Quick Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices, perfect for breakfast, snacks, or holiday gatherings. Easy to prepare and adaptable with fruit variations.
Ingredients
Instructions
- Cream sugar and oil together until well combined.
- Add beaten eggs and pumpkin or fruit of choice to the creamed mixture.
- Sift together the dry ingredients: flour, soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves.
- Gradually add the dry ingredients along with water to the creamed mixture, mixing until just combined.
- Grease and flour loaf pans to prevent sticking.
- Pour the batter into the prepared loaf pans.
- Bake at 350°F (175°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Let the bread stand for 10 minutes before removing from pans.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also swap half of the oil for unsweetened applesauce for a lighter version. If you don't have nutmeg or allspice, you can use pumpkin pie spice as a substitute. Always check your baking soda for freshness to ensure the bread rises properly.
Serving Suggestions
This Quick Pumpkin Bread is delightful on its own, but you can enhance it with a pat of butter or a spread of cream cheese. It pairs beautifully with a hot cup of coffee or tea, making it a perfect breakfast or afternoon snack. Consider serving it alongside other baked goods like Oh So Chocolate Balls for a sweet treat platter.
Storage & Reheating
Once completely cooled, wrap the pumpkin bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, freeze the bread in slices or whole loaves, wrapped well, for up to three months. To reheat, simply thaw at room temperature and warm in the oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pumpkin Bread contains roughly 1022 calories, with 7g protein, 81g carbohydrates, and 77g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and calcium (25% of the Daily Value), and a good source of protein and iron. It also contributes 8g of dietary fiber toward your daily target.
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 substitute fresh pumpkin puree for canned pumpkin. To prepare, roast or steam pumpkin until soft, then puree it until smooth. Use the same amount as specified in the recipe for canned pumpkin.
What can I do if my bread is too dry?
If your pumpkin bread turns out dry, it may be due to overbaking or using too much flour. To help with dryness, you can brush the top with simple syrup or a mix of melted butter and cinnamon after baking. Serve it with cream cheese frosting for added moisture.
Can I make this recipe gluten-free?
Absolutely! To make gluten-free pumpkin bread, substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check if your baking powder and other ingredients are gluten-free as well. Adjust the baking time if necessary.
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).