Pumpkin Bread(Makes 3 Servings)
A moist and flavorful pumpkin bread with warm spices, perfect for autumn gatherings or cozy mornings. Rich nutty and pumpkin flavors appeal to bread lovers.
Ingredients
Instructions
- Mix nutmeg, cinnamon, Wesson oil, sugar, eggs, and salt until thoroughly combined.
- Add the remaining ingredients: pumpkin, water, flour, baking soda, and chopped nuts. Mix well.
- Pour the batter into three greased and floured coffee cans until each is approximately 3/4 full.
- Bake at 350°F (175°C) for 1 hour.
- Cool the cans for 10 minutes, then turn out the loaves to cool completely.
Tips & Substitutions
For a richer flavor, consider using freshly grated nutmeg instead of pre-ground. You can substitute half of the oil with unsweetened applesauce for a healthier option, similar to the technique used in Raisin Bran Applesauce Muffins. Ensure that your baking soda is fresh for optimal rising. Mixing ingredients gently will help maintain a light texture in the bread.
Serving Suggestions
Serve the pumpkin bread warm, spread with butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a festive touch, try it alongside Ella Davis' Egg Nog during the holidays. This bread also makes a delightful addition to brunch spreads or as a sweet treat on its own.
Storage & Reheating
Once cooled, wrap the pumpkin bread tightly in plastic wrap or store it in an airtight container to keep it moist. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze individual slices wrapped in foil, then place them in a freezer bag, which allows for easy reheating in the toaster.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Makes 3 Servings) contains roughly 1857 calories, with 37g protein, 322g carbohydrates, and 45g fat. It is an excellent source of iron (86% of the Daily Value), protein (75% of the Daily Value), and vitamin A (58% 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but be sure to cook and puree it until smooth. Use about 2 cups of fresh pumpkin for this recipe. Keep in mind that the moisture content may vary, so you might need to adjust the water accordingly.
What can I substitute for the chopped nuts?
If you have nut allergies or prefer a nut-free option, you can omit the nuts entirely or replace them with chocolate chips or dried fruit, such as raisins or cranberries, which will add a nice sweetness to the 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 moist crumbs. If you find it browning too quickly on top, cover it loosely with aluminum foil during the last 15 minutes of baking.
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).