Pumpkin Bread

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Wow this is the best pumpkin bread recipe ever! It was sooo moist! I added a little chopped crystalized ginger and omitted the pumpkin seeds. I think I will try the seeds next time. After reading other comments I used canned pumpkin and it turned out great. I did have to bake it for an additional 30 minutes which may have been due to using canned instead of fresh pumpkin?? Can't wait till pumpkin season gets here so I can try it with fresh pumpkin!!

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This is the best pumpkin bread I've had! I bake it for my husband and I. Also for his in-laws who don't like many desserts but they loved this! Every time I make it it's gone so quickly.
I use 15/16 oz of canned pumpkin, cook on 350 degrees for 1 hour 30mins, sometimes a little longer. It's always perfect. Highly recommend this one!

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I was looking for a great banana muffin recipe but came across this instead. These were delicious! I actually substituted banana for the pumpkin and pumpkin seeds and also used 1 cup of regular sugar and 1/2 cup of brown sugar instead 1 1/2 cups of regular sugar. This pumpkin bread recipe turned out the best banana muffins I've made!

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Doubled the recipe, it made 3 loaves, and they are so soft and moist! This is a wonderful recipe and a great way to use the pumpkins from the garden last fall and it is now late February!

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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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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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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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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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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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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.