Pumpkin Bread(2 Large Loaves)
A moist, spiced pumpkin bread with warm cinnamon and nutmeg flavors, perfect for fall gatherings or cozy mornings, yielding two large loaves for sharing.
Ingredients
Instructions
- Melt margarine.
- Add and mix in sugar, eggs, and pumpkin.
- Sift together flour, salt, cinnamon, nutmeg, and soda.
- Add flour mixture to the first mixture, a little at a time, alternately with water and vanilla.
- Pour batter into loaf pans.
- Bake at 350°F for 50 to 60 minutes.
- Allow to cool slightly, then glaze with powdered sugar if desired.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsweetened applesauce, which works well in moist breads like this Pumpkin Bread. You can also swap out the baking soda for baking powder if you prefer, but reduce the amount to about 1 teaspoon. Adding chopped nuts or chocolate chips can enhance texture and taste.
Serving Suggestions
Serve slices of this Pumpkin Bread with a dollop of whipped cream cheese or alongside a warm cup of spiced chai for a cozy treat. It also pairs beautifully with Sweet Potatoes With Topping for a fall-inspired meal. For breakfast, consider toasting slices and spreading with butter or nut butter.
Storage & Reheating
Once cooled, wrap the loaves tightly in plastic wrap or aluminum foil to keep them fresh. Store them at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, consider freezing the loaves; they can be thawed overnight in the refrigerator and enjoyed warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(2 Large Loaves) contains roughly 644 calories, with 6g protein, 66g carbohydrates, and 29g fat. It is a good source of calcium (15% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 instead of canned. Make sure to cook and puree the pumpkin until smooth. You will need about 2 cups of cooked fresh pumpkin, which can enhance the flavor and texture of your bread.
What can I do if my bread is too dense?
If your Pumpkin Bread turns out too dense, it might be due to overmixing the batter or using too much flour. Make sure to measure your flour accurately and mix just until combined. You can also add a little extra water or an additional egg for a lighter texture.
Is it possible to make this recipe vegan?
Absolutely! To make this Pumpkin Bread vegan, substitute margarine with a plant-based butter and use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) instead of the eggs. The texture may vary slightly, but it will still be delicious.
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).