Real Pumpkin Bread

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Real Pumpkin Bread
I almost called this "Hard Pumpkin Bread", but I didn't want to scare anyone off. This recipe uses shredded pumpkin, instead of the canned (maybe it's) pumpkin. Use a pie pumpkin and you can freeze any leftover shreds. They hold up really well. Or, better yet, just make enough pumpkin bread to use up all the pumpkin. Trust me, it'll all get eaten.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 325°F. Lightly grease and flour a loaf pan.
  2. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
  3. In another bowl, combine sugar, oil, eggs, and vanilla. Add shredded pumpkin and nuts and mix until evenly distributed.
  4. Add the wet mixture to the dry and fold to combine. Do not overmix.
  5. Pour into prepared pan and bake for about 75 minutes or until it tests done.
  6. Cool completely before slicing.
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