This is nearly identical to a number of other pumpkin bread recipes and so it’s as good and as dependable as the others are. There might be a very slight variation in the amount of water (or orange juice) or flour among them (however, sugar always seem to prevail at three cups and oil at one cup) and with the seasoning as well –generally five or so teaspoons of a combination of cinnamon, nutmeg, cloves, pumpkin pie spice and/or allspice. Therefore, you can make this one confidently, as it is a general, basic recipe that has stood the test of time. I have nothing against walnuts or raisins but I substituted about 1-1/2 cups of fresh, whole cranberries since I had them to use. I baked this in two 9x5” loaves for 60-65 minutes.
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This is nearly identical to a number of other pumpkin bread recipes and so it’s as good and as...