Pumpkin – love baking it just the way it is – or pumpkin bread


Pumpkin pureeIt is the beginning of the season for pumpkins and for some reason ours are ripe already! So today baked them in the oven and are making pumpkin bread. A great recipe. We do not like allspice ( unless it is to make tea since we grow them in our farm) nor do we like nutmeg or nuts in our pumpkin bread. If you do – feel free to add a teaspoon of the former and a 1/4 cup of the latter.


Pumpkin Bread Recipe


1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) canola oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon cinnamon

* To make pumpkin purée,  lie face down on a foil lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, cut the pumpkin in half, scoop out the seeds and stringy stuff. Freeze whatever you don’t use ( or if the pumpkins are ripe and you dont have time to make the bread) for future use. We prefer to make the bread and freeze that.


1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe. I have added raisins which I love – but that is up to you – 1/4 cup will do it!




About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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