Steven'S Favorite Pumpkin Bread
A moist, flavorful pumpkin bread with hints of cinnamon, walnuts, raisins, and melted chocolate, perfect for autumn gatherings or cozy family treats.
Ingredients
Instructions
- Preheat the oven to 350°F and grease two loaf pans.
- Mix all dry ingredients together in a large bowl.
- Make a well in the center and add the eggs, oil, melted chocolate, pumpkin puree, and soaked raisins; mix well until combined.
- Fold in the chopped walnuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from pans and serving.
Tips & Substitutions
For a lighter texture, consider substituting half the oil with unsweetened applesauce. If you don't have walnuts, pecans or sunflower seeds work well too. To enhance the flavor, add a pinch of nutmeg or ginger. If you prefer a sweeter bread, increase the sugar by 1/4 cup. Make sure to soak the raisins for the suggested time to plump them up for better moisture distribution.
Serving Suggestions
Serve this delicious pumpkin bread warm or at room temperature, sliced thickly with a smear of butter for added richness. It pairs beautifully with a warm cup of tea or coffee. Consider serving alongside a festive brunch spread that includes dishes like Green Bean Casserole(This Is So Basic And Yet Everybody Loves It) or Veggie Appetizers for a delightful combination.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm slices in a toaster or oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Steven'S Favorite Pumpkin Bread contains roughly 875 calories, with 6g protein, 47g carbohydrates, and 77g fat. It is a good source of iron (16% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 870mg per serving (38% 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 pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin, which usually comes from a small sugar pumpkin. Make sure to drain excess moisture to prevent your bread from becoming too wet.
What can I substitute for eggs in this recipe?
For a vegan alternative, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will maintain the moisture and help bind the ingredients together while keeping the flavor delicious.
How can I tell when the pumpkin bread is done baking?
You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for additional 5-10 minutes and check again.
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).