Texas Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, nuts, and dried fruits, perfect for autumn gatherings or a cozy treat anytime.
Ingredients
Instructions
- Mix all the ingredients in the order given in a large bowl.
- Stir well by hand until the mixture is combined.
- Pour the batter into a greased bread pan or a greased Bundt pan.
- Bake at 350°F (175°C) for 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute applesauce for half of the oil to reduce fat or add moisture. If you prefer a nuttier texture, try adding walnuts or pecans. For a spicier kick, increase the cinnamon or nutmeg slightly. This bread can also be made with gluten-free flour for a gluten-free version.
Serving Suggestions
Texas Pumpkin Bread is delightful on its own, but you can enhance it by spreading a bit of cream cheese or butter on each slice. Pair it with a hot cup of coffee or tea for a cozy breakfast. It also makes a lovely snack alongside American recipes like Thumbprint Coffee Cake or Goodie Bars.
Storage & Reheating
Store leftover Texas 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. To reheat, slice and warm in the microwave for 15-20 seconds, or gently toast in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Pumpkin Bread contains roughly 176 calories, with 3g protein, 34g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 767mg per serving (33% 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 make sure to cook and puree the pumpkin until smooth before measuring out a cup for the recipe. Fresh pumpkin may have a slightly different moisture content, so keep an eye on the baking time.
Can I make this recipe without eggs?
Absolutely! You can replace the two eggs with a flaxseed meal substitute by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the batter. This works well for those looking for a vegan option.
What can I use instead of nuts?
If you're allergic to nuts or prefer not to include them, you can simply omit the nuts or substitute them with sunflower seeds or pumpkin seeds for a similar crunch. Dried fruit, like additional raisins or chopped dried apricots, can also add texture and sweetness.
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).