Aunt Sharon'S Pumpkin Nut Loaf
A moist, flavorful pumpkin nut loaf with warm spices and crunchy nuts, perfect for autumn gatherings, breakfast, or as a comforting snack.
Ingredients
Instructions
- Beat shortening until light and fluffy.
- Gradually add sugar and beat well.
- Add eggs and mix thoroughly.
- Combine flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Stir the dry ingredients into the sugar mixture.
- Add pumpkin and vanilla; mix until well blended.
- Fold in nuts.
- Pour batter into two greased 9x5x2.5-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half vegetable oil instead of shortening. If you want a touch of sweetness, add chocolate chips or dried cranberries. You can substitute the pumpkin with butternut squash puree if desired. When mixing, avoid over-mixing to keep the loaf tender. This recipe is perfect for fall gatherings or alongside a slice of Sweet Potato Chiffon Pie.
Serving Suggestions
Serve slices of pumpkin nut loaf warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a hot cup of coffee or tea, making it a great breakfast option or afternoon snack. For a special treat, try it with a scoop of vanilla ice cream or alongside a slice of Pecan Pie(Club Member: Clint Hudson).
Storage & Reheating
Store leftover pumpkin nut loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm in the oven at 350°F for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sharon'S Pumpkin Nut Loaf contains roughly 722 calories, with 3g protein, 34g carbohydrates, and 65g fat. It is an excellent source of iron (43% of the Daily Value), calcium (27% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 461mg per serving (20% 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, but you'll need to cook and puree it first. For this recipe, about 2 cups of freshly cooked pumpkin will substitute for the 1 lb. can. Make sure to drain excess moisture to maintain the right batter consistency.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but the flavors will still shine through.
What nuts work best in this loaf?
Walnuts and pecans are both excellent choices for this pumpkin nut loaf. They add a nice crunch and complement the spices well. Feel free to toast them lightly before folding them into the batter for enhanced flavor.
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).