Pumpkin Quick Bread
A moist and flavorful pumpkin quick bread featuring warm spices like cinnamon and pumpkin pie spice. Perfect for breakfast, snacks, or holiday gatherings, its tender crumb and rich pumpkin flavor make it a comforting treat suitable for all pumpkin lovers.
Ingredients
Instructions
- Combine the flour, pumpkin pie spice, baking powder, cinnamon, and salt in a bowl and set aside.
- In a large bowl, beat the eggs for 2 minutes. Add both sugars and beat until well combined.
- Beat in the pumpkin, melted butter, and orange juice until blended.
- Pour the batter into prepared pans coated with nonstick spray.
- Bake until a toothpick inserted in the center comes out clean at 350°F.
- Bake mini pans for 30 minutes or a 9 x 5-inch pan for 50 to 55 minutes.
Tips & Substitutions
For a moist pumpkin bread, be careful not to overmix the batter once the dry ingredients are added. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you want a deeper flavor, consider adding chopped nuts or chocolate chips. For a twist, try incorporating some finely grated orange zest for a citrusy note.
Serving Suggestions
Serve pumpkin quick bread warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of tea or coffee for a delightful breakfast or afternoon snack. Consider serving it alongside a bowl of creamy Potato Chowder for a comforting meal.
Storage & Reheating
Store leftover pumpkin quick bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and warm in the microwave or oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Quick Bread contains roughly 249 calories, with 4g protein, 33g carbohydrates, and 13g fat. It is an excellent source of iron (30% of the Daily Value) and calcium (22% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1174mg per serving (51% 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 canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly in this recipe and saves time. Just make sure to use 100% pure pumpkin, not pumpkin pie filling, to control the sweetness and spices.
What can I do if my pumpkin bread is too dense?
If your pumpkin bread turns out dense, it may be due to overmixing the batter or using too much flour. Ensure you measure the flour accurately and mix until just combined for a lighter texture.
How can I enhance the flavor of my pumpkin bread?
You can enhance the flavor by adding vanilla extract or a splash of maple syrup to the batter. Spices like nutmeg or ginger can also elevate the taste, making it more aromatic and flavorful.
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).