Best Ever Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices and crunchy pecans, perfect for autumn mornings, holiday gatherings, or as a comforting treat any time of year.
Ingredients
Instructions
- Beat sugar and oil together, then add eggs and mix well.
- Add water and mashed pumpkin to the mixture and blend thoroughly.
- In a separate bowl, combine flour, baking soda, cinnamon, and ginger.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Stir in chopped pecans.
- Pour batter into well-greased loaf pans (makes 2 loaves).
- Bake at 350°F (180°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
For best results, use fresh, canned pumpkin puree without added sugar. If you're out of pecans, walnuts or sunflower seeds can be delicious substitutes. Consider adding chocolate chips or dried cranberries for extra flavor. Ensure the oil is measured accurately for perfect moisture. Mixing just until combined prevents dense bread. For a spicier twist, add a pinch of nutmeg or cloves.
Serving Suggestions
Serve slices of pumpkin bread with a spread of cream cheese or butter for a delightful treat. It pairs beautifully with hot beverages like coffee or tea. For a festive touch, consider serving it alongside Faye's Cranberry Bread during holiday gatherings. This bread also makes a great addition to brunch spreads or as a snack throughout the day.
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 freeze for up to 3 months. To reheat, slice and warm in the oven at 350°F for about 10 minutes or microwave for 15-20 seconds until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Pumpkin Bread contains roughly 947 calories, with 8g protein, 41g carbohydrates, and 87g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 538mg per serving (23% 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! To prepare, peel, seed, and roast the pumpkin until tender, then mash it. This will give your bread a slightly different texture but can enhance the flavor. Make sure to measure the mashed pumpkin accurately for the best results.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum, which helps mimic the structure of traditional flour. Keep in mind that the texture may vary slightly, but the flavor will still be delicious.
How can I make this recipe healthier?
To make a healthier version, consider reducing the sugar by 1 cup or substituting with a natural sweetener like honey or maple syrup. You can also replace half of the oil with unsweetened applesauce to reduce fat content. Additionally, using whole wheat flour instead of all-purpose flour adds fiber and nutrients.
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).