Grandma'S Pumpkin Bread
A moist, flavorful pumpkin bread infused with spices like cinnamon, nutmeg, and cloves, perfect for cozy mornings or holiday gatherings, appealing to pumpkin and spice lovers.
Ingredients
Instructions
- Beat sugar and oil together until well combined.
- Add eggs one at a time, beating well after each addition. Mix in the cooked pumpkin.
- Sift together the flour, baking soda, cloves, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, alternating with water, and mix until just combined.
- Grease bread pans and fill them with the batter.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist texture, ensure your cooked pumpkin is well-pureed and free of excess water. You can substitute half of the oil with unsweetened applesauce for a lighter version. If you prefer a spicier flavor, consider adding ground ginger or allspice to the mix. For an extra touch, fold in some nuts or chocolate chips if desired.
Serving Suggestions
Serve Grandma's Pumpkin Bread warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. It pairs beautifully with Cheery Coffee Cake for a delightful brunch spread. Consider adding a side of fresh fruit or a yogurt parfait for a balanced meal. Enjoy with a hot cup of coffee or tea.
Storage & Reheating
Allow the pumpkin bread to cool completely before wrapping it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, slice the bread and wrap individual pieces for easy access. Reheat slices in the microwave or toast for a delicious warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Pumpkin Bread contains roughly 868 calories, with 9g protein, 94g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (102% of the Daily Value), iron (55% of the Daily Value), and calcium (44% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 572mg per serving (25% 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?
Absolutely! If using fresh pumpkin, roast it until tender, then puree it until smooth. Make sure to drain any excess moisture to maintain the bread's texture. Fresh pumpkin adds a lovely flavor and makes this recipe even more special.
How do I know when the bread is done baking?
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, continue baking for an additional 5-10 minutes, checking periodically.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. Ensure that your baking soda is gluten-free as well. The texture may vary slightly, but it should still yield a delicious pumpkin bread.
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).