Pumpkin Bread

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I made one loaf with the pumpkin seeds and one without. My family loved the one without and I was stuck with the seedy one. The seeds at or near the crust were crunchy and surrounded by crisp crust and wonderful. The ones below had become soft and very chewy while baking and hurt to swallow if you didn't chew each bite very carefully. If I use the seeds again, I will just sprinkle on top right before putting the loaf in the oven.

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I love the pumpkin seeds in this recipe! Canned pumpkin works great for convenience. I use whole wheat pastry flour in place of AP and swap out 1 1/2 cups dried dates (rehydrated 10 min in warm water for the sugar. Thanks, Alton. Many happy holiday giftts.

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I finally tried this pumpkin bread recipe because I had a huge pumpkin and changed my mind on making pumpkin soup. The only thing I did different was, I didn't put in the pumpkins seeds because I didn't have fresh seeds. I did add shredded carrots, dried cranberries and walnuts. This is a very good recipes and I have given a copy of it to a lot of people.

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This is a great recipe! I get so many compliments on my pumpkin loaf/muffins every time I make it. It is incredibly moist and flavorful, and is so easy to make. A few changes I make:

1. I use organic pumpkin puree instead of freshly grated pumpkin - time saver
2. White whole wheat flour works perfectly in place of AP flour, with the added benefit of better nutrition
3. I add a 1/2 tsp. ginger for a little extra spice
4. Chocolate chips don't hurt either

Thanks Alton!

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I made this this morning and I thought it was excellent. I am not sure what went wrong for the folks on here that said it wasn't a good recipe. I followed it to the letter (except I forgot to add the pumpkin seeds :-P. Didn't matter as it was moist, tasty, and had a luxurious texture. My husband and I highly recommend it!

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If I could give this no stars, I would. Normally, Alton's recipes are spot on and fabulous. This one, not so much. It really was way too much for one pan and I gave up cooking it at 2 hours, but it was still raw. I tasted the cooked part on the top, and ti was way too eggy. What happened Alton? I will stick to my own tried and true pumpkin bread recipe.

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Sorry, Alton. You let me down with this recipe. It tasted like pumpkin bread with chunks of cardboard and took almost 2 hours to bake. I'll stick with my old reliable recipe. (Very similar but with canned pumpkin, more spice, more baking powder and less work.. You are still my hero and we have enjoyed many of your other recipes, but this one was a real disaster.

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too eggy tasting

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I made it w/o the seeds: still came out very good! We ate the seeds before we saw the recipe :

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this is the best pumpkin bread recipe, especially with the toasted pumpkin seeds. Only thing very time consuming, the cutting of the pumpkin, and the shredding of the pumpkin. But it was sure worth it. Will try with can pumpkin but don't think it will be the same as shredded pumpkin.