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Pumpkin Bread Recipe

Pumpkin Bread

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (224)

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Average Rating:

Total Reviews: 224

Showing 41-50 of 224

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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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  • on November 23, 2011

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    The flavor of the recipe is top notch but I think the pumpkin seeds kill the recipe. Next time I will leave them out. The bread itself is very moist and delicious in contrast to a crunchy, sharp pumpkin seed. I doubled the recipe and baked in 5 small paper bakers. I removed them after 1-hour and they were perfect.

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  • on November 22, 2011

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    Just made the third loaf and it is excellent. There is a discrepency between the baking temperature between the recipe and the video. I've been baking at 325 and it has been taking almost 2 hours. Just watched the video and Alton says 350.

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  • on November 22, 2011

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    I was so surprised how easy this recipe was. The fact you did not have to first cook the pumpkin was a time saver.

    Most of the recipes I read called for a "SUGAR PUMPKIN" but I used a regular one that we did not carved and the results are terrific. In previous reviews it would read "very pumpkiny". This was not the case and I am not one to enjoy this type of bread.

    Ok I did a little tweeking. Like others added a tad more cinnamon and vanilla followed by a pinch of nutmeg. Used no nuts or raisins by choice.

    Also I accidentally put the sugar into the dry ingredients instead of the beaten eggs. This did not alter the outcome either.

    Made the batch as muffins cooked beutifully at 325* proceeded to check them in 30mins....they were done.

    Still have more raw pumpkin so I am going to shred and freeze for future batches.

    Thanks Alton and Food Network


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  • on November 20, 2011

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    This recipe tastes amazing and is super easy to make. The shredded pumpkin is so much smoother than expected. I'll definitely be making this one again.

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  • on November 19, 2011

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    FANTASTIC recipe! I made 2 loaves of pumpkin bread from two different recipes and this one was hands down the winner. It's delicious, dense, flavorful, and amazing.

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  • on November 19, 2011

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    This is my second year making this recipe. I and my family love it. I substitute pecans or walnuts for the pumpkin seeds. If you are using pumpkin that you have shredded and frozen be sure to strain the water from the thawed pumpkin. It is a holiday favorite that everyone will love. Makes a good gift as well.

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