Recipe by v monte
"Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts."
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3 1/4 cups
1 1/2 teaspoons
solid pack pumpkin puree
(NOW WITH A LOW-FAT ALTERNATIVE!!) This recipe is GREAT! I have made these several times now with a few modifications that make people come begging for more: I doubled the spices (if not more), used only 2 cups sugar, left out the walnuts and added about 1 cup of semi-sweet chocolate chips. Lastly, instead of making bread, I made muffins...TO DIE FOR!! In standard muffin cups the muffins take about 30 minutes to bake at 350. With these changes, NOW it is a 5-star recipe!! EDITED TO ADD: I decided to try a LOW-FAT version of these and it turned out GREAT! Adding to my previous modifications, I also substituted 1/2 of the oil for applesauce. There was absolutely NO DIFFERENCE in taste or moistness. No brainer, save the calories and fat!!
I've been making the same pumpkin bread for the last 40 years but today I felt like experimenting. I'm an experienced baker who generally can get a pretty good idea of what the finished product will be by reading the recipe. This recipe seemed to have all the right ingredients and proportions (albeit a little light on the spice, but I was still willing to give it a shot as written) so I have no idea what could have accounted for the fact that it just was not what I had expected or hoped for. I agree with other reviewers, particularly "MommyofFour," who found the bread "too moist, lacking in flavor, and almost eggy." Perhaps it's just a personal preference or perception. Until I come across something better, I'll hang on to my good ol' recipe on the beat up recipe card I wrote out when I was a kid--so far it's still the best.
This bread is so easy to make, and even easier to eat! I used half a cup of applesauce w/ a half cup of oil, a heaping teaspoon of vanilla, a bit of extra pumkin, only 2 cups of sugar w/ a tsp. of brown sugar, & added a tsp. allspice to the mix. It turned out fabulous! Thank you V Monte, we also love your recipe for Zucchini Bread!
I added 3 TBS pumpkin pie spice, 2 tsp vanilla and 1 cup of pecans. The extra spice gave it wonderful flavor.
fabulous! very easy to make and quite delicious. its a bit too sweet for my tastes, so i suggest making it with a little less sugar, then using half brown sugar, half white. a little vanillia would also work well.
So Good and moist. VERY EASY and delicious. I put everything in a bowl at once and mixed. One Recipe made 4 mini loafs (40 minutes) and one 9X5 large loaf (1 hour)...very good! ;)
I have never had a more moist piece of pumpkin bread in my life and everybody wants me to make them one. Thanks for the great receipe.
I've tried different recipes for pumpkin bread. This one is much more moist than the others. It is nice that it makes 3 loaves. I made 2 large and 3 mini loaves. The larges ones were done in exactly an hour. I took the small ones out after about 45 minutes. I added a little ground cloves and some vanilla for some extra flavor. Will definitely use this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Pumpkin Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 275
** Calories from Fat: 107
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