Pumpkin Bread

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
2 loaves
Level:
Easy

Ingredients
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water
Directions
  • Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.


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4.2 237
I reduced the amount of sugar to 2 cups and used an electric mixer to combine with the eggs until thick and pale yellow.  Slowly added the oil to emulsify then added the pumpkin.  I also added diced candied ginger and chopped walnuts.  I used pumpkin pie spice, addition cinnamon and Chinese 5 spice.  This makes 4 very full small loaf pans that baked for about 50 minutes.  The bread had a fine texture, spicy and moist.  Didn't miss that additional cup of sugar. item not reviewed by moderator and published
FIRE !!!!!!<br /> item not reviewed by moderator and published
Can you use fresh pumpkin ?  item not reviewed by moderator and published
Great pumpkin bread recipe!!! I did add a few things to make it a little more tasty though; roasted walnuts, raisins, ground ginger &amp; I also substituted apple cider for the water...Yummy!! You'll definitely have to add time to the baking, mine took about 65 mins. Will be sure &amp; make this again!! item not reviewed by moderator and published
This bread is beautiful. Raises nice. I only use 1/2 the cinnamon. Plus added a bay of mini chocolate chips. Yummy  item not reviewed by moderator and published
30-40 minutes isn't even close.  Mine took over an hour to finish. It's pretty tasty, if a bit sweeter than I expected.  More like a dessert cake than a breakfast bread.  item not reviewed by moderator and published
I just made this pumpkin bread and it's very yummy. Followed the recipe but added a little ginger too.  After 40 minutes, it was done.  Will definetly make it again.  Thanks food network.  Two thumbs up. item not reviewed by moderator and published
This pumpkin bread is so good!!  The only change I made was to cook it for 60 minutes in nonstick loaf pans, and it comes out perfect every time.  My family loves it, and some of them are very picky!! item not reviewed by moderator and published
I have used Food Network for four years and THIS RECIPE WAS AN ABSOLUTE DISASTER! I read the reviews and cooked the bread for ten more minutes. I tested it with a toothpick and it seemed done. 20 minutes after removing the entire loaf collapsed on me! I WILL NEVER TRY A FOOD NETWORK KITCHEN RECIPE AGAIN!!!!!!! item not reviewed by moderator and published
Bake it longer!  Preheated oven.  Two loaf pans.  Wet runny center.   Taste is good, but really disappointed with instructions.   item not reviewed by moderator and published
I found this much too sweet. Tastes good for a dessert but not the more traditional "pumpkin bread" I was hoping to have with dinner.  It took 1.5 hours to cook  in a large pan. item not reviewed by moderator and published
<span>I love this recipe. I have made it 4-5 times now. I use a large bundt pan, bake for 50-55 minutes and drizzle with vanilla glaze when it cools a little. Husband and coworkers go crazy for it! My go to pumpkin bread.</span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/pumpkin-bread-recipe.html?oc=linkback</span> item not reviewed by moderator and published
Anyone know if you can substitute oil for coconut oil? item not reviewed by moderator and published
Had 2 cups leftover roasted pumpkin so decided to make this. It came out extremely tasty but do have to say that it does take longer to bake than advertised as many reviewers say.  I baked it for 50 minutes, then turned off the oven and let it sit there for an additional 5-10 minutes until center was done (just like you would with a cheesecake) without burning edges, bottom, or top. Hubby and enjoyed this very much. A keeper for sure! item not reviewed by moderator and published
This recipe was AMAZING!  I usually make the pumpkin quick bread straight from the box, but I didn't have time to go to the store, so I decided to try it.  I was so scared that it wasn't going to turn out right; I followed the instructions pretty much to the tee.  I mixed the oil and sugar together, and let it sit while I mixed the dry ingredients because I wanted to start putting it in right after finishing the wet ingredients.  (I also adjusted the amount of spices; I wanted the flavor to be a little stronger, and I added vanilla extract to the wet ingredients.) I alternated adding the dry ingredients and water like they said, but I didn't use all of the water.  My pans were a little small as well ~ 4x6 in, so it took longer (90 min instead of 50) for them to cook through.  10/10 would make again! item not reviewed by moderator and published
