*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This bread smells AMAZING while it's baking! I made the following changes, used 2 cups white sugar, 1 cup brown sugar, used applesauce instead of oil, added a teaspoon of vanilla and used 1/2 cup orange juice instead of water. I baked it in a bundt pan since I only have 1 loaf pan. It took 90 minutes to bake. It smelled so good we could hardly wait for it to finish baking. I let it cool about 10 minutes before removing from the pan and then sprinkled the top with a little cinnamon & sugar. We cut into it immediately while it was still steaming. YUM-YUM-YUM! This recipe makes a very dense cake so if you're looking for something that is light and fluffy this isn't it. My son suggested whipped cream would be really good with this and I agree. Next time I'll serve with a dollup of freshly whipped cream.
I love this recipe just as much as the Downeast Maine recipe on AR. Replaced all the oil w/applesauce and it made for a supermoist bread without the added fat. I only had 2 cups of white sugar, so also added 1/2 cup brown. It was plenty sweet. Fresh squeezed orange juice replaced the water. also added 1 tsp. vanilla. I love the spice blend in this recipe; it does remind me of that pumpkin pie taste. Used 2 cups fresh pumpkin. Made 2 very nice loaves to freeze and 1 small 'review' muffin. Very nice easy recipe. This would make a nice bundt cake.
I made this as written but with the addition of 1/2 cup of golden raisins, 1/2 cup dried cranberries and 1 cup of walnut pieces. I also made a brown sugar glaze for the top using 1/2 cup orange juice, 1 cup (loosely packed) brown sugar, 1/2 Tsp maple flavoring, and 1/4 cup of crushed walnut pieces. The yield was one loaf and one bundt cake. My family devoured the loaf and my office devoured the cake!! Everone raved at how amazingly good it was. Thank you for a wonderful recipe that I will be baking again, and again and again!!
We really like this recipe. The loaves came out beautiful. After reading the other reviews we made the following modifications and it was very delicious and spicy. 2 c sugar / 1 c brown sugar 4 c flour 2 teas cinnamon / 2 teas nutmeg / 2 teas ginger / 1 teas allspice / 2 cups walnuts. Didn't need to top with anything. But we did try it topped with whip cream or butter (whip cream was better!) THANKS! Definately a keeper.
I knew I was going to like this recipe. With minor variations it’s the same recipe I, like the submitter, have used for over 40 years – so long I’ve long forgotten where I originally got it from. It’s not an unusual recipe, but it makes an unusually good bread. Unlike other breads, this is “just right” on all characteristics – just right sweet, just right moist and just right on the spices. I would change absolutely nothing in this recipe. It even rises up and shapes just right too. I like mine with “stuff” in it so I added 2/3 c. of dried cherries (raisins or dried cranberries are good too) and 2/3 c. of chopped walnuts. My pans were slightly smaller, 8-1/2 x 4-1/2” to be exact, which might explain why I needed more baking time, about 1 hour and 15 minutes. But as the submitter directs, “bake until done,” no matter what size pan (or even muffin tin) you use – just adjust time accordingly.
My first attempt at pumpkin bread and it was fabulous! Super moist and delicious and completely fool proof. Brought it to a holiday potluck and it was gone in no time. This is my new staple pumpkin bread!