Joanne'S Pumpkin Bread
Joanne's Pumpkin Bread offers a moist, flavorful treat with warm spices, raisins, and walnuts, perfect for cozy gatherings or as a seasonal gift.
Ingredients
Instructions
- Mix dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix in moist ingredients: oil, pumpkin, sugar, water, eggs.
- Combine dry and moist ingredients until evenly blended.
- Pour batter into 4 oiled 1-pound coffee cans.
- Bake at 350°F for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat and all-purpose flour. If you prefer a less sweet loaf, reduce the sugar by half a cup. You can also swap raisins for dried cranberries or omit nuts for a nut-free version. To enhance flavor, add a teaspoon of vanilla extract or a pinch of cloves. This recipe works great for making muffins too!
Serving Suggestions
This pumpkin bread is delightful on its own, but you can serve it with cream cheese or butter for added richness. It pairs beautifully with a warm beverage like chai or coffee. For a festive touch, enjoy it alongside Sara'S Pancakes at brunch or as part of a fall-themed dessert spread. A side of fresh fruit or yogurt also complements it well.
Storage & Reheating
Allow the pumpkin bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze slices in a freezer bag for up to 3 months. Reheat in the oven or microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Joanne'S Pumpkin Bread contains roughly 784 calories, with 6g protein, 60g carbohydrates, and 61g fat. It is a good source of dietary fiber (14% of the Daily Value), vitamin A (14% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 614mg per serving (27% 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?
Absolutely! Canned pumpkin puree is a convenient substitute and will yield similar results. Just make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.
Can I make this recipe vegan?
Yes, you can replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Additionally, substitute the oil with a plant-based option like coconut or avocado oil to keep it vegan.
How can I tell when the bread is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out wet with batter, continue baking for a few more minutes and check again. The bread should also spring back when gently pressed on top.
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).