Christmas Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices and candied cherries, perfect for holiday gatherings or cozy autumn mornings. The combination of pumpkin, cinnamon, nutmeg, and chopped nuts creates a delightful texture and aroma that appeals to both traditional and festive palates.
Ingredients
Instructions
- Combine oil, eggs, and water in a mixing bowl.
- Stir in the flour, sugar, cinnamon, nutmeg, canned pumpkin, baking soda, salt, candied cherries, and chopped nuts until well blended.
- Pour the batter into a greased loaf pan.
- Bake at 250°F (120°C) for one hour.
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with unsweetened applesauce. You can also add a handful of raisins or dried cranberries for extra flavor. If you prefer a spicier bread, increase the cinnamon and nutmeg slightly. Ensure your canned pumpkin is pure pumpkin, not pumpkin pie filling, to maintain the right flavor balance.
Serving Suggestions
This Christmas Pumpkin Bread is delightful on its own or served with a spread of cream cheese or butter. It pairs beautifully with a cup of hot coffee or tea, making it perfect for breakfast or an afternoon snack. Try serving it alongside Hot Deviled Potatoes for a festive brunch.
Storage & Reheating
Once cooled, wrap the pumpkin bread tightly in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, place it in the refrigerator for about a week or freeze it for up to three months. To reheat, slice and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Pumpkin Bread contains roughly 1410 calories, with 19g protein, 177g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (84% of the Daily Value), iron (43% of the Daily Value), and protein (38% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2190mg per serving (95% 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 instead of canned. Simply roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. This may alter the moisture content slightly, so adjust the baking time as needed.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this pumpkin bread, as they add a nice crunch and flavor. You can also experiment with other nuts like almonds or hazelnuts, depending on your preference.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help with the structure of the bread. Adjust baking time as necessary to achieve the desired texture.
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).