Pumpkin Bread(Easy)
A moist and flavorful pumpkin bread with warm spices, nuts, and raisins, perfect for fall gatherings or cozy mornings with a hint of sweetness and spice.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Grease the bottom only of 2 loaf pans (9 x 5 x 3-inch) or 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch).
- Mix shortening and sugar in a large bowl.
- Add eggs, pumpkin, and water. Blend well.
- In a separate bowl, combine flour, baking soda, salt, baking powder, and cinnamon.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chopped nuts and raisins if using.
- Pour batter into prepared loaf pans.
- Bake until a wooden pick inserted in the center comes out clean, approximately 1 hour and 10 minutes.
- Cool slightly before loosening sides of loaves from pans and removing from pans.
- Allow to cool completely before slicing.
- Wrap tightly for storage.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce. If you prefer a spicier kick, add a dash of nutmeg or ginger. You can also replace the raisins with dried cranberries for a tart contrast. Ensure your baking soda is fresh for optimal rise, and mix just until combined to keep the bread tender.
Serving Suggestions
This pumpkin bread is delightful on its own, but for an elevated treat, serve it with a smear of cream cheese or a dollop of whipped cream. Pair it with a warm beverage like chai tea or coffee for a cozy experience. It also makes a wonderful addition to a brunch spread alongside Grandma'S Pumpkin Bread or other seasonal baked goods.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat slices in the microwave for about 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Easy) contains roughly 626 calories, with 6g protein, 69g carbohydrates, and 37g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1494mg per serving (65% 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 do this, cook and puree your pumpkin until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 16 oz. can. Make sure to drain any excess moisture to keep the bread from becoming too wet.
What can I substitute for shortening?
If you're looking for a substitute for shortening, unsalted butter or coconut oil can work well. Use the same amount as the shortening specified in the recipe. For a healthier option, you can also try using applesauce, but this may change the texture slightly.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients, like baking powder and baking soda, are gluten-free to avoid cross-contamination.
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).