What to do with leftover pumpkin? Make pumpkin bread of course! Did you know that not all pumpkins are equal when it comes to cooking? Those large carving pumpkins? Probably best left to carving, and maybe salvaging the seeds to roast. Jack-o-lantern pumpkins are raised more for their durability than for their taste.
Most people use canned puréed pumpkin for baking recipes like this because of the consistent results. If you want though, you can easily roast up a sugar pumpkin, butternut squash, or kabocha pumpkin for its purée. You’ll get more roasted and caramelized flavor that way. Steaming also works, though you’ll miss the extra flavor from the roasting.
This is an yummy pumpkin bread recipe spiced with nutmeg, cinnamon, and allspice. We have also made a lovely optional glaze for the pumpkin bread—with orange juice, orange zest, vanilla, and powdered sugar. Enjoy!
Prep time: 15 minutes, Cook time: 45 minutes, Yield: One loaf.
You can easily double this recipe. If using the glaze, there is enough glaze for two pumpkin bread loafs.
- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup (240 ml) pumpkin purée*
- 4 ounces (1 stick) butter, melted (can sub 1/2 cup light olive oil)
- 2 eggs, beaten
- 1/4 cup water
- 2 teaspoons molasses
- 1 teaspoon orange zest (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Optional Orange Glaze:
- 1 cup powdered sugar
- 2 Tbsp orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon vanilla
1. Preheat your oven to 350°F. In a large bowl, whisk together the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice.
2 In a separate bowl mix together the pumpkin purée, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using). Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped pecans or walnuts, stir them in.
3 Butter the insides of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan and smooth the top. Put in the middle rack of the oven. Bake for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.
Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.
4 If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla. Whisk until smooth. If too thick add a little more juice. If too thin, add a little more powdered sugar.
Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Less crumbs that way!
Recipe from: simplyrecipes.com