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Pumpkin Bread

(recipe, Hillsdale Farmers' Market)


Pumpkin and the other winter squashes have a variety of uses, from stews and purees to simply roasting in the oven. Pumpkin puree (and purees made with butternut squash or Kubocha squash) also make great quickbreads. To make pumpkin puree, cut a pumpkin in half, scoop out the seeds and stringy stuff out of the center,then the pumpkin cut side down on a lined baking sheet. Bake at 350°F until soft, 45-60 minutes. Cool, scoop out the flesh. You can freeze the puree you don't use for another time or double the recipe and make two loaves.


  1. 1½ cups all-purpose flour
  2. ½ tsp. salt
  3. 1 cup sugar
  4. 1 tsp. baking soda
  5. 1 cup pumpkin puree
  6. 8 Tbsp. unsalted butter, melted and cooled
  7. 2 eggs, beaten
  8. ¼ cup water
  9. ½ tsp. nutmeg
  10. ½ tsp. cinnamon
  11. ½ tsp. allspice
  12. ½ cup chopped walnuts


  1. Preheat oven to 350°F . Stir together the flour, salt, sugar and baking soda.
  2. Mix the pumpkin, melted butter, eggs, water, and spices together, then combine with the dry ingredients. Mix until combined. Stir in the nuts.
  3. Pour into a well-buttered 9x5 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.