• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Caramel & Parsley
  • Gardening
    • How To's
    • Bees
    • Vegetables
    • Fruit
    • Flowers
    • Pests
  • Recipes
    • Canning
    • Main Dishes
    • Side Dishes
    • Soups & Stews
  • Health
  • About
  • Contact
    • Email
    • Facebook
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Gardening
  • Recipes
  • Health
  • About
  • Contact
    • Email
    • Facebook
    • Twitter
  • ×
    Home » Recipes

    How to Bake Pumpkin Bread & Muffins

    Published 18 November 2011 by Liz Gardner | Leave a Comment

    • Facebook
    • Twitter
    • Email

    This is a continuation of the previous article on how to use homemade Pumpkin Puree, made from scratch, in your home baking. It's a great time of the year to make economical Fall treats from the large variety of pumpkins and squash available. Here are two tried and true recipes which are quick and easy to prepare with excellent results. Please note that the ingredients are for gluten free muffins and regular flour for the tea bread. ~ and remember to roast the Pumpkin Seeds for the kids! Enjoy!

    Great Pumpkins - Farmers Market

    Pumpkin Muffins (Gluten Free)

    This is a variation of an old Betty Crocker (1969) simple pumpkin muffin recipe and substituted the flour and honey to convert to gluten free.

    Ingredients 

    • 1 ½ cups Whole Grain Organic Oat Flour
    • ¼ cup honey
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • ½ Teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ cup milk (skim milk used)
    • ½ cup home pureed pumpkin
    • ¼ cup butter melted
    • One organic egg
    • ½ cup raisins

    Directions 

    • Heat oven to 400 F degrees Grease muffin cups.
    • Mix all ingredients just until flour is moistened.
    • Fill muffin cups ⅔ full (this recipe makes 10 muffins)
    • Optional: sprinkle small amount sugar (or walnuts) over each muffin
    • Bake 18 – 20 mins
    • Remove from pan immediately

    Great for breakfast, as a recess time snack or in a bagged lunch.

    Gluten Free Pumpkin Muffins
    Gluten Free Pumpkin Muffins

    Here's another childishly simple recipe which was given to our eldest child when in Kindergarten and has been used, once a year for almost 30 years. This is pretty simple – like a five year old can make it – which is perfect for me!

    Kindergarten Pumpkin Bread (from scratch)

    Ingredients 

    • ONE Cup of Oil (such as Canola)
    • TWO cups of Pumpkin puree (recipe included in previous Pumpkin article)
    • FOUR Eggs (organic)                                  (GF: REDUCE TO THREE EGGS)
    • TWO Cups of Sugar                                    (GF: SUBSTITUTE ONE CUP OF HONEY)
    • TWO Tablespoons of pumpkin pie spice
    • THREE Cups of Flour                                  (GF: SUBSTITUTE ORGANIC OAT FLOUR)
    • TWO Teaspoons of Baking Powder              (GF: INCREASE TO THREE TEASPOONS)
    • ONE Teaspoon of Salt

    Directions – as simple as 1 2 3

    1. Mix ingredients in order listed above
    2. Pour mixture into three small greased bread pans (or two large pans)
    3. Bake at 350 F degrees for one hour or until baked

    Note: This recipe was also made using organic oat flour, but the bread does not rise the same as with white flour but is still scrumptious – especially with a tad of butter!

    Gluten Free Pumpkin Bread ready to bake
    Gluten Free Pumpkin Bread ready to bake

    Notes

    • We bake the Pumpkin Bread in two standard tea bread pans. When cooked and cool, the top of the bread can be drizzled with a light icing and lemon zest. This bread freezes well also.
    • Homemade Pumpkin Spice for the bread can be made from :
    1. ½ Teaspoon ground Cinnamon, and
    2. ¼ Teaspoon each of ginger, nutmeg, allspice, clove (powders or crushed)
    • In Australia, besides making delicious pumpkin soup, pieces of raw pumpkin are often roasted with the Sunday Lamb and roast potatoes

    Pumpkins are really a fun, kid friendly sort of activity!

    Links & References

    Please see previous Pumpkin article

     

     

    More Recipe Articles

    • Three Quick & Easy Dinners to Make
    • Chicken Cacciatore
      Easy to Make Chicken Cacciatore
    • Roast Butternut Squash Soup - the best!
    • Home grown beetroot - No chemicals added
      Beet or Borscht Soup - An easy to make Meal
    • Facebook
    • Twitter
    • Email

    Filed Under: Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Liz! I have been a happy gardener all my life. My goal on this blog is to share tips and resources to help you learn how to garden too. Passionate about all things "healthy". Life long learner and asker of "how".

    More about me →

    Popular

    • Vegetable gardening on a steep slope
      Vegetable Gardening on a Steep Slope
    • Fragrant fresh Meyer lemons growing at home
      Growing Citrus Trees in Lower Mainland, B.C
    • The Great Potato Debate ~ which variety to grow
    • Bright yellow kale flowers attract bees & hummingbirds
      4 Reasons to Leave Kale to Winter-Over

    Gardening

    • Raccoon on shed roof (2020)
      A Raccoon "Inspired" Vegetable Garden Extension
    • Growing Healthy Garlic - update
    • Incredibly remarkable scenic views of the oceans, inlets & islands along the BC Pacific Coast
      Why I Love Where I live - #5
    • Stately buck deer in Fraser Valley urban city
      Fall is in the air - Watch for Wildlife
    See more Gardening →

    Recipes

    • Greek style Feta & Spinach Quiche #2
    • Vegetarian quiche with tomato & cheese topping
      Quick Quiche Always a 'Dinner Winner' #1
    • Fresh picked and canned organic tomatoes
      Dad's Favourite Canned Tomatoes (An Update)
    • Peanut Butter cookies
      Easy Peanut Butter Cookies - No sugar
    See more Recipes →

    Footer

    ↑ back to top

    About

    • About
    • Start Here

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Thanks for stopping by!

    Copyright © 2023 · Caramel & Parsley
    Disclaimer & Copyright