How to Make Seminole Pumpkin Bread 🍞

I grew Seminole pumpkins in my garden, and now we are seeing just how much we can actually make with them.

We started with Seminole Pumpkin Soup Joumou, and now we are going sweet.

This bread is moist, full of pumpkin and warm spices, then finished with a maple vanilla glaze and chopped pecans. And yes, we are using real Seminole pumpkin that I grew, roasted and turned into puree.

If you are growing Seminole pumpkins and wondering what in the world you are going to do with all of them, save this recipe.

The three things that make this loaf

• Real roasted pumpkin, not canned. Roasting concentrates the sugar instead of watering it down the way boiling does.
• Melted butter instead of oil. Butter adds flavor that oil does not.
• The glaze is not optional in my house. Maple, vanilla, a pinch of salt, and pecans on top. That is the part people come back for.

What You Need

For the bread

• 1 3/4 cups roasted Seminole pumpkin puree. About one small to medium pumpkin
• 1 3/4 cups all purpose flour
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon. Yes, on top of the pumpkin pie spice. Trust me
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

For the maple vanilla glaze

• 1 cup powdered sugar
• 1 tablespoon pure maple syrup. Pure, not pancake syrup
• 1 to 2 tablespoons heavy whipping cream
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup chopped pecans

How I Made It

1. Roast the Seminole pumpkin

Preheat the oven to 400°F.

Cut your Seminole pumpkin in half and scoop out the seeds.

Place the pumpkin cut side down on a parchment lined baking sheet.

Roast until the flesh is completely tender and easily pierced with a fork, about 40 to 50 minutes depending on the size of your pumpkin.

Let it cool enough to handle, scoop the flesh away from the skin, then puree until smooth.

Measure out 1 3/4 cups for the bread.

2. Prep the oven and pan

Lower the oven temperature to 350°F.

Do that now, before you mix anything. It needs the time to come back down.

Prepare a standard loaf pan with butter or parchment paper.

3. Mix the wet ingredients

In a large bowl, combine the Seminole pumpkin puree, melted butter, brown sugar and granulated sugar.

Add the eggs and vanilla extract.

Mix until everything is well combined.

4. Mix the dry ingredients

In a separate bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt.

Stir it properly. Baking soda left in one clump makes that slice taste bitter.

5. Bring it together

Gradually add the dry ingredients to the pumpkin mixture.

Mix just until everything comes together. You do not want to overmix your batter.

Pour the batter into your prepared loaf pan and spread it evenly.

6. Bake

Bake at 350°F for about 55 to 65 minutes.

Check the center with a toothpick or knife. You want it to come out clean or with just a few moist crumbs.

If the center is still wet, give it a little more time.

Allow the bread to cool before adding the glaze.

7. Make the maple vanilla glaze

Mix together the powdered sugar, maple syrup, vanilla and 1 tablespoon of heavy whipping cream.

Add a little more cream as needed until you get a thick glaze that will slowly run down the sides of the bread without disappearing into it.

Add a small pinch of salt to balance the sweetness.

8. Finish it

Once the bread has cooled, pour the maple vanilla glaze over the top.

Finish with chopped pecans.

Put them on while the glaze is still wet or they will not stay where you put them.

Slice it up and enjoy.

Questions about this loaf

Can I use canned pumpkin?

You can. But if you grew the pumpkin yourself, use it.

Can I use a different squash?

Any roasted winter squash works. Calabaza, kabocha, butternut. Roast it the same way and measure the same 1 3/4 cups.

What if I do not have pumpkin pie spice?

Use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon allspice in its place.

Why is my loaf gummy in the middle?

Usually underbaked, sometimes overmixed. Give it more time and check with a knife, not just a toothpick.

Can I make muffins instead?

Yes. Same batter, 350°F, about 20 to 25 minutes. Makes around 12.

Do I have to glaze it?

No. But you are going to wish you did. If you do not have heavy cream, milk works in the glaze, just start with less because it thins out faster. And if pecans are not your thing, walnuts do the same job.

How much pumpkin do I need to grow for this?

One small to medium Seminole pumpkin gets you the 1 3/4 cups, usually with some left over. And one vine gives you a lot more than one pumpkin.

Keeping the loaf

Covered on the counter, it keeps 3 days. In the fridge, about a week.

Glazed bread does better in the fridge once it has been cut.

To freeze, wrap the unglazed loaf tight and it will hold about 3 months. Thaw it on the counter and glaze it fresh.

Extra puree freezes too. Portion it into 1 3/4 cup servings in freezer bags and lay them flat.

And We Are Not Done With Seminole Pumpkin

Next we took it somewhere completely different with creamy Cajun shrimp pasta.

Then we finished the run with Seminole Pumpkin Bread Pudding with gingersnaps.

After that, more easy family meals, including 15 Bean Soup with Collards and Smoked Turkey, and more meals we actually eat at home.

If you grow Seminole pumpkins too, tell me what you make with yours because clearly I have plenty more pumpkins to cook.