Spiced Pumpkin Nut Bread
Spiced Pumpkin Nut Bread offers moist, flavorful loaves infused with warm spices and crunchy nuts, perfect for autumn snacking or holiday gatherings.
Ingredients
Instructions
- Mix flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine pumpkin, brown sugar, apple juice, eggs, vegetable oil, and vanilla extract; mix well.
- Stir the dry ingredients into the pumpkin mixture until just combined.
- Fold in 3/4 cup of chopped nuts.
- Divide the batter evenly into two greased 9 x 5-inch loaf pans.
- Sprinkle remaining nuts over the tops of the loaves.
- Bake in a preheated 350°F oven for 60 to 70 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pans on a wire rack for 10 minutes.
- Remove the loaves from pans and cool completely on wire racks.
Tips & Substitutions
For a richer flavor, consider using freshly grated nutmeg along with the pumpkin pie spice. If you prefer a healthier option, substitute half of the vegetable oil with unsweetened applesauce. Make sure to check for doneness by inserting a toothpick; it should come out clean when the bread is fully baked.
Serving Suggestions
Serve slices of Spiced Pumpkin Nut Bread warm or at room temperature. It pairs beautifully with cream cheese or a dollop of whipped cream for added richness. For a complete fall-inspired meal, enjoy it alongside Sylvia's Corn Pudding or as a cozy breakfast with your favorite coffee or tea.
Storage & Reheating
Once completely cooled, wrap the loaves tightly in plastic wrap or aluminum foil and store them at room temperature for up to 3 days. For longer storage, freeze the loaves; they will last for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Pumpkin Nut Bread contains roughly 372 calories, with 7g protein, 57g carbohydrates, and 14g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1026mg per serving (45% 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 will need about 2 cups of pumpkin puree to replace the 15 oz can. Be aware that fresh pumpkin may impart a slightly different texture and flavor.
What can I substitute for the nuts?
If you have nut allergies or want a different texture, you can substitute the nuts with seeds like sunflower or pumpkin seeds. Additionally, for a sweeter touch, consider adding chocolate chips or dried fruits such as cranberries or raisins.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around the 60-minute mark, as baking times can vary slightly based on your oven and the moisture level of the batter.
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).