Spiced Pumpkin Bread from Scratch

Ever made pumpkin bread from scratch? Totally from scratch? If you haven’t you should try. It’s actually very easy and has a much more authentic pumpkin flavor. I’d take this over Starbucks pumpkin bread any day. This bread is ultra moist and not too sweet. I also took a tip from a friend and used olive oil instead of canola and it turned out incredible. The bread has a slightly earthy aftertaste that is pleasant. If you didn’t tell anyone there was olive oil, they probably would never know. It is a healthy secret!

1 pie pumpkin, about 8″ in diameter
1 cup of white sugar
3/4 cup of organic honey
3 eggs
1/3 cup unsweetened applesauce (alternately you can omit this and use an egg instead)
1 cup of olive oil
2 cups of pumpkin puree
3 1/2 cups white flour
2 tsp baking soda
2 tbsp cinnamon
2 tsp all spice
1 1/2 tsp salt
Raw sugar (optional)

Directions for Pumpkin:
1. Wash the pumpkin. Cut the stem off. Cut it into eights, then using a paring knife to scrap out the seeds. Reserve the seeds to roast later if desired.
2. Place the pumpkin slices into boiling water for about 10 minutes. The meat will be completely cooked and almost falling off the rind. Place cooked slices in a colander until cool enough to handle. Scrape pumpkin off rind into a bowl.
3. I used my immersion blender to puree the pumpkin until completely smooth. You can also use a blender or a food processor.

I made a ton of pumpkin puree to use in a few other recipes that week.

Directions for Bread:
1. Preheat oven to 350. Butter and flour your pans. I made 7 mini loafs.

2. Mix flour, spices, baking soda, and salt in a medium bowl.
3. In a large bowl whisk together the eggs, sugar, honey, pumpkin puree, applesauce, and oil until blended.

4. Pour the dry ingredients into the wet and fold just until everything is combined. Do not over mix! This will create a gluteny, not very tasty bread.
5. Pour into pans 2/3 full. Sprinkle tops with raw sugar. This creates a sweet, crunchy top. It is optional.

6. Bake for about 35-45 minutes for mini loafs (checking at about 30 minutes and rotating pans to ensure even cooking) or 50-60 minutes for regular loafs.

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3 Responses to Spiced Pumpkin Bread from Scratch

  1. Angela says:

    this truly IS the best pumpkin bread ever! I’m a fan of the starbucks pumpkin bread and this is much better. Not too sweet, lightly spiced and the most gorgeous fall color. Many quick breads are ok on the first day and don’t start to really ripen and reach their peak until day two or so. This bread was fantastic on day 1 and got better from there. (My personal mini loaf lasted me three days, though I would have happily eaten it in one.) Well worth the extra effort of making your pumpkin. Next time around, I’m going to add some nuts.

  2. Made this exactly following the recipe, yesterday. It looks like a light yellow cake. There is no flavor to it. What did I do wrong?

    • itselliewellie says:

      Hi Angelina,

      I’m sorry to hear the bread didn’t turn out for you. Based on what you said about the color, I think the pumpkin you used wasn’t ripe enough or possibly not the right kind of pumpkin (pie pumpkins have a very different flavor than regular pumpkins you use for carving). If the cake was light yellow then the problem lies in the pumpkin, since that is what makes the cake dark. The meat of the pumpkin should be very dark orange. Hope that helps!

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