I really enjoyed this recipe. I cooked it for my family, but I mixed squash with the pumkin. I was okay though. They're both fall veggies. item not reviewed by moderator and published
Absolutely loved this recipe. However I'm not the one to have to rely of website sources, I like coming up with new ideas on my own. I guess you could say I am a little too nit picky and with this recipe I think the only think I would've done to kind of spice it up a little would to add just a tiny bit of sriracha sauce. Other than that it would be perfect!! One more thing maybe to add a little creativity to the dish substitute your original baking dish for a hollowed pumpkin itself! Really gets you in the spirit. My oven only caught fire twice. Thanks!  item not reviewed by moderator and published
This recipe is off, on either ingredients or time. I baked mine for 35 min and did the toothpick test and it came out clean. While cooling though, the whole bread fell into itself and it was raw inside. I even forgot the water- which would make it more runny. I'll try another recipe next time.   item not reviewed by moderator and published
This recipe was guuuureat, I loved it! I ended up adding some ghost pepper juice though, to add that last kick to it! That was what took this recipe from great to wonderful, thank you so much!!! item not reviewed by moderator and published
Recipe very easy to follow I added 2 tbsp of Cayenne pepper and omitted the cloves not fond of the licorice flavor. The Cayenne gave it a nice kick at the end though. Will definitely make this recipe again. item not reviewed by moderator and published
I reused the pumpkin my son carved for Halloween, didn't want it to go to waste. I also baked @ 125 degrees for 18 hours. I wanted the smell to stay in house. Instead of Veggie oil I used coconut oil gave it more of a tropical flavor. Great for a starter wife. item not reviewed by moderator and published
This was a pretty good recipe coming from all sides. Considering the flavor, texture of the finished product, and everything else that would matter before shoving this thing down so you don't drown in flavor. I'd give it like a 8.556/10. Add something else you think would be good. Make it your own or you will feel like it is missing a little something. item not reviewed by moderator and published
<p>When Jesus Ascends from the heavens this is the bread he is breaking. I’m almost certain this recipe mirrors my grandmothers but what it comes down to is this bread I amazing, I feel as if  I could walk on water it is so good. All I need with this bread, is a little water and my bro Jesus. Best night everrrrrr.</p> item not reviewed by moderator and published
<p>This Bread was so good I threw my cat in the tub!! Instead of Pumpkin I decided to substitute with Banana’s really made the bread have that extra something that pumpkin can’t give you.<span> </span>To give it that little Zing I added 2 Tablespoons of Coke a cola rather than baking soda. Because of the change in recipe I baked for about 20 minutes longer and Garnished with just a touch of Long Pork.</p><p><br /></p><p /> item not reviewed by moderator and published
They came out raw at 40 min. Kinda a pumpkin pie and bread combo. Not good but it tasted great. The next batch I baked for 55 min and it was still under done. They fall in the center when cooling. I was not disappointed because they still tasted great.  This needs 60 to 65 min in a non stick metal pan. Otherwise its a home run on flavor. I used ginger instead of alspice and 1 teaspoon of sea salt. Tweeking recipes is my thing.  item not reviewed by moderator and published
I made this today - and actually, I quite liked it.  Unfortunately I didn't read the reviews until it was supposed to be done on the oven- and I had increased the temp to 375.  Once I did I took it back down to 350 and just waited for the full 70 mins.  In my opinion it was about 5 mins too long but OMG is this delicious!  It tastes like Fall! I added a brown sugar walnut layer to the middle and top and it really is good...unlike the other reviews it's a perfect subtle pumpkin flavor but I think the brown sugar cinnamon addition really worked. I left out the cloves and the allspice tho - I think that made a difference.  Plan on baking this at least an hour, rotate twice and it's dense and a perfect treat for my boyfriend to take to the office for breakfast or a mid day energy boost! item not reviewed by moderator and published
<p>What a mess.  Comparing this recipe with other pumpkin bread recipes, the baking time is way off - at least 1/2 hour, maybe more.  (Yes, I did test my oven temperature.)</p><p>Too much time and money to try this again.  I have other recipes that are good.  I'll use one of them.</p> item not reviewed by moderator and published
