Pumpkin Bread Using Fresh or Canned Pumpkin

by cookingwithauntjuju.com

The first recipe I have been making ever since I first started to grow my own pumpkins, some 25 plus years ago.  I made the same recipe twice, one using canned pumpkin and the other using fresh pumpkin that I recently cooked in my microwave .  See Fresh Pumpkin .  Honestly, the only difference was the color.

On the left, fresh pumpkin pulp, on the right fresh pumpkin with cinnamon and nutmeg added (kind of a funny color)  and in the middle, canned pumpkin.

On the left, fresh pumpkin bread and on the right, canned pumpkin bread.  I could not tell much, if any, difference between the two except for the color.  I suppose if you prefer the darker color you could always add a color tint to it.  They are both very good…

Here is my recipe:

Pumpkin Bread

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 cup fresh or canned pumpkin
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 1/2 to 1 cup walnuts or pecans, chopped (optional)

Preheat the oven to 350°F.  Mix the dry ingredients together and add to the wet ingredients.  Stir in the nuts if using.  Bake in a greased 9x5x3-inch loaf pan for about 60 minutes or until a toothpick inserted in center comes out clean.  If you use the smaller loaf pans 5-3/4x3x2-inch cook for about 40 minutes.

Makes 1 large loaf or 3 small loaves

If you would like a topping instead of using the cinnamon spread use this recipe:

  • 5 tbsp. brown sugar, packed
  • 1 tbsp. flour
  • 1 tbsp. unsalted butter, softened
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt

Combine above ingredients and spread on top of the bread before baking.

Cinnamon Spread:

  • 1 (8 oz.) cream cheese, softened
  • 3 tbsp. confectioners’ sugar
  • 1/2 tsp. cinnamon

Combine above ingredients and serve with the pumpkin bread.

As I had leftover pumpkin and some bananas on hand, I tried out a new recipe.  I am not sure where this recipe came from…   This was very different, no pumpkin spices and the bananas overpowered the pumpkin.  I could not tell there was any pumpkin in it.   If you want more of a pumpkin flavor increase the pumpkin amount and decrease the banana amount.   It was delicious though…  I did switch the name from Pumpkin Banana Bread to Banana Pumpkin Bread!

Banana Pumpkin Bread

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed bananas (about 2 medium)
  • 3/4 cup fresh or canned pumpkin (I did use fresh)
  • 1 tsp. vanilla extract
  • 1-3/4 cups flour
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 to 1 cup walnuts or pecans, chopped (optional) – chocolate chips would be good too!

Cream shortening and sugar.  Add eggs, beating one at a time.  Beat in bananas, pumpkin and vanilla.  Combine all of the dry ingredients and add to the creamed mixture.  Fold in the nuts, if desired.

Bake at 350°F for about an hour if you are using a large loaf pan and about 40 minutes for the smaller loaves.  Cool for 10 minutes before removing from pans.

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