User login

Home

Pumpkin Spice Bread

Fri, 2007-02-16 15:26 by Tammy   Tags:
Recipe Name: 
Pumpkin Spice Bread
Picture: 
pumpkinspicebreadban.jpg
Description: 

A moist, sweet pumpkin quick bread with cinnamon and nutmeg

Yield: 

2 loaves

Ingredients: 

3 cups sugar
1 cup oil
3 eggs
2/3 cup water
2 cups pumpkin (or one, 15-ounce can)
1 cup chopped nuts, optional
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 tablespoon baking powder

Instructions: 

1. In a large mixing bowl, combine sugar, oil, and eggs. Stir in water and pumpkin (and nuts if using).

2. In a medium mixing bowl, combine remaining ingredients, whisking to mix well. Add to creamed mixture and beat until smooth.

3. Pour into two greased and floured 8x4-inch loaf pans. (You may use a different size pan, such as 9x5-inch, but loaves won't be as tall.)

4. Bake at 350 degrees for 90 minutes or until bread tests done. Cool for 10 minutes in the pan, then remove to wire racks and cover with a cloth until cool.

Pumpkin Spice Bread
Preparation Time: 

20 minutes

Cooking Time: 

90 minutes

Tammy's Review: 

This pumpkin bread is delicious! Many people, upon tasting this bread, tell me that it's the best pumpkin bread they've ever had. And no wonder -- it's moist, sweet, and spiced with cinnamon and nutmeg! It's as much a cake as a bread, but quick to mix and makes a great snack or breakfast bread. My rating: 10/10.

Average vote based on 12 reviews.
9.9
out of 10
User Reviews
10
out of 10
Delicious!

I made this recipe as is and it was absolutely wonderful! Very moist and delicious!


by rlee727 on Thu, 2009-03-19 20:41
10
out of 10
Moist and flavorful!

We cut down on the sugar like others. 2 cups. And it was plenty sweet and cake-ish. Also... 90 mins would have been way too long. After 60, they were perfect.

Delicious!


by Une Fille dEve on Sat, 2009-02-21 06:22
10
out of 10
Moist and delicious

This is the best pumpkin bread I've ever had. We made some changes:
~doubled the recipe
~used 1.5 cups of sugar (evaporated cane, actually)
~used coconut oil
~did not use nuts
~used 3 Tbsp. baking powder (thought we were out of baking soda!)
~baked it in two 9 x 13 pans for approximately 30-40 minutes

I like baking quick breads in shorter, wider pans (9 x 13 or 8 x 8, etc.) because the top and sides of the bread don't get overdone while trying to get the center thoroughly cooked.

In spite of the drastic reduction in sugar, this was still plenty sweet. I can't imagine putting 6 CUPS of sugar in a double batch.

Definitely a keeper!


by FarmGirl on Fri, 2008-12-05 22:53
9
out of 10
Really moist and yummy!

I have made this twice and my hubbie loved it. I gave one loaf to our Thanksgiving hosts and they loved it as well and asked for the recipe. The only thing I would change is cut back sugar a bit and add 1/4 tsp of ginger. I did this the second time and really liked the changes. Still plenty sweet.


by erinthicks on Mon, 2008-12-01 11:20
10
out of 10
My search has ended

I have tried three or four other pumpkin bread recipes. They were just okay. I love this one!!! I even reduced the sugar to 2 cups and it was still awesome!! I reduced the flour by about 1/2 cup too since I reduced the sugar.

They were so moist and still plenty sweet. I am so happy to have found these. My son likes to eat them for breakfast.
Thanks!


by Noelle on Thu, 2008-11-20 13:14
10
out of 10
So wonderful!

I made this bread today, 1 loaf of bread and 48 mini muffins. This bread is awesome, so moist and delicious. Definetly a keeper, my kids love it.


by Michelle-Lea on Mon, 2008-04-14 14:24
10
out of 10
Sooo Delicious!

This is the first Pumpkin Bread that I've ever baked or tasted. It is extremely moist and very tasty! I added chocolate chips to the recipe to get my two small daughters to taste it...they loved it too! Even my husband, who isn't a fan of anything "pumpkin", loved it. This bread makes a lovely change from my usual Banana Bread that I always make!!!


by honeymom on Mon, 2007-04-23 18:39
10
out of 10
Fantastic!

I just made this bread and had to sample it warm. It is so delicious. I did substitute 1/2 cup of applesauce for half of the oil and it only took 60 minutes to bake. This is a keeper recipe for sure! Thanks, Tammy!


by Rebekah on Mon, 2007-04-23 17:18
10
out of 10
It really is the best!

I enjoyed this bread so much and was disappointed when it was gone!


by SarahMay on Thu, 2007-04-19 22:49
10
out of 10
Made this into Muffins

I made this into muffins for breakfast after Easter Sunrise Service. They were delicious! I used muffin cups and baked them for 20-25 minutes. They came out perfect. Thanks!


by Kellie on Mon, 2007-04-09 15:34
10
out of 10
This is the recipe that made me go ahead and join

This is the recipe that made me go ahead and join Tammy's. I have been lurking around reading recipes and tried this one. I made it into muffins. They were so yummy and moist. I only had a half the amount of nutmeg so I added the rest in pumpkin pie spice. They freeze well too. Thanks Tammy!


by Big Mama on Tue, 2007-03-20 14:22
10
out of 10
Very Moist

My children love this bread! I have some leftover baby food, so I've also been adding two jars of garden vegetable to the recipe. You can't taste it at all, and the extra veggies are good for them. This bread freezes very well.


by Alexandra on Thu, 2007-03-08 23:09

Using our Amazon.com search boxes when making purchases helps support this site. Thanks for your support!