Pumpkin Bread Or Cake
A moist, flavorful pumpkin bread or cake featuring warm spices and crunchy pecans, perfect for fall gatherings, brunch, or a cozy dessert that appeals to all ages.
Ingredients
Instructions
- Mix the first six ingredients (flour, sugar, soda, salt, cinnamon, nutmeg) together in a large bowl.
- Add the remaining ingredients (oil, water, eggs, pumpkin, pecans) and mix well until combined.
- Pour the batter into prepared loaf pans for bread or into a tube pan for cake.
- Bake at 350°F for 1 hour for bread, or 1 hour and 25 minutes for cake, until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pans.
- Serve with love.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing it with the dry ingredients. If you don't have pecans, walnuts or sunflower seeds make great substitutes. You can also add chocolate chips for a sweeter twist. To enhance the flavors, increase the cinnamon or nutmeg slightly, or add a pinch of ground cloves. This recipe is versatile and can be adapted like other American recipes.
Serving Suggestions
This pumpkin bread or cake is delicious on its own, but can be served with a smear of cream cheese or butter for added richness. It pairs beautifully with a cup of coffee or tea. For a festive touch, serve it alongside Easy Holiday Squares during gatherings. Consider adding a scoop of vanilla ice cream on the side for a delightful dessert.
Storage & Reheating
Store leftover pumpkin bread or cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes, or microwave for 15-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread Or Cake contains roughly 1781 calories, with 26g protein, 191g carbohydrates, and 112g fat. It is an excellent source of dietary fiber (195% of the Daily Value), vitamin C (93% of the Daily Value), and iron (61% of the Daily Value). Note that it is relatively high in sodium, at 1872mg per serving (81% 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 pumpkin?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. You'll need about 2 cups of fresh pumpkin puree to replace the large can. The texture may vary slightly, but the flavor will still be great.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking soda and other ingredients are also gluten-free. The texture may differ slightly, but it will still be delicious!
How can I make this recipe vegan?
To make this pumpkin bread or cake vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil. Additionally, substitute the sugar with a vegan alternative like coconut sugar or maple syrup.
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).