Pumpkin Bread(From Home Grown Pumpkin)
A moist, flavorful pumpkin bread with warm spices and nuts, perfect for fall mornings or holiday gatherings, offering a delicious taste of seasonal comfort.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease two loaf pans.
- In a large mixing bowl, beat the eggs.
- Add the sugar, molasses, and vegetable oil; mix well.
- Stir in the pumpkin until well combined.
- In a separate bowl, sift together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped nuts.
- Divide the batter evenly between the two prepared pans.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly before removing from pans. Cool completely before slicing.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a splash of orange juice. If you want to reduce sugar, substitute half of the white sugar with applesauce. To make this a gluten-free recipe, use a gluten-free all-purpose flour blend instead of wheat flour. Ensure to sift the flour to keep the bread light and airy.
Serving Suggestions
Pumpkin bread is delicious on its own but can be enhanced with a spread of cream cheese or butter. For a festive touch, serve it alongside a warm cup of spiced cider or a slice of Maude Hyde'S Fresh Apple Cake. This bread also pairs wonderfully with a dollop of whipped cream for dessert.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw in the fridge overnight, then warm slices in a toaster or microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(From Home Grown Pumpkin) contains roughly 3128 calories, with 42g protein, 571g carbohydrates, and 86g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (175% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 as a convenient substitute for fresh pumpkin. Just make sure to use 1 cup of pure pumpkin puree without added spices or sugar, as this will provide the same moisture and flavor in your pumpkin bread.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of either with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients in your pumpkin bread effectively.
How can I tell when my pumpkin bread is done baking?
To check if your pumpkin bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes and test again.
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).