Pumpkin Bread

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My family LOVED this bread, although I thought it was a little spicy for my taste. The only complaint would be that it takes longer than 30-40 min. I had to keep adding 5-10 min several times. It probably took almost an hour. At least it didn't burn and got a nice crust.

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Fantastic! This recipe will satisfy more than just your taste buds, the olfactory delight is an incredible bonus factor when making this bread. I made a few substitutions for taste preferences, and it came out perfectly. I used one cup brown sugar in place of one cup of regular sugar, and I used an extra teaspoon each of cinnamon and allspice as I prefer a spicier taste. One word to the wise for those trying this for the first time, allow for extra baking time. My bread needed an extra 20 minutes in my oven for the toothpick to come out clean. The end result was wonderful, and despite the extra time in the oven it was very moist and almost cake like. I could eat it for breakfast or dessert.

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I haven't tried this yet, but I can tell that the baking time is WAY off. Was this a mistake in the recipe? 30-40 minutes is no where near enough time for this to bake. The pumpkin bread has been in over 50 minutes now and it's still not done. I think the baking time on this recipe needs to be adjusted.

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I have made this recipe many times and it always turns out perfectly. In fact I have even left out the eggs on accident and it has still worked, that's how fool-proof it is. However, I always make a couple of modifications. To start, the baking time is way off. When I'm making loaves I bake them for 55-65 minutes, for mini-muffins 20 minutes.
When it comes to the recipe itself, I like to add 1/4 tsp. of ground ginger and top the loaves with pumpkin seeds. When making muffins a not-too-sweet cream cheese frosting is a great topper.

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My recipe calls for only 2 cups sugar and 2 eggs. My recipe also calls for much less spice (I only use cinnamon. I bake it at 325 for 1 hr. and it's perfect. It is a very dense bread, but so yummy. I am asked to bring it to every family get-together. Try my version...I think you'll like it better.

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Great tasting, easy to make. Took an hour and five minutes in 325 gas oven. I would also recommend a good sifting of the dry ingredients. The top cracked due to over mixing trying to get lumps out.

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I followed this recipe and it took over an hour to cook . the time is way wrong on this recipe and should be fixed . Tasted like vegitable oil and is a very heavy bread . I wondered if I subsituted butter for the oil if it owuld have turned out better. I will go find a better recipe next time . Not what i would expect off of a food network site .

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Is this what Ina Garten says to bake this pumpkin loaf or is this a typo mistake by the person posting it? Feel bad for people who really followed this recipe and had to throw it out.

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very good flavor. the consistency is more like a cake than actually bread. i think they would make great muffins/cupcakes. that might also solve the length of the cooking time. i'll defiantly try it again.

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I wish I would have followed my gut that 30-40 minutes couldn't possibly be long enough for quick bread loaves of that size... unfortunately I tried to stick to the recipe and ended up with bread that was inedible in the middle. The parts we could eat were great - and I even replaced the flour with whole wheat pastry flour and all of the oil with unsweetened applesauce. Next time I might try replacing part of the sugar with Splenda... and baking for at least an hour!