Pumpkin Guts Bread

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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

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. 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!

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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14 Replies to “Pumpkin Guts Bread”

  1. Mmm. Now I have to go buy some loaf pans. I should have thought of that while I was at Ikea this weekend. (I love visiting friends in cities that have Ikea.)

    At least I was able to buy a new mixing spoon after my old one melted in the pan while I tried to make fudge last week.

  2. I just baked this bread and it smells so good. I can’t wait until it cools so I can try it. Yummmm!

    1. This one you actually use the pumpkin stringy guts, not the walls of the pumpkin, But if you roast and puree the walls, that would probably work too.

    1. Definitely! Just plan to bake them with a much shorter cooking time like muffins/cupcakes. (Try 15-18 minutes? Monitor closely, I’m totally guessing.)

  3. Absolutely wonderful! Extremely east to make and the flavor is divine. My granddaughter and I even stuck our fingers in the batter and it was hard not to get a spoon! Thank you for sharing!!

  4. Wow, this bread turned out great!

    On a side note, I substituted cake flour in for the all-purpose flour, and canola oil instead of vegetable oil.

    Thanks for the recipe!

  5. One of my absolute FAVORITE seasonal things to make during the fall. My husband and I love this recipe. Haven’t found anyone that has tried it and doesn’t like it when I make it. I can’t even tell you how many loaves and muffins I made last year. I substitute pumpkin spice for the cinnamon and nutmeg. Usually because I don’t have nutmeg. lol Looking forward to making this soon!

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