Spicy Pumpkin Bread

  • bobbo605 Posted: 11/04/09
    Worthy of a Special Occasion

    This is a really good pumpkin bread. As usual I eyeballed the spices and probably put in more than the recipe called for. It turned out really tasty and my kids devoured it. I doubled the recipe and made two loaves (froze them for later) as well as two trays of muffins and a couple of mini-loaves (20 minutes each on these). I love this recipe and will be making it for Christmas gifts for the staff at school, and probably the next time it's my turn to bring something for Friday breakfast!

  • Econcook Posted: 12/20/10
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    Having the nuts on top makes it easy for one of my kids to avoid them. This is a great recipe that even young kids (2 and 3) like, as well as the adults.

  • drfoodie11 Posted: 10/24/10
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    I just tasted this pumpkin bread and I am very pleased with the results. I followed the recipe, but added chocolate chips and crystallized ginger. Delicious!

  • SharonDeol Posted: 12/22/08
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    Delicious! Thought I'd give away one of the two loaves, but it was so good, that we ate them both! I followed some of the tips from reviewers and substituted applesauce for the oil, as well as replaced half the all purpose flour with whole wheat flour. And added the chopped walnuts into the dough instead of adding on top. Will definitely make it again and would give it as a gift.

  • AmyKL23 Posted: 04/28/10
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    I made this recipe to the letter. It has a great flavor, but it came out more dry than I'd like. Maybe next time I'll try swapping the oil for applesauce and/or sub evaporated skim milk for the milk.

  • AMSkall Posted: 10/07/09
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    This recipe was just ok - I made this recipe into 2 dozen muffins and cooked for 18 mins at a slightly lower temperature. I also substituted applesauce for vegetable oil. I thought they came out too tough and dry, but my boyfriend still has been eating them. I put chocolate chips in the second dozen - those were much better than the ones with just nuts. It might come out better if you make it as loaves and use vegtable oil. I'm not sure I would make this again.

  • katiesmith Posted: 12/13/10
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    This a great pumpkin bread recipe. To make it a little healthier, I used 1 cup of all purpose flour and 2.5 cups of whole wheat flower. It made it a bit denser, but still very good and moist. Oh, and I only had whole milk in the fridge, so I had to use that instead of skim. I also added mini chocolate chips to one of the loaves, just as a special treat.

  • ChocoHola23 Posted: 10/18/10
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    I substitued 23/4 cups whole wheat flour, and one cup white. Used Applesauce instead of oil. Not sure if this would be the reason but the bread is quite heavy and dense. Sometimes those 2 substitutions don't make a difference. Still very good, and I liked that it didn't have as much sugar as some other recipe's. Might look for a different recipe next time though.

  • OutsideLane Posted: 10/11/10
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    Very good recipe, especially using fresh pumpkin. Soft and moist bread with a really nice flavor

  • klwhitney Posted: 05/14/11
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    LOVE it! Came out moist and delicious even at 6500 feet! Wonderful flavor. I used fresh-ground nutmeg instead of preground, and I think that made it come out even better. I have discovered that it also works in a bundt pan. Cook it as for the loaf pans and then start testing for doneness every ten minutes. Also, it's really good with 2 cups of chocolate chips mixed in. That increases the calorie count, true, but if you're serving kids, it'll be super popular as a dessert!

  • CFLauxRN Posted: 09/30/11
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    Yummy! I also did 2 cups whole wheat flour and 1 1/2 cups white flour, and I think it turned out great. I would definitely add a small amount of mini chocolate chips next time though. :-) VERY easy to make, which is perfect because I have a 3 month old and not much spare time!

  • JaninBaltimore Posted: 10/06/11
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    This was good but I made it as vegan and used soy milk, canola oil and egg replacer and made as muffins. Will make again.

  • vtrachel04 Posted: 10/27/11
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    This is delicious! I mix the chopped nuts with some maple extract and then sprinkle on top before baking. Makes for a really tasty accent to the pumpkin/fall spices in the bread.

  • shewhomust Posted: 12/21/11
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    Really good. Made for an office potluck. Had done so much baking that I was short on ingredients and only used 1 cup of brown sugar also shortened the baking time to 40 minutes.

  • DanaMom23 Posted: 12/20/11
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    I have tried many different pumpkin bread recipes and this one is by far the best. My kids ate the first loaf before I was able to serve it at my meeting the next morning!

  • cinnamoncloves Posted: 10/31/12
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    This is my go to pumpkin bread recipe. I do increase the spices though and use half whole wheat pastry flour and half all purpose flour. This is the best low fat recipe when you want something sweet.

  • contentedgirl Posted: 11/29/12
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    I thought this bread turned out great! I had just enough fresh pumpkin left to make 1/2 a recipe. It only needed to go 50 minutes though as I checked it then & the toothpick came out clean. Maybe those who thought it was dry overcooked it. Mine was so moist & the spices were really tasty. Instead of putting the walnuts on top, I incorporated them into the flour mixture. I will make this again for sure. Next time I'll probably be using canned pumpkin, so I will have to compare it to fresh. A really good recipe though!

  • LaurieRonan Posted: 10/24/12
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    Tastes just like pumpkin pie. I'm eating it right now for breakfast. It's moist and wonderful. Thank you for the keeper recipe.

  • RelativelyRavyn Posted: 03/04/13
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    I really loved this simple pumpkin bread. I didn't add any toppings because I had nothing on hand, but it was great by itself! I took the advice of other reviewers and used applesauce in place of oil, as well as increased the amount of spices a little bit. I also reduced the baking time by about 10 minutes. Overall, the bread turned out moist, substantial, and very tasty. I will definitely make it again, and next time I will add even more spice.

  • BaileySmith Posted: 03/17/14
    Worthy of a Special Occasion

    Moist and light texture.... love the flavor. Just dont stir the batter too much then you will get the nice resalt...

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