Pumpkin Bread(One Loaf)
A moist and flavorful pumpkin bread infused with spices, dates, and nuts, perfect for cozy mornings or festive occasions, appealing to bread lovers and pumpkin enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Sift together the sugar, baking soda, baking powder, salt, cloves, nutmeg, and cinnamon.
- Add the remaining ingredients: flour, vegetable oil, water, pumpkin, eggs, dates, and nuts, and mix in order.
- Spoon the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake for 75 to 90 minutes at 325°F (160°C) until the bread pulls away from the sides of the pan and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a sweeter bread, consider adding an extra 1/4 cup of sugar or using brown sugar instead. If you don't have dates, raisins or dried cranberries can be a good substitute. You can also enhance the flavor by adding a teaspoon of vanilla extract. Ensure all ingredients are at room temperature for better mixing and a smoother batter.
Serving Suggestions
Serve this pumpkin bread warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a festive touch, consider serving it alongside a slice of the Chocolate-Bar Easter Cake.
Storage & Reheating
Allow the pumpkin bread to cool completely before storing. Wrap it tightly in plastic wrap or foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months. Thaw at room temperature and reheat slices in a toaster or microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(One Loaf) contains roughly 246 calories, with 3g protein, 33g carbohydrates, and 12g fat. It is an excellent source of vitamin A (40% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1403mg per serving (61% 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 ensure it is cooked and puréed smoothly. One cup of canned pumpkin is roughly equivalent to about 2 cups of fresh pumpkin. Make sure to drain excess moisture to avoid a soggy bread.
What can I substitute for vegetable oil?
If you're looking for alternatives to vegetable oil, consider using melted coconut oil or applesauce for a healthier option. Both will maintain moisture in the bread while adding unique flavors. Just remember that applesauce may make the bread slightly denser.
How can I tell when the pumpkin bread is done baking?
The pumpkin bread is done when it pulls away from the sides of the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with foil during the last 15-20 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).