Pumpkin Bread

November/December 1991

Your rating: None Average: 3.6 (171 votes)

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.

"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 "
Pumpkin Bread

19 Reviews for Pumpkin Bread


Added some cinnamon, nutmeg, and cloves. Also added about a teacupful each of chopped apricots and bittersweet chocolate chips. Delish!

Easy, moist
A touch of cinnamon

I added a tablespoon of cinnamon just kick it up a bit. But a new family favorite.

Moist and great flavor
Made as is- very bland

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.

easy, few ingredients
Delicious and Healthy!

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!

Like everyone else, loved how moist and dense it turned out. Never would have guessed there's no butter or shortening
Good with a few additions

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.


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