Community Pick
Spiced Pumpkin Bread
"This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!"
photo by Marie
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 16-18
ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 (16 ounce) can solid pack pumpkin
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 cup coarsely chopped walnuts
directions
- Preheat oven to 350ºF.
- Butter and flour two 9x5x3" loaf pans.
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
- Stir into pumpkin mixture in 2 addtions.
- Mix in walnuts, if desired.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
- Transfer to racks and cool 10 minutes.
- Using sharp knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely.
- Makes 2 loaves.
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Reviews
-
This is the same pumpkin bread recipe we've been making in my family for years, and everyone who tries it absolutely loves it! It's so moist, and the spices give it the most delicious flavor! I now use Egg Beaters and applesauce in place of half the oil to make it a lower fat treat! -
Phenomenal!!! This bread is great any time of the day! The walnuts complement the moistness of the bread perfectly! I can't wait to have it again! -
Delicious!!! First bread of any kind I have ever made and I loved it! Will definitely make again. This is a keeper. -
I altered this recipe as I am really into fitness and health and it still was outstanding. I used 2 c of whole wheat flour, 2 c of raw washed cane sugar and substituted 2-4 oz. sweetened plain apple sauce cups for the oil. I was shocked at how amazing, moist and delicous this recipe tasted. My husband never likes when I substitute and he also loved it. So much for fitness as I've already eaten 1/2 of the loaf myself!! -
Loved this recipe! We had a bunch of small pumpkins left over from Halloween, so I steamed them until soft and ran 'em thru a food mill. I brought a loaf over to some new neighbors and regretted my spontaneous generosity after I took a bite of the remaining loaf! This is pumpkin bread that you'd want to hoard. LOL! I immediately made another batch the next day. I add a little more spices all the way around for our preferred stronger flavor. Thanks for posting!
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Tweaks
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Very good pumpkin bread. Used 1/2 C applesauce for half the oil requirement and bread still came out moist. Also used 1 1/2 C white sugar and 1 C brown sugar instead of 3 cups sugar. Spices are just right, not too overpowering. Will definitely make this again.
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I thought this bread was very good.Unlike other reviewers I used the full amount of sugar and I didn't think it was too sweet at all.The only changes I made were I used 1/2 cup of oil and 1/2 cup of applesauce and instead of nuts I used cranberries.This bread tasted even better after a few days.It's moist and has a delicious flavor.
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I made this yesterday with pureed pumpkin from my garden that I had frozen. I substituted apple sauce for half of the oil to reduce the fat. It was delicious. -
Excellent pumpkin bread! My husband loved this bread and ate almost a whole loaf by himself. Taking others reviewers advice, I cut back on the amount of sugar to 2 cups and replaced half of the oil with applesauce. Mine also only took 55 minutes to bake. Simply delicious! Thanks for the great recipe.
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I made this as muffins, and used applesauce in place of half the oil. You could cut down on the sugar, but I like them sweet. Other than that, I wouldn't change a thing about this recipe.
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
