Pumpkin Bread

Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

I had pumpkins left over from Halloween that didn't get carved, and feeling advantageous, I sifted through my moms endless selection of cookbooks for some kind of recipe that I could use that much pumpkin in besides pies. I found one and then had to figure out how to get the pumpkin out of the skin...Thank goodness for MOM! (she does alot of canning...I don't!)

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Ingredients

Nutrition

Directions

  1. When using fresh pumpkin, cut it into 2-3 inch pieces. (easier to hold in your hand).
  2. You need to make sure the seeds and 'guts' have been scraped out.
  3. Place the pieces into a large pot of water and boil until meat is soft.
  4. It is ready when the skin peels off easy.
  5. Place the skinless pumpkin into a bowl, mash and measure.
  6. **Prep time does not include cooking the fresh pumpkin**.
  7. Preheat oven to 350 degrees F.
  8. Mix dry ingredients in a large bowl, make a "well" in these ingredients then add the moist ingredients.
  9. Mix them all together until smooth then add the vanilla.
  10. Mix well, then pour into loaf pans and bake for 1 hour or until the tester comes out clean.
  11. Cool completely on racks before storing.
Most Helpful

5 5

This was delicious. My picky 2 yr old and 1 yr old ate it so fast I had to make more. Thanks for the recipe.

5 5

This pumpkin bread is the best! I had to make it twice over Thanksgiving because it just kept disappearing. It is a very easy and delicious recipe that everyone will love.