Pumpkin Bread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Too eggy, too dense. I'll look for a better recipe. Flavor is good.Didn't read reviews so I baked at 325 should be 350.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did not have 3 cups of fresh shredded pumpkin, so I substituted with a 15oz can of libby's pumpkin puree. It came out moist and wasn't dense, but most likely because I used less pumpkin than what the recipe called for. I've made something similar, pumpkin pound cake, which used more spices. I would have added more spice to this recipe, but I wanted to stick with just the cinnamon to see how it would turn out. I also omitted the pumpkin seeds. My pumpkin bread turned out simple but great, moist with a light touch of spice. My whole office loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like so many others I had to increase bake time by nearly double. I believe it was in the oven for 2 hours and 15 minutes, I just kept checking on it until it was cooked through so the time may be longer or shorter. I first thought this might be because I changed some things, but it seems to be a reoccurring problem with reviewers.

The bread turns out dense and cake-like. Very moist and sweet, like zucchini bread but sweeter. I'll probably split it into two pans next time, which might make it bake for only an hour instead of two. There's plenty of batter to make two loaves without doubling the recipe, it fills one pan nearly to the top.

I left out the pumpkin seeds, my family and I don't like nuts or the like in our breads, so it was a wise choice, especially since some claim it makes the bread chewy. I had 2/3 of a can of pumpkin pie filling so I used that instead of fresh pumpkin omitting the cinnamon and vanilla.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like every one of Alton's recipes I've tried, I had to make a few little adjustments for my own tastes, but this one required a few extras. I found the first attempt far too dense, and decreased the amount of oil in the recipe by a quarter cup, which helped quite a bit. I also omitted the pumpkin seeds (because my family had already roasted and eaten them! and found the bread quite tasty without them. I added a simple cream cheese icing on the top and served it as dessert. The family went bonkers! I'm still getting "Oh WOW!" text messages from my mother in law. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So good! My kids love this for breakfast or snacks. It is terrific as is, but sometimes I substitute applesauce for some of the vegetable oil for less fat content. I have tried doing 1/2 cup of applesauce and 1/4 cup of oil, and I have tried it with substituting all applesauce. Both times it worked out well, but I prefer it with a little oil so it is less sticky.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

perfect.... and i tried it too without cinnamon and was perfect again. and easy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Easy and tasty!! the whole family loves it. :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I forgot to add to my original review that you should watch the video before making this bread. Alton incorporates the ingredients differently than is stated in the recipe. Truly worth every step!
Enjoy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this as written except for the pumpkin seeds and it is the most delicious pumpkin bread I have ever made or eaten. It it a perfect balance of moistness and crunch, density and lightness. Between me and my 3 roommates, it was devoured within minutes. To me, the best part was the lovely crunchy top. I'm making two more batches tomorrow, and I think I'll spread them into a slightly larger pan so that there is a higher ratio of crust. It did take a few extra minutes to bake than the recipe says, but only maybe 10. I HIGHLY recommend this recipe, and the extra effort of grating the pumpkin was definitely worth it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ohhhhh, yummm! This is my new, forevermore, never gonna look for another Pumpkin Bread recipe. I watched the video and followed the steps as outlined. I made two changes, because I don't have a fresh pumpkin in the house, I had to use canned pumpkin. Also, I didn't have pumpkin seeds, so those were left out. But by following the recipe and the video, I baked the most wonderful, light, fluffy, yet dense at the same time, flavorful pumpkin muffins EVER! Amazing amazing amazing. Oh...One minor addition I forgot to mention, I added 2 tsp of pumpkin pie spice. So good.