Old-Fashioned Pumpkin Bread
A moist, spiced pumpkin bread with crunchy pecans, perfect for fall gatherings or cozy mornings, blending pumpkin and pineapple flavors for a unique twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large mixing bowl, combine sugar, flour, baking soda, salt, cinnamon, and nutmeg.
- Add chopped pecans, salad oil, beaten eggs, water, pumpkin, and drained crushed pineapple to the dry ingredients.
- Mix until well blended and smooth.
- Pour batter into prepared loaf pan.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you prefer, you can substitute half of the oil with unsweetened applesauce for a healthier option. Additionally, consider adding a cup of dried cranberries or chocolate chips for extra flavor. This recipe can also be adapted for gluten-free diets using a gluten-free flour blend.
Serving Suggestions
Serve slices of this pumpkin bread warm or at room temperature, perhaps with a spread of cream cheese or butter. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, consider serving it alongside a slice of Great Scots for a delightful autumn spread.
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 warm in the oven at 300°F for about 10 minutes or in the microwave for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Pumpkin Bread contains roughly 739 calories, with 5g protein, 42g carbohydrates, and 64g fat. It is an excellent source of vitamin C (28% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1085mg per serving (47% 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 your own, roast a small pumpkin, scoop out the flesh, and blend until smooth. Use the same amount as called for in the recipe, ensuring it's well-drained to avoid excess moisture.
What can I substitute for eggs in this recipe?
For a vegan option, you can replace each egg with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or use unsweetened applesauce (1/4 cup per egg). This keeps the bread moist and adds a hint of sweetness.
How can I make this recipe more spiced?
To increase the spiciness of your pumpkin bread, add an extra half teaspoon of cinnamon or nutmeg. You can also incorporate a pinch of ground ginger or cloves for a warm, aromatic flavor that enhances the traditional taste.
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).