Easy Pumpkin Nut Bread
A moist, flavorful pumpkin bread loaded with nuts and warm spices, perfect for fall gatherings or cozy mornings with a hint of cinnamon and nutmeg.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix all ingredients together well.
- Divide the batter between two greased and floured 9 x 5-inch loaf pans or three 1-pound coffee cans.
- If using loaf pans, bake for 1 1/4 hours.
- If using coffee cans, omit water from the mixture and bake for 1 1/2 hours.
- Allow the bread to cool slightly before loosening from the pans or cans with a knife.
- Be careful as the bread may be hot when removed from the cans.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. You can also use walnuts or pecans in place of chopped nuts for added crunch. If you're short on time, use pre-mixed pumpkin spice instead of individual spices. A dash of vanilla extract can enhance the overall flavor. Remember to mix the wet and dry ingredients separately before combining for the best texture.
Serving Suggestions
Serve slices of the pumpkin nut bread warm or at room temperature, possibly with a pat of butter or a drizzle of honey for extra flavor. It pairs beautifully with a cup of coffee or tea, making it a perfect breakfast or afternoon snack. For a festive touch, consider serving it alongside Mickie'S Waffles for a delightful brunch spread.
Storage & Reheating
Once cooled, store the pumpkin nut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or toast for a crisp exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pumpkin Nut Bread contains roughly 1091 calories, with 10g protein, 87g carbohydrates, and 82g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and protein (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 683mg 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! Just make sure to cook and blend the pumpkin until smooth. You'll need about 2 cups of fresh puree to replace the 15 oz. can. The texture may vary slightly, but it will still yield delicious results.
How can I make this bread gluten-free?
To make gluten-free pumpkin nut bread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients are gluten-free, and check for cross-contamination to maintain a safe recipe for those with gluten sensitivities.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips can enhance the sweetness and create a delightful contrast to the spices. Fold in about 1 cup of semi-sweet or dark chocolate chips into the batter before pouring it into the pans for a chocolatey twist on this classic recipe.
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).