Pumpkin Bread(Makes Two Loaves)
Sweet and moist pumpkin bread with warm cinnamon and optional raisins or nuts, perfect for cozy mornings or as a delightful snack for family and friends.
Ingredients
Instructions
- Combine all ingredients and beat until well blended.
- Pour the batter into 2 aluminum pans.
- Bake at 350°F (175°C) for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider substituting half of the sugar with brown sugar to enhance the caramel notes. If you prefer a healthier option, you can replace the vegetable oil with unsweetened applesauce. Additionally, feel free to experiment with spices like nutmeg or cloves for a unique twist. Don't forget to check the doneness of your loaves with a toothpick, as ovens can vary.
Serving Suggestions
This pumpkin bread is delicious on its own but can be enhanced with a spread of cream cheese or butter. Serve it alongside a warm cup of coffee or tea for a cozy brunch. It also pairs beautifully with Mary Adams' No Cook Ice Cream for a delightful dessert experience. Consider adding a sprinkle of powdered sugar for a festive touch.
Storage & Reheating
Once cooled, store the pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw overnight in the fridge and warm slices in the oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Makes Two Loaves) contains roughly 168 calories, with 2g protein, 27g carbohydrates, and 7g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of vitamin C.
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. Simply roast and mash a small sugar pumpkin to yield about 1 cup of puree. Make sure to drain any excess moisture, as this can affect the texture of your bread.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, consider using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens, or replace each egg with 1/4 cup of unsweetened applesauce.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the Bisquick with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to help with texture. You may also want to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
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).