National Baking Week: Pumpkin Bread


Pumpkin Bread by Melanie Morris


  • 3 1/2 cups of flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 generous tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp allspice
  • 1 tsp ground ginger
  • 2 cups packed fresh pumpkin
  • 2/3 cup water
  • 1/2 cup buttermilk
  • 1/2 cup coconut oil
  • 4 eggs
  • 2 1/4 cups sugar


Preheat oven to 350 degrees. Grease two loaf pans with cooking spray.

Combine first 9 dry ingredients, whisk together. Add water,  buttermilk, and pumpkin to blender. Blend until smooth.

Transfer pumpkin mixture to a large mixing bowl and beat with oil, sugar and eggs.

Slowly add the dry ingredients, mixing to incorporate. Pour batter evenly into greased loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted in the center comes out clean.

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