Pumpkin Bread

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Squash Court

Rated: 4 stars out of 5Rate itRead users' reviews (100)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
1 loaf or 1 1/2 dozen small muffins

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 15 min
Total:: 1 hr 35 min

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Ingredients

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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Comments & Reviews

recipe Pumpkin Bread
Abbas San Francisco, CA 11-08-2009
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Simple and tasty, although just a little too sweet.
Rated: 4 stars out of 5

Was a little sweet--could do with less sugar. Used canned pumpkin puree. Worked fine. Adding pecans was great touch. Took... about 1.5 hrs in oven. Will definitely try this again.Read more
recipe Pumpkin Bread
Paul Grand Forks, ND 11-06-2009
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Excellent!
Rated: 5 stars out of 5

Perfect. If you like cinnamon, then you can add a teaspoon or two more. Everyone in the family loves this recipe, including... our twin 10-month old babies. Read more
recipe Pumpkin Bread
Jennifer Lancaster, PA 11-04-2009
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HELP...too doughy??
Rated: 3 stars out of 5

I've made this recipe twice and both times it has come out doughy in the center and needing a much longer bake time. Has... anyone else had issues w/this?...if so, what did you do to correct it? The flavor is good in the recipe, but the bake time ended up making the outside dry and the inside super moist.Read more
recipe Pumpkin Bread
Patricia Richmond, MO 11-04-2009
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The hardest thing about this was grateing the pumpkin
Rated: 5 stars out of 5

I loved this receipe, but I didn't add pumkin seed, I added pecans. It came out just wonderful. I also doubled the recipe,... and divided it into 3 pans instead of two. Worked wonderfully.Read more
recipe Pumpkin Bread
Michelle Peabody, MA 11-03-2009
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So good!
Rated: 5 stars out of 5

Alton has done it again. I used this recipe with already cooked Blue Hubbard squash left over from the night before. It was... so fantastic! I brought it to work at the farm I work at, (and where the squash was grown) and everyone loved it. I am going to use it again with pumpkins, Jamaican Pumpkin, acorn, buttercup and butternut squash and give them out for Christmas. Think I will try adding nutmeg or allspice as suggested in earlier posts...Thanks Alton!! Read more
recipe Pumpkin Bread
Catherine Millbrook, AL 11-02-2009
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Easy & Delicious
Rated: 4 stars out of 5

This was a very good recipe and made good use of my kids' pumpkins. I made one regular loaf, 2 mini loaves, and a dozen... muffins. My family loved it. I substituted walnuts for the pumpkin seeds. We will definitely use this recipe again. I was a little unclear on how to prepare the pumpkin so I baked it on 350 until the meat was soft enough to remove from the shell but still firm enough to withstand grating. I don't know if that's how Alton intended it to be done, but it worked.Read more