does pumpkin bread need nutmeg?

Answer 1

No, you don't really need nutmeg to make a good pumpkin bread.

However, in my opinion, pumpkin bread does need more spices than just cinnamon. If you don't have and don't want to buy, or can't eat nutmeg, try an equivalent amount of allspice, or a mixture of allspice, ginger and cloves, or or any combination of them.

If you are allergic to nutmeg, do not use pumpkin pie or apple pie spice, both generally have nutmeg in them. If you are not allergic and you have them around, either one would be a good substitute, measure for measure, for the nutmeg part of the spices for pumpkin bread, or even a substitute for both the cinnamon and nutmeg.

Don't worry about using allspice if you are allergic to nutmeg. Allspice is a specific spice by itself, called allspice because it reminds people of the flavor of many spices. It is not a mixture of spices and does not have any nutmeg in it.

Answer 2

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Answer 3

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Answer 4

No. It doesn't NEED nutmeg. Personally, I hate nutmeg and never put it in any of my pumpkin recipes. The bread will still turn out fine. It just won't have a tinge of nutmeg to it. Try a little cinnamon, instead.

Answer 5

You don't need it but pumpkin bread tastes really good with the pumpkin pie spices. Which are:

Pumpkin Pie Spices:
Ingredients:
1 Tbsp. cinnamon
1-1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/8 tsp. salt
Preparation:
Combine all ingredients and store in tightly closed glass container in dark, cool place. Use in pumpkin pies as substitute for store bought spices.
Use about 1-1/4 tsp. of the mix for each pumpkin pie.

This recipe doesn't call for nutmeg.

PUMPKIN BREAD

2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 c. water
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. coarsely chopped nuts
2/3 c. raisins

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

If using self-rising flour, omit baking soda, salt and baking powder.

Zucchini Bread: Substitute 3 cups shredded zucchini (about 2 medium) for the pumpkin. Blend in 2 teaspoons vanilla with the cloves. Decrease baking time to 60 to 70 minutes.

hope this helps. enjoy.

Answer 6

My Pumpkin Bread recipe contains cinnamon, cloves and pumpkin pie spice. I'm sure there is nutmeg in the pumpkin pie spice but it doesn't call for it separately.

Answer 7

Here's what you do...If you personally like nutmeg, try it in your recipe (in an amount equal to that of the other spices) because pumpkin and nutmeg go together well so if you add it, it wont taste bad, if you don't like nutmeg, omit it and try other spices like cloves, ginger, cinnamon, allspice, etc...also try to add different nuts, i like pecans or walnuts to go with pumpkin...their nice and seasonal

Answer 8

All the recipes I looked at either called for nutmeg or pumpkin pie spice which contains it.

Pumpkin Bread
Makes 2 loaves (32 servings)

Prep: 20 minutes
Bake: 55 minutes

Ingredients
3 cups sugar
1 cup cooking oil
4 eggs
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15-ounce can pumpkin

Directions
1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Raisin-Nut Pumpkin Bread: Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added.

PUMPKIN NUT BREAD

1 Duncan Hines nut bread mix
1 egg
3/4 c. water
1/2 c. canned pumpkin
2 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. ground cloves

Preheat oven to 375 degrees. Grease and flour bottom only of a 9"x5" or 8"x4" loaf pan.
Combine all ingredients in large bowl. Stir with spoon about 60 strokes until all ingredients are moistened. Pour into prepared pan.

Bake 45 to 55 minutes. Bread is done when toothpick inserted in the center comes out clean.

Cool 15 minutes, remove from pan. Let bread cool completely before slicing or wrapping. Store wrapped bread in refrigerator. To freeze bread, cool for 3 hours, then wrap securely and keep in freezer for up to 3 months.

For gift giving, bake 3 loaves, since 1 (16 oz.) can of pumpkin will yield 3 1/2 cups. If you do not choose to bake 3 loaves at once, the extra pumpkin can be pre-measured and frozen for later use.

Answer 9

use pumpkin pie spice for great flavor! but for my fantastic pumpkin bread pudding i use pumpkin bread instead of a white bread! toast the pumpkin bread first then add it with the other ingredients and canned pumpkin really isn't necessary!

Answer 10

i think you should cook according to what you like. if your not sure try halving your mix and do one loaf with and one without. have fun with it.