Special Pumpkin Bread
A moist, flavorful pumpkin bread with cherries and walnuts, perfect for autumn gatherings or a cozy treat, combining sweet, nutty, and spiced flavors.
Ingredients
Instructions
- Cream together the oleo or butter and sugar.
- Add eggs one at a time, beating thoroughly after each addition.
- Mix in pumpkin and water until well blended.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into the pumpkin mixture, mixing until batter is well blended.
- Stir in chopped maraschino cherries and chopped walnuts.
- Grease and flour 2 loaf pans, then pour batter into them.
- Bake at 350°F for 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before removing from pans.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you prefer a lighter loaf, substitute half of the butter with unsweetened applesauce. To enhance the spices, add a teaspoon of cinnamon or nutmeg. Ensure your baking powder and soda are fresh for the best rise. This recipe can also be adapted to a small layer cake by adjusting the baking time.
Serving Suggestions
This special pumpkin bread is delightful served warm with a pat of butter or a dollop of sweetened whipped cream. It also pairs beautifully with a cup of coffee or tea. For a festive twist, try serving it alongside holiday spreads or as a part of a brunch table, complementing dishes like Shingled Blueberry Banana Bread.
Storage & Reheating
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply thaw and warm in the oven or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Special Pumpkin Bread contains roughly 235 calories, with 5g protein, 37g carbohydrates, and 9g fat. It is a good source of calcium (15% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1250mg per serving (54% 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 instead of canned. Simply cook and blend the pumpkin until smooth, making sure to measure the equivalent of one can, which is about 15 ounces. This can enhance the flavor and freshness of your bread.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, substitute the unbleached flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is also gluten-free. The texture may vary slightly, but it should still yield a delicious loaf.
What can I substitute for walnuts?
If you want to substitute walnuts, try using pecans or sunflower seeds for a nut-free option. You can also omit them entirely if you prefer a smoother texture. The recipe will still be flavorful and moist without the nuts.
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).