My Mother'S Pumpkin Bread
A moist, spiced pumpkin bread featuring warm cinnamon and nutmeg, perfect for cozy autumn mornings or holiday gatherings, appealing to bread lovers and pumpkin enthusiasts.
Ingredients
Instructions
- Grease and flour the pans.
- Divide the batter into three loaves.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
To enhance the flavor of your pumpkin bread, consider using freshly grated nutmeg and cinnamon. If you want to reduce sugar, you can substitute half of the sugar with unsweetened applesauce. For a nutty twist, add some chopped walnuts or use Sugar Spice Pecans as a topping before baking. Make sure your ingredients are at room temperature for better mixing.
Serving Suggestions
Serve warm or at room temperature with a pat of butter or cream cheese for a delightful breakfast or snack. This pumpkin bread pairs beautifully with a cup of spiced tea or coffee. For a festive touch, try serving it alongside Pink Hawaiian Salad for a colorful brunch spread. It can also be a great addition to a holiday dessert table.
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 refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds, or warm in an oven at 300°F (150°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Pumpkin Bread contains roughly 2524 calories, with 29g protein, 287g carbohydrates, and 154g fat. It is an excellent source of dietary fiber (249% of the Daily Value), vitamin A (249% of the Daily Value), and vitamin C (114% of the Daily Value). Note that it is relatively high in sodium, at 1190mg per serving (52% 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. Roast and puree it to get a similar consistency to canned pumpkin. You'll need about 2 cups of fresh pumpkin puree, which should be cooked until tender and blended until smooth. Ensure it's well-drained to avoid excess moisture in your bread.
What can I substitute for vegetable oil?
You can substitute vegetable oil with an equal amount of melted coconut oil, applesauce, or even Greek yogurt for a healthier option. Each will impart a slightly different flavor and moisture level, so choose according to your preference.
Can I add nuts or other fruits to the recipe?
Absolutely! You can add walnuts, pecans, or even chopped apples for added texture and flavor. Just be sure to adjust the baking time slightly if you add a significant amount to maintain the right moisture balance.
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).