Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.
I have been making this bread for about 5 years and am always asked for the recipe. I cut the brown sugar down to 1 cup, use 2 cups pumpkin and double the raisins as my husband cannot eat nuts. The spices give it a wonderful flavor. I buy a huge pumpkin in the fall when they are at their lowest price. After peeling, cut it up in small chunks and microwave several small batches in a glass covered bowl, with a touch of water (takes about 7-8 minutes on high). Drain before mashing. Freezing in one cup increments carries me to the next fall. Squash, yams and sweet potatoes also work well with this recipe. Good way to use leftovers. All can be baked or microwaved and prior to Thanksgiving are very reasonable. I use four 5.5x3" smaller loaf pans and bake 1 hour. The smaller loaves are always a hit for hostess gifts, neighbors, etc. I make up two batches of the dry mix at a time and keep stored in airtight containers. Lessons prep time when making a new batch.
I've been making pumpkin bread for 40 yrs., but this is the best I've ever tasted! It's moist and flavorful! It's a keeper! I made 4 small loaves and each one was excellent.
Awesome pumpkin bread -- spicy and moist!! I'll make it again!
Made one loaf & one 8x8 pan cake, baked for 40-45 mins. Super easy to make! Used 1 cup brown sugar, 3/4 cup gran suger, cut cloves to 1/2 tsp, and used coconut oil as the vegetable oil. Very moist and delicioius, more like a spice cake than a pumpkin bread.
Definitely would use less sugar. Would also decrease the amount of allspice and cloves - a bit over powering. Quick to make. Easy recipe. Glass bread pan takes longer to bake. Neighbor boy says it "tastes amazing!"
loved this recipe. i used roasted sweet potato in place of the pumpkin and it is excellent. i did add 1 teaspoon of vanilla extract to recipe. this is a keeper!
Any advice on ingredient or preparation adjustments for high altitude -- 5,000 ft?
Delicious! Gets even better the second day if there is any left! Also great if you add some shredded coconut and use coconut oil for half or all of the oil.
Wow - this recipe makes great pumpkin bread! I took a chance with a recipe I didn't know and it paid off with my Thanksgiving guests. Thank you Farmer John. The only advice I would make would be to make sure you cook it all the way thru. If not it can get soggy.
WOW!! This is AWESOME!!! I thought I'd make one for my husband's friends and one for us, but after the first couple bites we looked at each other and realized we can easily eat both! Note to self, if I want to share this, make four batches!! :) Instead of raisins I used chocolate chips, and I used about a 1/4 cup less granulated sugar than it called for. I'd definitely recommend this to anyone!! Definitely one for the recipe files and soon to become a family favorite!
This recipe is BETTER than the pumpkin loaf at STARBUCKS!!! I used Libbys pumpkin for the mashed pumpkin and it turned out perfect!! Everyone who tries it requests the recipe!!! EXCELLENT!
Easy and delicious!!
WOW!!! This is wonderful and easily prepared. I made one batch according to the recipe. The second batch-I got a bit healthier version-applesauce for 1/2 oil, half honey and spenda and 1/2 whole wheat flour. It's still fabulous. I believe I just retired my grandmother's recipe and hired this one. YUM!
