Grandma Smith'S Pumpkin Bread
A moist and flavorful pumpkin bread with warm spices and crunchy nuts, perfect for fall gatherings, breakfast, or cozy snacks with friends and family.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix sugar and shortening in a large bowl until well combined.
- Add eggs and water, and beat thoroughly.
- Stir in the cooked pumpkin.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Fold in the coarse ground nuts.
- Pour the batter evenly into two greased loaf pans.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the shortening with applesauce for a lighter version. Ensure that your pumpkin is well-cooked and blended smoothly for the best texture. If you like a little extra spice, try adding a pinch of nutmeg or ginger to the dry ingredients.
Serving Suggestions
Serve slices of this delicious pumpkin bread warm, spread with a little butter or cream cheese for extra richness. It pairs beautifully with Vanilla Ice Cream (Makes 2 Quarts) for a delightful dessert experience. You can also enjoy it with a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
To store leftovers, wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, freeze individual slices and reheat in a toaster or microwave when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Smith'S Pumpkin Bread contains roughly 228 calories, with 5g protein, 53g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (67% of the Daily Value), iron (36% of the Daily Value), and calcium (33% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1042mg per serving (45% 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 cooked pumpkin instead of canned. Just ensure it's well-pureed for a smooth consistency in the batter. Fresh pumpkin may have a slightly different moisture content, so keep an eye on the baking time.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, like baking powder and baking soda, are also gluten-free.
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).