Sally'S Pumpkin Bread
A moist and flavorful pumpkin bread with warm spices and nuts, perfect for fall mornings, holidays, or any time you crave a comforting homemade treat.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Mix the sugar, pumpkin, and oil until well combined.
- Sift together the flour, soda, salt, cinnamon, and cloves.
- Gradually add the dry ingredients to the pumpkin mixture, mixing well.
- Fold in the nuts, chopped dates, or raisins if desired.
- Pour the batter into prepared loaf pans.
- Bake for one hour or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before removing from pans.
Tips & Substitutions
For a lighter bread, consider substituting half of the oil with applesauce. You can also use whole wheat flour instead of all-purpose for added nutrition. If you want to enhance the flavor, try adding a teaspoon of vanilla extract. Be sure not to overmix the batter to maintain a tender crumb.
Serving Suggestions
Serve warm with a pat of butter or cream cheese for a delightful treat. This pumpkin bread pairs beautifully with My Party Punch for a cozy gathering. You can also enjoy it as a snack or breakfast item, alongside a hot cup of coffee or tea.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature or warm in the oven for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S Pumpkin Bread contains roughly 3596 calories, with 30g protein, 278g carbohydrates, and 276g fat. It is an excellent source of dietary fiber (105% of the Daily Value), vitamin C (100% of the Daily Value), and iron (79% of the Daily Value). Note that it is relatively high in sodium, at 1975mg per serving (86% 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 puree it until smooth. You'll need about 2 cups of pureed fresh pumpkin to replace the canned pumpkin in this recipe. Just be sure to adjust the water content accordingly to achieve the right batter consistency.
Is this pumpkin bread suitable for vegan diets?
To make this recipe vegan, substitute the oil with a plant-based alternative, and use a flax egg or applesauce instead of any eggs. This will maintain the moisture and texture while ensuring it's suitable for vegan recipes.
What can I add to the bread for extra flavor?
You can enhance the flavor of the pumpkin bread by adding chocolate chips, dried cranberries, or even a splash of bourbon for a unique twist. Experiment with spices like nutmeg or allspice to customize it to your taste!
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).