A pumpkin bread that may be used to make stuffing or try it toasted with butter.

Ibby

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Recipe Summary

Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.

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  • In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.

  • In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.

  • Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

Cook's Note

This is the recipe I use for the pumpkin bread in the recipe for Ibby's Pumpkin Mushroom Stuffing.

Nutrition Facts

276 calories; protein 4.8g; carbohydrates 42.1g; fat 10.6g; cholesterol 61.6mg; sodium 512.1mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2007
I made this for Ibby's Pumpkin Mushroom Stuffing and it was perfect for that. However if I was just having it for a pumpkin bread I've had better. I added extra cinnamon and it still lacked flavor. But for the stuffing it was wonderful. Read More
(9)

Most helpful critical review

Rating: 1 stars
11/04/2002
please dont make this...there are much better pumpkin bread recipes on this site...but if you do not heed my warning and decide to make it...please at least add a teaspoon or so each of cinnamon ginger or nutmeg and possibly cloves and vanilla. w/o these this bread will be very bland. Read More
(28)
13 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
11/04/2002
please dont make this...there are much better pumpkin bread recipes on this site...but if you do not heed my warning and decide to make it...please at least add a teaspoon or so each of cinnamon ginger or nutmeg and possibly cloves and vanilla. w/o these this bread will be very bland. Read More
(28)
Rating: 4 stars
12/04/2007
I made this for Ibby's Pumpkin Mushroom Stuffing and it was perfect for that. However if I was just having it for a pumpkin bread I've had better. I added extra cinnamon and it still lacked flavor. But for the stuffing it was wonderful. Read More
(9)
Rating: 3 stars
11/04/2002
It was a little dry even with custard spooned on top. However I think it would be wonderful in a dressing/stuffing. Read More
(9)
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Rating: 5 stars
12/28/2006
greatly enjoyed by all the family and friends. I think I have started a new tradition in our family this year. I was even able to use splenda so my diabetic husband could enjoy some of it. Read More
(4)
Rating: 5 stars
11/02/2009
This was the best pumpkin bread recipe I have ever baked!! I baked up two loaves to have as dessert for our annual Oktoberfest. It went so fast and so many asked for the recipe that I made 4 batches 8 loaves to give away at Christmas! A big hit! And the real beauty I didn't change a thing! Read More
(3)
Rating: 5 stars
11/03/2007
I really do love this bread.... All you have to do is add spices as you like... I made it and it was really good. It was a healthy dessert and snack choice. Read More
(3)
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Rating: 5 stars
01/23/2004
I love this bread but more importantly my kids love this bread Read More
(2)
Rating: 2 stars
11/06/2008
For me it turned out fairly dry and too much nutmeg. Next time I would stick to just cinnamon. Read More
(2)
Rating: 3 stars
08/01/2011
I made this but changed it up quite a bit by adding 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1 tsp vanilla 1 cup dark chocolate chips and 1 cup walnuts. It was very tasty (maybe due to the additions?) but was definitely a bit too dry. If I try it again I would half the recipe but keep the full 2 cups of pumpkin. Read More
(1)
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