Fresh Pumpkin Bread

Made from Roasted Pumpkin

Recipe by Barbara Bach
Prep time


Cooking time




  • The recipe only takes 15 minutes to mix once you have roasted the pumpkin, that you want to have done ahead.

    (How to roast a pumpkin: Wash & clean out a small pumpkin, cut in pieces and lay on a cookie sheet, lined with parchment paper. Bake @ 400 for 45 minutes. Scoop out all of the pumpkin, store in a covered container and measure out as needed for the recipe. It stores well in the refrigerator for several days)

  • 1 Cup of Fresh, Roasted Pumpkin

  • 1 3/4 Cups of Flour

  • 1 1/2 Cups of Sugar

  • 2 Large Eggs

  • 1/2 Cup of Vegetable Oil

  • 1 Teaspoon Soda

  • 3/4 Teaspoon Salt

  • 1 Teaspoon Cinnamon (1/2 tsp. for butternut squash recipe)

  • 1/8 Teaspoon Clove


  • Beat sugar, eggs, and oil then add pumpkin (before measuring your fresh, roasted pumpkin drain any liquid off)
  • Gradually add all dry ingredients, along with water
  • Spray with Extra Virgin Olive Oil, 1 loaf pan and 2 mini loaf pans or 4-6 mini/mini dishes (see photo below)
  • Pour the batter, evenly among the pans
  • Bake @ 350 degrees for 40 Minutes for the minis or until toothpick comes out clean. The larger loaf may take 50-55 minutes, so check with a toothpick at 50 minutes, then keep checking every few minutes until the toothpick comes out clean
  • These cute mini/mini dishes make a nice holiday gift, or gift them anytime
  • 1 batch fills these mini tins perfectly! They are 2 3/4 in by 5 1/2 in. These took 40 minutes to bake. Make sure they are done by inserting a toothpick to come out clean.
  • Here is a link to Roasted Butternut Squash

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