Easy pumpkin bread. Love pumpkin in desserts? With fresh pumpkin purée baked right into the batter, this sweet and delicious homemade bread is perfect to end your meal on a sweet note. Better yet, enjoy with your afternoon tea for a simple indulgent treat.
Making homemade bread is fun, and I love the idea of incorporating different flavors depending on whatever fruits or veggies I have on hand.
Pumpkins are probably one of my favorite veggies to create sweet treats, and this easy pumpkin bread is undeniably sweet and delicious. Bonus, it’s perfect for your Thanksgiving menu (if you're celebrating) - just add a drizzle of chocolate for that finishing touch.
Trust me, creating this sweet masterpiece is a breeze. Let’s break down the recipe into three parts. Don’t worry, it’s going to be super easy. First, you’ll need to make pumpkin purée. I love the freshness and aroma of fresh pumpkin. You just need to chop them into small pieces, and cook them on stove top or steamer before transferring to the food processor to make beautifully smooth purée. Easy peasy! Having said that, store bought canned pumpkin purée is also a great option.
Second, the easy pumpkin bread mixture. Make sure pumpkin purée is cooled down completely before you add it to the other ingredients. For this part of the recipe, you’ll need two bowls.
In the first bowl, whisk together eggs, oil, pumpkin purée and granulated or caster sugar. Now keep this aside, and combine together flour, baking soda, ground cinnamon, ground nutmeg and salt in the second bowl. Next up, pumpkin mixture goes into the flour mixture. Give it a good stir. But make sure the final pumpkin bread mixture is lump-free with a ribbon consistency.
Now, the third and final step - bake. Transfer the prepared mixture into a loaf tin, and bake in a preheated oven for about 55 minutes to 1 hour. Insert a skewer right into the center of the loaf, and a clean skewer indicates perfectly baked bread. Voila!
Easy, delicious, and oh-so perfect for this time of the year!
Easy Pumpkin Bread | Video
Ingredients
Pumpkin purée:
- 500 g pumpkin
Pumpkin bread:
- 1 cup pumpkin purée
- 2 eggs at room temperature
- 100 ml oil
- 1 and ½ cups granulated sugar caster sugar
- 2 cups all purpose flour plain flour
- ½ teaspoon baking soda bicarb soda
- 1 teaspoon ground cinnamon cinnamon powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
Pumpkin purée:
- Peel pumpkin, remove seeds, and cut them into evenly sized pieces. Place in a saucepan, and cover with water. Cook for 10-15 minutes or until the pumpkins are tender. Drain. Cool slightly. Transfer to a food processor. Process to a smooth paste. Set aside.
Pumpkin bread:
- Preheat oven to 180C / 350F. Grease and line a 10.5 x 20.5 cm loaf tin with parchment paper.
- In a bowl, combine together cooled pumpkin purée, eggs, oil and sugar. Set aside.
- In another bowl, combine together flour, baking soda, ground cinnamon, ground nutmeg and salt. Pour in pumpkin mixture. Mix until well combined.
- Pour batter into the tin, and bake for 55 minutes to 1 hour.
Video
Notes
Nutrition
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