin Spice Bread
Ingredients
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 eggs lightly beaten
- ¼ cup water
- 1 ½ cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
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Preheat the oven to 350 degrees F.
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Prepare a 5x9 inch loaf pan by cutting a piece of parchment paper that fits along the bottom of the pan and up 2 sides. Spray with cooking spray. Set aside.
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Combine the pumpkin puree, vegetable oil, eggs and water in a medium bowl. Whisk until well incorporated.
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In a separate bowl, mix together the flour, sugar, baking soda, cinnamon, nutmeg and salt.
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Gradually stir in the dry mixture into the wet ingredients. Once well combined, transfer the mixture to the prepared baking pan.
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Bake at 350 degrees F for 60 minutes until a toothpick inserted in the middle comes out clean.Allow to cool in the pan for 15 minutes before transferring to a wired baking rack to cool completely.
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