Ethel'S Pumpkin Bread
A moist and flavorful pumpkin bread with warm spices and chewy raisin pockets, perfect for cozy mornings, autumn gatherings, or as a delightful gift.
Ingredients
Instructions
- Add the hot water to the raisins; let cool.
- Cream together the shortening, sugar, eggs, and pumpkin.
- Sift together the flour, cinnamon, soda, cloves, allspice, baking powder, and salt.
- Add nut meats to the sifted ingredients.
- Mix the creamed mixture with the dry ingredients including nut meats until well combined.
- Pour the batter into 2 greased loaf pans.
- Bake in a preheated 350°F oven for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister bread, consider adding a mashed banana or applesauce as a substitute for some of the shortening. You can also use different types of nuts like walnuts or pecans if you prefer. If you're looking to reduce sugar, try using a sugar substitute suitable for baking. Make sure to let the raisins soak long enough to plump them up for added texture.
Serving Suggestions
Ethel's Pumpkin Bread is delicious on its own, but it pairs beautifully with cream cheese spread or butter for an extra treat. Consider serving it alongside a warm mug of spiced chai or coffee for a cozy breakfast or snack. It also makes a wonderful addition to fall gatherings and can be enjoyed as dessert with a scoop of vanilla ice cream.
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 slice and warm in the microwave for a few seconds or toast lightly for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ethel'S Pumpkin Bread contains roughly 496 calories, with 5g protein, 58g carbohydrates, and 28g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 797mg per serving (35% 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 instead of canned. Make sure to cook and puree the pumpkin until smooth. Use about 2 cups of fresh puree, but be aware that fresh pumpkin can be slightly wetter, so you may need to adjust the flour slightly to achieve the right batter consistency.
How do I know when the bread is done baking?
The bread is done baking when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you notice the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15-20 minutes of baking to prevent over-browning.
Can I make this bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture. Keep in mind that the moisture levels may vary, so you might need to adjust the liquid content slightly to achieve the desired batter consistency.
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).