Welsh Pumpkin Bread
Welsh Pumpkin Bread is a moist, spiced loaf featuring pumpkin and warm spices, perfect for fall gatherings or cozy mornings with a cup of tea or coffee.
Ingredients
Instructions
- In a large bowl, cream sugar and oil.
- Add eggs and pumpkin to the mixture. Mix well.
- Sift together the dry ingredients: flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and ground cloves.
- Combine the dry mixture with the pumpkin mixture, blending well.
- Pour the batter into two greased and floured bread pans.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted comes out clean.
- Cool the bread for at least 10 minutes before removing from pans and slicing.
Tips & Substitutions
For added moisture, consider incorporating a cup of applesauce or substituting half of the oil with unsweetened yogurt. You can easily adjust the spices according to your taste preferences; try adding ginger or cardamom for a unique twist. Ensure you sift the dry ingredients well to avoid clumps for a smoother batter. This recipe is perfect for using up leftover pumpkin from your fall baking.
Serving Suggestions
Serve warm slices of pumpkin bread with a smear of butter or cream cheese for a delightful treat. It pairs beautifully with a warm cup of tea or coffee, making it an excellent choice for breakfast or an afternoon snack. For a festive touch, try serving it alongside White Christmas Fruit Cake during the holidays.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the bread in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Welsh Pumpkin Bread contains roughly 375 calories, with 5g protein, 59g carbohydrates, and 15g fat. It is a good source of vitamin C (19% of the Daily Value), calcium (16% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 965mg per serving (42% 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 pumpkin?
Yes, you can use fresh pumpkin! Just roast or steam the pumpkin until soft, then puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the large can. Be sure to drain any excess moisture to avoid a soggy bread.
What can I substitute for salad oil?
You can substitute salad oil with an equal amount of vegetable oil or melted coconut oil for a different flavor profile. If you want a healthier option, consider using applesauce or mashed bananas, but this may alter the texture slightly.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure to check that all your other ingredients, such as baking powder and baking soda, are gluten-free as well for a safe and delicious alternative.
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).