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Fresh Homemade Pumpkin Puree & Pumpkin Bread

A delicious pumpkin bread recipe made with homemade pumpkin puree from leftover Halloween jack-o-lanterns just like my grandma used to make. The house smelled delightful and a fresh cup of coffee was the perfect accompaniment to this bread.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings: 24
Calories: 188 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

Pumpkin Puree:
  • 4-to 5- pound pumpkin orange or striped
  • 2 cups water
  • 3 cinnamon sticks
  • 5 whole cloves
  • 16 ounces piloncillo or 2 cups packed dark brown sugar
Pumpkin Bread:
  • 3 ½ cups flour
  • 1 ½ teaspoon salt
  • 2 teaspoons baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 2 cups fresh pumpkin puree or canned pumpkin plus 1 cup granulated sugar
  • 2 cups of granulated sugar
  • 4 eggs
  • 2/3 cup water
  • 1 cup canola oil
  • 1 cup Chopped Pecans optional

Instructions

Make Pumpkin Puree:
    Cup of Yum
  1. Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
  2. In a large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
  3. Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher. Strain the cooking liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
  4. In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2⁄3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
  5. Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
Make Pumpkin Bread:
  1. Preheat oven to 350 degrees F.
  2. Combine flour, salt, baking soda, nutmeg, and ginger in a bowl.
  3. In a separate bowl combine sugar, eggs, and pumpkin. Add the dry ingredient to the mixing bowl. Add the water and oil. Add the pecans, if using, and mix well.
  4. Pour into two greased 8-inch x 4-inch loaf pans.
  5. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing from pans to wire racks.

Notes

  • Makes 2 loaves.
  • If you do not have fresh pumpkin puree do not worry, it can be made with canned pumpkin too.

Nutrition Information

Calories 188kcal (9%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 27mg (9%) Sodium 249mg (10%) Potassium 90mg (3%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 3220IU (64%) Vitamin C 1mg (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 249mg 10%
Potassium 90mg 2%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 3220IU 64%
Vitamin C 1mg 1%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.