I used Kabocha (Japanese pumpkin) instead because I just love their flavor and sweetness. Reduced sugar to 2.5 cups. Ran out of allspice and clove powder, so omitted those. Only had white whole wheat flour, so substituted buttermilk for the water (I find the buttermilk help make the whole wheat more tender). Baked for 60 minutes per other reviewers (thank you). They were golden brown beauties. Yum. item not reviewed by moderator and published
Delicious! Everyone loved it! Made it yesterday afternoon, and only have 1/2 loaf left! I did cook in glass loaf pans for 70min. in a regular oven. I used 2 whole eggs &amp; 1/3 cup egg whites instead of 4 eggs. I used 1 cup organic sugar &amp; 1 cup dark brown sugar instead of 3 cups sugar. I used extra virgin cold pressed olive oil instead of vegetable oil. The can of pumpkin was only 15oz, not 16. Otherwise, I followed the recipe, and the bread is awesome! item not reviewed by moderator and published
This is a good basic recipe. I'm assuming that the bake time in the recipe is for a convection oven, since a conventional oven need about 60 - 70 minutes. I've made this recipe several times and 60 - 70 minutes is perfect. My tops don't brown and the insides are perfect. I use glass loaf pans. I think using a metal pan for any loaf bread like this will result in browned sides. item not reviewed by moderator and published
This pumpkin bread was a BIG hit! I shared it with 2 different groups and they ALL loved it!! :-) It made me a star! item not reviewed by moderator and published
Of course I had to cook it 75 minutes, lowering the heat near the end so it wouldn't burn the outside. As pumpkin bread, it is missing the pumpkin taste, smothered and obliterated by a candybar level of over-sweetness, and a level of spices like some maxed-out spice cake. Recalibrating my expectations, it is an alright spice cake, but no point in putting any pumpkin in it. Maybe cut to 2 cups of sugar, and leave out the cloves and allspice, so you might taste some pumpkin. item not reviewed by moderator and published
Best pumpkin bread recipe ever, but as everyone else has noted, it needs at least 1hr (if not 1hr 15 min) to bake. item not reviewed by moderator and published
Needs at least 1 hr in the oven bare minimum item not reviewed by moderator and published
I also baked the bread for about 60 minutes, rotating half way through. I used 2 cups white sugar, and 1 cup brown sugar. I also cut the oil by 1/3. This cake is delicious. Without the pumpkin this makes a great basic spice cake. Next time I plan on adding some cinnamon apples and dried cranberries. Can't wait to keep tinkering with the recipe and see what I come up with. item not reviewed by moderator and published
Great flavor...very moist with being too sticky, but like everyone else...30 - 40 minutes was not even lose. 65-70 minutes worked for me. item not reviewed by moderator and published
Been baking for an hour and 5 minutes and still raw in the middle. Not happy. Really hoping this thing bakes eventually. Why hasn't food network adjusted the recipe? item not reviewed by moderator and published
This is my go to Pumpkin Bread Recipe! It's so versatile, sometimes I'll add dried cranberries and walnuts to the mix or just sprinkle the top with Pecans or Walnuts. It's really great with some honey butter too. I usually bake for 1 hour 5 minutes. item not reviewed by moderator and published
WOW !! Best pumpkin bread I have ever baked or tasted !! I made 2 loaves this morning and my whole house smells like sweet cinnamon and spices ! I've baked this recipe before,, my family loves this and requests it a lot. ( even in summer months !) I did adjust the baking time however; 60 minutes and they come out perfect ! Love the idea of baking 2 loaves since we eat it so fast ! :) item not reviewed by moderator and published
Absolutely DELICIOUS and so moist and flavorful ! One of the best dessert bread I've ever baked. I've made this pumpkin bread many many times over the past few years and my family and I just LOVE it. It's perfect in the fall when the weather begins to get chilly . But it's so good, it's perfect any time of year . I just love how the kitchen smells when it bakes too. Only thing is it does take about 60 minutes to bake, such a simple adjustment to ensure this bread comes out perfect. This recipe is a definite keeper in my FN recipe box -- that's for sure !! item not reviewed by moderator and published
