Beverly'S Pumpkin Bread
Beverly's Pumpkin Bread offers a moist, flavorful treat with warm cinnamon and optional nuts, perfect for fall gatherings or cozy mornings.
Ingredients
Instructions
- Mix sugar, beaten eggs, oil, and mashed pumpkin together.
- Sift dry ingredients (flour, baking powder, baking soda, cinnamon, salt) together and add to the liquid mixture.
- Add walnuts (if using) and raisins.
- Divide batter into two greased loaves and bake at 350°F for 1 hour.
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with unsweetened applesauce. If you’re not a fan of walnuts, pecans or sunflower seeds work well as alternatives. You can also replace raisins with dried cranberries for a tart twist. Make sure to mix the wet and dry ingredients gently to avoid overmixing, which can lead to a dense bread.
Serving Suggestions
Beverly's Pumpkin Bread is delightful on its own or served with a dollop of cream cheese spread. It pairs beautifully with Decadent French Toast for a brunch spread. For a cozy dessert, serve warm slices with a scoop of vanilla ice cream. A cup of spiced chai or coffee complements this bread perfectly, enhancing its warm spices.
Storage & Reheating
To store leftover pumpkin bread, wrap it tightly in plastic wrap and place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months. When ready to enjoy, thaw in the fridge overnight or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Beverly'S Pumpkin Bread contains roughly 489 calories, with 4g protein, 37g carbohydrates, and 38g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 973mg per serving (42% 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! Make sure to cook and mash it until smooth. Approximately 2 cups of cooked fresh pumpkin will be needed to replace the canned pumpkin. Just be sure to drain any excess moisture to avoid a watery batter.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes) for each egg. These alternatives work well in maintaining moisture and binding the ingredients together.
Can I make this recipe gluten-free?
Absolutely! To make Beverly's Pumpkin Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. The baking powder and baking soda should also be gluten-free, which is typically the case, but it's always best to check the labels.
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).