Mrs. Fileccia'S Class Famous Pumpkin Bread
Moist, flavorful pumpkin bread with warm cinnamon and optional nuts and raisins, perfect for cozy gatherings, breakfast, or holiday treats that everyone will enjoy.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly grease and flour two 1-pound coffee cans.
- Stir together the canned pumpkin, oil, water, and eggs in a bowl.
- In another bowl, mix the sugar, flour, baking soda, cinnamon, and salt.
- Combine the pumpkin mixture with the dry ingredients and stir for 2 minutes.
- Stir in raisins and/or chopped nuts if desired.
- Pour the batter into the prepared coffee cans.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute applesauce for half the oil to reduce fat. If you don't have raisins, cranberries make a great alternative. Ensure to mix the batter just until combined to avoid dense bread. For an extra touch, add a pinch of nutmeg or cloves for a warm spice profile that complements the pumpkin.
Serving Suggestions
This pumpkin bread is delightful served warm with a smear of butter or cream cheese. For a festive touch, pair it with a warm beverage like spiced chai or coffee. It also works well as a breakfast item or a snack. For an interesting twist, serve it alongside a fruit salad or with a scoop of vanilla ice cream, reminiscent of the flavors found in Mama'S Custard Pie.
Storage & Reheating
Cool the pumpkin bread completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and microwave for 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Fileccia'S Class Famous Pumpkin Bread contains roughly 333 calories, with 2g protein, 21g carbohydrates, and 27g fat. Note that it is relatively high in sodium, at 1113mg 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; just be sure to cook and puree it until smooth. Generally, 2 cups of fresh pumpkin will yield the equivalent of 1 cup of canned pumpkin. Ensure to remove excess moisture to prevent the bread from becoming too wet.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute regular flour with a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper texture. You may need to adjust the moisture slightly, so monitor the batter's consistency.
What can I do if my bread is too dense?
If your bread turns out too dense, it may be due to overmixing or not enough leavening. Ensure to mix the wet and dry ingredients just until combined. Additionally, check that your baking soda is fresh and properly measured to provide adequate rise.
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).