I love pumpkin bread. I don't care for super sweet things. However, this tasted like pumpkin flavored flour. I had to cover the loaves about 35 minutes in to prevent burning, but I baked them for 55 minutes. I threw these away because I didn't want my dogs to eat that many carbs :} I would attempt this recipe again with either a couple tablespoons of pumpkin pie spice or subbing pumpkin pie filling. But, I'll probably just go to a more conventional recipe and cut the sugar. Good luck!
From EatingWell: November/December 1991
Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin helps keep the bread moist and tender. If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread.
16 Reviews for Pumpkin Bread
Overall, I'm glad I made this recipe. I'll enjoy the bread with my coffee this week. Even though I'm an amateur baker, I was surprised that there were no spices. So I added cinnamon, nutmeg, and cloves and also a teaspoon of vanilla. The loaf turned out pretty good, although I had to bake it for about 10 to 20 minutes less than the recipe said.
When this was first published it was touted as an easy but flavourful recipe gained by using the ww flour and brown sugar, extra spices not needed. It is so true. It is so versatile, dates and nuts are nice addition but you can throw in anything you have around (cranberries, apricot, etc). I have been making this for years as a family favorite.
It just wasn't good. Bland, UNsweet, should have used 1/2 C stevia.
I've been re-doing "healthy" recipes for years, so I speak from experience. Replace whole eggs w/2 egg whites each; replace ALL the white flour w/ white whole wheat (King Arthur is the best!), reduce sugar by 25% and replace ALL white/brown sugar w/maple syrup, apple juice or OJ concentrate and add white raisins. NOW you're talking tasty and healthy, too! For the adventurous, try replacing up to 25% of wheat flour w/soy flour for protein.