Pumpkin Bread(From 1975 Edition)
A moist and flavorful pumpkin bread with warm spices, perfect for holiday gatherings or cozy mornings, appealing to those who love classic quick breads with autumnal flair.
Ingredients
Instructions
- Sift dry ingredients together in a bowl.
- Add wet ingredients and mix until well combined.
- Pour batter into three greased 4 x 8 x 2 1/2-inch loaf pans.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a more moist pumpkin bread, consider adding a cup of applesauce or a half cup of yogurt to the wet mixture. You can substitute half of the oil with unsweetened applesauce for a healthier version. If you prefer a spicier flavor, increase the cinnamon and cloves. Make sure to sift the flour and dry ingredients to avoid lumps for a smoother batter.
Serving Suggestions
Serve warm slices of pumpkin bread with a pat of butter or cream cheese for an extra treat. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider adding a sprinkle of powdered sugar or a drizzle of maple glaze on top. This bread also makes a great addition to a brunch spread alongside items like homemade buttermilk rolls.
Storage & Reheating
To store leftover pumpkin bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. This will keep it fresh for up to a week at room temperature. For longer storage, you can freeze slices for up to three months. Reheat in the microwave for a few seconds or in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(From 1975 Edition) contains roughly 772 calories, with 4g protein, 39g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (43% of the Daily Value), vitamin A (35% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 913mg per serving (40% 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 canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin puree in this recipe. Make sure to choose pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices that could alter the flavor of your bread.
How can I tell when the pumpkin bread is done baking?
The pumpkin bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes, checking regularly to avoid overbaking.
Can I add nuts or chocolate chips to the batter?
Absolutely! Chopped walnuts or pecans can add a delightful crunch to your pumpkin bread. You can also fold in chocolate chips for a sweeter treat. Just be cautious not to overload the batter, as this can affect the baking time and texture.
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).