Pumpkin Nut Bread
Pumpkin Nut Bread offers a moist, flavorful treat combining the warm spices of cinnamon, ginger, cloves, and nutmeg with the sweet richness of pumpkin and crunchy chopped nuts. Candied orange slices add a zesty twist, making it perfect for autumn gatherings or cozy weekend baking. Ideal for breakfast, snack, or dessert.
Ingredients
- 1 1/2 cups sugar ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cloves ⓘ
- 1 teaspoon ginger ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 tablespoon cinnamon ⓘ
- 1 cup pumpkin ⓘ
- 2 eggs
- 1/2 cup salad oil ⓘ
- 1/2 cup cold water ⓘ
- 1 3/4 cups flour ⓘ
- 3/4 cup chopped nuts ⓘ
- 1 cup candied orange slices ⓘ
Instructions
- Preheat oven to 325°F (160°C).
- Mix all ingredients together in a large bowl until well combined.
- Fill muffin tins with the batter.
- Sprinkle pumpkin seeds on top of each muffin.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or substituting half the sugar with brown sugar. You can also use applesauce instead of salad oil for a lighter option. If you don’t have pumpkin puree, mashed bananas can work as a substitute. Don't overmix the batter; mix just until combined to keep the bread tender. This recipe is a great addition to your collection of American recipes.
Serving Suggestions
Serve pumpkin nut bread warm with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea, making it perfect for a cozy afternoon treat. Consider serving alongside Simple Shortbread Cookies for a delightful dessert platter or as part of a fall-themed brunch.
Storage & Reheating
Store leftover pumpkin nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in a toaster oven or microwave until heated through, enhancing the flavors before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Nut Bread contains roughly 317 calories, with 6g protein, 47g carbohydrates, and 13g fat. It is a good source of vitamin A (14% of the Daily Value), calcium (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 959mg per serving (42% 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 puree made from roasted pumpkin. Just ensure it's well-drained to avoid excess moisture, which could affect the consistency of the bread. One small pie pumpkin typically yields about 1 cup of puree.
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to achieve the desired texture. Also, check that your baking powder and soda are gluten-free.
What nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this pumpkin nut bread, as they add a nice crunch and flavor. You can also experiment with hazelnuts or almonds for a different taste. Just make sure they are roughly chopped for even distribution throughout the batter.
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).