I was really disappointed and thought I had done something wrong - until I read these reviews!! Perhaps Food Network needs to take this recipe down and adjust so that people stop wasting costly ingredients.... I followed recipe to a T. Baked for 30 mins &amp; checked...still completely raw. So I extended to the 40 minutes.... checked again. raw. I kept adding 5 mins to the time, and after 60 minues - still raw in the center and burning on the edges. After 1hr. 20mins. outer edge completey dark brown and smelling burnt and the center RAW!!!!!!! I took them out admitting defeat - and let them rest for the suggested time and took them out of the loaf pans. I let them rest hoping that it might still turn out ok even if over moist. Nope. And not for nothing - the flavor was really lousy. Very upsetting to have wasted my time and ingredients. I would have hoped Food Network TESTS recipes before posting...... item not reviewed by moderator and published
I used 1 cup brown sugar and 1 cup white sugar. Cut the oil by 1/2 cup and also cut the flour by 1/2 cup. Substituted white wheat flour. did not use clove (not a big fan) but instead used 1/2 tsp ginger. Turned out Excellent! item not reviewed by moderator and published
totally wasted the first batch due to time discrepancy then did some experimenting. 2 3x5 loaves took one hour . came out a little more done than I prefer but overall it was great. Then I put 4 3x5s filled half way on convection back at 350 and they took exactly 30 minutes and turned out perfect. First time I used my convection bake feature so was excited they turned out so well. I have 2 8x3 tins filled half way in right now so stay tuned. BTW I am using disposable bread tins. item not reviewed by moderator and published
Far too much sugar in this recipe. Took an hour to cook. Not very moist. item not reviewed by moderator and published
Followed this recipe exactly... it's been in the oven now for 60 minutes and the middles are still completely raw, but the edges are burning. Never again. item not reviewed by moderator and published
takes much longer to bake, at least 60 minutes in 9x5 pans item not reviewed by moderator and published
I used 2 C white sugar, 1 C light brown sugar, 1C applesauce instead of oil, Used WW flour instead of white flour. Did not have allspice, used apple pie spice. No loaf pans baked in Bundt pan @ 325 for 1 hour. Delicious item not reviewed by moderator and published
I followed the recipe with 2 exceptions: 2 cups white and 1 cup dark brown sugar and 1 cup chopped walnuts. Total bake time was 60 minutes at 350 degrees. Great to prepare and have one to eat and another to freeze. item not reviewed by moderator and published
I would have given this recipe a five star if it wasn't for the fact that it takes longer to bake than stated. I had to add time incremently (giving 2 mins. then 3 mins. then 5 mins. without burning the edges). It still could have baked longer. item not reviewed by moderator and published
The original recipe has way too much sugar, so I modified it to fit my family's tastes. I used 1 cup brown sugar (in lieu of 3 cups white sugar), 1/2 cup of applesauce to replace the vegetable oil, didn't use cloves, and replaced water with 1/4 cup Trader Joe's Spiced Apple Cider. For the sweetness and texture, I added some dried black mission figs, sliced in medium-thin pieces. The bread turned out very well; super m____ and delicious. I'll definitely use this again! item not reviewed by moderator and published
way way way too much sugar. I cut it by a cup and it was wonderful. item not reviewed by moderator and published
AWESOME!!! And easy to make for a novice item not reviewed by moderator and published
I used 2 cups of turbinado sugar and 1 c. of brown sugar. Also toasted pecans are delicious in this bread. It is FABULOUS when sliced and toasted lightly. A loaf doesn't even last 1 day in our house. item not reviewed by moderator and published
I've made a very similar recipe (it adds some water) and it is the best I've had. I replaced the oil with 1/2 cup of applesauce and no one can tell! I also used half white whole wheat flour. Delicious! item not reviewed by moderator and published
Made one regular sized loaf and 3 small loaves. The cook time was a little longer since I had them all in the oven at the same time. Delicious, moist, and a hit with the whole family. We eat it for breakfast , snacks and dessert. Tate's great heated with a little cream cheese on top too! item not reviewed by moderator and published
Really good pumpkin bread! I did change a few things; I replaced water with apple cider, used home made pumpkin puree, omitted the cloves and doubled the cinnamon. I also added semi-sweet morsels for a tasty twist! Yummm (made 1 loaf and 24 muffins) item not reviewed by moderator and published
