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Hop & Hen Farm Pumpkin Bread

Pumpkins should be eaten all.Year.Long.

There, I said it! They’re beautiful, nutritious and delectable. Being a winter squash, it’s easy to keep them on hand if you store them in a nice, dark, dry place. Actually, they’ll keep for many months! Every Autumn, I roast, mash, then freeze upwards of 20 pounds of the stuff. Those that I wintered over all the way until Spring have also gotten roasted and used. In fact, this batch in this picture is from pumpkins I roasted in February of this year!

Where do I use them? I use it in this bread recipe, and in soups and pancakes/waffles. We also feed them to the goats and chickens because they’re a known natural help for parasite control!

An AirBnB Favorite

When we had guests stay in our cool 1870’s farmhouse, I made a loaf of this bread before they’d arrive, so I could give them slices during their stay. I’d get some idea of when they’d like fresh coffee set in their suite, and sneak some slices of this onto darling vintage plate as a surprise. Based on responses from guests, it was a welcome treat!

pumpkin-breadOn to the Recipe Already!

I’ve made this bread for almost 25 years now, and have it dialed in just the way I want it. It turns out very tender, and do yourself a favor, and put a little butter on it while it’s hot. Mercy me.

So here it is, and if you make it, I hope you’ll let me know how it came out! Enjoy!

Oven: 350 degrees
65-70 minutes for bread
25-30 minutes for muffins


  • 1 1/2 cups bread flour
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon baking powder
  • ½ teas baking soda
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 2 cups roasted pumpkin
  • 2 large eggs
  • 2 tablespoons molasses
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice (I use Trader Joe’s or Vitamin Cottage’s version, or just Allspice if I’m out)
  • Extra 1/4 cup brown sugar and teaspoon of cinnamon for topping (mix in separate bowl for topping)


Blend all ingredients slowly, then mix on high speed for 1 ½-2 minutes. Pour into pre-treated loaf pan (I use canola or veggie spray). Sprinkle on topping and place in oven for 65-70 minutes, or when skewer comes out clean. Cool for 5-10 minutes prior to cutting. I never used any adjustments cooking at higher altitudes, but if you do, be mindful.

Alternate Muffin version:

Put into muffin cups and cook for 25-30 minutes.

Instant Pot Roasting Edit

10/29/23: We live in a different farmhouse from when I originally wrote this post, but we still devour this pumpkin bread throughout fall and winter, and I still “roast” pumpkins each season, but I’ve moved to using an Instant Pot for doing so because it’s just so stinking easy!

Here’s how I do it: Pour in 1 1/2 cup of water into your Instant pot, and put in the trivet or steamer basket (I prefer the steam basket, because it’s easier to remove, post-cook) your IP came with. Put in a washed pie pumpkin (the flesh of which is the *perfect* portion for this recipe!), and set to 20 minutes manual (if whole) or 15 minutes (if cut in half). Quick release, then remove (using caution of course!) scoop the inside out,  and put into colander to drain, removing seeds. Use in our pumpkin bread recipe or just freeze for future use.

Things to consider: If you want to have toasted pumpkin seeds, cutting the top off or in half allows you to remove them from the pumpkin before they get pressure-cooked. I usually feed them to my chickens afterward any way, so it’s just one less step 🙂 Enjoy!

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