I made this pumpkin guts bread during PumpkinPalooza at my house, alongside the pumpkin cream cheese roll and double layer chocolate cake with pumpkin cream cheese filling and chocolate glaze. It was real yummy. Just saying. I actually made two small loaves of the bread to share with coworkers, and used some of the bread batter to bake the bread in two big jars to send jar cakes overseas to my husband and his friend in Afghanistan. A little home-baked taste of home.
Update: Just added two new pictures from Emily who tried the recipe at home and said it was a hit with her family!
Pumpkin Guts Bread Recipe Ingredients
- 2 cups of fresh pumpkin guts, pureed
- 3.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 3 cups sugar
- 4 eggs, beaten
- 0.5 cups water
- 1 cup vegetable oil
- A handful of chopped walnuts or pecans (optional)
Pumpkin Guts Bread Recipe Directions
Preheat oven to 350 degrees. Grease two 9″ loaf pans and line the bottoms with parchment paper. Mix the flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, vegetable oil and pureed pumpkin guts. Mix completely. If you are including nuts in the recipe mix them in now. Mix well. Pour into your prepared loaf pans and bake for about one hour, or until your toothpick inserted in the center comes out dry. Cool the pumpkin gut bread loaves for a bit, then turn them out of the pans and cool completely on the racks. Or sneak a piece while it’s still warm… Enjoy!