Pumpkin Bread(Yields 2 Loaves)
A moist, spiced pumpkin bread with warm cinnamon and cloves, perfect for fall gatherings or cozy mornings, yielding two hearty loaves with excellent freezing quality.
Ingredients
Instructions
- Sift the flour, baking powder, baking soda, and salt together.
- Using an electric mixer, add the other ingredients and mix well.
- Divide the batter equally into 2 greased loaf pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans. Freezes very well.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can also substitute half of the shortening with applesauce for a lighter version. If you prefer spices, try adding nutmeg or ginger for an extra kick. Make sure to sift the flour to avoid clumps and ensure a lighter texture in your pumpkin bread.
Serving Suggestions
Serve slices of pumpkin bread warm with a pat of butter or cream cheese for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or an afternoon snack. For a festive touch, try serving it alongside a slice of Orange-Pineapple Torte Cake during the holidays.
Storage & Reheating
Once cooled, wrap the loaves tightly in plastic wrap or aluminum foil and store them at room temperature for up to 3 days. For longer storage, place them in the freezer, where they can last for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Yields 2 Loaves) contains roughly 217 calories, with 4g protein, 43g carbohydrates, and 3g fat. It is an excellent source of vitamin A (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 773mg per serving (34% 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. Simply roast and puree the pumpkin to yield about 2 cups, which is equivalent to one can. Make sure to drain any excess moisture to avoid a soggy batter.
How do I know when the bread is done baking?
To check if the pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs clinging to it, your bread is ready. If it comes out wet, bake for a few more minutes and check again.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chopped nuts or chocolate chips can enhance the flavor and texture of your pumpkin bread. Fold them into the batter before pouring it into the loaf pans for a delicious twist.
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).