Old Fashioned Holiday Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices and optional raisins or nuts, perfect for holiday gatherings and cozy autumn mornings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine sugar, flour, baking soda, baking powder, cloves, salt, and cinnamon.
- Add eggs and pumpkin to the dry ingredients and mix well until smooth.
- Fold in raisins and nuts if desired.
- Pour batter into a greased or parchment-lined loaf pan.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before removing from the pan and slicing.
Tips & Substitutions
For a moister pumpkin bread, consider adding 1/2 cup of unsweetened applesauce or substituting half of the sugar with brown sugar. If you prefer a nut-free version, simply omit the nuts or replace them with sunflower seeds. You can also use whole wheat flour for a healthier twist. Make sure to measure your flour accurately to avoid a dense loaf.
Serving Suggestions
This delightful pumpkin bread is perfect for breakfast, dessert, or as a snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Fern'S Sugar Cookies during holiday gatherings.
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, or freeze for up to 3 months. To reheat, simply slice and warm in the oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Holiday Pumpkin Bread contains roughly 451 calories, with 9g protein, 110g carbohydrates, and 2g fat. It is an excellent source of vitamin C (77% of the Daily Value), vitamin A (52% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 puree instead of canned. To make fresh puree, roast a small pumpkin until tender, scoop out the flesh, and blend until smooth. You'll need about 1 1/2 cups of fresh puree to replace the small can.
What can I substitute for eggs in this recipe?
If you want to make this pumpkin bread egg-free, you can use unsweetened applesauce, mashed bananas, or flaxseed meal mixed with water as substitutes. Generally, 1/4 cup of applesauce or 1 ripe banana replaces one egg, while 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water works as a binder.
How can I make this recipe gluten-free?
To make a gluten-free version of this pumpkin bread, substitute regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum to achieve the right texture. Additionally, check that all other ingredients, such as baking powder and spices, are gluten-free.
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).