Simple Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices, perfect for autumn mornings or holiday gatherings, appealing to those who enjoy comforting baked treats with a hint of spice.
Ingredients
Instructions
- Stain all liquid from pumpkin.
- Cream butter and sugar; beat in egg.
- Sift remaining dry ingredients together.
- Add to creamed mixture alternately with pumpkin.
- Pour into greased 8 x 4 x 2 1/2-inch pan.
- Let rise in warm place for 20 minutes.
- Bake at 350° for 45 minutes or until loaf tests done.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or chocolate chips to the batter. If you don’t have canned pumpkin, you can substitute with mashed sweet potatoes. Ensure your butter is softened for easier creaming with sugar. If you prefer a spiced version, increase the cinnamon or add a pinch of nutmeg. This recipe is versatile and can be adjusted to suit your taste.
Serving Suggestions
Serve slices of pumpkin bread with a pat of butter for a delightful breakfast or snack. It pairs beautifully with a hot cup of coffee or tea, making it a perfect companion for a cozy afternoon. You could also try it with a spread of cream cheese for added richness, or serve it alongside a hearty soup for a comforting meal.
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 refrigerate for up to a week. To reheat, slice the bread and warm it in a toaster or microwave for a few seconds until just heated through, enhancing the fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Simple Pumpkin Bread contains roughly 3276 calories, with 40g protein, 459g carbohydrates, and 148g fat. It is an excellent source of calcium (154% of the Daily Value), iron (86% of the Daily Value), and protein (80% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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, fresh pumpkin can be used instead of canned. Just make sure to cook and puree it until smooth, ensuring all excess moisture is drained. The consistency should be similar to that of canned pumpkin to achieve the best results in your bread.
How do I know when the bread is done baking?
To check if the pumpkin bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes and test again.
Can I freeze pumpkin bread?
Absolutely! Pumpkin bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. To enjoy, simply thaw it in the refrigerator overnight and reheat as desired.
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).