Aunt Ella'S Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices, raisins, and nuts, perfect for autumn gatherings or a cozy snack, baked in charming coffee cans.
Ingredients
Instructions
- Preheat oven to 300°F.
- Mix eggs, oil, and sugar until well combined.
- Add pumpkin and water, stirring until smooth.
- In a separate bowl, combine flour, soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing well.
- Stir in raisins and nuts.
- Fill 3 or 4 coffee cans halfway with batter.
- Bake in the oven for 1 hour or until a toothpick inserted in the center comes out clean.
- Allow to cool before storing or serving.
Tips & Substitutions
For a moist bread, ensure you don't overmix the batter after adding the dry ingredients. You can substitute half of the oil with applesauce for a healthier option. If you prefer, add chocolate chips or dried cranberries instead of raisins and nuts for a different flavor. This recipe is versatile and can easily be adjusted to fit your taste.
Serving Suggestions
Serve warm slices of Aunt Ella's Pumpkin Bread with a dollop of cream cheese spread for an extra touch. It pairs beautifully with a cup of coffee or tea and can be enjoyed as a breakfast treat or a snack. For a festive touch, consider serving alongside Wine Pecan Cheese Balls during holiday gatherings.
Storage & Reheating
Store any leftover pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and warm in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ella'S Pumpkin Bread contains roughly 2406 calories, with 27g protein, 292g carbohydrates, and 130g fat. It is an excellent source of calcium (64% of the Daily Value), protein (53% of the Daily Value), and iron (43% of the Daily Value). Note that it is relatively high in sodium, at 1217mg per serving (53% 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?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and mash the pumpkin until it's smooth, and use about 2 cups of fresh puree to replace the can. This will enhance the flavor and freshness of your bread.
How can I make this recipe gluten-free?
To make Aunt Ella's Pumpkin Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum, or add it separately if your blend doesn't include it. This will help maintain the bread's structure and texture.
What can I do if my pumpkin bread is too dense?
If your pumpkin bread turns out dense, it may be due to overmixing or too much flour. To prevent this, measure flour carefully and mix the batter just until combined. Adding an extra egg can also help lighten the texture in future batches.
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).