Homemade Pumpkin Bread with Fresh Pumpkin

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 6.4 g
  • Cholesterol: 31.1 mg
  • Sodium: 8.0 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Homemade Pumpkin Bread with Fresh Pumpkin calories by ingredient


Introduction

This uses fresh pumpkin puree. Roast a pumpkin at 400º until a fork inserts easily; scoop out pumpkin meat and blend until smooth; let hang in a cheesecloth for an hour until all the excess liquid drains. It should be about the same consistency as canned pumpkin, but tastes so much better! This uses fresh pumpkin puree. Roast a pumpkin at 400º until a fork inserts easily; scoop out pumpkin meat and blend until smooth; let hang in a cheesecloth for an hour until all the excess liquid drains. It should be about the same consistency as canned pumpkin, but tastes so much better!
Number of Servings: 24

Ingredients

    2 cups white whole wheat flour
    1/2 tsp salt
    1/2 tsp baking powder
    1 tsp baking soda
    1 1/2 tsp cinnamon
    1 tsp ground ginger
    1 tsp ground cloves
    1 tsp nutmeg
    1 1/2 sticks (3/4 c) butter
    1 1/2 cups white sugar
    2 tbsp blackstrap molasses
    2 large eggs
    1 cup fresh pumpkin purée

Directions

Preheat oven to 325º.

Mix together dry ingredients and set aside.

Cream together butter, sugar and molasses until light and fluffy. Mix in eggs one at a time. Blend in pumpkin.

Add dry ingredients to wet, blend just until mixed.

Pour batter into greased muffin or cake tins. If making muffins, bake for 20-22 minutes; cake will bake for 55-60 minutes.

Serving Size: makes about 24 muffins or 2 8x8 square loaves

Number of Servings: 24

Recipe submitted by SparkPeople user FILLEINGREEN.