Spiced Pumpkin Bread

This recipe DEFINITELY rocks! If you like pumpkin at all, do it! I did cut back on the oil to 1/3 cup and added 1/3 cup no fat, plain yogurt. I also added extra spice, but not quite double. AAahhh, the flavor and texture is just right.

I love how light and flavorful this pumpkin bread is. I took another reviewers advice and doubled the spices. I also used 1/3 cup oil and 1/3 cup applesauce. I added golden raisins and walnuts. We just love the flavor and the light texture!

This is a great recipe. I made some changes including using a gluten free flour mix in the same weight as the wheat flour, used 1.5 cups of brown sugar and no white sugar, added a bit of coconut milk, coconut oil instead of canola oil and doubled all the spices. Added 1/2 cup of walnuts and left out the raisins. It came out great.

Excellent! Sweet and Moist!

This pumpkin bread is easy and scrumptious. I doubled the spices after reading the reviews, and I'm glad I did. I also added 1/2 tsp of vanilla extract. I didn't add the raisins, but next time I might add some dried cranberries, that seems more fall to me.

This is an excellent recipe. I always cut the sugar in in half, using brown sugar instead of white. Cooking light recipes for bread always have twice the sugar needed... always! I also agree that you must at least double the spices. I like to also add ginger or cardamon for a true spiced bread. The only issue with this recipe is that it always turns out way too thick if you whole wheat pastry flour or whole wheat flour. So if you use a whole wheat flour, plan on adding 1/2 cup of almond or regular milk to the wet ingredients. Another tip - use extra large eggs in all of your baking if you have the option. Ina Garten recommends this and it has really improved my baking. Also, I bake this recipe at altitude and have had no issues with it, though I use 3 t baking powder and 1 tsp baking soda. This has made it lighter and it does not fall despite the extra leavening. Check this bread at 45 minutes. At exactly 350 degrees F, this bread cooks in my over in 47 minutes.

This is my new favorite pumpkin bread recipe. I double the spices, leave out the raisins and use half whole wheat flour/half unbleached all purpose flour. I bake it on the convection bake (multi) setting at 350 for 50 minutes.

Great recipe. So much better than the other pumpkin bread recipes on Cooking Light. Just the right amount of sweetness. It's a nice moist loaf. Since I don't care for raisins, I didn't use them in the recipe. I used 2 cups of white whole wheat flour and 1 cup of AP flour. And it tasted great. It maybe ok to use all whole wheat too. That way, it's a healthier loaf. But I think it could do with a little bit more of spice. I am thinking of adding freshly grated ginger the next time.

I've made this bread many times and always get rave reviews from friends and co-workers. I usually bake it with less surgar and add chocolate chips or walnuts, or both.

This recipe is wonderfuI; the bread is moist and delicious. I usually add a 1/4 teas of ground ginger and some semi-sweet chocolate chips. I love it that I have one loaf for my family and one to share, and that is uses a WHOLE can of pumpkin--no leftover pumpkin in my fridge--yea!

Doubled the spices and added one cup of mini semi-sweet chocolate chips to the batter. So good! Will definitely make again.

Really moist and delicious. I added chocolate chips (about a cup) to one of the loaves, which is also tasty.

This is really, really tasty. Like several others, I made a few substitutions -- I used 1 c. whole-wheat flour in place of 1 c. of all-purpose, and then cut the oil to 1/3 c. plus 1/3 c. of water and ground flax seed. I defrosted some pumpkin puree that I made myself earlier in the fall. I added 1 c. of chocolate chips instead of the currants -- this came out nice and moist and sweet, The spices are light, but not lacking.

I've been making this bread for years and I get rave reviews every time. My hairdresser won't even cut my hair anymore unless I bribe her with a loaf! I usually reduce the oil and sub in one of those little plastic cups of applesauce. Today, I forgot the currants, but I bet it'll still be great. My house smells wonderful and I can't wait to dive right in! And my hair will look great.

This bread has lots of intense flavor and is dense and moist. This is my favorite pumpkin bread recipe. My kids like it, too.

Delicious! I, too, doubled the spices and I also used 2 c. whole wheat flour and 1 c. regular all-purpose flour. I didn't have enough batter to make two loaves of bread so I made muffins with the rest. This will definitely become a standard in our house.

I made this last night and it was sooo delicious we have almost polished off the first loaf. Moist and flavorful and nice-looking too. I doubled the spices and I'm tempted to add even more next time. Will definitely be making this for Christmas this year, last night was my practice run. I'm not a terribly experienced baker but this is a can't miss recipe. YUM YUM YUM! (Oh and I left out the currants because I don't like them. I like my bread smooth.) EDITED TO ADD: I made muffins this morning and changed the recipe a bit. Swapped out one of the cups of white sugar for light brown, doubled the spices (except the cloves), and added pumpkin pie spice. Made 18 muffins. Texture was sheer perfection, flavor was wonderful. Oh, and I used whole wheat white flour instead of all-purpose.

This bread hit the mark on day 2 when the flavors married. Loved the raisins, I used golden, which gave it a great moistness and will double the spices next time as other have suggested to test the results.