Maria'S Pumpkin Bread
Moist and flavorful pumpkin bread with warm spices, perfect for cozy mornings or holiday gatherings, appealing to bread lovers and those craving seasonal comfort.
Ingredients
Instructions
- Combine flour, baking soda, salt, cinnamon, nutmeg, and sugar in a large mixing bowl.
- Add eggs, water, oil, and pumpkin; stir until blended.
- Add nuts if using.
- Pour mixture into 3 greased bread pans.
- Bake for 1 hour at 350°F.
- Cool slightly in pans.
- Turn out on a rack to finish cooling.
- Flavor is best if baked a day before using.
- Keeps for weeks in refrigerator.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you prefer a spicier flavor, consider adding ginger or cloves to the spice mix. Make sure to check the bread for doneness with a toothpick; it should come out clean when inserted in the center.
Serving Suggestions
Serve slices of pumpkin bread warm or at room temperature, perhaps with a pat of butter or cream cheese. This bread pairs beautifully with a cup of coffee or tea, and it makes for a delightful breakfast or snack. Consider serving it alongside a fresh fruit salad or as a complement to a hearty soup for a cozy meal.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it in plastic wrap or foil for up to two weeks. To reheat, slice and warm in the oven at 350°F for about 10 minutes or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Maria'S Pumpkin Bread contains roughly 5332 calories, with 42g protein, 415g carbohydrates, and 401g fat. It is an excellent source of vitamin A (219% of the Daily Value), protein (85% of the Daily Value), and iron (82% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 remove excess moisture by draining it well, as canned pumpkin is more concentrated. Substitute the same amount, 24 ounces, for fresh puree to maintain the recipe's consistency.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a gluten-free blend that contains xanthan gum. Ensure that all other ingredients, including baking soda and spices, are also gluten-free. The texture may vary slightly, but it should still be delicious.
Can I freeze pumpkin bread?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and reheat it gently in the oven or microwave.
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).