There was way too much pumpkin and not enough flour and the cooking times were way off. Very disappointing! i always make her banana bread but this one....never again! item not reviewed by moderator and published
Best recipe ever ... used apple cider instead of the water, fresh ground nutmeg, cloves and cinnamon and added walnuts and dates! Since I only had the large can of pumpkin (29 oz., I didn't double the recipe, but increased by 1/2, which produced enough to fill a dozen muffins and 10 small loaf pans. Shared with everyone at work ... rave reviews! Will definitely use this recipe to fill Christmas gift bags. item not reviewed by moderator and published
I just made a batch of muffins. The recipe made 36 muffins and they were fluffy and tasty. I added raisins for a little more texture. I'm tempted to make a cream cheese icing to go on them. I chose the recipe because it uses a whole can of pumpkin but recommend this recipe for the flavor! item not reviewed by moderator and published
I made this cake last year for Thanksgiving, and everbody liked it very much. I made extra baches and kept them in the freezer. I added 1 cup of chopped walnuts for extra crunch, and it was delicious! The cake is moist and not too sweet. If you want to make it during he year, buy extra pumpkin cans to have available. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
I used 1 cup melted coconut oil, 2 bananas, pumpkin pie mix (thought i bought pumpkin, no added water, only 1 cup of sugar and sprinkled brown sugar on top before baking. I filled three 8" pans. They rose nicely and took about 35 minutes to cook. Serve with softened cream cheese for breakfast, yummmm!!! item not reviewed by moderator and published
Delicious! I'll definitely be making this again. Maybe next time I'll add chocolate chips for a fun twist! item not reviewed by moderator and published
I get 3 loaves and they are always a big hit with family and friends. item not reviewed by moderator and published
I can only say that EVERY single person I have given this pumpkin bread to has requested the recipe. Every single person! This is also a very simple recipe to put together. Thank you!!!! We love it too much :- item not reviewed by moderator and published
This is a great recipe. I only had pumpkin pie spice, so used that for all the other spices. And, I used 2 tsp of it which is perfect. I baked for 55 min, but should have taken it out at 50 min. The person who said bake 30 min lives in Hesperia, CA, which has an elevation of 3980 feet. That could be why the baking time was shorter. item not reviewed by moderator and published
I used two very ripe bananas instead of the 4 eggs, used half white flour and half wheat flour, and decreased the sugar from 3 cups to 1 cup, and it turned out amazing. It was super moist, tasty and a lot healthier. item not reviewed by moderator and published
This recipe was AWESOME! I did change it a little. I went to do the sugar and realized I only had 2 cups so I added a cup of brown sugar. Then when I was doing all the spices I saw Pumpkin Pie Spice so I added a Teaspoon of it also. I made mini loaves and it made 16 loaves perfectly. I baked them for 30 mins and they came out perfect. I will definately recommend this recipe to anyone. I know I will be making it alot. item not reviewed by moderator and published
This is a fantastic recipe! The bread comes out very moist! It doesn't last long, this has turned into a family favorite. The second time I cooked it, I doubled the spices and I agree with the other posts that the cooking time is much longer than the 30 -40 minutes as noted in th baking time. : item not reviewed by moderator and published
This is a great, simple recipe - good flavor, and all ingredients I had on hand. I think I'll increase the amount of pumpkin next time as it seemed like the pumpkin flavor got a little lost in all the spices. I ended up baking the loaves for 60-65 minutes - wish I had read the reviews before starting to bake it! I'll definitely make this again. item not reviewed by moderator and published
Help! I just finished and i had the same issue as most of the other reviews...cooking time but i also used glass baking pans instead of metal. Do I need to lower the temp AND increase baking time? Most of the stuff I have read online say you should decrease temp by 25 degrees when using glass. Im just worried about keeping the temp and increasing the tine and it burning. Any help is appreciated! item not reviewed by moderator and published
