Cindy Denney'S Pumpkin Bread
A moist, spiced pumpkin bread with nuts, perfect for fall gatherings or cozy mornings, offering warm flavors of cinnamon and cloves in every bite.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease two 9 x 5 x 3-inch loaf pans.
- In a large bowl, cream together the butter or margarine and sugar until fluffy.
- Stir in the eggs, pumpkin, and water until well combined.
- Blend in the flour, baking soda, baking powder, cinnamon, and ground cloves.
- Stir in the coarsely chopped nuts.
- Pour the batter evenly into the prepared loaf pans.
- Bake for approximately 70 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider using freshly grated nutmeg along with the cinnamon and ground cloves. If you want to reduce the sugar, substitute half with applesauce for a healthier option. You can also replace the chopped nuts with chocolate chips or dried fruit for a different twist. Make sure to measure the flour correctly, as too much can lead to a dense bread.
Serving Suggestions
This pumpkin bread is delightful when served warm with a pat of butter or cream cheese spread. It pairs beautifully with Vanilla Ice Cream(Makes 2 Quarts) for a comforting dessert. Consider serving it alongside a warm cup of coffee or tea for a cozy afternoon snack. For an extra touch, sprinkle some powdered sugar on top before serving.
Storage & Reheating
Once cooled, store the 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 slice off a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cindy Denney'S Pumpkin Bread contains roughly 189 calories, with 3g protein, 34g carbohydrates, and 7g fat. It is a good source of dietary fiber (19% of the Daily Value), calcium (19% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 697mg per serving (30% 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. To do this, roast a small pumpkin until soft, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess moisture to prevent the bread from becoming too wet.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, or add it separately according to package instructions. The texture may vary slightly, but it should still be delicious.
Can I add more spices to the recipe?
Absolutely! Feel free to enhance the spice profile by adding nutmeg, ginger, or allspice to suit your taste. Just be cautious with the amounts; a little goes a long way. Adjusting the spice levels can give your pumpkin bread a unique flavor that you’ll love.
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).