Bread-Pumpkin
A moist, spiced loaf that blends sweet pumpkin with warm spices for a comforting breakfast or snack, perfect for autumn gatherings or a quick treat.
Ingredients
Instructions
- Mix sugar and vegetable oil until blended.
- Add eggs and whisk until incorporated.
- Stir in flour, baking soda, salt, nutmeg, cinnamon, cloves, and water until just combined.
- Fold in cooked pumpkin until evenly distributed.
- Divide batter between two loaf pans and bake at 350°F for 35 minutes until golden and a toothpick comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you prefer a less sweet bread, reduce the sugar to 2 cups. You can also substitute half of the vegetable oil with applesauce for a healthier option. Adding nuts or raisins can enhance the flavor and texture. Be cautious not to overmix the batter when combining ingredients to maintain a soft crumb.
Serving Suggestions
This Bread-Pumpkin pairs beautifully with a warm cup of tea or coffee for breakfast or as a snack. You can also serve it with butter or cream cheese for added richness. Consider enjoying it alongside a bowl of Joann'S Potato Soup for a comforting meal or as a delightful addition to a fall brunch spread.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice the bread and warm it in a toaster or oven until just heated through, which will help revive its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bread-Pumpkin contains roughly 2991 calories, with 36g protein, 359g carbohydrates, and 165g fat. It is an excellent source of vitamin A (317% of the Daily Value), vitamin C (174% of the Daily Value), and dietary fiber (119% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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. Just make sure to cook and puree it until smooth before adding it to the batter. This adds a lovely, fresh flavor and ensures the right moisture content. Be sure to weigh the pumpkin to match the 2 cups needed in the recipe.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or add it separately to mimic the structure of wheat flour. The texture may vary slightly, but it will still be delicious.
How can I make this recipe vegan?
To make this recipe vegan, replace the eggs with flax eggs or applesauce. Use a vegetable oil that is plant-based and ensure your sugar is vegan-friendly. The bread will still turn out moist and flavorful, maintaining the delightful spices and pumpkin essence.
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).