Jamie'S Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices and walnuts, perfect for fall mornings or holiday gatherings, offering a comforting treat for pumpkin lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease two loaf pans.
- In a large bowl, mix the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine egg substitute, walnuts, water, applesauce, and pumpkin.
- Pour the wet mixture into the dry ingredients all at once and blend lightly until just combined.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool slightly before removing from pans and slicing.
Tips & Substitutions
For added moisture, consider using half pumpkin and half mashed banana. If you want to reduce the sugar, try using a sugar substitute or applesauce in its place. You can also add spices like ginger for more flavor. Be careful not to overmix the batter, as this can make the bread dense. This recipe is also a great way to use up leftover canned pumpkin.
Serving Suggestions
This delicious pumpkin bread is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or cream cheese for extra richness. It pairs beautifully with a cup of coffee or tea. For a delightful dessert, consider serving it alongside a scoop of vanilla ice cream or with a drizzle of maple syrup. It’s a great addition to any fall gathering.
Storage & Reheating
Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 20 seconds or toast until warmed through, ensuring it retains its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Jamie'S Pumpkin Bread contains roughly 440 calories, with 19g protein, 50g carbohydrates, and 21g fat. It is an excellent source of protein (37% of the Daily Value) and iron (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1330mg per serving (58% 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, but you'll need to cook and puree it first. One medium pumpkin yields about 2 cups of puree, which is perfect for this recipe. Make sure to drain excess moisture to keep the bread from becoming too wet.
Is it possible to make this bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains a binding agent, such as xanthan gum, to maintain the bread's texture. Adjust baking time as needed.
How can I make this recipe vegan?
To make this pumpkin bread vegan, simply replace the egg substitute with a flaxseed meal mixed with water or use a commercial egg replacer. Ensure that the applesauce is unsweetened and choose a sugar that aligns with your dietary preferences.
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).