Pumpkin Bread(Mom'S Recipe)
A moist, flavorful pumpkin bread with warm cinnamon, nuts, and a tender crumb, perfect for cozy mornings or holiday gatherings.
Ingredients
Instructions
- Place all ingredients, except nuts, in a large bowl.
- Mix thoroughly until well combined.
- Add chopped nuts to the mixture and stir.
- Line loaf pans with foil.
- Divide the batter evenly into 3 or 4 loaf pans.
- Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract. If you prefer a healthier option, substitute half of the sugar with applesauce or a sugar alternative. You can also use whole wheat flour instead of self-rising flour, adding 1.5 teaspoons of baking powder and a pinch of salt for each cup used. This pumpkin bread is perfect for fall gatherings or as a cozy treat with coffee.
Serving Suggestions
Serve slices of pumpkin bread warm or at room temperature, optionally topped with a smear of cream cheese or butter. It pairs beautifully with coffee or tea, making it a perfect breakfast or snack. Consider serving it alongside a fall-inspired salad or alongside the comforting flavors of Amish Baked Oatmeal for a delightful brunch spread.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in the microwave for 10-15 seconds or warm in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Mom'S Recipe) contains roughly 472 calories, with 6g protein, 54g carbohydrates, and 28g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1145mg per serving (50% 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 be sure to cook and puree it until smooth. You'll need about 2.5 cups of fresh pumpkin to replace the 2 cups of canned pumpkin. Make sure to remove excess moisture to ensure the bread doesn’t become too wet.
What can I substitute for nuts?
If you're allergic to nuts or prefer not to include them, you can substitute them with seeds like pumpkin or sunflower seeds for a similar crunch. Alternatively, you can omit them entirely for a nut-free version, and the bread will still be delicious and moist.
How can I make this recipe vegan?
To make this pumpkin bread vegan, replace the eggs with flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds with 2.5 tablespoons of water per egg). Use a plant-based oil and ensure your sugar is refined without bone char. This way, you can enjoy a delicious vegan version of this classic recipe.
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).