Frank'S Mother-In-Law'S Pumpkin Bread
A moist, flavorful pumpkin bread infused with cinnamon and nutmeg, studded with chocolate chips and walnuts—perfect for fall gatherings and cozy mornings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs. Add water, oil, and pumpkin; mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in chocolate chips and walnuts.
- Pour batter into prepared loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For an even richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you don't have fresh pumpkin, canned pumpkin puree can be used as a substitute. Ensure that you drain any excess moisture to maintain the right consistency. You can also experiment with the spices, adding more cinnamon or even a touch of ginger for an extra kick.
Serving Suggestions
Serve slices of this pumpkin bread warm with a pat of butter for a delicious treat. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. Consider serving it alongside Family Favorite Creamed Corn for a delightful contrast at your next gathering.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and warm in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Frank'S Mother-In-Law'S Pumpkin Bread contains roughly 1483 calories, with 21g protein, 76g carbohydrates, and 128g fat. It is an excellent source of protein (41% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 778mg per serving (34% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use a mix of both flours to preserve some lightness in the bread.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free all-purpose flour blend. Be sure to check that all other ingredients, such as baking soda, are certified gluten-free. You may also need to adjust the liquid slightly for the right consistency.
Can I add raisins or other nuts to the pumpkin bread?
Absolutely! You can add raisins, pecans, or even swap out walnuts for almonds based on your preference. Just keep the total amount of mix-ins similar to the original recipe to maintain the right texture.
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).