Minnesota Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices and raisins, perfect for autumn mornings, tea time, or holiday gatherings with family and friends.
Ingredients
Instructions
- Combine sugar, oil, pumpkin, and eggs in a bowl.
- Beat until smooth.
- In another bowl, combine flour, baking powder, soda, and spices.
- Boil 1/3 cup water and raisins, then let stand for 5 minutes to plump the raisins.
- Mix wet and dry ingredients together, folding in raisins, remaining soaking water, and chopped nuts.
- Pour batter into a loaf pan sprayed with nonstick cooking spray.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a moist pumpkin bread, ensure your pumpkin puree is not too watery. If using fresh pumpkin, roast and mash it before measuring. You can substitute the oil with applesauce for a lighter version. To enhance flavors, consider adding a splash of vanilla extract or a handful of chocolate chips. This recipe also works well with whole wheat flour for a healthier twist.
Serving Suggestions
Serve warm or at room temperature, optionally with a spread of cream cheese or butter for added richness. It pairs beautifully with a steaming cup of coffee or tea. For a delightful brunch, serve alongside fruit salads like Aggie Salad, or as a sweet addition to a dessert table featuring Pink Delight (Frozen Dessert).
Storage & Reheating
To store leftovers, wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, slice the bread and freeze it, allowing it to thaw at room temperature when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Minnesota Pumpkin Bread contains roughly 636 calories, with 5g protein, 58g carbohydrates, and 46g fat. It is an excellent source of calcium (24% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and vitamin A. It also contributes 6g of dietary fiber toward your daily target.
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 canned pumpkin instead of fresh?
Yes, canned pumpkin puree is an excellent substitute and saves time. Just make sure it's pure pumpkin with no added spices or sugar. Measure the same amount as specified in the recipe, and you'll achieve a similar texture and flavor.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for a vegan option. These substitutes will help bind the ingredients while adding moisture to the bread.
How do I know when the bread is done baking?
To check if the pumpkin bread is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's done. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and test again.
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).