Pumpkin Turmeric Bread

November 17, 2020

This recipe is everything you want in a pumpkin bread – a moist interior, light crumb, crispy top, and spiced undertones. We subbed fresh turmeric root in place of ginger for an antioxidant-rich boost. The recipe can be easily adaptable to any pumpkin or winter squash puree – simply half it, de-seed it, and roast it facing down at 425 degrees until the flesh is soft enough to puree. If you make a big batch, you can always store it in the freezer to add to soups, stuff in raviolis, and of course, bake into a batch of bread. :)


2½ cups all-purpose flour

2 tsp ground cinnamon

2 tsp kosher salt

1 tsp baking powder

½ tsp baking soda

½ tsp nutmeg

⅛ tsp ground cloves

2 pasture raised eggs

1 cup pumpkin or winter squash purée

1 Tbsp finely grated or powdered turmeric 

1 cup plus 1 Tbsp sugar

½ cup upstate NY syrup (maple syrup)

1 cup melted butter

½ cup raw sunflower seeds


  1. Preheat oven to 325°. Lightly coat a 9x5" loaf pan with butter. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  2. Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  3. Whisk eggs, pumpkin purée, turmeric, maple syrup, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  4. Transfer batter to prepared pan; smooth top with a spatula. Scatter sunflower seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  5. Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Recipe by Local Roots Team Member Phoebe Tran

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