Grated Pumpkin Bread(Yield: 1 Loaf)
A moist and flavorful pumpkin bread with raisins, warm spices, and a tender crumb, perfect for fall gatherings, breakfast, or cozy snacks with a hint of cinnamon and mace.
Ingredients
Instructions
- Cover raisins with water to plump them.
- Beat eggs thoroughly and mix in sugar, oil, pumpkin, and vanilla.
- Sift together the flour, cinnamon, mace, salt, baking powder, and baking soda.
- Gradually mix the dry ingredients into the pumpkin mixture, beating well.
- Drain raisins and stir them into the batter.
- Pour the batter into a greased and floured 9 x 5-inch loaf pan.
- Bake in a preheated 350°F oven for 1 to 1 1/4 hours or until a toothpick inserted into the center comes out clean.
- Cool on a rack for 15 minutes before turning out of the pan.
Tips & Substitutions
For a richer flavor, consider substituting half the oil with unsweetened applesauce. If you prefer, you can replace the raisins with chopped nuts or chocolate chips for added texture. Be sure to grate the pumpkin finely for even distribution in the batter. A pinch of nutmeg can also enhance the spice profile of the bread.
Serving Suggestions
This grated pumpkin bread is delicious on its own, but you can enhance the experience by spreading a little cream cheese or butter on warm slices. For a delightful brunch, pair it with a fresh fruit salad or serve alongside a cup of coffee. It also pairs beautifully with Easy Cobbler - Peach, Cherry, Apple for a seasonal dessert spread.
Storage & Reheating
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the oven or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grated Pumpkin Bread(Yield: 1 Loaf) contains roughly 799 calories, with 6g protein, 68g carbohydrates, and 52g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 971mg per serving (42% 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 canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree as a convenient substitute. Use the same amount—2 1/2 cups. Just make sure to choose 100% pure pumpkin without added spices or sugar for the best results.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a tablespoon of water or milk at a time until it reaches your desired consistency. This may happen if the pumpkin is particularly dense or if the flour is packed tightly when measured.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it still has wet batter on it, continue baking for an additional 5-10 minutes, checking periodically.
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).