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Pumpkin Bread Recipe

Pumpkin Bread

Alton Brown

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (188)

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Average Rating:

Total Reviews: 188

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  • on January 14, 2012

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    I made this minus the seeds I did split the recipe into 2 loafs the second time around. It came out AMAZING. I gave a half loaf to my friend who has extensive experience in everything from fine dinning to room service and is also a tough critic. His comment "holy crap this is good this is better then my mom's". There you have it BETTER THEN MOM'S.

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  • on January 08, 2012

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    I tried this recipe before Thanksgiving and then continued making it through Christmas. We have also froze small loaves of pumpkin bread and brought it out later. It has a great hearty moist flavor. It also makes a great treat for Christmas gifts. If you enjoy pumpkin be sure to give this recipe a try. We also added walnuts to the bread to give it a new texture. Enjoy!

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  • on December 31, 2011

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    loved this recipe! i actually modified the recipe and used one can of libby's pumpkin and it was fantastic. it was so moist... i actually was only able to make 20! just fyi~ :

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  • on December 29, 2011

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    We used canned pumpkin left over from the holidays in the recipe...also added additional cinnamon, ground nutmeg, and allspice. It was absolute heaven and super simple to make.

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  • on December 14, 2011

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    My 3.5 year old went on a field trip to a family farm early October. Her school ended up with 50 pumpkins. I found this recipe & have made it with the kids @ school, (I do the cutting, shredding and baking, kids do the mixing. The kids love it! I have made a dozen of these now, I liked the following changes: apple sauce instead of oil, and 50% whole wheat flour, 3.5 cups shredded pumpkin. I used raw, unsalted, shelled pepitas and roasted per Alton's directions. I also found roasted, unsalted, shelled pumpkin seeds (aka Pepitas. I double the vanilla for extra flavor every time, but we use Alton's recipe as it is most often. I cook it at 350 about 45 minutes, then at 325 about 45 minutes. We will make muffins and bread for Christmas gifts.

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  • on December 12, 2011

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    This was so disappointing. It looked soo good when Alton made it!! If someone, like on Next Iron Chef, made this for him, he would spit it out. I don't think he should give a recipe that is not the best. It had NO flavor.

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  • on December 11, 2011

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    Delicious! I doubled the recipe and it came out great. I also made a healthier version using: 1/4 cup of ground flax seeds, 1 cup of whole wheat flour with 1/2 cup reg. flour and that version was yummy, too!

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  • on December 08, 2011

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    This is the best pumpkin bread recipe I've tried and everyone loved it! It also tastes great when you substitute pumpkin with 3 cups of shredded carrots!

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  • on December 02, 2011

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    Registered just so I could review this recipe, which was stunning -- moist and almost custardy, with just the right amount of sweetness. I did make a few changes:

    1: My pumpkin was leftover from Thanksgiving, when I roasted a whole heirloom pumpkin and had lots of flesh left over. The cooked flesh had a naturally shredded texture, like spaghetti squash, so I just broke it apart with my fingers and used it like that, no shredding necessary.

    2: I bumped up the spices by adding some fresh-ground nutmeg and ginger. Even with that, this wasn't a strongly spiced pumpkin bread, but they added a nice subtle sweet warmth.

    3: Rather than mix the pumpkin seeds into the batter, I sprinkled them on top, which made for a pretty appearance.

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  • on November 30, 2011

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    This is a great pumpkin bread recipe. I shredded the pumpkin and omitted the seeds just personal preference. The taste, texture was amazing. I will be making it again!

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