Pumpkin Bread

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Very good recipe. I used real pumpkin instead of caned and it was great.

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YUM!

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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

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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!!!

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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!

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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.

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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.

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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!

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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!

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I lost my original recipe I've been making for 20+ years, this recipe is even better!
Baking time was almost double but so was the baking time on my previous recipe. I made no substitutions.