Pumpkin Carrot Pecan Bread

This is the best pumpkin bread you will ever taste. The secret is roasting a local pie pumpkin and using sweet local carrots!


Roasted pie pumpkin is so much better than canned pumpkin

I usually have nothing against canned pumpkin, but when making this pumpkin bread from scratch, I noticed how much sweeter and more flavorful this pumpkin bread was because I used local pie pumpkin as the base. There was no bitterness from the pumpkin, it was just sweet. Try some of the pie pumpkins that we have in the store right now. If you don't have pumpkin, you could use other winter squash like butternut, buttercup, baby blue Hubbard, kabocha, or other local squash. If you buy a local squash, you're also helping support our local farms, so what could be better?


Buy from the bulk section

If your cupboards are filled to the brim like mine, you probably don't need any more spice blend containers. That's why I like to buy my pumpkin pie spice from our bulk section because I know I am not going to use a whole container of pumpkin pie spice. It will just sit there for a year or two before I get to use it again. Just buy a little bit of the spice that way it will be as fresh and flavorful as possible. I also buy sea salt, baking soda, baking powder, nuts, and flour in the bulk section too. You can grab exactly how much you need and you don't have to waste a bit. 


Good dessert, snack, or toast for breakfast

Not only is this bread delicious right out of the oven but it also lasts several days after baking. You can have it as a snack or if you like, you can slightly toast it and put a little butter on it!





Unsalted butter, softened
1/2 cup
Brown sugar
1 cup
Pie pumpkin, roasted & pureed
1 cup
Vanilla extract
2 teaspoons
Pumpkin pie spice
1 tablespoon
Baking powder
1 teaspoon
Baking soda
1 teaspoon
1 teaspoon
All-purpose flour
1 1/2 cups
Carrots, shredded finely
1 cup
1/2 cup
1/4 cup

Prep time: 15 minutes

Cook time: 2 hours

Servings: 8

Calories per serving: 341


Roasting Pie Pumpkin 

  1.  Preheat oven to 375F.
  2. Using a large chef's knife, slice the top and stem off the pie pumpkin. Slice the pumpkin lengthwise down the middle.
  3. Remove the seeds with a spoon.
  4. Place halves of the pumpkin face down on a baking sheet and roast for 30-40 minutes or until the pumpkin is fully softened. Let cool.


Making the batter

  1. In a large bowl, add softened butter, brown sugar and mix until thoroughly combined. Add 1 cup of cooled pumpkin puree and incorporate it into the batter. Add in the eggs, one at a time, then the vanilla extract.
  2. Gradually add the flour, baking soda, baking powder, and salt.
  3. Finely shred one cup of carrots and add to the batter with pecans.
  4. Pour into a greased loaf pan and top with additional pecans and pepitas.
  5. Bake the loaf for 40-45 minutes or until an inserted toothpick removes clean without batter.
  6. Let cool for 30 minutes. This recipe is extra delicious with butter or whipped cream!