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    May 7, 2020

    Pumpkin Bread, or Muffins

    This recipe is the only Pumpkin Bread recipe that I have been using for decades without changing a single thing in the recipe. I make it any time of the year, but especially around the holidays when pumpkins are in season. Now that we are in lockdown I’m using up a lot of the frozen pumpkin I have on hand.

    Pumpkin Muffins are a delicious dessert, great for breakfast or an afternoon snack!

    There's one thing I've changed from the original recipe: I use fresh - or fresh frozen - pumpkin instead of canned. Initially because I couldn't find canned pumpkin in Italy, and now because I try to use fresh when available.
    I still pull out the original notecard with the recipe when I make pumpkin bread. Over the years, the card has yellowed and it's gotten little bits of pumpkin and other ingredients stuck to it. I've halved, doubled, tripled and quadrupled the recipe in pencil. But it's still the same handwritten notecard I was given years and years ago.

    Pumpkin bread loaves fresh out of the oven


    I first had this pumpkin bread, fresh out of the oven with butter and cream cheese, many decades ago and it was delicious. The woman who gave me this recipe wrote it out for me on this notecard and I've been using it ever since. I look at her handwriting and think of her each time I make the pumpkin bread: a delightful woman and a great baker.

    Pumpkin bread recipe notecard

    If you are using fresh pumpkin for the recipe first cut it into large slices and remove the seeds. Place the pumpkin on a parchment paper lined baking sheet and cover loosely with tinfoil. Bake the pumpkin  at 350°F (175ºC) until it’s completely tender when you puncture the flesh. Allow the pumpkin to cool completely. Remove the pumpkin flesh from the skin and process in a blender or food processor until smooth and creamy. You can use the pumpkin immediately for this recipe or place it in freezer bags. The pumpkin freezes well for six months to a year.

    Pumpkin Muffins are a delicious dessert, great for breakfast or an afternoon snack - and great for the holidays!

    Pumpkin Bread, or Muffins

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Makes 4 loaves or 4 dozen muffins
    Course: Bread, Dessert
    Cuisine: international
    Keyword: pumpkin
    Servings: 40

    Ingredients 
    Metric - U.S. Customary

    • 480 grams sifted all purpose flour
    • 600 grams sugar
    • 2 tsp baking soda
    • ½ tsp salt
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • 1 tsp allspice
    • ½ tsp cloves
    • 240 milliliters olive oil, or other vegetable oil
    • 410 grams pureed fresh baked pumpkin
    • 155 milliliters water
    • 4 eggs

    Instructions

    • Preheat oven to 350°F (175ºC)
    • Make well in sifted mixture of all dry ingredients.
    • Add oil, then water and pumpkin.
    • Add 4 eggs, one at a time, beating well after each addition.
    • Bake for an hour, but check after 35 minutes.
    • Large loaves may take more than one hour.
    • Serve warm or at room temperature with butter, cream cheese or plain.

    Notes

    If fresh pumpkin is unavailable use canned pumpkin.

    Nutrition

    Serving: 80g | Calories: 4752kcal | Carbohydrates: 1023g | Protein: 79g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 655mg | Sodium: 3653mg | Potassium: 2029mg | Fiber: 28g | Sugar: 615g | Vitamin A: 64925IU | Vitamin C: 17mg | Calcium: 493mg | Iron: 33mg
    Tried this recipe?Let us know how it was!

    You might also enjoy this Banana Nutella Bread!

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    Reader Interactions

    Comments

    1. Tricia says

      November 12, 2010 at 5:04 pm

      This bread looks great! Have you ever thought about framing that beauty of a recipe? That way you could still use and and be preserving it, such a treasure!

      Reply

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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