"Dee-Dees" Pumpkin Bread
Dee-Dees Pumpkin Bread offers moist, flavorful loaves infused with pumpkin, spices, nuts, raisins, and cherries. Perfect for fall gatherings or cozy mornings, its rich aroma and sweet, spiced taste appeal to bread lovers and those seeking a hearty, fruit-filled treat. Great for sharing or gifting.
Ingredients
Instructions
- Grease and flour pans well.
- Mix dry ingredients together. Make a well in the center and add eggs, water, and oil.
- Mix well until combined.
- Add nuts, raisins, cherries, and pumpkin to the mixture.
- Pour batter into prepared pans.
- Bake at 350°F (175°C) for 1 hour.
- Allow loaves to cool before removing from pans.
Tips & Substitutions
To enhance the flavor of your pumpkin bread, consider toasting the nuts before adding them to the batter. If you're short on eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce. For a healthier option, you can replace half of the oil with unsweetened applesauce to reduce fat without sacrificing moisture.
Serving Suggestions
Serve slices of this pumpkin bread warm with a pat of butter for breakfast or as a snack. It pairs beautifully with a hot cup of coffee or tea. For a delightful dessert, consider serving it with a scoop of vanilla ice cream or alongside a slice of Strawberry Icebox Dessert for a refreshing contrast.
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 place it in the freezer, where it will last for up to 3 months. To reheat, simply thaw and warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of "Dee-Dees" Pumpkin Bread contains roughly 3979 calories, with 27g protein, 281g carbohydrates, and 319g fat. It is an excellent source of vitamin C (102% of the Daily Value), dietary fiber (73% of the Daily Value), and vitamin A (70% of the Daily Value). Note that it is relatively high in sodium, at 2574mg per serving (112% 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! Just make sure to cook and puree the pumpkin until smooth before measuring it out. About 2 cups of fresh pumpkin should be enough to replace the canned variety in this recipe.
What can I substitute for the nuts if I have a nut allergy?
If you have a nut allergy, you can simply omit the nuts altogether or replace them with seeds such as pumpkin seeds or sunflower seeds. This will still provide some crunch without the allergens.
How can I tell when the pumpkin bread is done baking?
To check if the pumpkin bread is done, insert a toothpick or a knife into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter on it, continue baking for a few more minutes.
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).