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 bean
  • 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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4.3 211
<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&amp;#39;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
The pumpkin bread was excellent. Since I am conscious of my sugar intake I made a few adjustments to the recipe and the pumpkin loaf turned out great. I was at my son's home and he still had pumpkin from last October that I made from the Halloween pumpkin. Try the changes I made to the recipe and you won't regret it. Instead of 3 cups of sugar I used 1 1/4 cup of white sugar. For flour, I use multigrain (makes it full of fibre). I used 2 cups of homemade pumpkin. I did not have all of the spices so I just used cinnamon in place of all spice and cloves. The changes needed more cooking time from 40 - 50 minutes. I checked the bread after 40 minutes and it usually took another 10 minutes to be done. I loved the recipe so much that in the last 3 days I have made 6 pumpkin bread loaves and have shared them with friends and family. Happy Cooking Faith item not reviewed by moderator and published
Best pumpkin bread I have ever eaten. Wonderful flavor and beautifully moist! I cut the recipe in half in order to make a single loaf of bread and it is perfect. Absolutely delicious! Will definitely make it again!!! item not reviewed by moderator and published
This is the most amazing pumpkin bread i have ever had! I make it many times every fall and winter and it disapears as soon as it is done. Extremely most, though needs 50+ minutes to cook. It is best the next morning after making it, i leave it in the fridge wrapped in plastic wrap and the next day it has a delicious sticky layer on top! YUMMM! item not reviewed by moderator and published
Wow! Really good! I didn't have some of the spices, though, so I just used Pumpkin Pie Spice Mix and it turned out great! I also added some chocolate chips and it was perfect! I agree with jbalas that it needs to bake longer. Maybe it was because I put in chocolate chips. This is a must! Especially around Fall. item not reviewed by moderator and published
Great flavor, but it definitely needs to bake for 50+ minutes. I have a fairly new oven as well. Most quick-bread recipes like this that I make all say to cook for aorund an hour so be aware when you try this. item not reviewed by moderator and published
This bread is very simple and so delicious. It is one of my favorite quick breads to make, especially when Autumn comes. It leaves a lovely smell in the kitchen and the flavors are just perfect. It stays moist for days, but heating in the microwave for a few seconds with a dab of butter will do the trick as well! item not reviewed by moderator and published
I first came across this exact recipe in a church cookbook from the 1960s and have been baking it for at least 30 years. I misplaced it for a few years and Hallelujah (!) found it last year. I always bake it in a 12-cup bundt pan and either give someone a gift of the whole cake or a few slices on a festive plate. Everyone raves about it; it's incredibly moist and flavorful without being too sweet. Normally I just dust it with a little sifted powdered sugar. However, this year I spread the slices with cream cheese frosting--yum! However, I always refrigerate it (use an extra-large Ziplock bag) for a minimum of 3 days to let the flavors blend. It's a winner! item not reviewed by moderator and published
Love this bread! make it for the family for every Christmas and is a huge hit!. this year I'm working on 40 loaves. its quite a process but well worth it. I make my pumpkin from scratch and in bulk. if you have the time and are willing it makes a huge difference! I also have a older oven and it takes 1:15 on the dot to make 2 loaves! it freezes great and retains the moisture to the very end. item not reviewed by moderator and published
Wonderfully easy! I recommend using 3 cups high protein wheat flour and 1/2 cup flaxseed meal and cutting the sugar in half (to 1 1/2 cup sugar). It's still plenty sweet and way beyond moist plus you get extra protein and omegas! Win-Win! item not reviewed by moderator and published
This was a huge hit at church this week. I think I'll add nuts next time, but not required. 55 mins in the oven worked perfectly. I will make this again! item not reviewed by moderator and published
This bread was a huge hit at Thanksgiving! I only wanted to make one loaf, so I cut the recipe in half and it worked fine. I also added chocolate chips and sprinkled oatmeal on top, which looked and tasted great! It works well for breakfast too if you warm a slice up in the oven. item not reviewed by moderator and published
So delicious! I will make this every year from now on. I also had to cook mine for about 50 minutes, but other than that, it was fantastic. item not reviewed by moderator and published
Moist and delicious! Add a little applesauce for a really moist loaf. item not reviewed by moderator and published
Not as tasty as I would have liked. Very much like cake, rather than a bread. Actually found it to be dryish. Not at all what I was expecting. item not reviewed by moderator and published
I made this for a fall party, and everyone loved it! Hand mix the batter, thats the trick. If you use a beater it will get over mixed and wont turn out as good! I had to bake it 55 min item not reviewed by moderator and published
This is delicious and very moist...the cook time on it was very low...not sure if it's a typo, but had to leave mine in there about 55 min @ 350. I added walnuts and frosted it with a cream cheese frosting...fabulous! item not reviewed by moderator and published
This has been my FAVORITE "go-to" pumpkin bread recipe for five years now. BUT, I won't make it without modification made by Houston, TX in 2005. Here's the review - it makes awesome bread: Use half white and half brown sugar. Cut the oil down to 3/4 cup. Use 2 cups pumpkin by volume, which will be more than the one 15 oz can you get at the store. Generous/heaping measures of all the spices. item not reviewed by moderator and published
I halved the recipe, so it just made one loaf, to see if I liked it first before I made 2 loaves...and it's soo good! I'm definitely going to make it again. I baked it for 40 min and then another 20 min, but another 15 would of been fine. I added some cream cheese frosting on top that I had left over from some cinnabons that I made earlier and it was really good with that! item not reviewed by moderator and published
This is delicious! I replaced 1/4 cup of the oil with applesauce and 1 cup of the sugar with packed dark brown sugar. I also added about 1/4 cup of finely chopped walnuts. Baking time was about 55 minutes. One note--the can of pumpkin I bought was 15 ounces, but that missing ounce didn't seem to matter. item not reviewed by moderator and published
Wonderful pumpkin bread! Followed one reviewer's advice &amp; used half brown sugar (though cut down by about 1/4 cup) and half Splenda. I also added chopped walnuts--force of habit--and they were most welcome! Finally, the 30-minute baking time MUST have been a misprint. 55 minutes at 350, and my loaves came out perfect. item not reviewed by moderator and published
Yummy, but I had to adjust the cooking time to an hour. Perhaps this was a typo in the original. item not reviewed by moderator and published
A side note.. Mine also took an extra 10-15 minutes as well, but it was well worth it!! item not reviewed by moderator and published
Loved this... item not reviewed by moderator and published
Are you kidding me? I made this recipe and its been in the oven for over 1 hour and still is very loose in the middle. I am very careful with anything I bake I know I have to be extact. Please let me know if anyone else had a time with this recipe. item not reviewed by moderator and published
Tastes great, but I had to leave it in the oven for just over an hour instead of the 30-40 minutes stated in the recipe. Not sure how long it would actually take since I had to check it so often I'm sure I let a lot of hot air out of the oven. item not reviewed by moderator and published
Forgot to mention that i shorten the baking time by cooking in the large muffin tins. average baking time 25-30 min depending on your oven and how full you fill the muffin tin. 2/3rds full and 25 minutes works for me. Added 3/4 cup walnuts and 3/4 cups dried cranberries to mine last night. Also, i dont put in all the spices and i only add pumpkin spice and cinnamon. 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