Squmpkin Bread
A moist, flavorful pumpkin bread with warm spices, perfect for autumn mornings or holiday gatherings, offering a comforting treat with a delightful pumpkin aroma.
Ingredients
Instructions
- Sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg into a bowl; set aside.
- Combine oil, eggs, cooked mashed pumpkin, and water in another bowl; blend well using a rotary beater.
- Add the pumpkin mixture all at once to the dry ingredients, stirring just enough to moisten.
- Pour batter into a greased loaf pan.
- Bake at 350°F for 55 to 60 minutes.
- Test with a toothpick or cake tester to make sure the bread is done.
- Remove from pan and cool completely.
Tips & Substitutions
For a healthier option, substitute half of the oil with unsweetened applesauce, which will keep the bread moist. If you don't have nutmeg, allspice works well as a substitute. To enhance the flavor, consider adding chopped nuts or dried fruits like cranberries or raisins. Be careful not to overmix once the wet and dry ingredients are combined to ensure a tender loaf.
Serving Suggestions
Squmpkin Bread pairs beautifully with a dollop of cream cheese or butter spread on top. It's perfect as a breakfast option, a snack, or even as a dessert. Serve it alongside a cup of hot tea or coffee for a delightful afternoon treat. For a festive touch, consider serving it with a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store leftover Squmpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in the oven at 350°F for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Squmpkin Bread contains roughly 563 calories, with 3g protein, 22g carbohydrates, and 53g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1079mg per serving (47% 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 or squash instead of canned. Just make sure to cook and mash it well before adding it to the batter. Roasting the pumpkin will enhance its flavor, making your Squmpkin Bread even more delicious.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) per egg. This will help bind the ingredients while keeping the bread moist.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs attached, the bread is ready. Avoid opening the oven door too early to prevent collapsing.
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).