I added a tablespoon of cinnamon just kick it up a bit. But a new 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.
18 Reviews for Pumpkin Bread
I made this recipe as is, no changes whatsoever and I'm disappointed in the results. It's super bland. I did not follow the recommendations of the other comments and I wish I had. Would definitely add spices otherwise this is a waste of precious pumpkin puree and time.
After reading other reviews, also added spices (cinnamon, cloves, nutmeg, allspice) and about a cup and a half of soy milk. Added walnuts on top as well for our taste. Bread turned out perfect, and it actually made 3 loaves!
I also thought it seemed a bit dry, so I added about 3/4 cup extra pumpkin (I also tried with pureed squash). Then I added some vanilla and pumpkin pie spice for some extra flavor, and substituted 1/2 cup of the wheat flour for oatmeal. It gave a nice moist bread with good flavor, although I had to cook mine a bit longer than directed.
This recipe is missing liquid. I had to add 2 cups of milk to get it looking anything like a quick bread batter. Also, it needs spices! I added 1T pumpkin pie spice