Pumpkin Bread *(Makes 3 Loaves; Great At Thanksgiving)
A moist, spiced pumpkin bread perfect for autumn gatherings, featuring warm cinnamon and nutmeg flavors, ideal for sharing during holidays or cozy weekends.
Ingredients
Instructions
- Mix all dry ingredients together in a large bowl; make a well in the center.
- Add remaining ingredients into the well and mix until smooth.
- Portion batter into 3 well-greased and floured loaf pans or about 6 small foil pans.
- Bake at 350°F for about 1 hour or until a toothpick inserted in the center comes out clean.
- Cool slightly in pans, then transfer to a rack to cool completely.
Tips & Substitutions
To enhance the flavor of your pumpkin bread, consider adding a teaspoon of vanilla extract or a dash of ginger. For a healthier twist, substitute half of the sugar with applesauce or use whole wheat flour instead of all-purpose flour. If you prefer a nuttier texture, incorporate chopped walnuts or pecans. Ensure your canned pumpkin is pure pumpkin, not pumpkin pie filling, for the best results.
Serving Suggestions
Pumpkin bread is delightful on its own, but you can elevate it by serving it with cream cheese or a sprinkle of powdered sugar. It pairs beautifully with a warm cup of coffee or tea. For a festive touch, serve slices alongside Pecan Cherry Rounds or Yummy Peanut Butter Balls(Kids Cooking) during Thanksgiving gatherings.
Storage & Reheating
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread *(Makes 3 Loaves; Great At Thanksgiving) contains roughly 1110 calories, with 12g protein, 70g carbohydrates, and 91g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 594mg per serving (26% 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! Simply roast and puree it until smooth. You’ll need about 2 1/2 cups of fresh pumpkin puree to match the amount in the recipe. Just ensure it's well-drained to avoid excess moisture in the bread.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients, particularly baking soda and spices, are certified gluten-free. This will maintain the texture and flavor without compromising the taste.
What can I add to make it even more flavorful?
Consider adding mix-ins like chocolate chips, dried cranberries, or raisins for extra sweetness and texture. You can also experiment with spices by adding a pinch of cloves or allspice to enhance the warm flavors of the pumpkin bread.
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).