Mother'S Pumpkin Bread
A moist, flavorful pumpkin bread infused with cinnamon, molasses, and nuts, perfect for cozy mornings or holiday treats that delight pumpkin lovers.
Ingredients
Instructions
- Grease and flour a loaf pan.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together pumpkin, sugar, eggs, vanilla, milk, oil, and molasses.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in nuts.
- Pour batter into prepared loaf pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the oil with applesauce for a healthier twist. If you prefer a sweeter bread, increase the sugar by a quarter cup. For added flavor, consider adding a pinch of nutmeg or ginger alongside the cinnamon. This recipe can be adapted for a vegan option by using flax eggs and non-dairy milk.
Serving Suggestions
Serve slices of Mother'S Pumpkin Bread with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a warm cup of coffee or tea. For a festive touch, consider serving it alongside Eggnog Cakes during the holidays. You can also enjoy it as a dessert with a scoop of vanilla ice cream.
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 overnight in the refrigerator, then warm slices in the microwave or toaster oven until heated through, ensuring a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Pumpkin Bread contains roughly 884 calories, with 5g protein, 71g carbohydrates, and 66g fat. It is an excellent source of calcium (22% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1342mg per serving (58% 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 purée instead of canned. Make sure to cook and blend the pumpkin until smooth before adding it to the batter. This might slightly alter the moisture content, so keep an eye on the baking time.
What can I substitute for nuts?
If you have nut allergies or prefer a nut-free version, you can substitute the nuts with chocolate chips or dried fruit like cranberries or raisins. This will add different flavors and textures while keeping the bread delicious.
How can I tell when the bread is done baking?
To check if your pumpkin bread is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking frequently.
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).