Pumpkin bread is one of my family’s favorite fall desserts. We generally pick up a few small pumpkins from the farmer’s market which means I almost always have pumpkin puree. This quick bread recipe is one of the easiest ways to use up the puree if you aren’t in the mood for pumpkin pie.
Of course, one of the great things about pumpkin bread is that you can make it with fresh pumpkin or with a can of pumpkin puree you grab at the store. Don’t use pumpkin pie filling though! Look for a can of pumpkin puree. The two are definitely different and will have different results.
Harvest Pumpkin Bread Recipe
- 1-2/3 cups all-purpose flour
- 1-1/2 cups white sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup dried nut and fruit mix
- Preheat oven to 350F.
- Mix all of the ingredients together except for the dried nut and fruit mix.
- Fold in the dried nut and fruit mix.
- Pour the mixture into a greased 9 x 5-inch loaf pan.
- Bake until a knife inserted in middle comes out clean, about 60 minutes.
- Allow it to cool in the pan for 10 minutes before removing.
- Set on a wire rack until room temperature.
- Slice and enjoy.
Of course, one of my favorite things about quick breads is that you can change what you add to it. I used a dried nut and fruit mix because that’s what I had on hand. If you prefer, you can use raisins, chopped walnuts, chocolate chips, pumpkin seeds or a handful of wheat germ.
One of my favorite ways to eat pumpkin bread is with butter. An alternative is to ice bread once it’s cool with a confectioner sugar icing and eat it as a dessert. My best friend loves to make cream cheese frosting for hers, like a carrot cake.
Either way, you are going to love this Harvest Pumpkin Bread recipe so much that you might just want to make two loaves instead of just one. You can wrap the second loaf in foil and freeze for 30 to 60 days.