My love for baking blossomed when I was a child when my wonderful grandmother taught me how to make the perfect banana bread. Whether sweets or main dishes, the recipes on this site reflect my life; as a mom, creating unique recipes that are great-tasting the whole family will enjoy and sharing all my tested and perfected recipes with you.
Although baking’s delicate balancing act can be intimidating to some, anyone can embellish the ability to be an incredible baker with the proper ingredients and baking supplies, a little patience, and authentic, reliable recipes. I hope you enjoy this Organic Pumpkin Bread Recipe; it is my recipe that I have perfected throughout the years. High quality, real organic ingredients is always key to great tasting recipes. Visit my Organic Pumpkin Pie and Pumpkin + Cranberry Biscotti di Prato recipe for other pumpkin treats.
Which pumpkins do I choose?
The best baking and cooking pumpkins are sweet, flavorful, and have smooth-textured flesh. Not so much the carving pumpkins that we use to carve Jack-o’-lanterns.
When shopping for baking pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.” Fascinating pumpkin names to look for are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (creamy white), Cinderella, and Fairy Tale.
And if only the giant carving pumpkins are available, choose a winter squash like butternut squash instead for the best results.
Whole pumpkins can keep for several months at cool room temperature.
Pumpkins for Cooking and Baking
Cheese pumpkin: The Cheese pumpkin (moschata) is a squat, pale pumpkin, more often used in displays of fall produce.
Cinderella pumpkin: Cinderella pumpkin looks just like the pumpkin that transformed into Cinderella’s coach. It has thick, sweet, custard-like flesh.
Jarrahdale pumpkin: Jarrahdale pumpkins hale from Jarrahdale, New Zealand, and have a melon-like aroma with a firm, bright orange, fairly stringless flesh.
Lumina pumpkin: Lumina pumpkin is defined for its creamy white appearance and is excellent for baking and carving or painting.
Peanut pumpkin: Peanut pumpkin, a squash from France called the Galeux d’Eysines, looks like a peanut with its warty exterior. It holds a sweet, orange flesh perfect for soups and is an old heirloom variety.
Pie pumpkin: Pumpkin pie consists of a diversified variety of sweet pumpkins cultivated for eating. They are usually smaller, unique in appearance, and denser than carving pumpkins.
Red Warty Thing Squash: has a combination of Hubbard squash and a pie pumpkin with delicious sweet flesh. The lovely reddish hue makes it a beautiful pumpkin used as decoration, although hard to carve with its bumpy surface.
- 2 cups - Fresh Organic Sugar Pumpkins /or/ Long Island Cheese Pumpkins /or/ Canned Pumpkin (BPA-Free Can)
- 4 Lg - Organic Eggs
- 2/3 cups - Virgin Organic Coconut oil
- 2 cups - Organic Coconut Sugar
- 3 1/3 Cups - Unbleached Organic Flour
- 1/2 tsp. - Baking Powder
- 2 tsp. - Baking Soda
- 1 tsp. - Madagascar Bourbon Organic Vanilla Extract
- 1 tsp. - Pure Organic Almond Extract
- 1 1/2 tsp. - Himalayan Pink Salt
- 1 tsp. - Organic Ground Cinnamon
- 1 tsp. - Ground Organic Nutmeg
- 1 tsp. - Ground Organic Cloves
- 1 cup - Chopped Organic Walnuts (Optional)
- 1 cup - Dry Organic Cranberries
- 1 cup - Whole Organic Roasted Shelled Pumpkin Seeds (Pepitas)
- * Organic Ghee or Nutiva Organic shortening to coat your baking dish,
- as well as powdered sugar (optional) for dusting your pumpkin bread.
Using an electric mixer, beat eggs until light and fluffy. Next, add organic coconut sugar, pumpkin, virgin coconut oil, vanilla extract, almond extract, baking powder, baking soda, Himalayan pink salt, cinnamon, nutmeg, cloves, and blend well.
Next, add unbleached organic flour, and mix well. Lastly, fold in chopped walnuts, whole organic roasted shelled pumpkin seeds, and cranberries.
Preheat Oven - 350*
Using a loaf baking dish, grease pan, coating the bottom and all sides very well, then lightly dust with flour. Next, Pour in your organic pumpkin batter.
Bake in your preheated 350* oven for 1 hour, plus or minus a few minutes depending on the use of a gas or electric oven as well as altitude. Check with wooden skewer if it comes out clean it is done.