Pumpkin Bread To Share
A moist, spiced pumpkin bread with crunchy pecans, perfect for sharing during fall festivities or as a cozy breakfast treat with warm flavors of cinnamon and nutmeg.
Ingredients
Instructions
- Combine all dry ingredients.
- Add oil, eggs, pumpkin, and vanilla.
- Mix well.
- Add pecans.
- Divide batter into three parts.
- Pour into greased and floured 1-pound coffee cans.
- Bake at 350°F for 1 hour.
- Let cool slightly and carefully remove from cans.
- Place on wire racks to cool.
Tips & Substitutions
For a more moist bread, consider adding a 1/2 cup of applesauce or substituting half of the vegetable oil with Greek yogurt. You can also swap the pecans for walnuts if desired. Ensure your baking powder is fresh for optimal rise and mix the dry ingredients thoroughly to prevent clumping. For added flavor, try incorporating some chocolate chips or dried cranberries.
Serving Suggestions
Serve the pumpkin bread warm with a pat of butter or cream cheese for a delightful treat. It pairs beautifully with a steaming cup of coffee or tea for breakfast or an afternoon snack. You can also enjoy it as a dessert with a scoop of vanilla ice cream. Consider serving alongside Mary'S Pancakes for a cozy brunch spread.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread To Share contains roughly 211 calories, with 3g protein, 20g carbohydrates, and 10g fat. It is an excellent source of vitamin A (52% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 895mg per serving (39% 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! To substitute, roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. You'll need about 2 cups of fresh puree, which is roughly equivalent to a 16 oz. can of pumpkin. Be sure to drain any excess moisture for the best results.
What can I do if I don't have all the spices?
If you're missing some spices like nutmeg or allspice, you can use pumpkin pie spice as a substitute, as it typically contains a blend of those spices. Alternatively, you can omit them for a simpler flavor or experiment with other warm spices such as cardamom or ginger.
How do I know when the bread is done baking?
To check if the pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. Keep in mind that baking times may vary slightly based on your specific oven, so start checking a few minutes before the recommended time.
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).