Pumpkin Bread("Get The Coffee Cans Out")
A moist and flavorful pumpkin bread with warm spices, perfect for fall mornings or holiday gatherings, appealing to those who enjoy comforting baked treats with a hint of spice.
Ingredients
Instructions
- Grease and flour 3 coffee cans; set aside.
- Beat eggs, sugar, nutmeg, cinnamon, salt, and oil for 3 minutes.
- Add pumpkin, soda, water, and flour; beat 3 minutes more.
- Pour batter into coffee cans.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have coffee cans, use a standard loaf pan; just adjust the baking time accordingly. To enhance the spice profile, try adding a pinch of ground cloves or ginger. Make sure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This pumpkin bread is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with coffee or tea, making it an excellent choice for a cozy gathering. For a delightful twist, try serving it alongside a slice of Cindy Rae's Buttermilk Pie for dessert.
Storage & Reheating
Allow the pumpkin bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, freeze the bread in an airtight container for up to three months. To reheat, simply pop it in a microwave or toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread("Get The Coffee Cans Out") contains roughly 2269 calories, with 38g protein, 369g carbohydrates, and 84g fat. It is an excellent source of dietary fiber (259% of the Daily Value), iron (105% of the Daily Value), and calcium (97% of the Daily Value). Note that it is relatively high in sodium, at 2047mg per serving (89% 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 puree, but make sure it's well-cooked and blended until smooth. You'll need about 2 cups of fresh pumpkin to replace one 16 oz. can, adjusting the moisture as necessary to keep the batter consistency similar.
What can I add to customize the flavor of this bread?
You can fold in nuts like walnuts or pecans for added texture. Dried fruits like cranberries or raisins can also enhance the flavor. Additionally, adding chocolate chips or a swirl of cream cheese can create a delightful variation.
How can I tell if the pumpkin bread is done baking?
To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. If it comes out wet with batter, give it a few more minutes in the oven, checking frequently.
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).