Polly'S Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices like nutmeg and cinnamon, perfect for autumn gatherings or cozy mornings, appealing to bread lovers and pumpkin enthusiasts.
Ingredients
Instructions
- Mix together the sugar, eggs, nutmeg, cinnamon, salt, and salad oil until well blended.
- Add the pumpkin and water, then mix until smooth.
- Grease and flour three 1-pound coffee cans or two loaf pans.
- Divide the batter evenly into the prepared pans.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the salad oil with unsweetened applesauce. If you prefer a spicier bread, try adding a teaspoon of ground ginger or cloves. Make sure to sift your flour for a lighter texture and consider using whole wheat flour for added nutrition. To enhance the flavor, fold in some toasted walnuts or pecans just before baking. This pumpkin bread pairs beautifully with Easy Cheesecake Supreme.
Serving Suggestions
Slice and serve warm or at room temperature. This pumpkin bread is delightful on its own, but you can spread a little cream cheese or butter on top for extra indulgence. It makes a wonderful breakfast or snack option and can be paired with a hot cup of coffee or tea. For a festive touch, serve alongside Delicious Cherry Plytsok(Bars) during autumn gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350°F for about 10 minutes or until heated through. This keeps the bread moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Polly'S Pumpkin Bread contains roughly 217 calories, with 3g protein, 26g carbohydrates, and 12g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1113mg per serving (48% 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, but make sure to cook and puree it until smooth. About 2 cups of fresh pumpkin will replace the 16 oz. can. Just ensure it has a similar consistency to canned pumpkin to maintain the bread's texture.
What can I do if the batter is too thick?
If your batter seems too thick, you can add a bit more water, one tablespoon at a time, until it reaches a smoother consistency. Be cautious not to add too much at once, as this can affect the final bread texture.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If it is still wet, bake for an additional 5-10 minutes, checking frequently to avoid overbaking.
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).