By Seasoned Cook on October 29, 2008
Photo by Seasoned Cook
Photo by Seasoned Cook
"VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite."
Serving Size: 1 (131 g)
Servings Per Recipe: 8
"Very easy to make and so yummy. For those that don't have pumpkin pie spice and want to make it use 1/2tsp cinnamon, 1/4tsp ground ginger,1/8 tsp ground nutmeg and 1/8tst ground clove"
"Excellent. I have wanting to make this for some time and made it for my holiday trays. Very moist. I could not find pumpkin puree and used canned pumpkin. I made one loaf and mine baked in 55 minutes. I cooled in pan for 10 minutes and then removed to cooling rack. I dizzled topping on and let cool before wrapping. The hard part was waiting 24 hours to taste it and it smelled wonderful. Thanks for another great recipe Emily."
"This recipe turned out wonderfully! I modified it by adding walnuts to the batter as well as the topping. I also made it into muffins and reviewed it here:
"This bread was shipped and packed well, stayed moist and was gone shortly after. I added roasted walnuts, softened some raisins in vanilla and water drained them and also chopped up some pecans to throw in the mix. Very straight forward, my oven time was a bit longer but this is a clear winner in my book. Thanks for sharing Seasoned Chef!!!"
"I made this bread yesterday and it is one of the very best pumpkin breads I have ever made!!! I did not have pumpkin pie spice, but I used freshly grated nutmeg and a dash of ground cloves. I also used white sugar for the topping (used all the brown sugar I had for the recipe), and it was just fine. I will definitely make this again and again!"
"This Pumpkin Bread is excellent. It was easy to make and turned out perfect. I did increase the spices a bit- It was by far one of the BEST pumpkin bread receipes I've made....A big hit!"
"yum! this will be the only pumpkin bread i ever make again. the cooking time took a bit longer for me, maybe 15 minutes longer. the end result was fantastic and i could eat the topping with a spoon."
"I've made this recipe 4 times now, each with the intention of taking it to a gathering or the neighbors, and each time my husband has finished it all! We love it!"
"According to my wife this is delish, I being diabetic can't have any,but, I enjoyed the making of the recipe. Not naving pumkin pie spice I mixed my own, and used walnuts, Pecans are not to be found in the supermarket her in Spain. The topping is very good and gives a little something else, texure and flavour. Thanks for the recipe, now what can I make with the rest of the pumpkin ? Brian H"
"I made this recipe exactly how it was written and it is moist, with a delicious topping. It was, however, too spicy and hid the subtle flavor of the pumpkin. I will make this recipe again and reduce the spice content."
"If you make this pumpkin bread PLEASE don't go by the inaccurate oven time! It should be 1hr and 15 min at least. I even upped the temp to 350 for the last 15 min."
"I made this yesterday but didn't bother with the topping. I like it plain. I couldn't wait to cut in so I cut in while it was still warm, probably 40 minutes or so out of the oven. It was a major hit. My husband can't help himself with this type of thing so he'll just keep eating it. I took a slice for myself today just because I know he'll probably eat it all before I get home from work! I did bake it longer than the recommended 50-60 minutes because it didn't look done in the middle, probably 15 additional minutes. I just kept an eye on it. I will use this recipe again and again. Thank you."
"Pumpkin bread is in the oven and am going to line my cooling rack with parchment paper to catch any excess brown sugar mixture. Looking forward to tasting (the aroma is wonderful!)"
"I was excited to try this because of all the rave reviews, but mine did not come out well at all (and I bake regularly). It was way TOO moist. I did bake it the entire time noted, so maybe I need to bake it more - much more. (Yes, I do have an oven thermometer.) When pouring the liquid topping on it, I wondered how it wouldn't make it soggy. The same question crossed my mind when wrapping it while still warm and letting it sweat. The next day I had my answer - it WAS soggy! Also, I should note that pouring the topping on it made a total mess, since the bread rose above the top of the - correctly sized - loaf pan. The flavor was good, but I prefer nuts throughout, not just on top. After eating the more edible parts and scraping off the topping, I ended up throwing out half the loaf... along with the recipe."
"Very moist and very tasty! I doubled the recipe the second time I made this bread, it gets eaten up pretty fast here! I did add more nuts and more cinnamon, just our preferences...."
"Absolutely hands down the best pumpkin bread recipe I've ever tried. So moist and tasty. Thank you!"
"Another five stars here. Exactly as described, moist flavourful and delicious. The topping is great too. Will be an Autumn staple here. Thanks for sharing!"
"This looks Great! I lost my faithful Pumpkin Bread recipe. I have been searching for the new perfect recipe. Im going to try this tomorrow, from the reviews maybe this will be it!!!"
"This is the best. I made this for my wife's staff one year and now have to make it more frequently to send to them."
"perfect pumpkin bread. you must make the topping. It really adds the zip. I am going to call it Obama Pumpkin Bread in honor of our Prez."