"This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!" — Kris Gunn
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eggs, lightly beaten
1 (16 ounce) can
solid pack pumpkin
3 1/2 cups
I baked this loaf and shared it with friends at my church's weekly movie night recently, and it was a hit! It was very moist with only a hint of the many spices that were used in making this wonderful bread.
Made this for Recipe Group. I only made 1/2 the recipe. And I made a few changes as I usually do. First, I live at high altitude, so I added 1 heaping tablespoon of flour. Also I substituted 3/4C whole wheat flour for white flour. After mixing all the ingredients, the batter was very thick, so I added 1/2 cup of apple cider, since I had some. The thick batter really had to be addressed, so that's why 3 stars. I made muffins, which took 26 minutes to bake. The spice taste is stronger than the pumpkin. A good muffin. I don't know if I will make these again or not, but it was fun to try something new.
Really good, and my girls couldn't wait for them to bake! I did make muffins for portability, and baked them for 35-40 minutes. I had some pepitas and decided to top half the batch with them also. Thanks, I love that these use no oil!
This was decent. DIdn't knock my socks off, but yummy. I liked that it didn't take oil but it was still nice and moist. I do agree with other reviewers that pumpkin wasn't the most prominent flavour. I didn't have most of the individual spices, so I used about 3 tsp of pumpkin pie spice (for just one loaf).
Made this for Recipe Group...I guess I'm in the minority here, but this was just ok for us. I made it exactly as written, but mine came out w/ quite a rubbery texture that we really didn't care for. The flavor was nice and spice-y, though. I also liked that this was a healthier version of pumpkin bread. This is something that I will most likely not make again, but I was glad to give it a try.
Very dense but moist cake. I added 1/2 cup applesauce and nuts as my changes. Def. overpowering on the spices, maybe decrease by 1/2. I'm am sure it will be devoured up anyways as its not that bad. The spice is why I gave it 4 stars. It was done at 60 min.
Recipe Group Selection: 22, September 2012 ~ This is a custom version of another Pumpkin
Spice Bread that used to be on AR. It is now located at TOH. The difference being, this bread uses no oil. I made a half batch of this as written and added oil to the other batch. This texture is more rubbery and dry. I made 3 different pumpkin breads in the same day, and did a taste test with a few different people, without telling them anything about any of the breads. Sorry to report, this was the least favorite.
Moist, but lacking in pumpkin flavor. Still good bread!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Spice Bread
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 8
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