We love making pumpkin bread using real fresh pumpkin (not canned)!
Here’s our go-to pumpkin bread recipe. We make this with zero waste by buying our dry ingredients in bulk, making our own butter using cream in a consigned glass container and carving up a pumpkin and shredding the flesh. When we make pumpkin bread muffins, we use certified compostable baking cups or grease the tin with sunflower oil.
Pumpkin bread recipe
Makes one loaf or 14 muffins
Sunflower oil (for greasing pan)
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
pinch of salt
1 1/2 cups brown sugar
1/2 cup melted butter
2 cups shredded pumpkin flesh
1 tsp vanilla extract
1) Preheat oven to 350ºF. Grease loaf pan with sunflower oil or line muffin tray with compostable baking cups.
2) In a medium bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
3) Use a mixer to combine brown sugar and melted butter until creamy (not lumpy). Add the eggs and pumpkin flesh, mixing until well combined. Stir in vanilla.
4) Add flour mixture to pumpkin mixture then transfer to loaf pan or muffin tray. Bake for approximately 50 minutes for loaf and 25 minutes for muffins, or until inserted toothpick comes out clean.