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Pumpkin Bread Recipe

Pumpkin Bread

Recipe Courtesy of Cathy Lowe

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (179)

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Average Rating:

Total Reviews: 179

Showing 91-100 of 179

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  • on November 25, 2009

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    This recipe was first published in "Talk About Good II" by the Junior League in Lafayette, Louisiana. Mrs. Klemmer's original recipe states that is must be baked for at least One and a Half hours @ 350 degrees. She also suggests adding pecans or substituting orange juice for the water for variation.

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  • on November 18, 2009

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    This recipe is really good!! I increased the bake time to 1 hour at 350. It was SO good! The first time I made this I followed the recipe and even increased the bake time to 45 minutes (I finally took it out because it was in so much longer than the recipe called for. When I took them out of the pans the middle of the loaves just poured out :(. The next time I made the adjustments and 1 hour was perfect! You want them to lightly brown and start to crack on top. Enjoy :.

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  • on November 15, 2009

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    Yes it did need more time to cook, but I just used a tooth pick and kept an eye on it until it was done. My family and neighbors loved it, I used 3 bread pans, I never fill a bread pan more than 2/3 and that is my rule. I also added 1/2 teaspoon ginger and 1/2 teaspoon pumkin pie spice and 1/2 cup less sugar. It was great

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  • on November 12, 2009

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    Increase the cook time and you will be loving it!

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  • on November 08, 2009

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    I need nutritional info for this and reallly wish FN would start advertising it for every recipe. I emailed them but I doubt they care about little old me. I made a stellar cream cheese icing (just cream cheese, powdered sugar and some vanilla and milk to go on it. This was an extremely delicious, moist, sweet, and FILLING treat. I am making more again today!

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  • on November 04, 2009

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    This is a fantastic and easy recipe............. i do have to say that I substitute Pumpkin Spice in the recipe and is was great..............

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  • on November 01, 2009

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    I questioned the 4 eggs and 3 cups of sugar, and then I questioned how runny the batter was, and I should have gone with my gut. It is WAY too sweet, WAY too eggy, and it just doesn't taste good to me. It's almost greasy on the outside, and the texture inside is so fluffy it falls apart, so it is not a bread recipe, in my opinion. I was so hoping to be able to cut a thick slice and smear on some cream cheese, and there is just no way. I am so disappointed! What a waste of good ingredients. I will definitely not be adding this recipe to my bookmarks. I'm glad to see on the reviews that I'm not the only person who thinks this recipe is a bust. It is really overrated.

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  • on October 30, 2009

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    From all the Pumpkin bread recipes I have tried this one is the easiest and It tastes great. The only thing I do differently is I put a 1/2 half cup less sugar and a little less baking soda, and I always add walnuts and sometimes cranberries. As far as the mixing and cooking time, it does not take me more time than it says in the recipe. Good luck!

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  • on October 29, 2009

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    This is by far the easiest and most fool proof pumpkin bread recipe I have tried. I live at altitude (6500 ft and do not have to make any alterations. I do add chocolate chips (semi-sweet and/or butterscotch, and occasionally pecans. I have made it in a bundt pan, mini loaf pans, loaf pan, cupcakes and all come out great. The timing for the loaf pan and bundt pan is usually 45 minutes, but I do check it regularly for doneness. I find the flavor perfect, but I do love pumpkin anything. I use the large pumpkin can...I think 21 oz, so I do occasionally 1 1/2 the recipe, but otherwise do not change anything, except using wheat flour alone or in combination with regular white flour. I recommend you giving it a try, I am not sure why others have not had success with this, but for me, this is a winner!

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  • on October 29, 2009

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    I went to school to bake professionally and I have a really hard time getting this recipe to turn into something edible. It took at least twice as long to bake as the recipe says and definitely was not worth it when it finally was done. Very little flavor.

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