Fresh pumpkin is much more fibrous then the highly processed pumpkin in a can, so you need to put it through a food processor before you can bake with it. For instance, I freeze 12-pounce packets for pie, 5 1/2-ounce packets for scones, and so on. Add canned pumpkin, eggs, cinnamon, pumpkin pie spice, and oil to a mixing bowl and beat to combine; Add the yellow cake mix and beat until combined; Grease a loaf pan and pour the pumpkin bread batter in; Bake pumpkin bread at 375 degrees for 45 - … Place the pans in an oven preheated to 350 degrees, and roast the pumpkin for 45-60 minutes (for a large pumpkin). Save Pin Print. The Best Pumpkin Bread. Pumpkin makes a wonderful addition to bread, adding color, nutrition, and flavor. This is absolutely the perfect time to use fresh pumpkin! There’s no canned pureed pumpkin in this recipe. It will taste delicious, and make this healthy Pumpkin Bread quick and convenient. This is wonderful bread. If properly stored, pumpkin bread will last up to 3 days at room temperature and up to 5 days in the fridge. Add walnuts, raisins and more or just enjoy it plain. October Pumpkin Bread Recipe. There’s a multitude of sizes and styles. Email. Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Spray with cooking spray and line the bottom and sides with parchment paper. https://www.fusioncraftiness.com/moist-pumpkin-bread-recipe If you want to include some, that is your choice. Preheat the oven to 350 degrees F. Cut the pumpkin in half, dig out the seeds and rub the pumpkin flesh with vegetable oil. Roast the Pumpkin - Flesh Side Down To roast the pumpkin, use a pumpkin that is 2 to 3 pounds. Pumpkin quick bread with cream cheese glaze is a match made in heaven. Make pumpkin purée in late September/early October, when fresh pumpkins crowd the farmers' market, and freeze it in quantities measured out for specific recipes. Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety. We like golden raisins in this bread but … Transfer batter to two 9x5inch loaf pans lined with parchment paper. Baking Soda 1/2 tsp. Fresh Pumpkin. Tips from our Bakers Substitute 1 teaspoon pumpkin pie spice for the ground ginger and cardamom, if desired. It’s done when you can easily pierce the pumpkin with a fork. Transfer the Moist Pumpkin Bread. This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. We love to use the same glaze as in Pumpkin Zucchini Bread for this delicious combination and serve it as a special treat alongside an Irish Coffee! How to store pumpkin bread – Once completely cooled, you can tightly wrap it in saran wrap or place it in an airtight container and store it on your countertop or in the fridge to stay fresh longer. After testing four pumpkin bread recipes — including recipes from Smitten Kitchen, Allrecipes, Love & Lemons, and Once Upon a Chef — I found the recipe that is worth making. Preheat your oven to 350 degrees F. Prepare the bread pan of your choice. If there’s one thing I love making during the fall months it’s pumpkin bread! However, if you have fresh pumpkin and would like to try your hand at making pumpkin puree from scratch, here’s the step-by-step guide. 1 tbsp pumpkin pie spice 1-2 tbsp pumpkin seeds (optional) Directions: If using fresh pumpkin, place the diced pumpkin in steamer or colander set over a pan of boiling water. After spending an afternoon baking, I finally found the absolute best pumpkin bread recipe. I use so much for both flavor and moisture. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage. https://dinnerthendessert.com/pumpkin-cranberry-bread-recipe You will love this super moist fall quick bread! 2 Cups Pumpkin Puree or Libby’s Canned Pumpkin; 4 Farm Fresh Eggs; 1 Cup Oil – I use canola oil 2/3 Cup Orange Juice or Pineapple Juice; 3 1/2 Cups all-purpose flour; 3 Cups Sugar; 2 tsp. It is the PERFECT pumpkin bread. Pumpkin Bread Recipe. I have been making this recipe for years! To make pumpkin bread, start by whisking together flour, salt, cinnamon, baking soda, nutmeg, cloves, and ginger. Brush the Pumpkin with Vegetable Oil. Preheat oven to 400 degrees and line a baking sheet. Pumpkin frozen at the end of September will remain good all the way through Christmas. We believe this is the best pumpkin bread recipe. Facebook Tweet. Share. In a separate bowl, beat together butter and sugar, then add eggs, one at a time. Sweetened only with maple syrup, this delicious healthy low sugar pumpkin bread is made with whole wheat flour and it’s vegan! Shredded fresh pumpkin and earthy spices make this Pumpkin Spice Bread recipe simply amazing. How to Make Pumpkin Bread. Pumpkin Pie Spice How To Make It. Prepare a loaf pan. It’s loaded with pumpkin flavor, spices and tastes … Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy). Next, add pumpkin puree, followed by the flour mixture. One cup of pumpkin, as included in this loaf of bread, has 171 percent of the daily value for vitamin A, plus it has vitamin C. You'll be adding good nutrition to your bread loaf. Bake for 35 minutes. ; In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Preheat the oven to 325°F and set an oven rack in the middle position. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin and cut off the stem with a sharp knife.Cut the pumpkin in half and scoop out the seeds and strings. When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. Canned or Fresh Pumpkin. It is so moist, rich, and pumpkin-y.Even on the second, third, and fourth day (if it makes it that long), you can still cut a slice, warm it up with some butter and it tastes just as amazing as it did fresh from the oven. Then add the pumpkin puree and continue mixing until well combined. By Nelena Brown. Easy pumpkin focaccia bread with fresh herbs is my newest favourite fall bread. We resurrected pumpkin bread from its sad sorry Starbucks state by packing it with cinnamon, nutmeg, clove, and fresh ginger, plus a salted maple butter on the side. Place the pumpkin in a blender and blend until smooth. Remove from oven, brush with melted butter and sprinkle with turbinado sugar, and return to oven for another 5-10 minutes to set the sugar. I like to … Remove and cool completely. This delicious bread is soft, fluffy, and springy, yet perfectly golden and crispy on the outside edges. Remove the Seeds from the Fresh Pumpkin. Salt 4 tsp. Make Homemade Pumpkin Puree: Super simple and fun to do, fresh puree will anything made with pumpkin that much more amazing. Prep: Preheat the oven to 350°F. Cover with a lid and steam for 10-15 minutes until tender. If you like, you can substitute up to three cups of whole wheat flour for the white bread flour. ), and seasoned with fresh … No spices are included in this recipe, so it's not a pumpkin pie spiced loaf. How long does pumpkin bread last? Beat the wet ingredients: Combine the oil, butter, egg, milk and vanilla extract and beat together until well combined. 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