Fresh Homemade Pumpkin Puree + Pumpkin Bread
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on Dec 03, 2014, Updated Mar 02, 2025
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I cannot function without my coffee in the morning. There are three things I need: My cup of Joe in the morning, I need to eat or I will get grumpy, and I need my glass of wine in the evening. It’s my routine and if you get me off my schedule, watch out.
So as you can imagine when my coffee maker kicked the bucket I was not a happy camper. I had my coffee maker for over 10 years so it definitely did its time.
My mom was in town for a few weeks, and every morning after I dropped off my kids at school, my mom and I would be home alone together – we would make breakfast, sit at the kitchen table, sip our coffee with a splash of Kahlúa (shhh, don’t tell anyone), and would enjoy our morning talks in my quiet house. It was heavenly.
One day she made this delicious pumpkin bread recipe with homemade pumpkin puree made from leftover Halloween jack-o-lanterns just like my grandma used to make. The house smelled delightful and a fresh cup of coffee was the perfect accompaniment to this bread. If you do not have fresh pumpkin puree do not worry, it can be made with canned pumpkin too.
Use this pumpkin puree recipe to make other recipes such as pumpkin empanadas and tres leches pumpkin flan.
This pumpkin bread recipe makes two loaves and freezes well. Make one for your family and give the other one of these delicious homemade breads as a special holiday present.
Fresh Homemade Pumpkin Puree & Pumpkin Bread
Ingredients
Pumpkin Puree:
- 4-to 5- pound pumpkin, orange or striped
- 2 cups water
- 3 cinnamon sticks
- 5 whole cloves
- 16 ounces piloncillo , or 2 cups packed dark brown sugar
Pumpkin Bread:
- 3 ½ cups flour
- 1 ½ teaspoon salt
- 2 teaspoons baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 cups fresh pumpkin puree, or canned pumpkin plus 1 cup granulated sugar
- 2 cups of granulated sugar
- 4 eggs
- 2/3 cup water
- 1 cup canola oil
- 1 cup chopped pecans, optional
Instructions
Make Pumpkin Puree:
- Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
- In a large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
- Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher. Strain the cooking liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
- In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2⁄3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
- Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
Make Pumpkin Bread:
- Preheat oven to 350 degrees F.
- Combine flour, salt, baking soda, nutmeg, and ginger in a bowl.
- In a separate bowl combine sugar, eggs, and pumpkin. Add the dry ingredient to the mixing bowl. Add the water and oil. Add the pecans, if using, and mix well.
- Pour into two greased 8-inch x 4-inch loaf pans.
- Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
Notes
- Makes 2 loaves.
- If you do not have fresh pumpkin puree do not worry, it can be made with canned pumpkin too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ice coffee w/caramel
I’ve never met a coffee drink that I didn’t like…scratch that…that I didn’t LOVE! But my favorite is cappuccino.
Mocha Frappucinos and Piñon coffee.
I love any flavored coffee