Easy Homemade Pumpkin Bread Recipe

by Sarah Recipes, Traditional Preparation of GrainsComments: 8

homemade pumpkin breadToday I baked a loaf of healthy pumpkin bread with the last cup of pureed pumpkin that I had made back at Thanksgiving. When I take the time to make pureed pumpkin, I always use in season pumpkins and make a lot, frozen in small containers. This way, I have enough not only for pumpkin piepumpkin pudding, and pumpkin cookies during the Fall, but also for baking pumpkin bread for several months afterward.

Homemade Pumpkin Bread

My family loves healthy pumpkin bread made from scratch at home. It really shouldn’t be just Autumn fare should it?

Now that I’ve used up the last of my pumpkin puree from the freezer, I will just have to wait until pumpkins come back into season again. Then, I will make enough again to last through the holidays.

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!

I hope you enjoy this recipe for healthy pumpkin bread.

homemade pumpkin bread
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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

Ingredients

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 350F/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 grassfed 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.

This organic sprouted flour brand is recommended for this recipe. If you wish to use gluten free flour, this brand of sprouted gluten free flour is excellent.

More Bread Recipes to Enjoy

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

Paleo Honey Bread

Soaked Bread Recipe

Einkorn Sourdough

 

Sarah, The Healthy Home Economist

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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