Mary Lou'S Pumpkin Bread
Mary Lou's Pumpkin Bread offers moist, spiced flavors with pumpkin, dates or raisins, and nuts, perfect for cozy fall mornings or holiday gatherings.
Ingredients
- 2 1/2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons nutmeg ⓘ
- 1 1/2 teaspoons ground cloves ⓘ
- 3 cups sugar ⓘ
- 4 eggs ⓘ
- 2/3 cup water ⓘ
- 1 (16 oz.) can pumpkin ⓘ
- 1 cup oil ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups chopped dates or raisins ⓘ
- 1 1/2 cups chopped nuts ⓘ
Instructions
- Sift dry ingredients and put aside.
- Blend oil and sugar.
- Add eggs, one at a time, and beat after each one.
- Add pumpkin, water, vanilla, and flour mixture.
- Stir in dates and nuts.
- Pour batter into 4 greased and floured 1-pound coffee cans, filling about 2/3 full.
- Bake at 350°F (175°C) for 1 hour.
- Check at 45 minutes for doneness.
- Cool in cans and rest on sides when cooling.
Tips & Substitutions
For best results, sift the flour and dry ingredients to ensure a light texture. You can substitute half the oil with applesauce for a healthier option, and if you don't have nutmeg, an equal amount of allspice works well. To add a twist, consider incorporating chocolate chips or dried cranberries along with the dates or raisins.
Serving Suggestions
Serve slices of this delightful pumpkin bread warm or at room temperature, optionally spread with cream cheese for added richness. It pairs beautifully with coffee or tea, making it a great addition to brunch. For a complete meal, consider serving it alongside a fresh salad like Blueberry Cream Cheese Salad or as a sweet side with Lima Bean-Broccoli Casserole.
Storage & Reheating
Once cooled, wrap the pumpkin bread tightly in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, slice and freeze the bread; thaw it at room temperature or warm in the oven when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Lou'S Pumpkin Bread contains roughly 809 calories, with 9g protein, 90g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (62% of the Daily Value), iron (41% of the Daily Value), and calcium (26% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 728mg per serving (32% 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 and puree it until smooth, measuring out 2 cups to replace the canned pumpkin. Just be mindful that fresh pumpkin may have a slightly different moisture content, so adjust the water accordingly if needed.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking soda and spices are also gluten-free. The texture may vary slightly but should still yield delicious results.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar by up to half without significantly affecting the texture. You might also consider using a sugar substitute like erythritol or stevia, but be sure to follow the conversion guidelines for the specific product you choose.
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).