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1/1 Photo of Rich, Moist Secret Ingredient Pumpkin Bread
1 hrs 15 mins
This is my favorite pumpkin bread recipe. It is very different from other pumpkin breads because it calls for some unusual ingredients that make it special. I almost always use freshly cooked and mashed pumpkin in this - I like to use a small pie pumpkin, which I cut into quarters, seed, and steam until tender, then remove the peel and mash. But I have used plain canned pumpkin as well - just don't accidentally use pumpkin pie filling - you need the plain puree. Prep time assumes you already have some pumpkin puree handy. The extra loaf freezes well. I have been making this for years, but originally found this in one of the "Best of the Best" series of US regional cookbooks.
Units: US | Metric
Serving Size: 1 (97 g)
Servings Per Recipe: 16
The following items or measurements are not included:
instant butterscotch pudding mix