Doris' Pumpkin Bran Cake
Doris' Pumpkin Bran Cake offers a moist, flavorful treat with pumpkin, walnuts, and warm spices, perfect for fall gatherings or cozy family desserts.
Ingredients
Instructions
- You will need a 5-quart bowl.
- Mix the bran and eggs in the bowl.
- Let the mixture stand for 5 minutes.
- Stir in the remaining ingredients: milk, pumpkin, melted margarine, flour, sugar, pumpkin spice, baking soda, baking powder, grated orange peel, and chopped walnuts.
- Spoon the batter into a lightly greased 9 x 13-inch pan.
- Bake at 325°F for 1 hour.
Tips & Substitutions
For a moister cake, consider substituting applesauce for half the melted margarine. If you prefer a nut-free version, simply omit the walnuts or replace them with sunflower seeds. To add more flavor, try incorporating a splash of vanilla extract. Make sure to mix the ingredients gently to maintain the cake's light texture, similar to what you would find in American recipes.
Serving Suggestions
This Pumpkin Bran Cake pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar on top. It also complements a cup of spiced chai or coffee, making it a delightful breakfast or dessert option. Consider serving it alongside a fresh fruit salad or yogurt for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds or until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Doris' Pumpkin Bran Cake contains roughly 1931 calories, with 35g protein, 416g carbohydrates, and 24g fat. It is an excellent source of iron (135% of the Daily Value), calcium (95% of the Daily Value), and dietary fiber (77% of the Daily Value). Note that it is relatively high in sodium, at 2359mg per serving (103% 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?
Yes, you can use fresh pumpkin! Simply roast and puree the pumpkin, ensuring you measure out 1 lb. for this recipe. Fresh pumpkin may yield a slightly different texture, so adjust baking time as needed.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Ensure that the blend you choose includes xanthan gum for proper texture. Adjust baking time if needed, as some gluten-free flours may require it.
How can I enhance the flavor of this cake?
To enhance flavor, consider adding a teaspoon of vanilla extract or a pinch of ginger for a spicier profile. You could also experiment with different nuts or dried fruits, like raisins or cranberries, to add texture and sweetness.
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).