Pumpkin Loaf
A moist and flavorful pumpkin loaf infused with warming spices and ground pecans, perfect for autumn gatherings or cozy family treats.
Ingredients
Instructions
- Grease 2 loaf pans.
- Mix the eggs, liquid shortening, sugar, and cooked pumpkin until well combined.
- Add the self-rising flour, cloves, nutmeg, cinnamon, and ground pecans; mix until smooth.
- Pour the batter evenly into the prepared loaf pans.
- Bake at 350°F for 1 hour until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the liquid shortening with unsweetened applesauce. If you prefer a nuttier taste, try adding walnuts instead of pecans. Ensure that your pumpkin is well-drained to avoid a soggy loaf. Mixing the batter just until combined will help create a light texture, similar to what you might find in Oatmeal Nut Muffins.
Serving Suggestions
Serve slices of pumpkin loaf warm or at room temperature, drizzled with a cream cheese glaze or a sprinkle of powdered sugar for added sweetness. It pairs beautifully with a cup of spiced tea or coffee. For a special treat, enjoy it alongside a scoop of vanilla ice cream. This loaf also makes a delightful addition to brunch spreads, complementing dishes like Egg Noodle Bake With Golden Raisins.
Storage & Reheating
Store leftover pumpkin loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Loaf contains roughly 2146 calories, with 28g protein, 288g carbohydrates, and 125g fat. It is an excellent source of dietary fiber (303% of the Daily Value), iron (139% of the Daily Value), and calcium (114% of the Daily Value). Note that it is relatively high in sodium, at 902mg per serving (39% 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?
Absolutely! Fresh pumpkin can add a wonderful flavor to your loaf. Just make sure to cook and puree the pumpkin until smooth. One medium pumpkin yields about 2 cups of puree, which is perfect for this recipe. Remember to drain any excess moisture to prevent a soggy texture.
How do I know when the pumpkin loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown, and the loaf should spring back slightly when pressed. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
Can I make this recipe gluten-free?
Yes, you can substitute the self-rising flour with a gluten-free all-purpose flour blend. Just make sure that the blend contains xanthan gum or add it separately to help with the structure. Adjust baking time slightly as gluten-free flours may impact the baking process.
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).