Jean Sanders' Pumpkin Nut Bread
A moist, flavorful pumpkin nut bread featuring warm spices, sweet raisins, and crunchy nuts—perfect for autumn gatherings, breakfast, or a comforting snack.
Ingredients
Instructions
- Mix the flour, salt, nutmeg, sugar, soda, cinnamon, and allspice well, saving a little flour to sprinkle over nuts and raisins.
- Make a well in the center of the dry ingredients.
- Add oil, eggs, water, and pumpkin into the well. Mix well.
- Add chopped nuts and red raisins to the batter and mix thoroughly.
- Pour the batter into 3 greased and floured loaf pans or 6 small pans.
- Bake in a preheated 350°F oven for 40 to 45 minutes.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you prefer a healthier option, substitute half the oil with unsweetened applesauce. You can also replace the sugar with a natural sweetener like honey or maple syrup to add a different flavor profile. Make sure to sprinkle the reserved flour over the nuts and raisins to prevent them from sinking in the batter during baking.
Serving Suggestions
Serve slices of pumpkin nut bread warm or at room temperature, ideally with a pat of butter or cream cheese. It pairs beautifully with Mom'S Cucumber Salad for a refreshing contrast. This bread can also be enjoyed alongside coffee or tea for a delightful breakfast or afternoon snack. Consider adding a sprinkle of powdered sugar on top for an elegant touch.
Storage & Reheating
Store leftover pumpkin nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster oven or microwave until heated through, enhancing its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jean Sanders' Pumpkin Nut Bread contains roughly 1226 calories, with 10g protein, 107g carbohydrates, and 92g fat. It is an excellent source of dietary fiber (34% of the Daily Value), calcium (33% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 826mg per serving (36% 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 puree instead of canned. Roast your pumpkin until tender, then blend or mash it to achieve a smooth consistency. This will enhance the flavor and freshness of your bread, making it even more delicious.
What can I use instead of eggs for a vegan option?
To make this recipe vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit until gel-like). This will help bind the ingredients just like eggs do.
How can I adjust the sweetness level?
To adjust the sweetness, you can reduce the sugar by one cup for a less sweet bread, or substitute it with a sweeter alternative like agave syrup. Taste the batter before baking, as the sweetness will intensify when baked.
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).