Pumpkin Spice Bread

I have made this recipe probably 50 times since I came across it.... and I just LOVE IT. In fact, everyone loves it. The only thing I do differently-- to make it "my own"-- is that I add slightly more of each spice to make it more "spicy" and add a bit of ginger-- seriously, the ginger gives it the perfect kick that it needs. I also like to serve it with Pumpkin Spice Cream Cheese Spread ( Pumpkin Spice Cream Cheese Spread). One more note-- I have doubled, tripled, even quadrupled this recipe with no problems!

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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!

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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!

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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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This is the second time i made this bread. I remembered it to be good when i followed the recipe exactly. However, today i decided to be more health conscious and substituted 1/2 the oil with applesauce. I must say, the end result is not as satisfying though more healthy. I think i will stick to 1 cup of oil in future. Thanks for sharing.

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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.

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Delicious!! The only thing I did differently was use ginger instead of the nutmeg. Thanks for sharing!

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I've made this recipe several times and it's always wonderful. I do make a few changes for personal preference and to make it a bit lighter. I use all whole wheat flour, I split and reduce the sugar to 1 cup white and 1 cup light brown. I also use half the oil and replace the other half with applesauce. I also add a bit of nutmeg and pumpkin pie spice. Seriously, it's moist and delicious.

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Superb...best tasting quick bread I ever made and tasted. Liked the texture and moisture and very easy to make. To start off I used the small can of pumpkin which was only 15 oz, a little shy of 2 cups, but the pumpkin flavor was still there. I didn't want the bread to be too spicy so I used only 1/4 tsp of both the nutmeg as well as the ground cloves. This made the bread not over powering, but spicy enough for my household. My husband gave you an A+. Personally I'd give you 6 or 7 stars! Thank you for suggesting this recipe when I was looking for the perfect pumpkin bread.

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I made one loaf and made it vegan and healthier but substituting agave nectar for sugar (used about 3/4 cup), a little over 1/4 cup oil, flax egg substitute for the eggs, and I used half whole wheat flour and half all purpose flour. Baked for the same time. Delicious!! Thanks!

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great recipe! I halved the recipe, took out 1/2 cup of sugar and 1/4 cup of oil, and added a lot more spices, and it turned out so good! Very moist. Will definately make again!

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A very very yummy alternative to Banana bread! I almost like it better than Banana bread. Cream cheese on it is a must too!

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I used this recipe to make some muffins to give away to my coworkers as a home made Christmas gift this year. I used my own pumpkin puree and didn't stray at all from the recipe. I did keep a few muffins for my family though, and I thought they were delicious! I didn't ice them, but they would taste great with a nice cream cheese frosting or glaze, or even a simple sprinkle of powdered sugar. Thanks so much for posting this tasty recipe.

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I have used this recipe for years. It is by far the best!! I can't wait for fall to make this bread. I do however add walnuts to mine.

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This is an amazing bread! It's so easy and so super moist. Although I thought it a bit odd, I took your advice and toped it with cream cheese and OMG am I glad I did! The cream cheese just adds even more heavenly flavor. The hubs likes it with icecream on top; it's like a healthier pumpkin pie! Thanks so much for sharing this recipe; it'll forsure go into my recipe box! :D

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I made six of mini loaves as gifts for my neighbors. I cannot wait to give them out because the one I kept for myself is W-O-N-D-E-R-F-U-L! Moist and tasty. I have not tried it with the cream cheese yet but will do it as soon as finish writing this review. By the way, I made six mini loaves but really should have made eight......most of them overflowed and dirtied my oven.

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YUM YUM!! This pumpkin spice bread came out with a nicely browned, thin crusty layer on top and so deliciously moist on the inside!! I just used a 15 oz can of pumpkin (a little less than the 2 cups that it calls for) and it worked great. Thanks so much for posting this recipe--it's a keeper!!

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delicious!! makes 2 big loaves - but they're gone in a hurry! very moist bread. i made exactly as written except for the whole cooling routine at the end. it also took a bit longer than 60 minutes, closer to 70 or 80. a wonderful bread! thanks!!

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This was a wonderful recipe. I sliced the bread up and served it at a party. I made the following spread and put it on the side. Everyone loved it!! Thanks 1 - 8oz Cream Cheese 1 cup powdered sugar 1 Teaspoon Vanilla Extract Cream it together and chill.

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I had to use pumpkin pie spice in place of cloves and nutmeg, but it was still awesome! I received many compliments. Thanks for a keeper!

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