Aunt Dawson'S Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices and crunchy nuts, perfect for autumn gatherings or a cozy snack, appealing to bread lovers and pumpkin enthusiasts alike.
Ingredients
Instructions
- Mix pumpkin, eggs, oil, and water.
- Add flour, sugar, cinnamon, nutmeg, salt, and soda; mix well.
- Add chopped pecans or walnuts.
- Pour batter into two greased and floured loaf pans (or use a large Bundt pan or coffee cans).
- Bake at 350°F for 1 hour or until a toothpick inserted in the middle comes out clean.
- If using coffee cans, they will bake faster.
Tips & Substitutions
For a richer flavor, consider replacing half of the oil with applesauce or yogurt. You can also swap walnuts for pecans depending on your preference. Ensure all ingredients are at room temperature for a better mix. If you want to add a twist, try incorporating chocolate chips or dried cranberries. This recipe can easily be adjusted to fit vegetarian recipes by using flax eggs instead of regular eggs.
Serving Suggestions
Serve this delicious pumpkin bread warm, perhaps with a pat of butter for extra indulgence. It pairs beautifully with a cup of coffee or tea, making it a perfect breakfast or snack option. For a delightful dessert, enjoy it alongside a scoop of vanilla ice cream or a slice of Jan's Sugar Cookies for a sweet treat.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it will keep for up to 3 months. To reheat, slice and warm in the microwave for 10-15 seconds or place in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Dawson'S Pumpkin Bread contains roughly 1125 calories, with 11g protein, 101g carbohydrates, and 78g fat. It is an excellent source of dietary fiber (32% of the Daily Value), iron (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 937mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, roast it first to enhance the flavor. After roasting, puree the flesh until smooth. You'll need about 2 cups of pureed fresh pumpkin to substitute for the canned version in this recipe.
How can I tell when the pumpkin bread is done baking?
The best way to check for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it's ready. Baking times may vary depending on your oven and the pan used, so keep an eye on it.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help mimic the texture of traditional flour. This adaptation should maintain the bread's moistness and flavor while catering to gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).