Pumpkin Bread

Recipe Courtesy of Cathy Lowe

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (179)

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Average Rating:

Total Reviews: 179

Showing 1-10 of 179

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  • on February 23, 2013

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    I just made a batch of muffins. The recipe made 36 muffins and they were fluffy and tasty. I added raisins for a little more texture. I'm tempted to make a cream cheese icing to go on them. I chose the recipe because it uses a whole can of pumpkin but recommend this recipe for the flavor!

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  • on January 26, 2013

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    I made this cake last year for Thanksgiving, and everbody liked it very much. I made extra baches and kept them in the freezer. I added 1 cup of chopped walnuts for extra crunch, and it was delicious! The cake is moist and not too sweet. If you want to make it during he year, buy extra pumpkin cans to have available.

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  • on December 21, 2012

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    Delicious!

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  • on December 17, 2012

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    I used 1 cup melted coconut oil, 2 bananas, pumpkin pie mix (thought i bought pumpkin, no added water, only 1 cup of sugar and sprinkled brown sugar on top before baking. I filled three 8" pans. They rose nicely and took about 35 minutes to cook. Serve with softened cream cheese for breakfast, yummmm!!!

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  • on November 28, 2012

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    Delicious! I'll definitely be making this again. Maybe next time I'll add chocolate chips for a fun twist!

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  • on November 25, 2012

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    I get 3 loaves and they are always a big hit with family and friends.

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  • on November 06, 2012

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    I can only say that EVERY single person I have given this pumpkin bread to has requested the recipe. Every single person! This is also a very simple recipe to put together. Thank you!!!! We love it too much :-

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  • on November 04, 2012

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    This is a great recipe. I only had pumpkin pie spice, so used that for all the other spices. And, I used 2 tsp of it which is perfect. I baked for 55 min, but should have taken it out at 50 min. The person who said bake 30 min lives in Hesperia, CA, which has an elevation of 3980 feet. That could be why the baking time was shorter.

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  • on October 15, 2012

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    I used two very ripe bananas instead of the 4 eggs, used half white flour and half wheat flour, and decreased the sugar from 3 cups to 1 cup, and it turned out amazing. It was super moist, tasty and a lot healthier.

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  • on October 11, 2012

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    This recipe was AWESOME! I did change it a little. I went to do the sugar and realized I only had 2 cups so I added a cup of brown sugar. Then when I was doing all the spices I saw Pumpkin Pie Spice so I added a Teaspoon of it also. I made mini loaves and it made 16 loaves perfectly. I baked them for 30 mins and they came out perfect. I will definately recommend this recipe to anyone. I know I will be making it alot.

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