Pumpkin Bread(Makes Three 9-Inch Loaves)
A moist, flavorful pumpkin bread with warm spices, raisins, and walnuts, perfect for autumn gatherings or cozy mornings. Rich, sweet, and fragrant, it appeals to bread lovers and pumpkin fans alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together sugar, shortening, and eggs.
- Add flour, baking powder, baking soda, salt, and cinnamon; blend well.
- Add remaining ingredients, stirring until well blended.
- Spoon batter into 3 (9-inch) loaf pans.
- Bake for 1 hour or until well done.
- Let bread cool in pans for 15 minutes.
- Remove from pans and cool completely on wire racks.
- After cooling, can be frozen.
- Wrap in plastic, then in aluminum foil.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with unsweetened applesauce. You can also add a pinch of nutmeg or ginger for extra warmth. If you're looking for a healthier option, consider using whole wheat flour instead of all-purpose flour. If you prefer a nut-free version, simply omit the walnuts or replace them with sunflower seeds.
Serving Suggestions
Pumpkin bread is delightful on its own, but it pairs beautifully with a spread of cream cheese or butter for a richer taste. For a special treat, serve it alongside a warm cup of spiced chai or coffee. It also makes a wonderful breakfast option or snack. For a festive touch, consider serving it at holiday gatherings or alongside dishes like Garlic Scalloped Potatoes.
Storage & Reheating
To store leftover pumpkin bread, wrap it tightly in plastic wrap, then place it in an airtight container or a resealable plastic bag. It can be kept at room temperature for up to 3 days. For longer storage, freeze the wrapped loaves for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in a toaster or oven.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Makes Three 9-Inch Loaves) contains roughly 875 calories, with 13g protein, 100g carbohydrates, and 51g fat. It is an excellent source of vitamin A (58% of the Daily Value), vitamin C (28% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1490mg per serving (65% 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 you'll need to cook and puree it first. One medium pumpkin yields about 3 cups of puree. Ensure the puree is not too watery; otherwise, it may affect the texture of the bread. Roasting the pumpkin will enhance its 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 that includes xanthan gum. You can also use almond flour or coconut flour, but be aware that the texture may vary. Adjust baking times as needed, as gluten-free flours sometimes require longer baking.
What can I add for more flavor?
For an extra flavor twist, consider adding chocolate chips, cranberries, or chopped apples to the batter. You can also experiment with spices such as nutmeg or allspice. A splash of vanilla extract or a tablespoon of maple syrup can enhance the sweetness and aroma, making it even more delightful.
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).