"A quick and easy quick bread to make. Very moist and tasty as well." — CORWYNN DARKHOLME
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2 1/2 cups
1 (8 ounce) package
1 (15 ounce) can
canned pumpkin puree
3 1/2 cups
This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. It was a huge hit with adults and kids alike! A+
The flavor of this bread was delicious as a batter and then it was like all the flavor baked out. It still had good flavor, it just wasn't as good as anticipated from the batter taste-test. Also, this is not moist. I knew I should have added oil to the recipe. When someone tells me bread is moist, I expect something like Bob Evans bread. This border lined being dry. I thought I would make this to give to my girls friends - I will keep this to myself.
It turned out fine - I will probably make it again and add walnuts next time.
this is not my first time making this bread and it has always been a huge hit, very nice flavor, I have made it with 2 cups pumpkin puree and canned pumpkin, no difference, both very yummy. The only thing I noticed is I had to bake it about 10 minutes longer than recommended. Thanks for this recipe, will make over and over again.
This was my first time making pumpkin bread! It was great. I changed the sugar to 1 1/2 c brown and 1 c white. I added 1 tsp double vanilla. I didnt have any ground cloves, so I substituted 1/4 tsp all-spice and 1/4 tsp nutmeg and did 1 1/2 tsp cinnamon. It turned out so moist and yummy!! I love the addition of the cream cheese. Thanks!
loved this recipe! instead of walnuts, I used chocolate chips instead!
I thought this recipe was delicious! My kids won't stay out of them! I substituted the margarine for equal amount of applesauce and instead of using 2 1/2 cups white I did 1 1/4 of white and 1 1/4 of brown. I also added 1/2 tsp. of nutmeg b/c of the reviews that said it might need it! Think it made it great! I also did not use the nuts, b/c I'm not a fan of nuts in my pumpkin bread! Also, instead of loafs, I did mini muffins b/c that is the way my kids like them and they are easier to take places (I'm taking them to church for our youth department tonight) They only take about 12 to 15 minutes that way and yielded almost 10 dozen or so!!! I would do this one again!
This is a fantastic recipe. It yielded 3 loafs. I used homemade pumpkin and the cream cheese makes for a nice texture and added taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheese Bread I
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 159
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