Super Easy Pumpkin Bread
A moist, flavorful pumpkin bread with warm spices, perfect for fall gatherings or a cozy treat, easily made in a bundt or loaf pan with optional nuts.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Mix all ingredients well in a large bowl.
- Grease a bundt or loaf pan.
- Pour batter into the prepared pan.
- Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Alternatively, in a 9 x 13-inch pan or two 8-inch pans, bake for 45 minutes to 1 hour.
- Allow to cool slightly, then sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. If you don't have pumpkin puree, you can substitute it with mashed sweet potatoes or butternut squash. For added flavor, consider mixing in some chocolate chips or dried cranberries. Chopped nuts, like walnuts or pecans, add a nice crunch, but they are optional.
Serving Suggestions
Serve this delicious pumpkin bread warm or at room temperature, ideally topped with a smear of cream cheese or butter. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, consider serving with a side of Grandma Pilkington'S Baked Custard for a delightful dessert duo that will impress your guests.
Storage & Reheating
Store any leftover pumpkin 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 in the refrigerator overnight and warm slices in the microwave for about 15-20 seconds, or toast them for a delightful crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Super Easy Pumpkin Bread contains roughly 581 calories, with 7g protein, 61g carbohydrates, and 37g fat. It is an excellent source of vitamin A (61% of the Daily Value), dietary fiber (46% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 837mg per serving (36% 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! To do this, roast a sugar pumpkin until tender, scoop out the flesh, and puree it. You'll need about 2 cups of fresh puree to replace the 16 oz. can. Make sure to drain any excess moisture for the best texture.
How can I make this recipe healthier?
To make this pumpkin bread healthier, you can reduce the sugar by half and substitute some of the oil with unsweetened applesauce. Additionally, using whole wheat flour instead of all-purpose flour will add more fiber and nutrients without sacrificing flavor.
Can I add spices to enhance the flavor?
Absolutely! Feel free to mix in additional spices such as ginger, cloves, or allspice to enhance the flavor profile. A teaspoon of vanilla extract can also elevate the taste of your pumpkin bread, making it even more aromatic and delicious.
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).