Easy Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, perfect for fall mornings or holiday gatherings, appealing to pumpkin lovers and bread enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour 4 small or 2 large loaf pans.
- In a large bowl, mix together flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and baking powder.
- Add pumpkin, vegetable oil, and eggs to the dry ingredients.
- Stir until the dry ingredients are moistened and the mixture is smooth.
- Pour the batter into the prepared loaf pans.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread on wire racks before removing from pans.
Tips & Substitutions
For a more complex flavor, consider adding chopped walnuts or pecans to the batter. If you don't have ground cloves, allspice can be a good substitute. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off for best results. This recipe is quite forgiving, so feel free to experiment with spices like ginger for a unique twist.
Serving Suggestions
Serve slices of this easy pumpkin bread warm or at room temperature. It pairs beautifully with cream cheese spread or a dollop of whipped butter. For a festive touch, consider serving it alongside a warm beverage like spiced chai or coffee. It also makes a wonderful addition to a brunch spread, complementing options like Maine Blueberry Buckle or Good Banana Bread.
Storage & Reheating
Once the pumpkin bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. You can also freeze the bread for up to 3 months; just make sure to slice it before freezing for easy thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pumpkin Bread contains roughly 360 calories, with 4g protein, 64g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (111% of the Daily Value), calcium (51% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1558mg per serving (68% 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. Just make sure to cook and puree the pumpkin until smooth. You'll need about 2 cups of fresh puree for this recipe, and be aware that it may slightly alter the moisture content, so monitor the baking time closely.
How can I make this recipe healthier?
To make a healthier version of this pumpkin bread, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar by using unsweetened applesauce as a sweetener substitute or try using a sugar alternative for a lower-calorie option.
Can I add mix-ins like chocolate chips?
Absolutely! Adding chocolate chips or dried fruits like cranberries or raisins can enhance the flavor and texture of your pumpkin bread. Just fold them in gently after combining the wet and dry ingredients, being careful not to overmix the batter.
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).