Pumpkin Bread

Pumpkin is one of fall’s greatest treats, and my favorite way to make homemade pumpkin bread is with pureed fresh pumpkin. When using pumpkins for cooking, look for small sugar pumpkins that feel heavy for their size. Pureed pumpkin freezes very well, and it’s nice to always have it on hand. Thanks to our friend Patty Garner for this amazing pumpkin bread recipe! What makes it extra special is that you actually can use your Halloween pumpkins to make it!

Pumpkin Bread

Makes roughly four mini loaves or one standard loaf

Pumpkin Bread


  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2-3 teaspoons cloves (use less if you don't like the flavor)
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 2 cups fresh pumpkin puree


  1. Preheat your oven to 350 F.
  2. First, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
  3. In a separate mixing bowl or Kitchen Aid, cream the sugar, oil, eggs, vanilla and milk together.
  4. Finally, combine the wet and dry ingredients, and fold in 2 cups of fresh pumpkin puree.
  5. Spoon the mixture into a greased 9x5 loaf pan, and bake for approximately 1 hour. If you're making muffins, reduce the time to 25-30 minutes, or about 38 minutes for a mini loaf pan. You'll know your bread is done when a knife inserted into the middle comes out clean.

Recipe by Patty Garner/ Video from Jason Hill / for CookingSessions.com