Quick Pumpkin Bread with Homemade Pumpkin Puree
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves of pumpkin bread
For pumpkin puree:
  • Sweet pumpkin – 1, whole (About 2 kg)
  • Olive oil – 2 tbsp
For pumpkin bread:
  • All-purpose flour – 450 gms (3 & ½ cups)
  • Baking powder – 1 tsp
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Ground cinnamon – 1 & ½ tsp
  • Ground ginger – ¼ tsp
  • Ground cloves – ⅛ tsp (optional)
  • Eggs – 4, room temperature
  • Granulated white sugar – 400 gms (2 cups)
  • Unsalted butter – 226 gms (1 cup), melted and cooled to room temperature
  • Pure pumpkin puree – 425 gms
  • Water – ¼ cup
  • Vanilla extract – 1 tsp
For pumpkin puree:
  1. Preheat your oven to 165 degrees C / 325 degrees F.
  2. Cut the pumpkin into half from step to base. Remove all the pulp and seed from the cavity of both sides.
  3. Drizzle the olive oil over the cut side of the pumpkin and coat all over with a brush.
  4. Place the pumpkins on a baking sheet, cut side down. Bake the pumpkins in the preheated oven for about 1 hour and 15 minutes or until the pumpkin meat becomes tender enough to be scooped out easily with a spoon.
  5. Let the pumpkin cool down completely. Then scoop out the meat and transfer to a food processor or blender. Process the roasted pumpkin in the food processor for about 5 minutes or until entirely smooth.
  6. Transfer the pure pumpkin puree to an airtight container and refrigerate if you are not using it immediately. You can freeze it for several months.
For pumpkin Bread:
  1. Preheat the oven to 177 degrees C / 350 degrees F and place the rack in the center of the oven. Butter and lightly flour two loaf pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground spices.
  3. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine. Whisk in the pumpkin puree, water, and vanilla extract.
  4. Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.
  5. Divide the batter evenly between the two prepared pans, smoothing the tops. Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs are okay).
  6. Place the loaf pans on a wire rack and let cool for about 10 minutes before removing them from the pans. Remove the breads from pan and let them cool completely on a wire rack.
  7. Slice and serve the pumpkin bread slightly warm. Store leftovers in the refrigerator or else freeze for later use.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/10/quick-pumpkin-bread-with-homemade-pumpkin-puree/