I just made this recipe and the time really threw me off. It took 65 minutes to cook so whoever said it took 30 minutes must rethink the timing. I love the fact that it makes 2 loaves and I love the spices. It is beautiful to look at when finished baking. Thanks for the lovely recipe. item not reviewed by moderator and published
I made this recipe for a bake sale, and it was a huge success. Added a little extra to the spice amounts and it was perfect. Very moist. Upped the cooking time to 50 min. item not reviewed by moderator and published
Great recipe!! Everyone loves it!! People are always asking for the recipe!! It has been a great hit! item not reviewed by moderator and published
Wonderful recipe!!! Loved it!! Instead of 2 regular loaves, I made 11 mini loaves and they turned out fabulous!!! item not reviewed by moderator and published
An excellent recipe and a favorite for me and my family. It does take longer then suggested to bake and I use pumpkin pie spice instead of their spices (and if you do use theirs you need to add more then listed or you won't taste the spice. Other then that the recipe is perfect! item not reviewed by moderator and published
I have tried many pumpkin bread recipes and this one is the moistess and most flavorful I have ever tried. I make it for Christmas presents every year for friends and they have gotten to where they expect it every year. Very easy and quick to make. item not reviewed by moderator and published
A very tasty, quick &amp; easy recipe. I added 1 cup each of raisins &amp; chopped walnuts and baked for about an hour. item not reviewed by moderator and published
This is a great fast no brainer recipe. My 13 year old daughter made it by herself. we topped it with a scoop of cool whip mixed with cream cheese and my family went crazy. item not reviewed by moderator and published
I'm enjoying slices of this for breakfast as I write! I love it and will definitely make it again. The cooking time however is way off as others have stated. They really need to change it to 50-60 minutes. I love it that it makes two loaves. I put one in the freezer. I also dusted the tops with powdered sugar after they cooled. item not reviewed by moderator and published
This is an awesome recipe! Everyone that ate it said it was far superior to the pumpkin loaf at Starbucks! Do yourself a favor though, and add chopped pumpkin seeds to the top of the batter BEFORE baking it, takes it from 4 star to 5. I also mixed chopped walnuts into the batter item not reviewed by moderator and published
I went by the letter on this recipe and after over 1-1/2 hours of baking, it was still uncooked inside. So all the ingredients I used went to waste as it had to be thrown out. Would not reccommend this recipe to anybody. item not reviewed by moderator and published
Probably need to let sit overnight before you slice it otherwise it will crumble everywhere. If you make 2 loaves you need to bake for at least 60 minutes. Also added two cups of nuts and put in about 1/2 tsp (or less more of all the spices. I added a little vanilla and put in 1/3 cup of evaporated milk and 1/3 water (instead of all water. I am going to look for another recipe, although this was good. item not reviewed by moderator and published
Wow! This is an amazing recipe! Great with coffee and very moist! Baking time was a little longer but I check my bread anyway so no big deal! Very flavorful, will be making it every year! Thanks Food Network and Happy Thanksgiving to you too! item not reviewed by moderator and published
This was yummy. Being a pecan farmer I had to add some pecans to it, just make it even better. item not reviewed by moderator and published
Made this recipe for the first time when I needed something to take to a party. I was late because of the need for more cooking time (I should've read the reviews but I got so many compliments on the bread! I halved the recipe and put in a little more pumpkin, cinnamon and nutmeg than what it calls for and it was VERY moist and absolutely delicious! item not reviewed by moderator and published
Amazing pumpkin bread recipe! Everytime I make it I get compliment after compliment and people always beg me for the recipe! This recipe makes the perfect pumpkin bread- perfect amount of spices and really moist bread! One note- cooking time suggested is never sufficient- takes almost an hour to cook. Just keep checking it every 5-10 minutes after the time period with a knife. But totally worth it! item not reviewed by moderator and published
Very good but frustrating that the cooking time was so off. I took it out when I thought it was ready and the middle collapsed after turning it over. Guess I should have read the reviews! Definitely takes &gt; 1 hour to bake fully. item not reviewed by moderator and published
