Pumpkin Harvest Bread
A moist, flavorful pumpkin bread with warm spices, perfect for fall gatherings or cozy mornings, blending sweetness and spice with a tender crumb.
Ingredients
Instructions
- Stir together sugar, oil, eggs one at a time, and pumpkin in a large bowl.
- Add sifted flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and water; mix well.
- Pour batter into three small loaf pans lined with wax paper.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before sealing in plastic bags for storage.
- Can be frozen for longer shelf life.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute half of the vegetable oil with applesauce for a healthier option. Additionally, mixing in chocolate chips or nuts can enhance the texture and taste. If you want a spicier kick, increase the cinnamon and nutmeg slightly. Always ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
This delightful bread is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with coffee or tea. For a festive twist, try serving it alongside Sweet Rolls Or Dinner Rolls during holiday gatherings. Consider slicing and toasting the bread for a crunchy texture that complements its moistness.
Storage & Reheating
Once the Pumpkin Harvest Bread has cooled completely, wrap each loaf in plastic wrap and store in an airtight container at room temperature for up to 3 days. For longer storage, place the wrapped loaves in a freezer bag and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in the oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Harvest Bread contains roughly 921 calories, with 5g protein, 40g carbohydrates, and 86g fat. It is an excellent source of dietary fiber (55% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 814mg per serving (35% 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! Make sure to cook and mash it until smooth before measuring. One medium pumpkin yields about 2 cups of mashed pumpkin. This will give your bread a fresher taste, but it may require extra baking time to cook through, so keep an eye on it.
How can I make this recipe gluten-free?
To make Pumpkin Harvest Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your other ingredients, like baking powder and baking soda, are gluten-free as well. The texture may vary slightly, but it should still be delicious!
What should I do if my bread is too dense?
If your bread turns out too dense, it could be due to overmixing the batter. Mix just until combined to avoid activating too much gluten. Additionally, ensure your baking soda is fresh, as expired leavening agents can lead to a denser loaf. Adding an extra egg can also help create a lighter texture.
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).