9 Reviews
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greenhouse girl on 1.9.2015
I’ve never followed this recipe exactly, but I can imagine that it would be a 5 mitt recipe as written. Since we indulge in desserts fairly often, I lighten them up as much as possible without taking too much away from the flavor and texture. I also try to make recipes vegan-friendly whenever I get a chance.
For this recipe, I used flax eggs (1Tbsp. ground flax seed + 3 Tbsp. water per “egg”) in place of real eggs, reduced the sugar to 2 cups, substituted 2 1/4 cup white flour + 3/4 cup whole wheat flour in place of the 3 cups white flour called for, used 1/2 cup applesauce + 1/2 cup oil in place of 1 cup of the oil called for, and I threw in about 1 tsp. vanilla. In addition, I used three loaf pans rather than just two, because a prior attempt resulted in two loaves that were too large to cook evenly. However, I believe my loaf pans are probably on the small side. Whatever the case, I made three smaller loaves on my second try. I baked them all at once in the same oven, and two took 40 minutes to bake while the third took about 5 minutes longer. I removed the loaves from the pans to cool.
Grandma definitely knew what she was doing when she came up with this recipe! This is a great recipe, and it was very easy to change up for our needs. I will be making this pumpkin bread again very soon!
snr1919 on 9.10.2014
I made this late last night after dealing with a flat tire so I wasn’t in the best frame of mind. I used cinnamon, cloves (lots, yum), ginger, and fresh nutmeg instead of PP spice. I did half oil and half applesauce. I THEN left it out on the counter without covering it, due to the previously mentioned mental state.
This morning it was still moist and looked great. I brought it to work and it’s almost all gone. Easy,delicious, and moist!!
This one is a keeper – next time I’ll add chocolate chips or a cream cheese frosting. You could do any number of modifications.
Vicky Lynn on 10.11.2013
Excellent cake! I made this for the first time last night. We loved it yesterday and it was great with a cup of coffee this morning. Very simple and quick to mix up. It has great texture and wonderful flavor. I made only two changes: I cut the sugar to 2 cups and didn’t have any pumpkin pie spice, so I added cinnamon, nutmeg, clove and ginger. I baked it in a bundt pan for an hour. I was tempted to add raisins or pecans but this is a fine cake on it’s own. Next time, I may make a glaze (maple, etc) but again it doesn’t really need it.
skinnycook on 4.27.2013
I love, love that this recipe is so fast and easy to make. I don’t think I even needed my hand mixer. Just because it’s easy doesn’t mean it’s not absolutely wonderful! It’s moist and delicious! Next time I will cut the sugar a little, maybe use only 2 cups. I will also use loaf pans lined with parchment paper. I used a bundt pan and had a hard time getting it out, even though I sprayed it with a lot of PAM. Almost forgot, I added 1.5 cups of chocolate chips, because chocolate and pumpkin are oh-so good together! 
Thanks for posting!
mommykit on 11.10.2012
This recipe is so good and easy! I halved the sugar and it was still great! I’ve used butter instead of oil and then once I used coconut oil (pantry was getting bare. No matter what I have tried, this recipe always turns out great!
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mommykit on 11.10.2012
This is so easy to make..definitely worth a try or two! Yummy!!
Nicole Siemers on 10.30.2012
why can’t you cook both loaves at the same time? And what do you do with the other loaf, while the one is cooking? Fridge? Counter?