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Posted by Dina-Marie Oswald on

If you have a garden or a source of pumpkins, I hope you have learned how easy it is to prepare pumpkins!

Having frozen pumpkin is invaluable when it comes to last minute desserts. Whether it is pumpkin bread, pumpkin muffins or  pumpkin pies, desserts are ready in a flash when frozen pumpkin is available.

In the winter, we eat a lot of soups and what goes better with soup than bread or muffins? Pumpkin bread is an easy answer to last minute meal additions. And, the aroma created from their baking is mouthwatering! The cinnamon and cloves baking in the pumpkin muffins or pumpkin bread is better than any potpourri! It whets even the toughest of appetites not to mention, conjuring up feelings of homeyness.

I use the same recipe whether I am making pumpkin bread or pumpkin muffins. It all depends upon my mood. Sometimes I feel the ease of a loaf, ready to slice as dinner is served. Other times, I favor giving each family member their own little muffin. Either way, slathered with butter, pumpkin bread or pumpkin muffins are always in season!

Here is my favorite recipe for pumpkin bread  that never fails and is a great last minute addition to any meal or served alone. And, by the way, a piece of pumpkin bread or a pumpkin muffin makes a great healthy snack!

pumpkin bread

A printed version of the recipe follows the photo tutorial.

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.


Preheat oven to 350F

Stir together:

Beat until fluffy – I use my hand mixer for ease:

  • 1 1/3 c sucanat, honey or raw sugar
  • 1/3 c butter – make your own!
  • 2 eggs

Add and mix well:

  • 1 c cooked/canned pumpkin

Add dry ingredients alternately with:

Add if desired:

  • 1/2 c nuts 
  • 1/2 c raisins


For pumpkin bread: Pour batter into greased loaf pans and bake about 1 hr. or until fork comes out clean.

For pumpkin muffins: Pour batter into greased or lined muffin cups. I have recently purchased from my affiliate partner these silicone muffin cups and they are great! They hold their own shape so I don’t even use my muffin tins – I just put them on a cookie sheet. Plus, I no longer have to buy the paper liners and clean up is a breeze! To fill, I use my 1/4 cup measuring cup and fill without a mess.

Pumpkin bread

Bake about 25 min. or until a fork comes out clean.

Cool before serving, unless of course, you want to enjoy warm muffins with butter – they are delicious!

pumpkin bread


Pumpkin Bread or Muffins




yield 1 loaf or 1 dozen muffins



  1. Preheat oven to 350F
  2. In mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon and cloves - set aside.
  3. Beat sugar, butter and eggs until fluffy.
  4. Add pumpkin and mix well.
  5. Add dry ingredients alternately with the milk and vanilla.
  6. If desired, add nuts and/or raisins.

For pumpkin bread:

  1. Pour batter into greased loaf pans
  2. Bake about 1 hr. or until fork comes out clean.

For pumpkin muffins:

  1. Pour batter into greased or lined muffin cups.
  2. Bake 20 - 30 minutes or until fork comes out clean.