Spicy Pumpkin Nut Bread
Spicy pumpkin nut bread combines warm cinnamon, ginger, and cloves with rich pumpkin and crunchy nuts, creating a moist, flavorful loaf perfect for cozy gatherings or holiday treats.
Ingredients
Instructions
- Combine the flour, cinnamon, baking powder, baking soda, ginger, and cloves in a bowl.
- Cream the butter and sugar together, then add the eggs and mix well.
- Add the dry ingredients to the wet mixture and fold in the canned pumpkin and chopped nuts.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool slightly, then remove from the pan and place on a cake rack to cool completely.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can also substitute applesauce for half of the butter to reduce fat content while maintaining moisture. If you want to enhance the spice level, add a pinch of cayenne pepper. Additionally, mixing in some chocolate chips can provide a delicious twist and pairs beautifully with Sad Cookies.
Serving Suggestions
Serve slices of spicy pumpkin nut bread warm with a pat of butter or cream cheese for a delightful breakfast or snack. It also pairs wonderfully with a cup of coffee or tea. For a festive touch, consider serving it alongside Grandaddy'S Favorite Apple Crunch for a comforting dessert spread during autumn gatherings.
Storage & Reheating
To store leftovers, wrap the cooled pumpkin nut bread in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, place it in an airtight container in the refrigerator for up to a week or freeze slices for up to three months. Reheat in a toaster oven or microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Pumpkin Nut Bread contains roughly 531 calories, with 6g protein, 49g carbohydrates, and 35g fat. It is an excellent source of vitamin A (53% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 606mg per serving (26% 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. To do this, roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture, as it can affect the bread's texture.
What nuts work best in this recipe?
Walnuts and pecans are excellent choices for this spicy pumpkin nut bread due to their rich flavor and complementary texture. You can also experiment with almonds or hazelnuts if you prefer a different taste or have nut allergies, consider using seeds like sunflower or pumpkin seeds instead.
Can I make this bread gluten-free?
Absolutely! To make gluten-free spicy pumpkin nut bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper structure. This way, you can enjoy a delicious gluten-free treat without sacrificing flavor or texture.
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).