Recipe by Ibby
"A pumpkin bread that may be used to make stuffing or try it toasted with butter."
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2 1/2 cups
whole wheat flour
I made this for Ibby's Pumpkin Mushroom Stuffing and it was perfect for that. However if I was just having it for a pumpkin bread I've had better. I added extra cinnamon and it still lacked flavor. But for the stuffing it was wonderful.
please dont make this...there are much better pumpkin bread recipes on this site...but if you do not heed my warning and decide to make it...please at least add a teaspoon or so each of cinnamon, ginger, or nutmeg, and possibly cloves and vanilla. w/o these this bread will be very bland.
It was a little dry, even with custard spooned on top. However, I think it would be wonderful in a dressing/stuffing.
greatly enjoyed by all the family and friends. I think I have started a new tradition in our family this year. I was even able to use splenda so my diabetic husband could enjoy some of it.
This was the best pumpkin bread recipe I have ever baked!! I baked up two loaves to have as dessert for our annual Oktoberfest. It went so fast and so many asked for the recipe, that I made 4 batches, 8 loaves, to give away at Christmas! A big hit! And the real beauty, I didn't change a thing!
I really do love this bread.... All you have to do is add spices as you like... I made it and it was really good. It was a healthy dessert and snack choice.
For me, it turned out fairly dry, and too much nutmeg. Next time I would stick to just cinnamon.
I love this bread but more importantly my kids love this bread
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bread I
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 95
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