Canned Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, perfect for autumn gatherings or everyday indulgence, appealing to pumpkin lovers and bread enthusiasts alike.
Ingredients
Instructions
- Preheat the oven and prepare 8 or 9 wide mouth pint canning jars with lids and rings.
- In a large mixing bowl, combine shortening, eggs, and water until smooth.
- Stir in sugar, pumpkin, ground cloves, cinnamon, baking powder, baking soda, and salt until well blended.
- Gradually add the all-purpose flour, mixing until just incorporated.
- Fold in nuts if using.
- Pour the batter into prepared canning jars, filling each about two-thirds full.
- Seal the jars with lids and rings, and process in a boiling water bath if desired or bake directly in the oven in a loaf pan.
- Bake at 350°F (175°C) for approximately 60 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. If you're out of ground cloves, allspice can be a great alternative. Be sure to fill the jars only two-thirds full to allow for rising. Processing in a boiling water bath can enhance shelf life, but if baking, ensure to check for doneness with a toothpick.
Serving Suggestions
Serve this pumpkin bread warm, topped with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea for a delightful afternoon snack. Consider serving alongside a fresh salad or a bowl of soup, such as a hearty vegetable soup, to create a cozy meal.
Storage & Reheating
Store any leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can also freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag, where it will keep for up to three months. To reheat, simply warm slices in the microwave or toast them.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Pumpkin Bread contains roughly 749 calories, with 12g protein, 99g carbohydrates, and 34g fat. It is an excellent source of iron (28% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1297mg per serving (56% 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 puree in place of canned pumpkin. Make sure to cook and mash the pumpkin until it's smooth before measuring out the two cups needed for the recipe. Fresh pumpkin may offer a slightly different flavor and texture, but it will still result in a delicious bread.
How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If you're using canning jars, it may take a little longer to bake, so keep an eye on them. If baking in a loaf pan, the typical baking time is around 60 minutes at 350°F (175°C).
Can I make this recipe gluten-free?
Absolutely! To make this pumpkin bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, especially baking powder and baking soda, are gluten-free. The texture may vary slightly, but it will still be delicious and moist.
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).