Pumpkin Bread(Grandma'S Favorite)
A moist, flavorful pumpkin bread with warm spices, raisins, and walnuts, perfect for cozy gatherings or a comforting treat for pumpkin lovers.
Ingredients
Instructions
- Combine oil, eggs, water, and sugar in a mixing bowl.
- Sift together the flour, salt, baking soda, baking powder, nutmeg, and cinnamon.
- Add the pumpkin to the wet ingredients and blend until moist.
- Gradually mix in the dry ingredients until well combined.
- Stir in the raisins and chopped walnuts last.
- Pour the batter into loaf pans and bake at 350°F for about 1 hour.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with unsweetened applesauce. If you don't have cooked pumpkin, canned pumpkin puree works well. To enhance the texture, try using a mix of whole wheat and all-purpose flour. For those who prefer a sweeter touch, increase the sugar slightly or add chocolate chips. Don't forget to check the doneness with a toothpick to avoid overbaking.
Serving Suggestions
Serve this delicious pumpkin bread warm with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with coffee or tea for an afternoon treat. For a festive touch, try serving it with a side of whipped pumpkin spice cream. This recipe also works well as a sweet accompaniment to savory dishes like Easy Oven Beef Stew And Noodles.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or toast until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Grandma'S Favorite) contains roughly 3281 calories, with 32g protein, 416g carbohydrates, and 181g fat. It is an excellent source of dietary fiber (168% of the Daily Value), calcium (99% of the Daily Value), and iron (77% of the Daily Value), and a good source of vitamin A. 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 fresh pumpkin instead of cooked pumpkin?
Yes, you can use fresh pumpkin! Just make sure to cook it first by steaming or baking until tender, then puree it. This will give your bread a fresh taste and the same moisture level needed for the recipe.
What can I substitute for the eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, you can use flaxseed meal mixed with water: 1 tablespoon flaxseed meal with 3 tablespoons water equals one egg. This will keep the bread moist and add a hint of flavor.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add 1 teaspoon separately to help bind the ingredients. Keep an eye on the baking time, as it may vary slightly.
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).