Christina'S Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, perfect for cozy mornings or holiday gatherings, appealing to those who love comforting baked goods.
Ingredients
Instructions
- Combine sugar, corn oil, and beaten eggs in a mixing bowl.
- Add pumpkin to the mixture and blend well.
- Sift together the flour, baking powder, baking soda, salt, ground cloves, cinnamon, nutmeg, and allspice.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Pour in water and mix for 1 minute to incorporate.
- Divide the batter evenly into 3 greased and floured loaf pans or 2 tube pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist pumpkin bread, ensure that the pumpkin puree is well-blended into the mixture. If you don't have corn oil, you can substitute it with vegetable oil or melted coconut oil. To enhance the spices, consider adding a pinch of ground ginger. If you prefer a sweeter bread, increase the sugar by 1/2 cup. Make sure to check for doneness by inserting a toothpick before the time is up.
Serving Suggestions
Serve slices of this delicious pumpkin bread alongside a warm cup of coffee or tea for a perfect breakfast or afternoon snack. It pairs beautifully with Busy Day Coffee Cake for a delightful brunch spread. You can also top it with cream cheese frosting or a dollop of whipped cream for an extra treat. Adding a side of fresh fruit can balance the sweetness nicely.
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 refrigerate for up to a week or freeze for up to 3 months. To reheat, simply slice and warm in the microwave for 15-20 seconds, or toast it lightly for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Christina'S Pumpkin Bread contains roughly 335 calories, with 6g protein, 62g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (37% of the Daily Value), calcium (23% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 884mg per serving (38% 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 puree it first. You'll need about 2 cups of fresh pumpkin puree to replace one 16 oz can. Keep in mind that fresh pumpkin may have a slightly different texture, so adjust baking time as needed.
What can I do if my bread is too dry?
If your pumpkin bread turns out dry, it may be due to overbaking or not enough moisture. You can add a simple syrup made of equal parts sugar and water poured over the loaf after it cools. For the next bake, try adding a bit more pumpkin or reducing the baking time slightly.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding 1 cup of chopped walnuts or pecans can add a nice crunch and flavor to the pumpkin bread. Alternatively, fold in 1 cup of chocolate chips for a sweeter twist. Just be sure to adjust baking time slightly if you add too many mix-ins.
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).