Pumpkin Bread(Squash May Be Used Also)
A moist, flavorful pumpkin bread with warm spices, raisins, and nuts, perfect for autumn gatherings or cozy mornings, offering a balance of sweetness and spice.
Ingredients
Instructions
- Combine sugar, pumpkin, oil, and eggs in a mixing bowl.
- Beat until well blended.
- Sift together flour, soda, salt, nutmeg, cinnamon, and ginger.
- Add the sifted dry ingredients to the wet ingredients and mix well.
- Stir in raisins, chopped nuts, and water until evenly incorporated.
- Spoon the batter into a well-greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 65 to 75 minutes or until a toothpick inserted into the center comes out clean.
- Turn out on a rack and cool before slicing.
Tips & Substitutions
For a richer flavor, try using brown sugar exclusively or substitute half the oil with unsweetened applesauce. If you prefer a spicier kick, increase the ginger to 1/2 teaspoon. You can also add a handful of chocolate chips for a sweet twist. Ensure your baking soda is fresh for optimal rise, and consider using fresh pumpkin for a more vibrant taste.
Serving Suggestions
This pumpkin bread is delightful on its own, but for an extra treat, serve it with cream cheese spread or butter. It pairs beautifully with a cup of coffee or tea. Consider adding a side of fresh fruit or a light salad to balance the sweetness. This bread also makes an excellent base for a dessert, similar to Georgia Bread Pudding.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave for about 15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Squash May Be Used Also) contains roughly 514 calories, with 5g protein, 75g carbohydrates, and 24g fat. It is an excellent source of vitamin A (52% of the Daily Value) and dietary fiber (37% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 596mg per serving (26% 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 cook and puree it until smooth. One cup of cooked fresh pumpkin is equivalent to one cup of canned pumpkin. Make sure to remove excess moisture to ensure the bread's texture remains perfect.
Can I substitute the raisins with something else?
Absolutely! You can replace raisins with chopped dried cranberries, currants, or even chocolate chips for a sweeter variation. If you prefer fresh fruit, chopped apples or pears can also add an interesting twist.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, continue baking for an additional 5-10 minutes, checking frequently to avoid overbaking.
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).