Pumpkin Bread II

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Ready In:
1hr 20mins
Ingredients:
12
Yields:
1 loaf
Serves:
16
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ingredients

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directions

  • Mix together flour, powder, soda, salt and spices.
  • Combine pumpkin, sugar, milk and eggs.
  • Add dry ingredients and butter; mix until well blended.
  • Stir in nuts.
  • Pour into well greased loaf (9x5x3-inch). Bake at 350°F for 45-55 minutes.

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Reviews

  1. I like the proportions, but with a slight variation. I cream the (softened) butter and sugar, then add the eggs, pumpkin, and milk. Then the dry ingredients, doubling the cinnamon and adding a sprinkle of ginger as well. Also, I have made the recipe as muffins, baking at 350 for approx. 20 minutes, to the great delight of my coworkers.
     
  2. This recipe is very good. I recently been carfully watching my Cholesterol and modified it slightly. This is what I changed and it reduce the cholesterol content to 0. 1/2 C soy milk in place of the 1/2 C milk. 1/2 C Egg Beaters in place of the 2 eggs. 1/4 C "I can't believe it's not Butter" in place of Butter. And not that it would make a difference but I baked it in a stoneware loaf pan and it came out beautiful. Very Good!
     
  3. I loved this recipe but made some big changes and it worked out great: I used: 2 c spelt flour, deleted the cinnamon and deleted the nutmeg. I used fresh pumpkin, and no sugar- just 1/2 cup honey, used rice milk instead of regular milk, and added in all the rest of the listed ingredients but added 3 additional things: 1 tsp vanilla, 1 tsp almond extract and 1 cup semi sweet CHOCOLATE CHIPS! Its delicious. Thanks for sharing.
     
  4. I used fresh pumpkin, not canned and only slightly reduced the milk to compensate for the extra liquid. This is delicious, but a 5 star recipe with cream cheese slathered on it!
     
  5. I couldn't find the recipe I previously used so decided to try this one. Everyone who had tasted both liked this one better. I almost always replace some white flour with whole wheat and did the same this time -- half of each. I also used butternut squash instead of pumpkin (because that's what I had), and it worked fine. In the absence of nuts in my pantry I used raisins. This is an easy recipe and the results are pleasing.
     
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Tweaks

  1. I loved this recipe but made some big changes and it worked out great: I used: 2 c spelt flour, deleted the cinnamon and deleted the nutmeg. I used fresh pumpkin, and no sugar- just 1/2 cup honey, used rice milk instead of regular milk, and added in all the rest of the listed ingredients but added 3 additional things: 1 tsp vanilla, 1 tsp almond extract and 1 cup semi sweet CHOCOLATE CHIPS! Its delicious. Thanks for sharing.
     
  2. I couldn't find the recipe I previously used so decided to try this one. Everyone who had tasted both liked this one better. I almost always replace some white flour with whole wheat and did the same this time -- half of each. I also used butternut squash instead of pumpkin (because that's what I had), and it worked fine. In the absence of nuts in my pantry I used raisins. This is an easy recipe and the results are pleasing.
     
  3. I used wheat flour instead of white and I left out the nuts. This recipe was simple and tasted good too.
     
  4. I tried this recipe out for the first time this Thanksgiving morning at breakfast and I must confess to a few minor changes... I didn't have the canned pumpkin (for pies), so I used canned squash (for pies) instead... I couldn't find my nutmeg, so I only used the cinnamon it called for...I also substituted cold water for the milk...Even with ALL that, it was wonderful!I baked it in an 8" square pan instead of a loaf pan (since my loaf pans were being used for other recipes) so it only took 40 min in my oven It rose well during baking and it didn't get too dark...I let it cool at least 10 min IN the pan on a wire rack before removing from the pan...I SO enjoyed it that I'm even making it for an upcoming bake sale ... EDIT: I did it for the bake sale as an 8" square snack cake (once more with the squash and this time WITH the nutmeg) and it was a big hit! It was one of the FIRST items sold (for $5!) and the next day the buyer RAVED about it! THANK you for posting this delicious recipe... I hope to be checking out your other recipes soon!!
     
  5. This recipe is very good. I recently been carfully watching my Cholesterol and modified it slightly. This is what I changed and it reduce the cholesterol content to 0. 1/2 C soy milk in place of the 1/2 C milk. 1/2 C Egg Beaters in place of the 2 eggs. 1/4 C "I can't believe it's not Butter" in place of Butter. And not that it would make a difference but I baked it in a stoneware loaf pan and it came out beautiful. Very Good!
     

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