Mom'S Pumpkin Bread
A moist, spiced pumpkin bread filled with dates and nuts, perfect for fall mornings or holiday gatherings, offering warm flavors and hearty texture.
Ingredients
Instructions
- Cream sugar and shortening until fluffy.
- Stir in eggs, pumpkin, and water.
- Sift together flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
- Gradually stir dry ingredients into pumpkin mixture.
- Turn batter into 2 greased and floured bread pans.
- Bake at 350°F (175°C) for 90 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don't have shortening, melted butter can be used instead for a more buttery taste. You can also add 1/2 cup of chocolate chips for a delicious twist. Make sure to sift the dry ingredients thoroughly to avoid lumps in the batter.
Serving Suggestions
This pumpkin bread is delightful on its own, but you can enhance it with a spread of cream cheese or butter. Serve it alongside a warm cup of spiced chai tea or coffee for a cozy breakfast or snack. It pairs beautifully with Delicious Dark Chocolate Cake for a dessert spread.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pumpkin Bread contains roughly 1401 calories, with 17g protein, 178g carbohydrates, and 75g fat. It is an excellent source of vitamin C (66% of the Daily Value), dietary fiber (56% of the Daily Value), and calcium (51% of the Daily Value). 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 instead of canned. To prepare it, roast a sugar pumpkin, scoop out the flesh, and blend until smooth. You'll need about 2 cups of fresh puree, which will give your bread a fresher flavor.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will add moisture and a slight sweetness to your pumpkin bread, making it suitable for vegan diets.
How can I tell when the bread is done baking?
To check if the pumpkin bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes and check 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).