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Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Sweet Breakfast Recipes / Easy Homemade Pumpkin Bread Recipe

Easy Homemade Pumpkin Bread Recipe

by Sarah Pope / Affiliate Links ✔

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This old fashioned recipe for homemade pumpkin bread uses only wholesome ingredients. I recommend using freshly made pumpkin puree for the most nutrition and optimal flavor.
homemade pumpkin bread sliced on a wooden cutting board

Today I baked a loaf of healthy pumpkin bread with the last cup of frozen organic pureed pumpkin that I had made earlier in the Fall. When I take the time to make pumpkin puree, I always use locally grown pumpkins and make a lot to last me all season.

This way, I have enough not only for pumpkin pie, pumpkin pudding, pumpkin soup, and pumpkin cookies during the Fall but also for baking pumpkin bread for several months afterward.

My family loves this traditional pumpkin loaf that is so easy to make from scratch. It really shouldn’t be just Autumn fare, should it?

Now that I’ve used up the last of my puree from the freezer, I will just have to wait until pumpkins come back into season again!

That’s the essence of a Traditional Kitchen. Plan ahead, make a lot, and fully maximize not only the nutrition in your food with Traditional Cooking Methods but your enjoyment as well!

Loaf of pumpkin bread on a decorated table

Easy Homemade Pumpkin Bread Recipe
3.6 from 10 votes
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Easy Homemade Pumpkin Bread Recipe

Healthy pumpkin bread recipe with only whole ingredients and freshly pureed pumpkin for the most nutrition.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Sarah Pope

Ingredients

  • 1 1/2 cups flour preferably freshly ground
  • 1 cup pumpkin puree preferably organic
  • 1/2 cup expeller-pressed coconut oil
  • 2 eggs beaten, preferably pastured or free range
  • 1/2-1 cup evaporated cane juice
  • 5 drops liquid stevia optional
  • 1 tsp baking soda
  • 3 Tbl filtered water use only if extra moisture needed for the batter
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 tsp ground Ceylon cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp sea salt

Instructions

  1. Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl and then fold in the dry ingredients until smooth. Bake pumpkin bread at 350 F/177 C for about 1 hour or until knife inserted in the center comes out clean.

  2. Cool and serve. Homemade pumpkin bread is best enjoyed with a nice thick slab of grass-fed butter on top.

  3. If you will use up the loaf within two days, you can keep at room temperature covered on the counter. Otherwise, refrigerate. This bread freezes well too!

Recipe Notes

Do not substitute honey for the cane sugar in this recipe. Cooking or baking with honey is not an advisable traditional cooking practice.

You may substitute coconut sugar for the cane sugar if desired.

More Bread Recipes to Enjoy

If you enjoyed this recipe for healthy pumpkin bread, try these recipes too:

Fruit Sweetened Pumpkin Bread
Paleo Honey Bread
Soaked Sandwich Bread
Einkorn No-Knead Sourdough

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Category: Bread Recipes, Sweet Breakfast Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (9)

  1. Abby

    Feb 1, 2018 at 12:51 pm

    I know this post is older, but I am wondering if “David’sKate” ever got a reply? Why not soak the flour?

    Reply
  2. Aari

    Nov 24, 2014 at 11:33 pm

    You can’t mean 1/2 c flour. What is the correct amount?

    Reply
    • Sarah

      Aug 28, 2017 at 10:37 am

      It’s actually 1 AND 1/2 cups or 1.5 cups flour (not 1 … 1/2 cup). Sorry for the confusion!

  3. ( : David'sKate : )

    Dec 5, 2012 at 10:17 pm

    Is there a reason why the flour is not soaked in this recipe? That seems to be the normal routine. It could be done easily by mixing it with the pumpkin and a little whey/apple cider vinegar/lemon juice and letting it set overnight or a few hours. Just curious!

    Reply
  4. Ali

    Nov 8, 2012 at 7:03 pm

    Hello! I’m trying to make this recipe right now, and I was curious why you have 1/2 tsp Nutmeg on the Ingredients 2x? Is that a typo? Thank you!!

    Reply
  5. Luci

    Nov 19, 2011 at 6:24 am

    Beth or Sarah, did anyone respond re: a gluten, preferably grain-free version? I LOVE anything pumpkin and would love to try this bread during the holidays w/out veering from my diet too much (can’t really avoid sweeteners in deserts). My gut needs all the help it can get ;o).

    Reply
  6. Beth

    Nov 18, 2011 at 11:39 am

    YUM – just saw the link to this and it’s like you were reading my mind.
    I’d love to know a gluten-free option for this! I wonder, could a combination of arrowroot, almond and coconut flours be used, and would there need to be modifications to the rest of the recipe?

    Reply
  7. christa smith

    Sep 23, 2011 at 10:07 pm

    i am having trouble with the blog on how to make the puree.. it said i was restricted…

    Reply

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