Pumpkin Bread(Makes 2 Loaves)
Pumpkin bread with warm spices, nuts, raisins, and dates offers a moist, flavorful treat perfect for autumn gatherings or cozy snacking. Its rich pumpkin base combined with cinnamon, cloves, and sweet add-ins makes it a delightful loaf for breakfast, dessert, or anytime craving a comforting baked good.
Ingredients
- 2 2/3 cups sugar ⓘ
- 2/3 cup shortening ⓘ
- 4 eggs ⓘ
- 2/3 cup water ⓘ
- 2 cups cooked or canned pumpkin ⓘ
- 3 1/2 cups flour ⓘ
- 1/2 teaspoon baking powder ⓘ
- 2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 2/3 cup chopped nuts ⓘ
- 2/3 cup raisins ⓘ
- 2/3 cup chopped dates ⓘ
Instructions
- Combine sugar and shortening; add eggs, water, and pumpkin.
- Sift dry ingredients together.
- Combine wet and dry mixtures.
- Add chopped nuts, raisins, and chopped dates.
- Pour batter into prepared pans.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the shortening with unsweetened applesauce for a healthier twist. If you're out of raisins, try using dried cranberries, or omit them entirely for a simpler loaf. Adding a handful of chocolate chips can also elevate the taste. Make sure to check the doneness with a toothpick before removing it from the oven.
Serving Suggestions
This pumpkin bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a steaming cup of coffee or tea, making it an ideal breakfast or snack option. For a festive touch, serve it alongside Original Pecan Pralines during the holiday season. You can also slice it and toast it for a crunchy texture, ideal for a cozy brunch.
Storage & Reheating
Allow the pumpkin bread to cool completely before storing. Wrap each loaf tightly in plastic wrap or aluminum foil, then place them in an airtight container. Stored this way, the bread will last up to a week at room temperature. For longer storage, freeze the loaves for up to three months. To reheat, simply thaw overnight and warm in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Makes 2 Loaves) contains roughly 392 calories, with 5g protein, 69g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (92% of the Daily Value), iron (43% of the Daily Value), and calcium (41% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1042mg per serving (45% 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! Just make sure to cook and puree it until smooth. One medium-sized pumpkin yields about 2 cups of puree, which is perfect for this recipe. Roasting the pumpkin can enhance its natural sweetness, making your bread even more flavorful.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil for a different flavor profile. Both will work well and add a delicious richness to the bread. Just keep in mind that butter will make the bread slightly denser.
How can I make this recipe gluten-free?
To make a gluten-free version of pumpkin bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the bread's structure. Additionally, check that all other ingredients, like baking soda and spices, are certified gluten-free.
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).