Lisa'S Pumpkin Bread
A moist, flavorful pumpkin bread with raisins and walnuts, perfect for fall mornings or holiday gatherings, offering warm spices and a tender crumb.
Ingredients
Instructions
- Mix sugar, oil, eggs, pumpkin, and water together in a bowl.
- Add all the dry ingredients and stir well until combined.
- Stir in raisins and chopped walnuts.
- Pour the batter into a greased and floured loaf pan.
- Bake at 325°F (163°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist pumpkin bread, ensure your pumpkin puree is not too watery. If you prefer a less sweet bread, reduce the sugar by 1/4 cup. You can substitute half the oil with unsweetened applesauce for a lighter option. Adding a pinch of nutmeg can enhance the flavor, and consider mixing in chocolate chips for a twist. This recipe is also adaptable to create Cranberry Pumpkin Bread With Orange Glaze by incorporating dried cranberries and a citrus glaze.
Serving Suggestions
Slice and serve this pumpkin bread warm, perhaps with a smear of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. Consider serving it alongside a fresh fruit salad for a delightful contrast. For a festive touch, drizzle with Peppermint Stick Sauce during the holidays for added flavor.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. 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 15-20 seconds or toast lightly for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Lisa'S Pumpkin Bread contains roughly 481 calories, with 4g protein, 29g carbohydrates, and 41g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 994mg per serving (43% 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! Roast or steam a pumpkin, then puree it until smooth. You'll need about 1 cup of fresh puree for this recipe. Just be sure to drain any excess moisture to keep the bread from becoming soggy.
What can I substitute for walnuts?
If you're not a fan of walnuts, try using pecans or almonds for a different flavor and texture. You can also omit nuts altogether or replace them with seeds like sunflower or pumpkin seeds for a nut-free version.
How can I tell when the pumpkin bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking to prevent burning.
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).