17 Reviews
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Erin on 11.24.2019
This recipe is so good…I used it just this morning! I halved it and ended up baking two loaves, one small, one large. Instead of using water, I used milk; buttermilk would probably increase the wow factor. Also, instead of halving the pumpkin, I used the whole can and added about 1/4 cup more flour. For the small loaf, I used a small metal bread pan and baked as directed. The larger loaf went into a pyrex loaf glass and took about 10 minutes longer to bake. As suggested by another reviewer, I let both loaves cool in the pans, and they kept their shape. Both loaves are super moist and delicious…my kids and I have nearly polished off the smaller one, and it’s not even noon yet.
David P Brown on 2.10.2019
I had an old recipe from my Grandmother which was lost in a move years ago. I’ve been on a quest to “find” this recipe again and low, here it is!! The foil was the trick! THANK YOU!!!
Diane Rothauser on 12.11.2016
Often recipes online are not as good as they are described. This one is excellent. I used 1/2 cup dark brown sugar and 2 cups white sugar. I also added Craisins and semi sweet chocolate chips.
Shawna on 11.2.2016
I have tried this recipe 3 times, and every time it comes our mpist and perfect if you follow the instructions to the letter. Thanks for sharing…..my family and coworkers love it!
Jennifer on 9.27.2015
This is a very good, nice bread. I do not recommend that you follow her instructions regarding wrapping the warm bread. This bread is going to be moist whether or not you do that. Because it is so moist, regardless of how well greased or non-stick your pan is, this bread is more likely than not to fall apart if you try to drop it out of a pan while still hot or warm. My first loaf, as I suspected it would, did break apart. The remaining two, after I let them cool as usual, came out just fine and were moist and delicious.
I added raisins and pecans to a second batch. Also great.
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michele on 9.6.2019
Good morning everyone ,Im new to this site and am looking forward to sharing recipes.This pumpkin bread sounds so good . I have a big garden and are already picked two ripe pumpkins. Would the ratio be the same with fresh pumpkin about 16 oz fresh cooked mashed ? Thank you ahead of time for any input…
michele on 9.5.2019
Good morning everyone just registered for this site looking forward to sharing recipes and comments. Question on this delicious sounding pumpkin bread. I have a very large garden with pumpkins galore( yes orange ones already). Would I just cook and mash about the same amount as the can pumpkin ? Thank you ahead for any input
Teresa Chaffers on 1.25.2019
This recipe right here has made my husband one happy man! Any given time during cold weather there’s pumpkin bread on our bar and try not to run out; he loves it. I follow this exact recipe perfectly but I cook mine in the foil pans and just cover it with foil so there’s no burning. ❤️ I think you so much for sharing it.
Marie Neuman Gray on 7.25.2018
I substituted an edible gourd squash for the pumpkin. Instead of using loaf pans, I poured the entire mix onto a sheet cake pan. This baked more evenly than loafs. Topped it with heavy whipped cream icing. Very delicious!
Brittany on 4.3.2018
Very good. Very moist. I substituted einkorn flour and cut the water back a quarter cup and it worked perfectly. Also added 1cup chopped walnuts-amazing! I also substituted coconut sugar for half the sugar. Would love to add more pumpkin some how next time so there is a more distinct pumpkin flavor. Thanks!