Donna Connor'S Pumpkin Bread
Donna Connor's Pumpkin Bread offers a moist, flavorful treat combining the warmth of spices with the natural sweetness of pumpkin and raisins. Perfect for autumn gatherings or cozy weekend baking, this bread delivers a comforting aroma and delightful texture that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F. Grease two loaf pans.
- In a large bowl, beat eggs and sugar until well combined.
- Stir in pumpkin and vegetable oil until smooth.
- Add raisins and chopped nuts, mixing evenly.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, allspice, cinnamon, and ginger.
- Gradually add dry ingredients to the pumpkin mixture, mixing just until combined.
- Stir in orange juice.
- Pour batter into prepared loaf pans.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to add a bit more texture, try substituting some of the flour with whole wheat flour. You can also replace the raisins with cranberries or chocolate chips for a different twist. Make sure to mix the batter gently to avoid overmixing, which can result in dense bread.
Serving Suggestions
This pumpkin bread is perfect for breakfast or as a snack and pairs beautifully with a cup of tea or coffee. Consider serving it with a dollop of cream cheese spread or a drizzle of honey for added flavor. For a delightful dessert, enjoy it alongside a scoop of vanilla ice cream or with a slice of Yummy Apple Pie.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for 10-15 minutes or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Donna Connor'S Pumpkin Bread contains roughly 650 calories, with 9g protein, 137g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (27% of the Daily Value), calcium (27% of the Daily Value), and potassium (25% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1683mg per serving (73% 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 canned pumpkin for this recipe?
Yes, canned pumpkin is an excellent substitute for fresh pumpkin. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. This will save you time and ensure consistent flavor in your pumpkin bread.
How do I know when the pumpkin bread is done baking?
The best way to check for doneness is by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes and test again.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately for better structure. Just be aware that the texture may vary slightly, but it will still be delicious.
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).