Made this recipe again, except this time as muffins. So easy! And much quicker; baked for ~25 min and they were perfect. Yummmmm. So good with coffee. item not reviewed by moderator and published
Nothing like what I was looking for. Doesn't have enough flavor. Cooking time is much longer than said. Very disappointed. I will have to keep searching for a recipe for pumpkin bread. item not reviewed by moderator and published
It was pretty good, but I was looking for a recipe closer to what Pumpkin bread tastes like at the Breadsmith. I would try it again maybe with the suggestions made by mamabaron 2010....was looking for something with more fall spice factor.I agree it was a little more cakey than bready. And definitely was 60 minutes to bake. item not reviewed by moderator and published
Simple and delicious! I only put 2 cups of sugar and used 1/2 whole wheat flour and it still came out being delicious. I had to leave it in longer than 30-40 minutes as well (around 60 minutes, it wasn't a big deal though! It's very moist in the middle. Will definitely use again after I go to the store to get more pumpkin! item not reviewed by moderator and published
easy and really delicious. I substituted the oil for applesauce (unsweetened cinn. - awesome! item not reviewed by moderator and published
These turned out very yummy. I also put in blueberries. The cooking time is is off though, it took almost twice as long to bake completely (which could be in-part due to the blueberries. item not reviewed by moderator and published
I had to change a little. I didn't have allspice, so I left it out. I only used half the sugar and 3/4 cup of oil. And I used about 1/4 cup of applesauce and it was still DELISH!!!!!!! My family loved it. Next time I may add walnuts. item not reviewed by moderator and published
yummy! i made this, but i live in denver so it took about 1 hr 15 min. the time is way off! also, it raised very nicely. very good. i shared it with my friend and she thought it was better than starbucks. it really is. item not reviewed by moderator and published
I made this for a special fall dinner and it turned out fabulous! I made it in a bundt pan and overall the cooking was roughly 75 minutes but def. worth the wait. To ice the cake I used the left over pumpkin (I orginally used a 26oz can of pumpkin, 8oz of cream cheese, and 2 cups of powered sugar (the amt depends on preference and it turned out fabulous! item not reviewed by moderator and published
Worked great for us! A few minor changes to make healthier: We added 1/2 cup of crushed pineapple, grated carrot and for water we used the pineapple juice from out canned crushed pineapple. Added 1/2 cup of fine flax seed. We cut out 1/2 cup sugar. By using the pineapple it was perfectly sweet. Oh yeah...added some choc. chips for the kids. ; item not reviewed by moderator and published
Very good recipe. I used real pumpkin instead of caned and it was great. item not reviewed by moderator and published
YUM! item not reviewed by moderator and published
Made it with the canned last time just made it with fresh pumpkin right now. It's in the oven as I'm writing will let you know how it turns out. Instd of the water do add the sparkling cider tastes so delicious that way. I also add 1/2 a teaspoon of ground ginger like the previous person did and added walnuts as well. Seriously this way it tastes so much better than the one from Starbucks and I'm a fan of their pumpkin bread.  item not reviewed by moderator and published
Came out pretty much the same so go for it. Good luck ;) item not reviewed by moderator and published
Let sit for an hour after baking so bread doesn't fall apart item not reviewed by moderator and published
Mine did the same thing. Had to throw both loaves in the trash :(<br /> item not reviewed by moderator and published
The time is off.  I have the identical recipe from another source, and it says to bake for 90 mins.  item not reviewed by moderator and published
My bread is baking right now, I guess it will take about an hr in my convection oven. The time was way off in this recipe. item not reviewed by moderator and published
p.s. &amp; it did take an hour, but it was still a HIT! item not reviewed by moderator and published
Glad to know it wasn't something I did wrong. I figured I screwed up the first batch when it took over an hour to cook, so I make a whole new batch and was very careful to follow the recipe exactly (I tend to improvise in a lot of recipes, but did not for this one), and it still took that long to cook. item not reviewed by moderator and published
I had to do the same thing. :/ it is still in the oven... item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond