Community Pick
Pumpkin Bread
"A yummy & moist treat that is good any time of year. This recipe yields three loaves - one to keep and two to give to friends."
photo by Weewah
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
3 loaves
ingredients
directions
- Heat oven to 350.
- Grease and flour 3 loaf pans.
- Stir together flour, sugar, baking soda, salt,& cinnamon; set aside.
- Stir pumpkin, oil, water, and eggs in large bowl.
- Gradually add dry ingredients, stirring until blended.
- Stir in nuts.
- Pour evenly into prepared pans.
- Bake for 55-65 minutes, or until toothpick inserted in center comes clean.
- Cool on wire rack for 15 minutes before removing from pans.
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Reviews
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this bread was very moist and tasted great. i to only got 2 loaves but that was because i used the large loaf pan instead of the normal size. would be great christmas gift -
This was very moist,I added a tsp. of pumpkin pie spice to the ingredients.I only got two loaves however,and I had to cook it a bit longer.But my teenage son ate a whole loaf in on sitting.Very good bread. -
Well guess what? I forgot to add the water, and realised it after I had poured out a pan of mini-muffins. The muffins were actually perfect without it, luckily. I already had the rest of the batter in 2 loaf pans so I added part of the called for water to the loaf pan batter, stirred it up and moved it over to a sheet pan. There is more than one way to skin a cat. This is an excellent recipe tho' I did spice it up quite a bit with nutmeg, allspice and clove. <br/> I will not include the water next time. The bread in the sheet pan really was too moist for me, (doesn't slice nicely) something I have not encountered before in a quick-bread, but I noticed that at least one other reviewer thought so too. I will make this again and again, sans water. <br/>The can size is 14 oz. -
This was an excellent recipe except that you wrote a can of pumpkin and I guess that it was the 1lb can (14oz)and it was correct...I followed the directions to the tee and it came out moist and wonderful...Thanks -
incredible! very moist, which we like. flavor was right on. not too spicy, though i upped the cinnamon to 1.5 tsp. i have now made this recipe about 6 times or more. i did about 1/2 to 1/3 C less sugar the second time and liked it better. sometimes i also replace some white sugar with brown. i also replace 1 cup of wheat flour with a cup of white to make a bit "heartier" though either way it is very good. this recipe makes 2 big loaves or 3 smaller loaves, we prefer 2 big loaves. thanks for sharing this Elena, this was quick, easy, and YUMMY!
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Tweaks
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Use 2 1/2 c flour and 1 c whole wheat flour Reduce sugar to 2 cups Use 1/2 c avocado oil and add 1/2 c extra pumpkin -
This is a good recipe but too moist for our liking so I omitted one egg. I also reduced the sugar a wee bit and added a small handful of choc chips. Just yummy! I did replaced a 1/2 cup of the white flour with wheat but only because we like a heavier bread. It tasted great! I just made some and put it in those cute little decorated loaf pans I got at Michael's Crafts for $1.00. Great for gifts! Thanks for posting this recipe! -
This was good bread. I substituted 1/2 c. unsweetened applesauce for 1/2 of the oil and 1 c. Splenda for 1 c. of the sugar. Left out the nuts due to personal preference and added 1/2 t. ginger and 1/2 t. nutmeg. Otherwise followed the recipe. This made 1 full-size loaf and 4 mini loaves. The mini loaves took 40 minutes to bake and the regular loaf took 1 hour. Thanks for posting! We've enjoyed this. -
I also got only two loaves, but they were wonderful! For health's sake, I substituted pumpkin pie spice for the cinnamon, my homemade applesauce for the oil, and flax seeds for the nuts. I also used Splenda for half of the sugar. My husband just came upstairs to get the second half of a loaf to take back downstairs to watch TV! Thanks for a great recipe!
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I made some of this bread into muffins to take to the old folks home here in town today. I had two large loaves left for my family. Everyone thought that it was wonderful! Nice and moist. I replaced the 1 tsp. of Cinnamon with 2 tsp. of Pumpkin Pie Spice. I also put in 1 tsp. of Matagascar Vanilla and substituted the walnuts for pecans. We grow them here at our home in Utah's Dixie! (yes, we have red dirt too!) Anyway, a great bread! Better then the Krusties Pumpkin bread we made for my daughter's wedding.
RECIPE SUBMITTED BY
Elena Bedner
Southington, Connecticut
