Pumpkin Spice Bread

"Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast."
 
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photo by HisPixie photo by HisPixie
photo by HisPixie
photo by Michaela S. photo by Michaela S.
photo by lovelysoulthief photo by lovelysoulthief
photo by CupcakeGenM photo by CupcakeGenM
photo by chef maluki photo by chef maluki
Ready In:
1hr 30mins
Ingredients:
12
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • Heat oven to 350.
  • in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  • Beat until well mixed.
  • Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  • Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  • Grease two 9 x 5 inch loaf pans and dust with flour.
  • Evenly divide the batter between the two pans.
  • Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  • Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  • Slice and serve plain, buttered, or with cream cheese.
  • Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

Questions & Replies

  1. Can i use self rising flower instead?
     
  2. can I use caned pumpkin instead of the puree
     
  3. Curious. Anyone tried to make this pumpkin bread in a bread maker machine? If so what kind of modifications did you try? TIA Theresa
     
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Reviews

  1. Hooray for another great recipe! And the reviews and tips were helpful too! I baked this bread to rave reviews and my recipe included revisions suggested by several other cooks. I used only 2 cups of sugar, I halved the oil and added 1/2 cup of unsweetened apple sauce, I used half whole wheat and half white flour and I replaced the spices w/ 4 tablespoons of pumpkin pie spice for flavor. Next time I'll take some of the other advice and add pecans. My bread was quite moist and it came out perfectly. (For any of you who had trouble removing the bread from the pans, I sprayed mine with Pam baking spray (the oil and flour are combined into the spray) and my loaves literally fell out of the pans. Thanks so much to jmelyn for an excellent recipe!
     
  2. This is the perfect bread... my grandmother has made a version of this for years and I have always loved it... our recipe is slightly different and includes my favorite part, a glaze for the top as follows: 9 Tbsp of Brown Sugar, 3 Tbsp Butter, 1/2 Tbsp of Water and 1 Tbsp of vanilla. Combine all ingredients and cook until boiling continue 30 seconds after boil then remove from stove and let thicken, brush bread loaves with a thick layer and allow to dry slightly....YUM
     
  3. I used fresh pumpkin puree instead of canned, half whole wheat and half white flour, halved the recipe and cooked in a bundt pan for 40 minutes. It turned out very good, perfect consistency. When trying it fresh out of the oven I thought initially that it needed more spices, but after letting it sit overnight and letting the flavors blend more, it is perfect now. Thanks!
     
  4. Don't change a thing, follow the amounts exactly and you won't be disappointed. Going into my favorites for sure. Rave reviews even from the people who said they didn't like pumpkin bread.
     
  5. This was fantastic! The bread is moist and not overly sweet, and smells SOOOOO good baking! It may have just been my oven, but I had to bake it for about an hour and 20 minutes to get the middle done. I was afraid the outside would be hard and and overcooked, but it was perfect. Can't wait to make this again!!
     
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Tweaks

  1. Moist and spicy--delicious! I made a few modifications in an attempt to lighten this up and it was still incredibly moist and full of flavor. I subbed unsweetened apple sauce for half the oil and used half whole wheat flour. Also, I used 1/3 less sugar. One thing I would note is that I doubled the amount of spices and thought it was perfect. Will definitely make this again.
     
  2. Didn't tweak ANYTHING!!! This wonderful bread dosen't Last at ALL!!!!! I Always want to give em away as gifts for fall but they almost never make it . We Eat them all!!!!
     
  3. 10 stars! So amazingly delicious. Used one can of pumpkin, didn't bother measuring. Didn't have any cloves on hand so used pumpkin pie spice instead. Greased pans thoroughly but didn't bother with the flouring, came of out no problem. The first loaf baked in 1 hour and 10 mins, the second loaf needed a bit longer as it was a bit bigger pan, 1 hour and 20 mins. Frosted using 3 oz cream cheese, 3 T butter, 1 1/2 C powder sugar, 1/8 tsp salt, 1/2 tsp vanilla and splash of whip cream. Heaaavveeenn.
     
  4. So I went to make these and had pumpkin pie filling so I used that instead of canned pumpkin. I used buttermilk instead of water too but I think it made it better. Hopefully.
     
  5. Added nuts and raisins
     

RECIPE SUBMITTED BY

Hi! I'm a mom to a four and a half year old boy and I work full time. Recently divorced...I don't have the time or money I used to have to plan and cook meals. But I still love to eat! I generally eat very healthy food, but sometimes indulge in old fashioned comfort food...as my recipe collection attests to. <br> <br>Hope you like my recipes!
 
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