Don And Melba Clary'S Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, perfect for fall gatherings or cozy mornings, appealing to bread lovers and spice enthusiasts alike.
Ingredients
Instructions
- Preheat the oven and prepare the baking pan.
- Mix sugar and oil in a large bowl.
- Add eggs and beat well.
- Stir in spices: cloves, allspice, cinnamon, nutmeg, and ginger.
- Add baking powder, soda, and salt; mix thoroughly.
- Fold in pumpkin, chopped nuts (if using), and raisins or chopped dates.
- Gradually add cake flour and mix until just combined.
- Pour batter into prepared pan.
- Bake until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can also substitute half of the oil with unsweetened applesauce to reduce fat content. If you don’t have cake flour, all-purpose flour works fine, but the texture may be denser. For added texture, try incorporating chopped pecans or walnuts, which pair beautifully with this pumpkin bread.
Serving Suggestions
Serve warm or at room temperature, optionally with a spread of cream cheese or butter for added richness. This pumpkin bread also pairs wonderfully with a cup of tea or coffee. For a festive touch, consider serving it alongside a scoop of Dad'S Vanilla Ice Cream for a delightful dessert experience.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze slices for up to 3 months; simply thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Don And Melba Clary'S Pumpkin Bread contains roughly 417 calories, with 5g protein, 52g carbohydrates, and 21g fat. It is an excellent source of iron (26% of the Daily Value), and a good source of protein.
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. To make your own, roast a sugar pumpkin until tender, scoop out the flesh, and blend it until smooth. This will give your bread a fresher taste, but ensure it's well-drained to avoid excess moisture in the batter.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use flax eggs by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. Alternatively, unsweetened applesauce or mashed bananas can also work well as a binding agent in this recipe.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Be sure to check that the baking powder and soda are gluten-free as well. You may need to adjust the moisture slightly, as gluten-free flours can absorb liquid differently.
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).