It’s that time of year when everyone goes pumpkin spice crazy. Being a fan of pumpkin myself, I don’t mind all the pumpkin madness. This pumpkin bread recipe is exceptionally delicious because I make the pumpkin purée myself. I went to Main & Vine shop and bought the biggest pumpkin I could find. Making your own pumpkin purée is not hard at all. It’s as simple as cutting open a pumpkin, removing the seeds, baking it, peeling it, and blending it in a food processor. That’s it! Now that I have a ton of freshly made pumpkin purée, let the baking begin! This pumpkin bread recipe was a huge hit for my family. They all really loved that it had so many nuts and seeds. It really gives it that extra somthin’ somthin’. Pair this hearty pumpkin bread with a hot cup of coffee or even a glass of milk and you’ve got a fabulous start to your morning!

 

 

 

pumpkin-bread_Ingredients:

1 medium pumpkin

2 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground nutmeg

1 cup toasted pumpkin seeds

1/2 cup toasted pecans, chopped

3/4 cups butter, softened

1 1/2 cup brown sugar

2 eggs

1/4 cup extra seeds and nuts for topping (optional)

 

Instructions:

1 . Slice the pumpkin in half and scoop out the seeds and pulp. Place onto a baking sheet and bake at 350 degrees Fahrenheit for 45 minutes.

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2 . Once it’s baked, peel off the skin and cut the pumpkin into large pieces. Blend in a food processor until the pumpkin resembles a purée.

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3 . In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, and nutmeg.

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4 . Reserve 1/4 cup and toss it with the toasted pecans and pumpkin seeds.

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5 . In a separate bowl, blend the softened butter with a hand held blender.

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6 . Add the brown sugar and blend. Then add the eggs and blend once more.

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7 . Place 1 cup of the pumpkin purée into the bowl and blend it in.

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8 . Using a spatula, fold in the flour mixture. Then fold in the flour coated nuts and seeds.

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9 . Spray 2 loaf pans with non stick spray and line them with parchment paper.

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10 . Evenly divide the batter between the 2 loaf pans. Sprinkle a little bit of the extra pumpkin seeds and chopped pecans on top.

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11 . Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick comes out clean after piercing the middle of the loaf.

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Pumpkin Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • 1 medium pumpkin
  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 cup toasted pumpkin seeds
  • ½ cup toasted pecans, chopped
  • ¾ cups butter, softened
  • 1½ cup brown sugar
  • 2 eggs
  • ¼ cup extra seeds and nuts for topping (optional)
Instructions
  1. Slice the pumpkin in half and scoop out the seeds and pulp. Place onto a baking sheet and bake at 350 degrees Fahrenheit for 45 minutes.
  2. Once it's baked, peel off the skin and cut the pumpkin into large pieces. Blend in a food processor until the pumpkin resembles a purée.
  3. In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  4. Reserve ¼ cup and toss it with the toasted pecans and pumpkin seeds.
  5. In a separate bowl, blend the softened butter with a hand held blender.
  6. Add the brown sugar and blend. Then add the eggs and blend once more.
  7. Place 1 cup of the pumpkin purée into the bowl and blend it in.
  8. Using a spatula, fold in the flour mixture. Then fold in the flour coated nuts and seeds.
  9. Spray 2 loaf pans with non stick spray and line them with parchment paper.
  10. Evenly divide the batter between the 2 loaf pans. Sprinkle a little bit of the extra pumpkin seeds and chopped pecans on top.
  11. Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick comes out clean after piercing the middle of the loaf.