Pumpkin Bread Using fresh Pumpkin

Fall is our family’s most favorite time of year. We love the vibrant colors and the change in the air that signals the turning of the seasons, and all the fun events and parties that we get to attend. But probably most of all, we love the food! Savory soups and warm stews, crusty breads with warm butter, and all things PUMPKIN!

Most of you know that we’ve owned and operated a pumpkin patch for over 10 years, so we usually have all the fresh pumpkin we could ever want. It has become one of my favorite things to cook with and add into our regular recipes to give it a different twist. Not only is it good and nutritious, but it is an economical way to use your fall decorations at the end of the season!

Each year I take several pumpkins, of different varieties, and cook them for winter. I purée them and put in bags for the freezer. You can also choose to can yours if that works better for you. Here is a step by step on cooking pumpkin for purée. I like to use a variety of pumpkins, because different pumpkins have different flavors. Then, I can pull out my purée and make any recipe with fresh pumpkin for the rest of the year.

Fresh pumpkin is packed with vitamins and is fairly low in calories, making it a great addition to your recipes.

One of our favorite ways to enjoy pumpkin is pumpkin bread! It’s a great treat for breakfast or during our tea time. This is a simple yet delicious recipe that can be made in less than an hour. It’s just the right amount of sweet and is a moist bread, but we still love to eat it with a big pat of butter. We hope you enjoy it too!

Pumpkin Bread Using fresh Pumpkin purée

Recipe by Ellie HoltDifficulty: Easy

Servings

6-8

servings

Total time

1

hour 

Ingredients

• 1/2 Cup of butter

• 2 1/2 Cup of sugar
  

• 4 eggs
  

• 2 Cups of pumpkin purée

• 3 1/3 Cup of flour

• 1/2 Cup of chopped nuts (optional)
  

• 1/2 Cup of chocolate chips(optional)

• 2 tsp of baking soda

• 1 1/2 tsp of baking powder
  

• 1 Tablespoon of pumpkin pie spice

Directions

• Mix together butter and sugar. Beat eggs, pumpkin, and water. Then, blend in the dry ingredients. Fold in the nuts and chocolate if adding those. Pour into 2 greased load pans and bake at 350º for 45 minutes or until knife comes out clean.

Notes

• This break is delicious just the way it is, or you can top with a glaze or cream cheese frosting for extra sweetness.

Here’s what I used: