Marla'S Pumpkin Bread
A moist and flavorful pumpkin bread infused with warm spices like cinnamon, nutmeg, and cloves, perfect for autumn gatherings or cozy family breakfasts.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- In a large mixing bowl, combine sugar, baking powder, baking soda, flour, cloves, nutmeg, and cinnamon.
- Add salad oil, water, eggs, and pumpkin to the dry ingredients.
- Mix just until blended.
- Divide the batter evenly into two greased loaf pans.
- Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
For a more moist bread, consider adding 1/2 cup of unsweetened applesauce or yogurt. If you're out of salad oil, melted coconut oil or vegetable oil can be good substitutes. To enhance the flavor, try adding a handful of chopped nuts or chocolate chips to the batter. This recipe also scales well; simply double it for a larger batch.
Serving Suggestions
Marla's Pumpkin Bread is delicious on its own, but it can be served with a smear of cream cheese or butter for added richness. Pair it with a warm cup of spiced chai or coffee for a perfect afternoon snack. It also makes a great breakfast option alongside Mom's Golden Potatoes for a hearty meal.
Storage & Reheating
Once cooled, store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or toast slices for a delightful crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Marla'S Pumpkin Bread contains roughly 400 calories, with 6g protein, 51g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (44% of the Daily Value) and vitamin A (27% of the Daily Value), and a good source of iron and calcium. It also contributes 12g of dietary fiber toward your daily target.
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 absolutely use fresh pumpkin! To do so, roast and puree the pumpkin until smooth. Make sure to measure out 2 cups of the puree for the recipe. Fresh pumpkin may have a slightly different moisture content, so adjust the baking time as needed.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend contains xanthan gum, which will help bind the ingredients together. You may need to adjust the liquid slightly based on the blend's absorbency.
What spices can I substitute if I don't have all of them?
If you don't have all the spices, you can use a pre-mixed pumpkin pie spice blend instead. Use about 2-3 teaspoons of the blend to replace the cloves, nutmeg, and cinnamon. This will give you a similar flavor profile without needing to have each individual spice.
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).