Aunt Letha'S Harvest Bread
A moist and flavorful pumpkin bread infused with orange and warm spices, perfect for fall gatherings or as a comforting snack with cream cheese.
Ingredients
Instructions
- Cream sugar and shortening together until well combined.
- Beat in eggs one at a time until fully incorporated.
- Add mashed pumpkin and thawed orange juice to the mixture and blend well.
- Sift together dry ingredients: flour, soda, nutmeg, cloves, cinnamon, allspice, and salt; then add to the wet ingredients and mix thoroughly.
- Stir in chopped nuts.
- Pour the batter into four greased and floured one-pound coffee cans.
- Bake at 350°F (175°C) for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow cans to cool before removing the bread. Serve plain or spread with softened cream cheese flavored with pineapple juice.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute vegetable oil for shortening if desired. If you don’t have allspice, a combination of cinnamon and nutmeg can work in a pinch. To enhance the flavor, consider adding a splash of vanilla extract to the wet ingredients for a richer taste.
Serving Suggestions
This harvest bread is delightful served plain, but for an extra treat, spread softened cream cheese flavored with pineapple juice on top. It pairs beautifully with Sweet Cucumber Pickle or a fresh salad like Harvey House Cole Slaw for a balanced meal. It also makes a lovely addition to a brunch spread alongside fruit and coffee.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, slice the bread and warm in a toaster or oven at 350°F (175°C) for about 5-10 minutes until heated through. This helps to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Letha'S Harvest Bread contains roughly 963 calories, with 11g protein, 92g carbohydrates, and 64g fat. It is an excellent source of vitamin C (25% of the Daily Value) and protein (23% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 638mg per serving (28% 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! You can use fresh pumpkin, but make sure to cook and mash it first. One medium pumpkin yields about 2 cups of mashed pumpkin. Just ensure it's well-drained to avoid excess moisture, which can affect the bread's texture.
Is this recipe suitable for freezing?
Yes, this harvest bread freezes well! Once completely cooled, wrap the bread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It will keep for up to three months. When ready to eat, thaw it overnight in the refrigerator and reheat if desired.
Can I make this recipe vegan?
Yes, you can easily adapt this recipe to be vegan! Replace the eggs with flaxseed meal or applesauce. Use a plant-based shortening or vegetable oil instead of shortening. Additionally, ensure your orange juice is pure and without additives for a completely vegan-friendly option.
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).