Spicy Pumpkin Loaf
A moist, flavorful pumpkin loaf with warm spices and crunchy pecans, perfect for fall mornings or holiday gatherings, appealing to those who enjoy rich, spiced baked goods.
Ingredients
Instructions
- Cream the sugar and oil in a bowl. Add beaten eggs and pumpkin, mixing well.
- Sift dry ingredients together and add alternately with 2/3 cup water to the pumpkin mixture, mixing well after each addition.
- Stir in chopped pecans.
- Pour batter into 2 well-greased and floured loaf pans.
- Bake at 350°F (175°C) for 1 1/2 hours or until loaves test done. Remove from pans and let cool.
Tips & Substitutions
For an extra kick, consider adding a teaspoon of cayenne pepper to the batter. If you don't have pecans, walnuts or chocolate chips can be great substitutes. To make this recipe even more moist, you can replace part of the oil with unsweetened applesauce. Sifting the dry ingredients helps create a lighter loaf, ensuring an even texture.
Serving Suggestions
This spicy pumpkin loaf is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, consider serving it alongside a slice of Apple Batter Pudding for dessert or as part of a brunch spread featuring Stuffed Baked Potatoes(Microwave).
Storage & Reheating
Allow the spicy pumpkin loaf to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to three days or refrigerated for up to a week. To reheat, simply slice and warm in the microwave for 10-15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Pumpkin Loaf contains roughly 1045 calories, with 8g protein, 83g carbohydrates, and 79g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and calcium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 532mg per serving (23% 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 a different type of oil for this recipe?
Yes, you can substitute canola or melted coconut oil for the vegetable oil in this recipe. Each type of oil will impart a slightly different flavor, but they will all work well in keeping the loaf moist.
Can I freeze the spicy pumpkin loaf?
Absolutely! Once cooled, wrap the loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight before slicing.
What can I serve with the spicy pumpkin loaf?
This loaf is versatile and pairs well with a variety of sides. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements savory dishes like a green salad or a bowl of soup for a balanced meal.
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).