Pumpkin Bread

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Love this bread! make it for the family for every Christmas and is a huge hit!. this year I'm working on 40 loaves. its quite a process but well worth it. I make my pumpkin from scratch and in bulk. if you have the time and are willing it makes a huge difference!
I also have a older oven and it takes 1:15 on the dot to make 2 loaves! it freezes great and retains the moisture to the very end.

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Wonderfully easy! I recommend using 3 cups high protein wheat flour and 1/2 cup flaxseed meal and cutting the sugar in half (to 1 1/2 cup sugar. It's still plenty sweet and way beyond moist plus you get extra protein and omegas! Win-Win!

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This was a huge hit at church this week. I think I'll add nuts next time, but not required. 55 mins in the oven worked perfectly. I will make this again!

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This bread was a huge hit at Thanksgiving! I only wanted to make one loaf, so I cut the recipe in half and it worked fine. I also added chocolate chips and sprinkled oatmeal on top, which looked and tasted great! It works well for breakfast too if you warm a slice up in the oven.

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So delicious! I will make this every year from now on. I also had to cook mine for about 50 minutes, but other than that, it was fantastic.

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Moist and delicious! Add a little applesauce for a really moist loaf.

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Not as tasty as I would have liked. Very much like cake, rather than a bread. Actually found it to be dryish. Not at all what I was expecting.

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I made this for a fall party, and everyone loved it! Hand mix the batter, thats the trick. If you use a beater it will get over mixed and wont turn out as good! I had to bake it 55 min

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This is delicious and very moist...the cook time on it was very low...not sure if it's a typo, but had to leave mine in there about 55 min @ 350. I added walnuts and frosted it with a cream cheese frosting...fabulous!

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This has been my FAVORITE "go-to" pumpkin bread recipe for five years now. BUT, I won't make it without modification made by Houston, TX in 2005. Here's the review - it makes awesome bread:

Use half white and half brown sugar.
Cut the oil down to 3/4 cup.
Use 2 cups pumpkin by volume, which will be more than the one 15 oz can you get at the store.
Generous/heaping measures of all the spices.