Nanny'S Pumpkin Bread
A moist, spiced pumpkin bread with warm cinnamon and allspice, topped with crunchy nuts. Perfect for fall gatherings or cozy mornings with family and friends.
Ingredients
Instructions
- Preheat oven to 350°F and grease loaf pans.
- In a large bowl, beat the eggs and sugar until well combined.
- Add the pumpkin, vanilla, oil, cinnamon, and allspice to the egg mixture and mix thoroughly.
- Gradually add the self-rising flour, mixing until just combined.
- Fold in the nuts.
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from pans and serving.
Tips & Substitutions
For a richer flavor, consider using freshly grated nutmeg alongside the cinnamon and allspice. If you prefer a healthier option, swap half of the sugar for applesauce. You can also replace the oil with Greek yogurt for a lighter version, which will keep the bread moist while reducing calories. Ensure not to overmix the batter to keep the pumpkin bread tender.
Serving Suggestions
This pumpkin bread is delicious on its own, but it pairs beautifully with Eggnog Cheesecake for a festive dessert spread. Serve it warm with a pat of butter or cream cheese for breakfast or as a snack. Consider adding a sprinkle of powdered sugar on top for a touch of sweetness, and enjoy it alongside a cup of coffee or tea.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in a toaster or microwave before serving to enjoy its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Nanny'S Pumpkin Bread contains roughly 753 calories, with 6g protein, 60g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (28% of the Daily Value), vitamin C (25% of the Daily Value), and calcium (20% of the Daily Value), and a good source of iron and protein. It also contributes 8g of dietary fiber toward your daily target.
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! To make your own, roast a small sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. Just make sure to measure out the same amount as the canned version to keep the moisture level consistent in the recipe.
What can I substitute for self-rising flour?
If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For each cup of self-rising flour needed, mix 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and 0.5 teaspoons of salt. This will give you the same leavening effect in the recipe.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the self-rising flour with a gluten-free all-purpose flour blend that contains xanthan gum. Since gluten-free flours can vary in absorbency, you may need to adjust the liquid slightly to achieve the right batter consistency. Enjoy a delicious gluten-free version that everyone can savor!
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).