Pumpkin Bread Recipe

My Spicy Pumpkin Bread recipe is perfect for fall and winter while pumpkins are in season. It’s nice to have something warm and spicy as the weather gets colder.

This would be a great quick bread to make ahead and freeze then thaw for a quick breakfast on busy cooking days like Thanksgiving or Christmas.

Bread trays with a small slices of a variety of sweet breads are also Holiday favorites and Spicy Pumpkin Bread would be a delicious addition. It’s dense, moist and warm. The pumpkin flavor is a bit subtle so the spices really shine though in this no knead bread.

pumpkin for bread

1 cup or 8 ounces of pumpkin is loaded with Vitamin A, lots of beta carotenes and some Vitamin C to support the immune system, magnesium to support healthy blood pressure, nerve and muscle function, as well as a fair amount of potassium calcium and folate plus a dash of iron.

This easy pumpkin bread recipe makes two loaves. So you can eat one and freeze one or double this recipe and put four loaves in the freezer.

Spicy Pumpkin Bread Recipe

  • 1/2 cup butter
  • 3 cups sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 15 ounce pumpkin puree
  • 2 teaspoons ginger
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon clove
  • 1 teaspoon nutmeg
  • 1 cup rolled OR quick cooking oats
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder

Preheat the oven to 350F, 175C. Grease and flour two standard loaf pans, silicone pans work great for this.

In a very large bowl cream the butter and sugar. Add the oil, eggs and water and beat until incorporated, you may see flecks of butter. Add the pumpkin and all the spices, mix well.

In a medium bowl combine the oats, flour, baking soda, salt and baking powder. Add the dry ingredients to the wet ingredients and mix just until blended. I like to fold in the dry ingredients because I find it less messy.

Divide the batter evenly into the two floured pans and bake in a preheated oven until a toothpick comes out clean. Check after 1 hour but with my oven it usually takes 70 minutes.

Remove bread from pans as soon as the loaves come out of the oven and let them cool on a baking rack.

What Other Variations Can I Try?

  • Add raisins or nuts to the equal 1 cup to your homemade pumpkin bread.
  • Vary the spices, add more of your favorites and leave others out.
  • Try substituting in some wheat flour, or use gluten free flours like sorgum, tapioca or corn.
  • Use a full 1 cup of butter or oil instead of ½ cup of each.

How Can I Make This Healthier?
“Pumpkin quick bread.” Those three words scream sugar. Actually, it’s just the “quick bread” part screaming, but either way try this recipe with less sugar.

Use one quarter cup less sugar every time your baking pumpkin bread until you reach a balance of sweet enough that your family still loves it but healthier at the same time.

Oats offer more fiber, maganese, selenium and other vitamins that we don’t get in processed white flour.

Wheat flour also offers more nutrition that white flour. And if you can find stone ground flours, instead of steel ground flours you can get even more nutrients in the same amount of flour.

Experiment with the total of 3.5 cups of flour in this pumpkin bread recipe substituting in different amounts of oats and wheat flour.

How to Freeze
Wrap cooled pumpkin bread loaves in plastic freezer wrap and then in tin foil. Seal the tin foil with freezer tape and label as “Spicy Pumpkin Bread” with date baked.

Quick breads like this can stay in the freezer 3-4 months if well wrapped.

How to Thaw
Pumpkin Bread on Foodista Thaw overnight in the fridge or on the counter for a few hours in freezer wrapper then serve.

Want to talk to me about freezer cooking? I'm on Twitter @FavFreezerFoods

More frozen bread and baked goods.

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