Punkin Bread
A moist, flavorful pumpkin bread packed with raisins and nuts, perfect for autumn snacking, breakfast, or holiday gatherings, offering warm spices and hearty texture.
Ingredients
Instructions
- Sift the dry ingredients in a bowl.
- Add the liquids and pumpkin, and mix well.
- Stir in the raisins and nuts.
- Fill three 1-pound coffee cans two-thirds full.
- Grease and flour the cans, then bake at 350°F for 1 hour.
Tips & Substitutions
For a moist texture, ensure not to overmix after adding the wet ingredients. If you don't have raisins, you can substitute with dried cranberries or chopped dates. Instead of nuts, try sunflower seeds for a nut-free option. This recipe can also be adapted using whole wheat flour for a healthier twist, as found in some American recipes.
Serving Suggestions
Punkin Bread is delightful on its own but pairs beautifully with a dollop of cream cheese spread or butter. It can also be enjoyed alongside a warm cup of coffee, making it a perfect choice for breakfast or an afternoon snack. Consider serving it with a side of fresh fruit for a balanced meal.
Storage & Reheating
Store leftover Punkin Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, slice and warm in the oven at 300°F for about 10 minutes, or microwave for 15-20 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Punkin Bread contains roughly 459 calories, with 9g protein, 87g carbohydrates, and 10g fat. It is an excellent source of vitamin C (30% of the Daily Value), dietary fiber (23% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 886mg 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?
Yes, you can use fresh pumpkin puree in place of canned. To make fresh puree, roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Just be sure to drain excess moisture to keep the bread from becoming too wet.
What can I substitute for salad oil?
You can substitute salad oil with vegetable oil or even melted coconut oil. If you prefer a richer flavor, olive oil is also a great alternative. Just keep in mind that it may alter the taste slightly.
How can I make this recipe gluten-free?
To make Punkin Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all your other ingredients, like baking soda and spices, are labeled gluten-free to avoid any cross-contamination.
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).