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.
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.
19 Reviews for Pumpkin Bread
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.
I made these loaves yesterday and it was so easy and delicious! I used coconut oil instead and also used 4 cups of pumpkin pie filling instead of 3 cups of pumpkin purée. Absolutely wonderful!
I didn't have pumpkin purée but did have pumpkin pie filling, so I used four cups instead of the three that it called for. I also used coconut oil. The bread was so soft and perfect! I will make this again and again!