I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. &mdash;Joyce Jackson, Bridgetown, Nova Scotia

Pumpkin Bread

all-purpose flour

sugar

baking soda

cinnamon

salt

baking powder

nutmeg

cloves

eggs, room temperature

pumpkin

canola oil

water

walnuts

raisins, optional

I tripled this recipe to give as gifts for the holidays! It is so moist and flavorful! It has the perfect blend of spices! It&#039;s a keeper!

Very good.  I made 2 loaves to use the whole can of pumpkin.  I subbed applesauce for the oil.

I am not a big baker, this bread was so simple.  I made this for my husband&#039;s birthday, and he absolutely loved it.  Moist and flavorful, he could not stop raving about it.  I will definitely be making this again and again.

Can I use fresh steamed and mashed pumpkin?

Have made this recipe for a number of years and have reduced some ingredients each time to find out what I can get away with. I&#039;ve reduced the sugar and the oil by half and also the eggs to only two (sometimes only 1) .I also use up any any amount of pumpkin that I have no matter if it&#039;s only 1 cup or 2 or even a full can. Makes no difference as it always turns out delicious.

Made this for the first time this evening. I did take one reviewer’s advice and used the whole can of pumpkin and omitted the water. I also didn’t use cloves because I don’t like the flavor of them. Baked for 75 min in a glass pan and it came out perfectly. It is wonderful with a pat of butter while still warm. Will definitely make this again!

I love this bread.  I&#039;ve made double recipes all four times.  Once I made it vegan which was the only time that the bread didn&#039;t fall apart and leave its bottom in the pan.  Tried waiting ten minutes, tried waiting fifteen minutes.  What am I doing wrong?  I love to give this as presents but it looks kind of weird with the bottom coming off...

I did this recipe and was soooo delicious!! It came out so rich and moist!! Definitely doing this again!

This is my first try at pumpkin bread. I looked over the reviews before starting and I&#039;m glad I took the advice of using the whole can of pumpkin and omitting the water. It came out perfect. I used a glass bread pan and it took 65 minutes just like the recipe stated. I forgot to add walnuts. I think it would be yummy with some spreadable cream cheese.

I made two loaves so i could use the whole can. One i cooked in glass pyrex and Janet is correct mine took 1h20 minutes as well. The second i baked in a metal pan and after 65 minutes it was done. This Pumkin bread remains a very dense and moist cake. We liked the flavor but will not be making this again.

pumpkin bread

Prep Time: 15 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 20 minutes

Servings: 8.5

Cost: $5.93 /serving

Author : Taste of Home

Ingredients

Instructions

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