Leslie'S Pumpkin Bread
Leslie's Pumpkin Bread offers a moist, flavorful treat with warm cinnamon and nutmeg notes, perfect for fall gatherings or a cozy breakfast. Suitable for bread lovers and pumpkin fans.
Ingredients
Instructions
- Cream together the sugar and oil.
- Combine the dry ingredients (flour, cinnamon, nutmeg, salt, soda) in a bowl.
- Add eggs, canned pumpkin, and water to the creamed mixture.
- Mix until well combined.
- Pour the batter into bread pans.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding chopped walnuts or pecans to the batter. If you prefer a lighter option, you can substitute half of the oil with unsweetened applesauce. Ensure all ingredients are at room temperature for better mixing. For a spicier kick, try adding a pinch of ginger or cloves. This recipe also works well in muffin tins for quicker baking.
Serving Suggestions
This pumpkin bread is delightful on its own, but you can enhance the experience by serving it with a dollop of whipped cream or a spread of cream cheese. It pairs beautifully with a warm cup of spiced cider or coffee. For a festive touch, consider serving alongside Rainbow Molded Salad(Serves About 25 People) during holiday gatherings.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw and warm slices in a toaster oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Leslie'S Pumpkin Bread contains roughly 781 calories, with 6g protein, 49g carbohydrates, and 64g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 874mg per serving (38% 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 made from roasted pumpkin. Make sure to drain excess moisture to avoid a soggy batter. One medium pumpkin typically yields about 1 cup of puree, which is perfect for this recipe.
What can I do if my bread is too moist?
If your pumpkin bread turns out too moist, it may be due to excess liquid or underbaking. To fix this, you can bake it a little longer, checking for doneness with a toothpick. If you find that the bread is consistently too wet, try reducing the water slightly in future batches.
How can I make this recipe gluten-free?
To adapt this pumpkin bread for a gluten-free diet, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Additionally, ensure that all other ingredients, particularly baking powder and soda, are gluten-free certified to avoid cross-contamination.
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).