Old Macdonald Pumpkin Bread
Old Macdonald Pumpkin Bread offers moist, flavorful slices with warm cinnamon, sweet dates, and crunchy walnuts, perfect for cozy mornings or holiday gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Sift together flour, soda, salt, baking powder, and cinnamon; set aside.
- Beat together at low to medium speed: shortening, sugar, eggs, pumpkin, and water until well combined.
- Gradually add the flour mixture to the pumpkin mixture, mixing well after each addition.
- Stir in chopped dates and walnuts until evenly distributed.
- Pour batter into two greased and floured loaf pans, filling each 2/3 full.
- Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with unsweetened applesauce. You can also experiment with spices by adding nutmeg or cloves. Ensure your eggs are at room temperature for better mixing. If you prefer a sweeter bread, increase the sugar by 1/2 cup. Also, make sure to sift the dry ingredients thoroughly to avoid clumps.
Serving Suggestions
Serve slices of this pumpkin bread warm with a pat of butter or cream cheese for added richness. It pairs beautifully with coffee or tea, making it an excellent choice for brunch or as an afternoon snack. For a festive touch, consider serving it alongside Rachel Angel'S Basic Cookie Recipe for a delightful dessert platter.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster or oven until just heated through, which will revive its delicious texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Macdonald Pumpkin Bread contains roughly 473 calories, with 10g protein, 53g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 833mg per serving (36% 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. Just make sure to cook and puree the pumpkin until smooth. You will need about 2 cups of fresh pumpkin, which can be baked or steamed before mashing. This may give a slightly different texture but will enhance the flavor of your bread.
How do I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best results. Keep an eye on the baking time, as gluten-free bread may require slight adjustments in cooking time to achieve the right texture.
What can I use instead of walnuts?
If you're looking to replace walnuts, consider using pecans or almonds for a different flavor and crunch. For a nut-free option, you can substitute with sunflower seeds or omit them entirely. Just be sure to adjust the baking time slightly if you alter the mix-ins.
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).