Sweet Pumpkin Bread
Sweet pumpkin bread offers moist, flavorful slices with warm spices and a tender crumb, perfect for cozy mornings or holiday gatherings with family and friends.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Grease an 8 1/2 x 4 1/2-inch loaf pan.
- Beat sugar with oil until blended using a mixer at medium speed.
- Add eggs, one at a time, beating well after each addition.
- Continue until the mixture is light and fluffy, then beat in pumpkin.
- Combine all-purpose flour, salt, baking powder, baking soda, ground cloves, cinnamon, and nutmeg.
- Beat in the flour mixture using a mixer on low speed until just combined.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread for 10 minutes, then remove from the pan.
- Finish cooling on a wire rack before slicing.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or swapping half the oil for unsweetened applesauce. If you prefer a spicier bread, increase the ground cloves or add a dash of ginger. If you don't have all-purpose flour, whole wheat flour can be a great substitute, though it may yield a denser loaf.
Serving Suggestions
This Sweet Pumpkin Bread is delightful on its own but pairs beautifully with a spread of cream cheese or butter. Serve it alongside a warm cup of tea or coffee for a cozy breakfast or snack. For a festive touch, consider serving it with a side of Mom Blackburn's Sugared Nuts for extra crunch and flavor.
Storage & Reheating
Once cooled, store the Sweet 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, thaw overnight in the refrigerator, then warm slices in the microwave for a few seconds or toast them lightly.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Pumpkin Bread contains roughly 405 calories, with 2g protein, 29g carbohydrates, and 32g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1062mg per serving (46% 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. Just ensure it's well-cooked and pureed to achieve the same texture. You'll need about 1 1/4 cups of fresh puree to replace the 1 cup of canned pumpkin.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) to maintain moisture and binding in the bread.
How can I add nuts or chocolate chips?
You can easily add 1/2 to 1 cup of chopped nuts or chocolate chips to the batter after mixing in the flour. Fold them in gently to avoid overmixing, and enjoy the added texture and flavor in every slice.
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).