Ellen Aldridge'S Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, perfect for fall gatherings or cozy mornings, featuring nuts and a tender crumb that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix sugar, salt, cloves, nutmeg, cinnamon, allspice, eggs, cooking oil, mashed pumpkin, and water until well combined.
- Gradually add sifted flour and soda, mixing just until incorporated.
- Fold in chopped nuts.
- Pour batter into greased loaf pans.
- Bake at 350°F (175°C) for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
To enhance the flavor of Ellen Aldridge's Pumpkin Bread, consider using freshly grated nutmeg and spices. If you prefer a lighter version, substitute half of the cooking oil with unsweetened applesauce. For added texture, experiment with different nuts such as walnuts or pecans. Ensure your eggs are at room temperature for better incorporation.
Serving Suggestions
Ellen Aldridge's Pumpkin Bread is delightful on its own, but it pairs beautifully with a spread of cream cheese or butter. Serve it alongside a warm cup of spiced chai or coffee for a cozy breakfast or snack. For a festive touch, garnish with a sprinkle of cinnamon or serve with fresh fruit.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in a toaster or microwave before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ellen Aldridge'S Pumpkin Bread contains roughly 282 calories, with 3g protein, 30g carbohydrates, and 18g fat. It is an excellent source of vitamin A (27% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 620mg per serving (27% 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 absolutely use fresh pumpkin! To do this, peel, seed, and cook the pumpkin until tender, then mash it. This may alter the moisture content slightly, so ensure your mashed pumpkin is well-drained before adding it to the batter.
Is there a gluten-free option for this recipe?
Certainly! To make gluten-free pumpkin bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the texture of traditional flour. You may need to adjust the baking time slightly due to differences in moisture absorption.
What can I do if my pumpkin bread is too dense?
If your pumpkin bread turns out dense, it might be due to overmixing or using too much flour. To avoid this, mix the batter just until combined and measure the flour accurately, ideally by weight. You can also try adding an extra egg to improve the bread's rise.
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).