Carol'S Pumpkin Bread
A moist and flavorful pumpkin bread featuring warm spices and crunchy nuts, perfect for fall mornings or holiday gatherings. Its tender crumb and aromatic spices make it a comforting treat that pairs well with coffee or tea, appealing to both breakfast lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix margarine and sugar thoroughly until well combined.
- Add eggs, pumpkin, and water to the mixture and blend well.
- Stir in flour, baking soda, salt, baking powder, cinnamon, and cloves until smooth.
- Fold in chopped nuts.
- Pour batter into a well-greased 9 x 5 x 3-inch loaf pan.
- Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half butter and half margarine. If you prefer a healthier twist, substitute half of the sugar with applesauce. You can also experiment with different nuts, such as walnuts or pecans. To enhance the flavor, add a pinch of nutmeg or ginger. For a festive touch, serve with a dollop of cream cheese frosting.
Serving Suggestions
Serve slices of pumpkin bread warm or at room temperature, ideally with a pat of butter or cream cheese spread. It pairs beautifully with a cup of coffee or tea, making it a perfect breakfast or snack. For a festive touch, consider serving it alongside a slice of Old Fashioned Mince Pie during the holidays.
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, simply thaw overnight in the refrigerator and warm in the oven at 350°F for about 10 minutes, ensuring it’s nice and moist.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Pumpkin Bread contains roughly 151 calories, with 2g protein, 25g carbohydrates, and 5g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1245mg per serving (54% 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! To do this, cook a small pumpkin until soft, scoop out the flesh, and blend until smooth. Measure out one pound of the puree to substitute for the canned pumpkin, adjusting the water slightly if needed to maintain the batter consistency.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum, as this will help provide structure. Also, check that all other ingredients, particularly baking powder and baking soda, are gluten-free.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips can provide a delightful twist to the classic pumpkin bread. Fold in about 1 cup of semi-sweet or dark chocolate chips along with the nuts for a deliciously sweet contrast. Just be mindful that this will increase the sweetness of the bread.
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).