Pumpkin Farm and Pumpkin Bread

As much as I hate to say goodbye to summer, there is something rather warm and comforting about fall. Autumn traditions like apple picking and pumpkin carving evoke cozy memories from my childhood. I’m so grateful I can now share these customs with my own small family.

Fortunately, Chicago has enjoyed a mild October, so we’re slowly easing into the cooler months. We took the kids to Goebbart’s Pumpkin Farm the other weekend. With thousands of pumpkins, pony rides, and a petting zoo, it kept Evie and Mack entertained all morning. Such a nice way to spend some time together as a family.

I brought home a few pie pumpkins so I could make one of my favorite autumn recipes. It comes from a Martha Stewart magazine a few years ago, and I’ve made it every fall since it first appeared. Instead of using canned pumpkin (which probably has BPA and just creates excess waste) I use fresh pumpkin. Its quite simple: cut the pie pumpkin in half, bake in an oven at 350 degrees for 40-50 minutes, and scrape out the softened insides. Or, you can steam it on the stove top. I like making mini loaves to share with friends, family and co-workers. It pairs particularly well with a cloudy day and a cup of homemade chai.

Ginger Pumpkin Bread


12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs


Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined. 



Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. 

Top with a simple sugar glaze:

In a small bowl, mix confectioners’ sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.
Did you like this? Share it:

Written by

More posts by:

8 Comments for this entry

  1. Carrie says:

    I LOVE the look of this bread… but two cups of sugar seems a bit intense! Have you ever made it with less? Or have your tried whole wheat floor instead of just all purpose? Love your blog! 🙂

  2. HomemadeMother says:

    Hi Carrie! I think you'll really like the bread. Two cups might sound like a lot, but the recipe makes two generous loaves so its not so bad. I haven't tried making it with less, but the pumpkin and ginger flavors are quite lovely so I'm sure you could get away with it. Try it and let me know how it goes!

  3. Annie Merrill says:

    Do you use any special type of pumpkins for baking? Or will any kind do?

  4. HomemadeMother says:

    Hi Annie,
    I use "Pie Pumpkins" – they are marketed with this name. They are smaller and more evenly oval in shape than the usual decorative pumpkins. I hope you can find them – its so much fun to say that your homemade pumpkin pie is truly homemade!!

  5. HomemadeMother says:

    I made another batch of pumpkin bread today – this was a "healthier" version.

    *I cut out 1/2 stick of butter and used 1/2 cup of apple sauce instead.

    *I used 1 cup of whole wheat flour in place of 1 cup of regular flour.

    *I cut 1/4 cup of white sugar.

    Results were fantastic!!

  6. sarahbadics says:

    OK, I made the full-sugar, full-butter version today and my family is in heaven!! This is the best thing I've ever baked, hands down. Thank you for sharing!

  7. HomemadeMother says:

    So glad you like the recipe, Sarah! It is the perfect fall treat!

  8. Monique Mulvany says:

    I love this bread! Just made 4 loaves!! Going to send 2 loaves with my son for the class snack this week at his preschool.

Leave a comment