Prep 10 mins
Cook 1 hr 30 mins
I am a fan of banana bread, but once I tasted this one, I will take it anytime over banana bread. I adapted this one from a recipe on bettycrocker.com, the smell of your house as it bakes is so amazing and inviting. This is a Quick Bread, the cycle of your machine should clearly say QUICK BREAD, if it says anything else such as express, then this recipe will not work as what happened to one of the reviewers, as it does not contain yeast.
- 3⁄4 cup brown sugar
- 1 cup canned pumpkin (NOT pumpkin pie)
- 1⁄3 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 1⁄2 cups all-purpose flour or 1 1⁄2 cups bread machine flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄2 cup chopped walnuts
- IMPORTANT: This is a Quick Bread, the cycle of your machine should clearly say QUICK BREAD. If the cycle says anything else, such as Express, then this recipe will not work since it does not contain yeast, and is designed for the QUICK BREAD cycle.
- Place all ingredients in your breadmaker pan following manufacturer's recommended order.
- Select Quick Bread cycle only. Wait like 5 minutes into cycle, open lid and scrape down sides and bottom of the pan, close lid and let the cycle finish.
- Wait for it to cool down before you slice it, of course, if you can wait :).
This was the best pumpkin bread we've had in a long time! My own tweeks were to use vanilla yogurt in place of the oil and I also added a tsp of vanilla extract. I also added just a pinch of alspice. Great post. Thanks!
I tried this twice. First time it came out heavy, and barely risen (3 inches high). However the flavor was good, and my kids seemed happy enough to eat it. So I tried again reducing the sugar (1/2 cup) the oil (1/2 cup) and adding 1tsp baking soda. It came out much better risen and lighter, still sweet enough. Way better. Someone should rework this recipe.
I've made this recipe twice. The first time with canned pumpkin and it turned out beautifully. The second time I used fresh cooked pumpkin that was pureed and cooked. There was a nice outer crust but was mush on the inside. The flavor was there but the bread didnt develop at all. The only difference was canned and fresh pumpkin. The canned pumpkin I use only has pumpkin listed as an ingredient so I dont know what gives. I'm just going to use the mush tomorrow to make pumpkin pancakes tomorrow morning for breakfast. I will try canned pumpkin the next time I attempt the recipe again.