Pumpkin Bread - the Best I've Ever Tasted!
photo by truebrit
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
3 loaves
ingredients
directions
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in another large bowl at low speed by mixer or by hand.
- Make well in dry ingredients (a large indentation in center).
- Add wet ingredients to well and fold in until thoroughly moistened.
- Add nuts and raisins, folding to distribute evenly.
- Do not overmix.
- Bake in 3 greased and floured loaf pans.
- Bake at 350 degrees for 45 to 50 minute.
- Freezes great!
- Can also be made into muffins.
- Adjust cooking time as necessary.
- Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
- I use light colored aluminum pans.
- They reflect the heat better.
Reviews
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Simply awesome! I do not like Pumpkin Anything! But this...This was heaven. I made a loaf and only had the one pan so I made muffins. I left out the raisins, i did not have any, and I made double vanilla butter cream frosting. The kids ate it all up as did us grown ups and a couple guests. You must try it!
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I have been using this site and another for about 4 years now. It took this recipe to finally make me join so I can rate! This is THE BEST, most moist pumpkin bread I have ever had! Sometimes I find the hype around a recipe sets one up for disaster, but not this recipe in any way. Thank you so much for taking the time to post this recipe. I loved it, just as is.
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I printed this recipe out about a month ago, and I wish I'd tried it sooner. It's the best pumpkin bread I've ever tasted! The taste and texture are just perfect! I substituted zante currants for the raisins, and added the optional allspice, too. Instead of using 2 cups of pumpkin, I used a 15 oz. can, which is a little under 2 cups. The bread slid out of the pans easily, and sliced nicely, too. I like the fact that the recipe makes 3 loaves. I kept one, gave one to my hubby to take to work, and I've frozen one for Thanksgiving. This is a real winner, tree luee dee! Thanks for posting your delicious recipe!
Tweaks
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I printed this recipe out about a month ago, and I wish I'd tried it sooner. It's the best pumpkin bread I've ever tasted! The taste and texture are just perfect! I substituted zante currants for the raisins, and added the optional allspice, too. Instead of using 2 cups of pumpkin, I used a 15 oz. can, which is a little under 2 cups. The bread slid out of the pans easily, and sliced nicely, too. I like the fact that the recipe makes 3 loaves. I kept one, gave one to my hubby to take to work, and I've frozen one for Thanksgiving. This is a real winner, tree luee dee! Thanks for posting your delicious recipe!
RECIPE SUBMITTED BY
tree luee dee
Mentor, 75