Michelle'S Can'T Tell The Difference Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices, gluten-free ingredients, and optional nuts or dried fruit, perfect for fall gatherings or any time you crave a sweet treat.
Ingredients
- 1/2 cup vegetable oil ⓘ
- 2/3 cup sugar ⓘ
- 2 eggs ⓘ
- 1/2 cup soy flour ⓘ
- 1/2 cup white rice flour ⓘ
- 1/2 cup potato starch flour ⓘ
- 1/4 cup tapioca flour ⓘ
- 1 1/4 teaspoons cream of tartar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup pumpkin ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon allspice ⓘ
- 1 teaspoon vanilla ⓘ
- 1/4 cup nuts (optional) ⓘ
- 1/3 cup raisins or chopped dates ⓘ
Instructions
- Cream the vegetable oil, sugar, and well-beaten eggs together.
- Sift or stir the dry ingredients (soy flour, rice flour, potato starch, tapioca flour, cream of tartar, salt, cinnamon, nutmeg, allspice) until well combined.
- Gently mix the creamed ingredients with the dry ingredients and pumpkin until thoroughly combined.
- If desired, fold in nuts and raisins or chopped dates.
- Spoon the batter into a greased 9 x 5-inch loaf pan.
- Bake in a preheated 350°F (175°C) oven for 55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 5 to 10 minutes before removing and serving.
Tips & Substitutions
For a gluten-free option, ensure that all your flours are certified gluten-free. You can substitute pumpkin with applesauce for a different flavor profile or even use mashed bananas. If you want a sweeter bread, consider adding an extra 1/4 cup of sugar. For added moisture, you could also mix in 1/4 cup of yogurt or applesauce.
Serving Suggestions
Slice this pumpkin bread and serve it warm with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, consider serving it alongside a slice of Grannie Cake or a side of Creamy Peach Salad for a delightful brunch spread.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw at room temperature and reheat in a 350°F (175°C) oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Michelle'S Can'T Tell The Difference Pumpkin Bread contains roughly 398 calories, with 11g protein, 48g carbohydrates, and 14g fat. It is an excellent source of vitamin A (34% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1107mg per serving (48% 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, but make sure to cook and puree it first. One medium pumpkin will yield about 1 cup of pureed pumpkin. Just ensure it's well-drained so the bread doesn't become too watery.
Is there a way to make this recipe vegan?
Absolutely! You can replace the eggs with flaxseed meal or chia seeds mixed with water. Use 1 tablespoon of flaxseed meal or chia seeds combined with 2.5 tablespoons of water for each egg. Additionally, you can substitute the vegetable oil with a plant-based alternative like coconut oil.
What can I do if my bread is too dense?
If your pumpkin bread turns out dense, it may be due to overmixing the batter or too much flour. Make sure to mix just until combined. If using alternative flours, weigh them for more accuracy. You can also add a little more liquid to balance the texture.
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).