Ozark Pumpkin Bread
Ozark Pumpkin Bread offers a moist, flavorful loaf infused with warm spices, rich pumpkin, and crunchy nuts. Its comforting aroma and tender crumb make it perfect for fall gatherings or as a cozy treat. The sherry adds a subtle depth, appealing to those who enjoy aromatic, spiced baked goods.
Ingredients
Instructions
- Sift together the flour, baking powder, soda, salt, cinnamon, and nutmeg.
- Cream together the shortening, sugar, and vanilla.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin.
- Add the dry ingredients alternately with the sherry and blend well.
- Stir in the chopped nuts.
- Turn the batter into a well-greased 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a cake tester inserted in the center comes out clean.
- Turn out on a wire rack to cool.
- Wrap and refrigerate until ready to slice.
Tips & Substitutions
For a moist bread, consider using fresh pumpkin puree instead of canned. If you want to reduce fat, substitute half of the shortening with unsweetened applesauce. You can also add a handful of chocolate chips or dried cranberries for added flavor. Ensure that all ingredients are at room temperature for better incorporation.
Serving Suggestions
This Ozark Pumpkin Bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or a cozy afternoon snack. For a festive touch, serve it alongside Autumn Apple Cakes for a seasonal gathering or brunch.
Storage & Reheating
Once cooled, wrap the pumpkin bread tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to one week. It also freezes well; slice and wrap individual pieces for easy access. To reheat, simply warm slices in a toaster or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ozark Pumpkin Bread contains roughly 242 calories, with 4g protein, 38g carbohydrates, and 9g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1374mg per serving (60% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser, so consider adding an extra tablespoon of liquid to maintain moisture in the bread.
What can I substitute for sherry in the recipe?
If you don't have sherry, you can use apple juice or white grape juice as a non-alcoholic substitute. For a similar depth of flavor, a splash of apple cider vinegar mixed with water can work as well.
How do I know when the pumpkin bread is done baking?
The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the top; it should be golden brown. If it browns too quickly, cover it with foil during the last part of baking.
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).