Pumpkin Bread(Do In Order Of Recipe.)
A moist, flavorful pumpkin bread enriched with spices, perfect for fall gatherings or quick snacks, appealing to those who enjoy warm, sweet baked treats.
Ingredients
Instructions
- Combine and mix the first five ingredients: Crisco oil, eggs, water, pumpkin, and sugar.
- Add and mix the remaining ingredients: flour, soda, salt, cinnamon, and nutmeg.
- Grease three coffee cans without flour.
- Pour batter into each can, filling half full.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're looking to reduce fat, substitute half of the Crisco oil with unsweetened applesauce. Ensure all ingredients are at room temperature for better mixing. For added texture, you can include chopped nuts or chocolate chips. This pumpkin bread recipe is a great alternative to traditional American recipes and is perfect for fall gatherings.
Serving Suggestions
Serve this pumpkin bread warm or at room temperature, optionally with a smear of cream cheese or butter for added richness. It pairs beautifully with a hot cup of coffee or tea. For an indulgent treat, have it alongside Coconut Angel Delight for a delightful dessert experience. It also makes a great breakfast option when served with fresh fruit.
Storage & Reheating
To store leftovers, wrap the cooled pumpkin bread in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Do In Order Of Recipe.) contains roughly 1561 calories, with 25g protein, 234g carbohydrates, and 62g fat. It is an excellent source of dietary fiber (69% of the Daily Value), iron (52% of the Daily Value), and protein (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1698mg per serving (74% 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, but make sure to cook and puree it until smooth. One medium pumpkin typically yields about 2 cups of puree, which is equivalent to the amount needed 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 convert this recipe to gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add 1/2 teaspoon to help with the bread's structure. The baking time may remain the same, but keep an eye on the bread as it bakes.
What can I add for extra flavor?
To enhance the flavor of your pumpkin bread, consider adding a teaspoon of vanilla extract or a handful of dried cranberries or raisins. A pinch of cloves or allspice can also add depth to the spices already in the recipe. Feel free to experiment to find your perfect blend!
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).