Holiday Pumpkin Loaves
Warm, moist pumpkin loaves packed with spices, raisins, and pecans, perfect for holiday gatherings and cozy autumn mornings with rich, seasonal flavors.
Ingredients
- 2/3 cup hot water ⓘ
- 2/3 cup seedless raisins ⓘ
- 2/3 cup shortening ⓘ
- 2 cups sugar ⓘ
- 2 cups molasses ⓘ
- 4 eggs ⓘ
- 2 cups canned mashed pumpkin ⓘ
- 3 1/3 cups self-rising flour ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup chopped pecans ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease three 3 x 5 x 3-inch loaf pans.
- Add hot water to raisins and set aside to cool.
- In a mixing bowl, beat shortening, sugar, and molasses until light and fluffy.
- On low speed, beat in eggs and pumpkin.
- Sift together the self-rising flour, cinnamon, cloves, and allspice.
- Toss chopped pecans with the dry ingredients.
- Gradually add the dry mixture to the creamed mixture, beating until combined.
- Add the soaked raisins and cooled water, mixing until all ingredients are moistened.
- Pour batter evenly into the prepared loaf pans.
- Bake for 1 hour at 350°F (175°C).
- Cool for 10 minutes, then turn out of pans and cool on a rack.
Tips & Substitutions
For a lighter texture, consider swapping half of the shortening with applesauce. You can also replace the raisins with dried cranberries or chopped dates for a different flavor. If you prefer a spicier kick, add 1/4 teaspoon of nutmeg. Remember to sift the dry ingredients well to avoid clumps, ensuring a smooth batter.
Serving Suggestions
Serve these delightful pumpkin loaves with a dollop of cream cheese frosting or a sprinkle of powdered sugar for a festive touch. They pair wonderfully with a warm cup of spiced chai or coffee. For a holiday brunch, consider serving alongside Frozen Lime Butter Mint Salad for a refreshing contrast.
Storage & Reheating
Store leftover pumpkin loaves in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap each loaf tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the fridge and warm slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Pumpkin Loaves contains roughly 977 calories, with 11g protein, 105g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (85% of the Daily Value), iron (46% of the Daily Value), and calcium (42% of the Daily Value). Note that it is relatively high in sodium, at 588mg per serving (26% 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. To do so, roast and puree the pumpkin until smooth. Ensure it is well-drained to avoid excess moisture in the batter, which can affect the texture of the loaves.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the self-rising flour with a gluten-free all-purpose flour blend. Also, add 1 teaspoon of gluten-free baking powder to ensure proper rising. This will help maintain the loaf's texture and flavor.
What can I do if the batter seems too thick?
If your batter appears too thick, you can add a little more hot water, one tablespoon at a time, until it reaches a pourable consistency. Just be cautious not to add too much liquid, as it may affect the final texture of the loaves.
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).