Olive Wills' Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices, perfect for cozy mornings or holiday treats. Suitable for bakers craving comforting, seasonal baked goods.
Ingredients
Instructions
- Cream shortening; beat in sugar gradually.
- Stir in eggs and pumpkin.
- Stir in remaining ingredients.
- Pour into a well-greased 9 x 5 x 3-inch loaf pan.
- Bake in preheated 350° oven for 55 minutes to 1 hour.
- Test with tester before removing from oven.
- Cool before slicing.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you prefer a healthier option, substitute some of the all-purpose flour with whole wheat flour. To enhance the spices, feel free to add a pinch of ginger or clove. Make sure to measure the pumpkin accurately; too much can make the bread dense. For added flavor, mix in chopped nuts or raisins. This recipe is also great for those looking for comforting American recipes.
Serving Suggestions
Serve this delicious pumpkin bread warm or at room temperature, sliced with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a delightful twist, try serving it alongside a scoop of vanilla ice cream. You can also enjoy it with a drizzle of Chocolate Gravy(Over 65 Years Old) for a decadent treat.
Storage & Reheating
Store any 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 the microwave for 15-20 seconds or toast for a few minutes in the oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Olive Wills' Pumpkin Bread contains roughly 695 calories, with 5g protein, 86g carbohydrates, and 38g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 882mg per serving (38% 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! Just make sure to puree it and drain any excess moisture to avoid making the bread too wet. About 1 cup of fresh cooked and pureed pumpkin should work perfectly as a substitute for canned pumpkin.
What can I use instead of shortening?
If you're looking for a substitute for shortening, butter is a great alternative that adds flavor. You can also use coconut oil for a dairy-free option, though it may impart a subtle coconut taste. Use the same amount as the shortening called for in the recipe.
How do I know when the pumpkin bread is done?
To test if the pumpkin bread is done, insert a toothpick or tester into the center of the loaf. If it comes out clean or with a few moist crumbs, it's ready. If it has wet batter on it, continue baking for a few more minutes and test again.
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).