"The Best" Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, cherries, and nuts, perfect for autumn gatherings or as a cozy treat any time of year.
Ingredients
Instructions
- Grease and flour a 9 x 5 x 5-inch bread loaf pan.
- In a large bowl, stir together oil, eggs, water, and pumpkin.
- Sift together the flour, sugar, cinnamon, and nutmeg. Add dry ingredients to the pumpkin mixture and beat until smooth.
- Fold in candied cherries and chopped nuts.
- Pour batter into the prepared loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of cooking oil. If you don't have self-rising flour, you can substitute all-purpose flour and add 2 teaspoons of baking powder and a pinch of salt. To enhance the spices, feel free to add a pinch of ground ginger or allspice. Make sure to measure the pumpkin carefully, as too much can affect the bread's texture.
Serving Suggestions
Serve slices of this delicious pumpkin bread warm or at room temperature. It pairs beautifully with a dollop of cream cheese or butter spread on top. For a delightful breakfast, enjoy it alongside a cup of coffee or tea. This bread also makes a great addition to fall gatherings or holiday celebrations, serving as a sweet treat on the table.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze slices individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. To reheat, simply pop it in the microwave for a few seconds or toast it lightly.
Nutrition & Diet Analysis (per serving)
Each serving of "The Best" Pumpkin Bread contains roughly 558 calories, with 6g protein, 60g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (42% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and protein. It also contributes 12g of dietary fiber toward your daily target.
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 absolutely use fresh pumpkin! Just make sure to cook and puree it until smooth. One cup of cooked, pureed pumpkin is equivalent to about a small to medium pumpkin. Be sure to drain any excess moisture to maintain the right texture in your bread.
Can I substitute the eggs in this recipe?
Yes, if you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) for each egg. This will keep the bread moist and add a hint of sweetness.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the self-rising flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients are gluten-free, and be aware that the texture may differ slightly, but it should still be 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).