Tennessee Pumpkin Bread
Tennessee Pumpkin Bread offers a moist, flavorful treat with warm spices and rich pumpkin notes, perfect for autumn gatherings or cozy mornings. Its tender crumb and nutty crunch make it suitable for breakfast, snack, or dessert, delighting those who enjoy comforting, spiced baked goods.
Ingredients
Instructions
- Grease a regular loaf pan or 4 small mini pans.
- Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, cream shortening, sugar, and vanilla.
- Add eggs, one at a time, beating thoroughly after each addition.
- Stir in pumpkin. Stir in dry ingredients in 4 additions alternately with water in 3 additions until just smooth.
- Do not overbeat.
- Fold in chopped walnuts.
- Turn batter into prepared pans.
- Bake in a preheated 350°F (175°C) oven until cake tester comes out clean, about 45 to 55 minutes.
- Turn out on a wire rack, right side up.
- Store tightly covered.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of shortening. If you prefer a healthier version, you can substitute half of the all-purpose flour with whole wheat flour. Adding a handful of raisins or cranberries can enhance the taste. Ensure not to overbeat the batter to keep the bread tender. This recipe is great for using up leftover canned pumpkin from fall baking.
Serving Suggestions
This Tennessee Pumpkin Bread is delightful on its own but pairs beautifully with a spread of cream cheese or butter. For a cozy breakfast, serve it alongside a warm cup of coffee or tea. Consider serving with a side of California Dip For Vegetables Or Chips for a delightful contrast during brunch gatherings. It also makes a great treat to accompany a fall-themed dessert table.
Storage & Reheating
Store the pumpkin bread tightly covered at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and aluminum foil and freeze it for up to 3 months. To reheat, simply thaw overnight and warm slices in the oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Tennessee Pumpkin Bread contains roughly 226 calories, with 4g protein, 35g carbohydrates, and 8g fat. It is a good source of vitamin A (19% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 941mg per serving (41% 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. Make sure to cook and thoroughly mash the pumpkin to achieve the right consistency. One medium-sized pumpkin typically yields about 1 cup of puree, which is perfect for this recipe.
How can I make this recipe gluten-free?
To make this Tennessee Pumpkin Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking powder and other ingredients are gluten-free as well. The texture may vary slightly, but it should still be delicious!
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips is a fantastic way to elevate the sweetness of the bread. Fold in about 1/2 cup of semi-sweet or dark chocolate chips when you add the walnuts for a deliciously indulgent twist.
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).