My Favorite Pumpkin Bread
A moist and flavorful pumpkin bread with warm spices, perfect for autumn gatherings or cozy mornings, appealing to bread lovers and pumpkin enthusiasts.
Ingredients
Instructions
- Beat eggs until light. Add sugar, oil, and pumpkin.
- Beat well. Sift dry ingredients and add to egg mixture with water.
- Pour batter into loaf pans and bake in a 350°F oven for 60 to 70 minutes or in smaller pans for 50 to 60 minutes.
Tips & Substitutions
For a richer flavor, consider adding chopped walnuts or pecans to the batter. If you want to reduce sugar, use half brown sugar and half granulated sugar for a deeper taste. You can substitute vegetable oil with applesauce or melted coconut oil for a healthier option. Ensure your eggs are at room temperature for better incorporation. This pumpkin bread pairs beautifully with Holiday Sugar Cookies.
Serving Suggestions
Slice the pumpkin bread and serve it warm or at room temperature with a pat of butter or cream cheese spread. It makes an excellent breakfast treat alongside coffee or tea. For a festive touch, serve it with a side of whipped cream and a sprinkle of cinnamon. This delicious bread also pairs well with a slice of Fresh Cabin Apple Cake for dessert.
Storage & Reheating
Allow the pumpkin bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, freeze the bread by wrapping it well and placing it in an airtight container, where it can last for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Pumpkin Bread contains roughly 830 calories, with 5g protein, 53g carbohydrates, and 69g fat. It is an excellent source of vitamin A (63% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 870mg per serving (38% 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 pumpkin?
Yes, you can use fresh pumpkin. Make sure to roast and puree it until smooth before measuring out 2 cups. Fresh pumpkin may have a slightly different moisture content, so adjust the flour if needed to achieve the right batter consistency.
What can I do if my pumpkin bread is too dense?
If your pumpkin bread turns out too dense, it may be due to overmixing the batter or using too much flour. To remedy this, ensure you gently fold in the dry ingredients and avoid packing the flour. Adding an extra tablespoon of water can also help achieve a lighter texture.
How can I tell when the pumpkin bread is done baking?
You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. If wet batter clings to the toothpick, continue baking for a few more 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).