Surprise Pumpkin Bread
Surprise Pumpkin Bread combines pumpkin, spices, nuts, and coconut cream pie filling for a moist, flavorful treat ideal for fall gatherings and cozy desserts.
Ingredients
Instructions
- Mix well the pumpkin, sugar, oil, and eggs.
- Add the flour, soda, baking powder, salt, cinnamon, and nutmeg; mix well.
- Stir in the nuts and coconut cream pie filling.
- Pour the batter into a greased and floured 9 x 13-inch pan or large loaf pan.
- Bake at 325°F (160°C) for 35 minutes or until done. The loaf pan may require a longer baking time.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to reduce the oil, you can substitute half of it with unsweetened applesauce. Ensure you mix the batter just until combined to avoid a dense texture. Adding a pinch of cloves can enhance the spice profile. This bread can also be made in muffin form for quicker baking, similar to Best-Ever Banana Muffins.
Serving Suggestions
This Surprise Pumpkin Bread is delightful on its own, but it pairs beautifully with a smear of cream cheese or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a cozy afternoon treat. For a festive touch, consider slicing it for a holiday brunch spread with Cheesy Coleslaw as a refreshing side.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to three months. To reheat, simply pop slices in the microwave for 10-15 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Surprise Pumpkin Bread contains roughly 1182 calories, with 10g protein, 113g carbohydrates, and 80g fat. It is an excellent source of calcium (44% of the Daily Value), dietary fiber (41% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2569mg per serving (112% 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. Just make sure to cook and puree it until smooth before measuring. This will give you a fresher flavor but may slightly alter the moisture content, so adjust the baking time accordingly.
What can I substitute for the coconut cream pie filling?
If you don’t have coconut cream pie filling, you can use a combination of coconut milk and a bit of sugar or a homemade custard. This will help maintain the moisture and sweetness in the bread.
Can I make this recipe vegan?
Yes, you can make a vegan version by replacing the eggs with flaxseed meal or applesauce and using a plant-based oil. Ensure the coconut cream filling is also dairy-free to keep the recipe entirely vegan.
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).