Pumpkin Bread Recipe Recipe

Reviews More Reviews

Most Helpful Positive Review

Mar 10, 2012

I only made one change and that was using chopped pecans in the bread only because we don't care for walnuts. I did up the pecans to a full cup because I wanted to sprinkle some chopped nuts on top. I made muffins out of this recipe instead of one big loaf. I was able to get 18 muffins out of one recipe. I baked my muffins at 350* for almost 22 minutes. These muffins were moist, chewy, flavorful and all around just WONDERFUL. One of the best pumpkin quick breads I've ever made. I'll make this one again.

—Sarah Jo

See full review »

Most Helpful Critical Review

Feb 04, 2013

I wanted to love it, even my husband said it looked amazing, but it just didn't have enough flavor.

—Mrs. Barbean

See full review »

12 Ratings

See other versions of this recipe!

Apr 05, 2012

This was just OK. Not great. I have used other recipes in the past that I liked better. The batter was very, very thick, so it took longer than the suggested time to cook. I didn't use the Chinese Five-Spice powder. I used Nutmeg instead. The pumpkin flavor wasn't strong enough for my taste. A good starting off point for pumpkin bread, but needs lots of tweaks.

—RainbowJewels

See full review »

Nov 05, 2012

Just took this out of the oven & had to taste it. It is scrumptious! Granted, I didn't use the the Chinese spice either, just went with what I had on hand, which was pumpkin pie spice, I used 3 tsp of it. The rest of the recipe I kept the same . The reason I wanted to use this recipe is, it only makes one loaf. It is SO moist and just wonderful. Mine didn't turn out as high as in the pic above, but nonetheless, a wonderful pumpkin bread recipe, delicious. Thank you!

—Linda W

See full review »

Dec 12, 2012

I love pumpkin and I always look for recipes on pumpkin! This is definitely a good choice for your family. I made some changes on the recipe by replacing all-purpose flour to wholewheat flour, adding about 1/4 cup of milk into the pumpkin purée (to add some moist to the bread). I also replaced walnut with pumpkin seed (I ran out of walnut) and bake it in a bear muffin tray. My three-year old boy loves it very much.

—Michelle Foo

See full review »

Apr 03, 2013

This was delicious! I made a few changes; substituted flour with Gluten Free Flour, substituted Chinese 5 spice powder with ground cloves & added 1/3 cup of milk & 1 tsp of vanilla when doubling the recipe. It yielded 8 mini loaves on 350 not 325 for 45-50 min. I also live in high altitude, (5,000 feet above sea level). I used my own pumpkin puree and I also did not use any nuts. Let cool 5 min then dump loaf onto plastic wrap & wrap up, this keeps it very moist. To make puree scrape the pumpkin out, line a pan with heavy duty foil, smear butter on foil, and then cut into 4 large pieces and bake on 350 until you can pierce the flesh easily with a knife(around 1hr covered), let it cool down to handle, scoop out or slice flesh off. Puree in a food processor. Remember to double the puree if doubling recipe.

—Cindy

See full review »

Dec 23, 2012

I made this vegan by using one mashed banana and a 1/2 cup applesauce in place of the eggs, and of course Earth Balance for butter... turned out great!

—KE

See full review »

Nov 16, 2012

This recipe is great! I made a couple of changes: 1 c All Purpose White Flour, 1 c Whole Wheat Flour, 1/4 c 2% milk, 2 TBSP Land O'Lakes Olive Oil Margarine in addition to the butter, 1 TBSP Olive Oil. I added the liquids because using whole wheat has a tendency to make recipes dry. The bread turned out very moist. I did use the Chinese Five Spice. I also omitted the nuts. Next time I will add those. It took 1hr to bake. I used a 9X9 brownie pan instead of a regular loaf pan.

—Boatdrinks

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Samhain Pumpkin Bread

Spiced Pumpkin Bread

Not Your Mother's Pumpkin Bread

Pumpkin Zucchini Bread/ Cake

Applesauce Pumpkin Bread

Pumpkin Spice Bread

Pumpkin Cheese Bread I

Easy and Delicious Pumpkin Bread

Chocolate Pecan Pumpkin Bread

Chocolate Almond Pumpkin Bread

ADVERTISE WITH US

Nutrition

Calories
282 kcal
14%

Carbohydrates
36.8 g
12%

Cholesterol
56 mg
19%

Fat
13.7 g
21%

Fiber
2.2 g
9%

Protein
4.8 g
10%

Sodium
438 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Bread Recipe

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 282
Calories from Fat: 124

% Daily Value *
Total Fat 13.7g 21 %
** Saturated Fat 5.7g 28 %
** Cholesterol 56mg 19 %
** Sodium 438mg 18 %
** Potassium 144mg 4 %
Total Carbohydrates 36.8g 12 %
** Dietary Fiber 2.2g 9 %
Protein 4.8g 10 %
** Sugars 18.1g
** Vitamin A 116 %
** Vitamin C 3 %
Calcium 6 %
Iron 19 %
** Thiamin 20 %
** Niacin 19 %
** Vitamin B6 5 %
** Magnesium 9 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.