Farm Raised Fresh Pumpkin Bread or Muffins

This recipe for the best tasting pumpkin bread and vintage dating back to the 1950s.
Mom couldn't wait to make these breads from Dad's plentiful garden during the fall harvest.

This bread is fullproof with delicate spices, a moist tender flavorful crumb, that will stay etched in your mind year after year.

I love using farm raised pumpkins or fresh sugar pie pumpkins for this recipe that you can find at farms and local some markets.

Roasting your own pumpkin brings a wonderful homemade touch to this classic quick bread, and it's a delicious way to enjoy the flavors of the fall harvest.

Of course, if you are short on time, canned pumpkin puree works beautifully, too!

We often spread the pumpkin bread with cinnamon butter or cream cheese for a perfect after-dinner or breakfast treat.

You can even turn this into a luscious pumpkin bread dessert by using a slice topped with whipped cream and a drizzle of warmed caramel sauce.

Whether you are baking with pumpkins picked fresh from the farm or using pumpkin puree from your pantry, this homemade pumpkin bread is a delicious fall favorite your family will ask for again and again..

Why You Will Love This Pumpkin Bread Recipe

• Fresh pumpkin flavor: Roasted sugar pie pumpkin adds a wonderful homemade touch.
• Moist and tender: Sour cream or buttermilk helps create a soft, delicious crumb.
• Warm fall spices: Cinnamon and pumpkin pie spice make every bite smell and taste like autumn.
• Easy to make: No mixer or complicated baking techniques are necessary.
• Perfect for sharing: Enjoy it for breakfast, pack it for a snack, or serve it to guests during the holidays.
• If you love pumpkin and fall you may also like our Amaretto Cheesecake, Pumpkin Fluff Pie, and our Pumpkin Oatmeal Bars.

Best Spreads on Pumpkin Bread and Muffins

1. Nutella
2. Cream cheese
3. Butter
4. Cinnamon jam
5. Sliced with warm caramel and Whipped cream as a dessert
6. Cinnamon honey butter
7. Apple butter

Mix-ins for Pumpkin Bread and Muffins:

• 1/2 cup chopped pecans or walnuts
• 1/2 cup chocolate chips (white chocolate, dark, milk)
• 1/3 cup raisins or dried cranberries
• A handful of toasted pumpkin seeds sprinkled over the top 
• A cinnamon-sugar topping for a slightly crunchy finish
• Pecans, walnuts or any other nuts you enjoy

Tips

• Do not overmix the batter
• Squeeze any water out of the fresh pumpkin before adding to the recipe
• Substitute buttermilk for sour cream or Greek yogurt
• Add the wet ingredients and dry ingredients together just until blended
• Cool completely before slicing the bread
• Wrap bread in plastic Ziploc bags for storing
• The bread stays moist for up to 4 days in the refrigerator 
• Pumpkin bread and muffins can be frozen in storage bags for up to six months
• Allow for less time for the muffin bake time 
• Drizzle rum caramel sauce on top with whipped cream for a delicious adult dessert

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Frequently Asked Questions

• Can I use canned pumpkin instead of fresh pumpkin? Yes! Use plain canned pumpkin puree, not pumpkin pie filling. Both options work well in this recipe.
• Why is my fresh pumpkin bread too moist? Fresh pumpkin puree can hold extra water. Drain watery puree before measuring, and make sure the bread is fully baked in the center before removing it from the oven.
• Can I make pumpkin bread ahead of time? Absolutely. Pumpkin bread is a great make-ahead treat. Once cooled, wrap it tightly and store it until you are ready to serve. The flavors often become even more pronounced by the following day.
• Can I freeze pumpkin bread? Yes. Freeze the entire cooled loaf or individual slices in airtight wrapping. Thaw before serving.
• If you were looking for great pumpkin spice-flavored bread or muffins, this can be the last recipe you'll even want; it is the best.
• If you're a pumpkin fan you may also like to try our Slow Cooker Pumpkin Spiced Latte recipe to go along with this bread of our Pumpkin Frappuccino!

Farm Raised  Fresh Pumpkin Bread or Muffins

Yield: 20

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Our Pumpkin bread or muffins are made with farm-fresh pumpkin puree and are absolutely the best-tasting, tender, moist bread ever!

Ingredients

• Wet Ingredients
• 1 cup of roasted fresh pumpkin or canned puree not pie filling; I used fresh farm-raised or sugar pie pumpkins.
• 2 eggs
• 1 teaspoon vanilla
• 1/2 vegetable oil
• 1/4 cup sour cream or buttermilk
• Dry Ingredients
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 3/4 cup AP flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 3/4 cup chocolate chips, optional

Instructions

1. Preheat the oven to 350 degrees and line 2 loaf pans with parchment paper or heavily grease them.
2. Whisk the dry ingredients listed and set aside.
3. In a clean bowl, whisk the wet ingredients.
4. Slowly add the wet to the dry ingredients and stir gently until blended. evenly. Do not overmix or beat,
5. Pour into prepared pans.
6. Bake until the center looks dry, around 45 minutes or use the toothpick method.

Notes

Best Spreads on Pumpkin Bread and Muffins

1. Nutella
2. Cream cheese
3. Butter
4. Cinnamon jam
5. Sliced with warm caramel and Whipped cream as a dessert
6. Cinnamon honey butter
7. Apple butter

Mix-ins for Pumpkin Bread and Muffins:

• 1/2 cup chopped pecans or walnuts
• 1/2 cup chocolate chips (white chocolate, dark, milk)
• 1/3 cup raisins or dried cranberries
• A handful of toasted pumpkin seeds sprinkled over the top 
• A cinnamon-sugar topping for a slightly crunchy finish
• Pecans, walnuts or any other nuts you enjoy

Tips

• Do not overmix the batter
• Squeeze any water out of the fresh pumpkin before adding to the recipe
• Substitute buttermilk for sour cream or Greek yogurt
• Add the wet ingredients and dry ingredients together just until blended
• Cool completely before slicing the bread
• Wrap bread in plastic Ziploc bags for storing
• The bread stays moist for up to 4 days in the refrigerator 
• Pumpkin bread and muffins can be frozen in storage bags for up to six months
• Allow for less time for the muffin bake time 

Frequently Asked Questions

• Can I use canned pumpkin instead of fresh pumpkin? Yes! Use plain canned pumpkin puree, not pumpkin pie filling. Both options work well in this recipe.
• Why is my fresh pumpkin bread too moist? Fresh pumpkin puree can hold extra water. Drain watery puree before measuring, and make sure the bread is fully baked in the center before removing it from the oven.
• Can I make pumpkin bread ahead of time? Absolutely. Pumpkin bread is a great make-ahead treat. Once cooled, wrap it tightly and store it until you are ready to serve. The flavors often become even more pronounced by the following day.
• Can I freeze pumpkin bread? Yes. Freeze the entire cooled loaf or individual slices in airtight wrapping. Thaw before serving.

Nutrition Facts

Calories

115

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

25 g

Fiber (grams)

0 g

Net carbs

24 g

Sugar (grams)

16 g

Protein (grams)

2 g

Sodium (milligrams)

104 mg

Cholesterol (grams)

18 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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https://www.whatscookinitalianstylecuisine.com/2010/10/fresh-pumpkin-chocolate-chip-bread-or.html

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pumpkin bread, pumpkin muffins, fresh pumpkin recipes, farm fresh pumpkin bread recipes, sugar pie bread recipe,

pumpkin bread recipes, pumpkin recipes, fresh pumpkin recipes

American

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Disclosure: This recipe was originally shared in 2010. It was edited and republished in 2026.