Ridiculously Simple Pumpkin Bread
A moist, spiced pumpkin bread with warm cinnamon, nutmeg, cloves, and ginger, perfect for fall gatherings or cozy family mornings. Deliciously sweet and easy to make.
Ingredients
Instructions
- Beat eggs until frothy.
- Add oil, water, and pumpkin to the eggs and mix well.
- Sift together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into greased loaf pans.
- Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
To enhance the flavor of your pumpkin bread, consider adding chopped nuts or chocolate chips for added texture. If you don’t have pumpkin puree, you can substitute with applesauce for a different twist. Make sure to measure the flour correctly to prevent a dense loaf. Sifting the dry ingredients helps incorporate air, leading to a lighter bread.
Serving Suggestions
This pumpkin bread is delicious served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for a cozy snack. For a festive touch, consider serving it alongside a slice of Icebox Angel Food Cake or as part of a brunch spread with fruit and yogurt.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating slices in the microwave or toaster for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Ridiculously Simple Pumpkin Bread contains roughly 1477 calories, with 13g protein, 143g carbohydrates, and 98g fat. It is an excellent source of calcium (35% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1535mg per serving (67% 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. Make sure to cook and mash it until smooth before measuring. One medium pumpkin yields about 2 cups of mashed pumpkin, which is perfect for this recipe. Just be sure to remove the seeds and skin before cooking.
How do I know when the pumpkin bread is done baking?
The pumpkin bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it starts to brown too much on top, you can cover it loosely with aluminum foil while it continues baking to prevent burning.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure your baking soda is gluten-free as well. The texture may vary slightly, but it should still produce a delicious pumpkin bread.
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).