Pumpkin Bread

"I got this recipe from a friend when DH was attending Brigham Young University. I have found this recipe to be a great help in using my supply of home-canned pumpkin. My kids each took a loaf to their school teachers at Christmas time - it was a hit! I like the fact that all the ingredients can be thrown together and mixed. My kind of cooking!"
 
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photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose
photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose photo by Dessert Rose
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
1hr 15mins
Ingredients:
10
Yields:
2-3 laoves
Serves:
20-24
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ingredients

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directions

  • Add all ingredients into a large bowl. Mix thoroughly.
  • Pour into greased loaf pans (2-3 large bread pans).
  • Bake at 350 degrees for 1 hour.
  • Enjoy!

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Reviews

  1. Absolutely delicious. I’ve used this recipe a lot. Use can substitute chocolate chips for chopped walnuts, raisins, cranberries etc. I like to bake in a bundt pan instead of two loaf pans. I use the loaf pans if I’m going to share!
     
  2. Wow, great recipe! I used splenda for one of the loafs and it turned out awesome, and so moist. It's hard to believe how healthy it is. I shared with friends and they all raved about how great it was. Thanks so much...I'll definitely use this again.
     
  3. Delicious and moist! I used Splenda in place of the sugar and love the fact that you use applesauce instead of oil. I only had a large can of pureed pumpkin, so I ended up making 3 loaves. I gave one loaf to my in-laws, 1 loaf to my son's family and took 1 loaf to work. Everyone loved this pumpkin bread. Made for May 2010 Aus/NZ Swap.
     
  4. Fantastic! Delicious! Wonderful! We all loved it, thanks to you, Chef On The Coast! I do want to note, I halved the recipe to make one loaf and it baked for 70 minutes. The flavors of cinnamon, nutmeg, and pumpkin all combine perfectly. Made for Spring 08 PAC.
     
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Tweaks

  1. Delicious and moist! I used Splenda in place of the sugar and love the fact that you use applesauce instead of oil. I only had a large can of pureed pumpkin, so I ended up making 3 loaves. I gave one loaf to my in-laws, 1 loaf to my son's family and took 1 loaf to work. Everyone loved this pumpkin bread. Made for May 2010 Aus/NZ Swap.
     

RECIPE SUBMITTED BY

<p>I live on the Oregon Coast with husband and four boys. I am able to stay at home with them and hold down the fort. I have many cookbooks which I enjoy searching through for our family favorites. I recently started working as a home health care worker for seniors with disabilities (which I absolutely love), I love to quilt, crochet, bake, read, garden, watch the rain (which happens quite frequently here) and play with my kids. <br /><br />I am passionate about canning, canning, canning. I will admit I like admiring all the hard work after the jars are placed on the shelves. hehee I am all for if I can make it myself I will. Yes...I am frugal. I also love to bake. Especially homemade bread. I will continue to do so until arthritis takes over my hands. Then I will use more of the mixer for the kneading part. <br />All recipes I post are ones I've made and are our famiy favorites. <br /><br />I love pretty flowers. These flowers grace our yard every year. 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