Fresh Pumpkin Loaf

Fresh Pumpkin Loaf

Leanna the Squirrel

Using fresh pureed pumpkin, and a slew of spices, this pumpkin loaf only improves with age.

Modified from: Downeast Maine Pumpkin Bread

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1hr5min-1hr15min servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and cinnamon-sugar three 7x3 inch loaf pans.
  2. (Or any combination of pans; I used a 7x3 and a 9x5)
  3. In a large bowl, mix together pumpkin, eggs, oil, applesauce and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Stir in vanilla, chocolate chips, and walnuts. Pour into the prepared pans.
  4. Bake for about 50 minutes in the preheated oven; for bigger pans, plan for longer--around 1 hr. Loaves are done when toothpick inserted in center comes out clean.
  5. Turn onto a cooling rack. Serve warm or store in foil at room temperature for up to 1 week.


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