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Repurposed Pumpkin Bread

Hey there welcome back and happy Friday/Saturday and most importantly…happy pumpkin season to Americans and Americans only because apparently they’re the only ones that sell canned pumpkin.

I had a bit of a pumpkin escapade last week. Let me just pop in and remind everyone: it is NOT the fall season here. It is technically spring but it rains quite often, it’s super humid, and my hair has a life of it’s own now. I also went to 3 different suburbs and 5 different grocery stores to find canned pumpkin, and then when I finally asked someone because I’m #proud they laughed at me. Which happens to me often here. He pointed me in the direction of ‘Halloween’ pumpkins so I got to work making my own canned pumpkin (pureed pumpkin).

To make your own pumpkin puree: cut a whole pumpkin in half, up to the stem but not all the way through, place in oven centre down at 400° F (220° C) for 60 minutes. After, let cool and then scoop out the inside and blend or food process. AND done – that recipe is for free, you’re welcome. BUT let me tell you the problem with raw pumpkin:

It tastes a bit like…apple. Like apple sauce. It’s not overwhelming pumpkin-y, it’s not bright orange, and it just doesn’t SCREAM pumpkin. You have to add a little more. BUT it’s healthier and it’s easy to make and it’s better for you. Canned pumpkin has preservatives and food colouring and additives, raw puree pumpkin is the way to go this season friends.

ANYWAY let’s get to it. I am repurposing this Precious Pumpkin Bread Recipe. Again, I look at that blog post and I distinctly remember just needing to push out a recipe because I was trying to be consistent. Despite the recipe tasting really great, I didn’t even have a bread loaf pan LOL. This recipe deserved justice and I am here to serve it today (and make it better)


Repurposed Pumpkin Bread

Like my old recipe…but better and getting the justice it deserves
Course Breakfast, Snack
Cuisine Halloween
Keyword Pumpkin Season is back baby
Prep Time 10 minutes
Cook Time 45 minutes
Servings 1 Bread Loaf (12-14 slices)
Calories 236kcal


  • 1/2 c. Neutral Oil or 6 tbsp. Butter
  • 1/4 c. Greek Yogurt Plain or Vanilla
  • 1 + 1/4 c. Pumpkin Puree Raw or Canned
  • 1 tsp. Vanilla Extract
  • 1/4 c. Oat Milk or Buttermilk or dairy milk
  • 1/4 tsp. Ginger
  • 1 tsp. Cinnamon
  • 1/4 tsp. Ground Cloves
  • 1/2 tsp. Nutmeg
  • 1/2 c. Brown Sugar
  • 1 c. White Sugar
  • 1/2 c. Chocolate Chips Optional
  • 1 +1/2 c. White Flour


  • Preheat oven to 350 (175 C). Spray bread loaf with nonstick spray and set aside
  • In a small bowl, add the wet ingredients (greek yogurt, pumpkin puree, oil, oat milk, vanilla extract). Mix well until fully incorporated
  • In a bigger, medium bowl, add the dry ingredients (flour, cinnamon, ginger, nutmeg, ground cloves, brown and white sugar). Whisk until fully incorporated
  • Add the wet ingredients into the dry ingredients and mix well. Fold in chocolate chips
  • Pour batter into prepared bread loaf
  • Pop into oven for 45-60 minutes or until knife comes out clean
  • Remove from oven and allow to cool
  • Enjoy!

Added Zest:
  • No chocolate chips (but why would you do this)
  • Substitute the oil for 6 tbsp. Butter
  • Substitute the oat milk for 1/4 c. Buttermilk
  • Take out the white sugar and make it 1 + 1/2 c. Brown Sugar
  • Add cream cheese in the middle (so pour half the batter in, then add a layer of cream cheese frosting, then pour the second half of batter over it)


Also, not that this needs a warning. But this bread is super moist. Like, super moist almost cake-like. Which is GREAT, if you’re into that. Which we are big moist, cake-like people over here so it’s fine. But if you’re not, just be aware

To avoid the moistness, remove the greek yogurt and oil and sub in 2 large eggs

So there ya go. Happy repurposed pumpkin bread day 🎃

Next week I have another 3 posts going live, a backlog that I’ve been super excited to post, a repurposed recipe, maybe a savoury one and more pumpkin because I have so. much. pumpkin. puree. #worthit

See ya on the ‘gram.


Author: Claire Elizabeth

My name is Claire Elizabeth and welcome to my lemon zest life! It all started back in 2015 when I began creating healthy recipes to support my busy lifestyle between the gym, full-time work, and full-time university. Four years later I have updated my healthy recipes but am still living that busy lifestyle. This is catered for the full-time employees, students, parents, and everyone in between that lives a lemon zest life, like me. xo.🍋 ​

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