Love Feast Pumpkin Bread(Makes 4 Loaves)
Pumpkin bread with warm spices and sweet raisins, perfect for autumn gatherings or holiday treats. Moist and flavorful, it features cinnamon, cloves, and chopped nuts, making it a delightful choice for breakfast, snack, or dessert. Its hearty texture and rich pumpkin flavor appeal to all ages.
Ingredients
Instructions
- Combine sugar, pumpkin, and eggs in a large bowl.
- Blend well and add oil.
- Add the remaining ingredients and mix thoroughly.
- Grease baking pans well.
- Pour batter into pans and bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, or add a pinch of nutmeg for extra warmth. If you prefer a healthier option, you can substitute half of the oil with unsweetened applesauce. Ensure your baking pans are well-greased to prevent sticking, and for added texture, try folding in some shredded coconut or swapping the nuts for seeds like sunflower or pumpkin seeds.
Serving Suggestions
This pumpkin bread makes a delightful breakfast or snack. Serve it warm with a pat of butter or cream cheese for a delicious treat. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, consider slicing it and serving alongside a dessert like Old Fashioned Pumpkin Pie during holiday gatherings.
Storage & Reheating
Once cooled, store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm individual slices in the toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Love Feast Pumpkin Bread(Makes 4 Loaves) contains roughly 948 calories, with 5g protein, 54g carbohydrates, and 81g fat. It is a good source of vitamin C (15% of the Daily Value), calcium (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1005mg per serving (44% 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. To do so, cook and puree the pumpkin until smooth. You'll need about 2 ½ cups of fresh puree to replace the 20 oz. can. Just make sure to drain any excess moisture to keep the bread from becoming too soggy.
What can I substitute for the eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, a tablespoon of ground flaxseed mixed with three tablespoons of water can also work well. This will keep the bread moist and add a slight nutty flavor.
Can I reduce the sugar in this recipe?
Absolutely! You can reduce the sugar by up to one-third without significantly affecting the texture or flavor of the bread. If you want to cut down on sugar further, consider using a sugar substitute suitable for baking, keeping in mind that sweetness levels may vary.
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).