18 Reviews

Wow! These are great muffins. I divided the recipe by 3, and it made 9 muffins. I used only 1 egg for the 1/3 batch, and put a tad extra pumpkin in to make up for the 1/3 egg that was missing. I baked these is a muffin tin sprayed with cooking spray and without paper liners. I baked them for 21 minutes at 350 degrees, and let them cook for a bit in the muffin pan before removing them. This is definitely going into my 10 star cookbook!

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Karen67 February 02, 2007

This is a fantastic recipe for pumpkin bread! I use 2 cups white sugar and 1 cup brown, I only got two 8x4 and 1 small mini loaf, thanks for sharing this yummy pumpkin bread recipe hon!....Kitten:)

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Kittencal@recipezazz December 17, 2006

I love this recipe! Always a hit...I divide it in half and make 12 muffins and a mini-loaf. They are delicious with blueberries, cranberries, &/or raisins. This just adds to how moist and sweet they are. Definitely make sure to either use cupcake liners or grease with butter And dust with flour. I used just butter and they stuck to the pan.

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sarah.trenis December 02, 2014

Too much salt! Need to reduce salt and baking soda by a bit! Mix was too salty and
bread didnt stay together, it fell to peices. I hope it gets eaten!

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holycook October 15, 2012

Made 3 batches today and used 7 loaf pans for 7 nice and plump, and tall loaves. They were raved at by everyone! Very moist. I did increase the nutmeg and added a pinch of ground cloves as well. Thanks for the fantastic recipe. This one is definitely a keeper!

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MaryDaniels November 21, 2011

Woah! I made these as muffins due to time issues, but ended up taking me almost as long to cook. Even so, I made nine muffins, mind you I don't really like muffins it's just we had everything for these. Those nine muffins were gone before dinner. Everyone who doesn't like muffins in my house is a reborn muffin lover because of this recipe. The first time I made them I didn't expect them to be so good so I didn't save the recipe and my heart was broken when I had trouble finding it again. Needless to say I'm a very happy camper now with these delicious muffins. THANK YOU!

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BrittneyHope January 09, 2011

Very tasty pumpkin bread and very moist. Spices were just right. I added some chopped pecans, because I have to have nuts in my pumpkin bread! :) Made for tag game at Kittencalskitchen.com

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Outta Here December 01, 2010

We enjoyed this so much at Thanksgiving I decided to make some more muffins and loaves to give away. I love how fast, easy and versatile this recipe is. It's wonderful on it's own or with add-ins. This time I substituted 1 c. of Splenda for 1 of the cups of the sugar. There was no difference in the taste. I added a cup of dried cranberries. They were moist and fabulous! Next time I'm going to add pecans. Yum!

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DesertRose15 December 22, 2009

This is the first time I've ever made Pumpkin Bread. This has been a quick couple of weeks of fantastic recipes! I love how this turned out! I like to put honey butter on mine.I froze 2 loaves for later on towards the holiday "crunch" time. It's great that this makes the 3 loaves, so I can do the freezer thing. Thanks for posting! Made foar KK's Recipe of TYhe Day event '09.

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FLUFFSTER October 27, 2009

There are so many things I love about this recipe: it makes THREE loaves; it's moist, it's full of pumpkin flavor and it was EASY! This was a winner in our house. I thought I'd let the family eat one and freeze the other two, but they finished a loaf in no time flat so we're already into the second!

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LifeIsGood October 26, 2009
Mom's Best Pumpkin Bread