When you think of Thanksgiving, what comes to mind? If it’s delicious, warm food, then be sure to try this recipe. Pumpkin bread is one of the more popular Thanksgiving desserts, and anyone who has ever tried it can tell you why. It’s the perfect amount of sweetness to accompany all those other holiday foods. It’s also versatile and easy to make.

Pumpkin Bread Preparation Ideas

Pumpkin bread can be made as a traditional bread in a loaf pan, or you can make adorable personal-sized loaves of pumpkin bread instead. You can add the same batter to muffin pans or miniature loaf pans.

Making the pumpkin bread this way gives you more serving options. You can add the muffins or mini loaves to a holiday basket to dress up your table or a beautiful platter for a more elegant presentation. Instead of slicing the bread, you can give everyone their own muffin or loaf.

Thanksgiving pumpkin bread - Pumpkins at a pumpkin patch on a fall day.
Harvest time is pumpkin time! 

Mixing It Up
Another reason so many people enjoy having pumpkin bread for Thanksgiving is because you can add different things to the bread mix to get different flavors. Portion the bread mixture into small bowls or make up several batches. Add thins like raisins, pecans, chocolate chips, pineapple chunks, and cranberries to the bread batter to create different versions.

And bread of course is super easy for the family to carry with them into Thanksgiving games without making a mess.

If you are expecting picky eaters for dinner or know certain people have allergies or food aversions, this can allow you to make moist pumpkin bread that appeals to everyone. You don’t have to change the recipe. You can just add in the extras you want.

Pumpkin Bread With Canned Pumpkin

Thanksgiving pumpkin bread - Pumpkin bread, a pumpkin drink, and tiny pumpkin
It's the perfect pumpkin bread for Thanksgiving!

©Alexandra Anschiz/Shutterstock.com

While this thanksgiving pumpkin bread recipe calls for fresh pumpkin, that’s not the only option. You can easily create a delicious pumpkin bread recipe with canned pumpkin. Just measure out the same amount of canned pumpkin and use it in place of the fresh pumpkin that this recipe calls for.

You can also substitute the sugar for an artificial sweetener. While this may change the flavor or the thanksgiving pumpkin bread, it may be a better option for anyone who is on a diet or has diabetes and cannot consume real sugar.

If you are not a fan of walnuts, you can substitute them or other types of nuts or other treats. If someone who will be attending your Thanksgiving dinner has a nut allergy, it may be best to leave out all types of nuts to avoid a reaction.

Serving the Pumpkin Bread

Thanksgiving pumpkin bread is delicious on its own, but if you really want to impress your guests, you will serve it with some delicious toppings. Butter or margarine brings out the natural flavors of the bread and helps keep it moist.

Try offering guests a flavored butter, such as honey butter or cinnamon butter. This will add even more flavor to the bread. You can also offer jams and jellies, nut butter, fruit spreads, and even chocolate spread to guests.

Print
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Thanksgiving Pumpkin Bread

Thanksgiving Pumpkin Bread


  • Author: MomsWhoThink
  • Total Time: 1 hour 25 minutes
  • Yield: 3 loaves 1x

Description

This is a wonderfully easy pumpkin quick bread infused with the perfect blend of nutmeg and cinnamon to compliment the pumpkin flavor. Made in coffee cans for perfectly baked loaves with outstanding texture, this recipe is as fun to make as it is to eat.


Ingredients

Scale
  • 1½ cups pumpkin
  • ¾ cup vegetable oil
  • 2½ cups flour
  • 2 cups sugar
  • 1½ teaspoon baking soda
  • 1¼ teaspoon salt
  • ¾ teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • 1 cup walnuts or pecans, chopped
  • 1 cup raisin
  • 31 pound coffee cans.

Instructions

  1. Preheat oven to 350°F. Makes three loaves.
  2. Beat together pumpkin and vegetable oil.
  3. Add flour, sugar, baking soda, salt, nutmeg, cinnamon, nuts, and raisins.
  4. Mix until all ingredients are thoroughly moistened
  5. Fill three ungreased 1 pound coffee cans, ½ full.
  6. Bake at 350°F for 75 minutes.
  7. Cool, in the can for 15 minutes and remove from can.
  8. Wrap, while still warm, in aluminium foil.
  • Prep Time: 10
  • Cook Time: 75