Wow! Delicious! This recipe was easy to make into a healthy recipe! I used applesause instead oil, whole wheat instead of white for 3 cups of the flour & ground flax meal for the other 1/2 cup flour. Substituted Raptura all natural cane sugar for half the sugar and added chopped raisens and dates for the other half of the sugar, plus I added 1-1/2 cups chopped walnuts and a small package of crystalized ginger/chopped. Whole, hearty, pumkiny, still moist and GOOD FOR YOU TOO!!! :) Thanks for the recipe!
I LOVE this recipe!! It has always come out perfect and my family devours it!! I bought a 3-pk of aluminum loaf pans (8" X 3 7/8") and filled them 3/4 of the way. It leaves a bit extra to make a few muffins with as well. I have tried variations also, which seem to work BEST. 2 cups wheat flour and 1 1/2 all purp. flour, 1 1/2 cups brown sugar with 1 1/2 cups white sugar, and 1 cup of Apple sauce in place of the oil. This made it a bit healthier and not as "wheaty" as if I used all whole wheat flour. Still, this recipe is always moist!! ALSO, I have tried this SAME recipe (with the variations) and replaced the pumpkin with about 5 smashed bananas (2 cups) and added nuts. IT comes out perfect as well!
This was spectacular. I am definately going to make this again & I may try some of the variations that others have suggested as well. I am especially intrigued at the thought of replacing the oil with some apple sauce. I would also like to see what it would be like with a nice mix of raisins & a few chocolate chips added in. This is a very moist cake & as each oven varies I reccomend that you start checking on the loaf at around 55 mins. Cover with foil after 55 mins as it can take an additional 20 mins or so & the foil will help prevent too much crisping.
This turned out really well! I made some changes as per the other reviews, however. I wanted it to be really pumpkin-y, so I didn't put vanilla in, even though I was tempted to (another reviewer said it cut the pumpkin flavor). Also, I put in two 15 oz cans of pumpkin, which equaled exactly the amount of pumpkin called for AND the amount of water called for (skipped adding water). I also replaced one cup white sugar with packed brown sugar, since I wanted that richer/deeper flavor. Once it was done I tried a piece still warm from the oven and it was great. Froze it, tried it again after it thawed, and it was better! You could taste a bit more pumpkin afterward and it was still very moist. I followed the baking time others recommended here: Checked at 50 minutes (toothpick came out goopy, but the tops were browned perfectly). Lightly covered the tops with foil and baked for another 10–15 minutes. Done! I'll definitely make this again. I'm a chocoholic and usually can't help throwing some chips in, but another reviewer said it overpowers the pumpkin. I'm glad I left them out because this is sweet and delicious as it is. But I'm sure it'd taste great with a Nutella spread!
GREAT recipe! WHOLE WHEAT IDEA - I changed the 3.5 cups flour to 3 cups of whole wheat flour and cut the cooking time to 75 minutes and it was fabulous. So rich and hearty but moist and full of flavor. The first loaf was devoured in a day and the second one is being fought over.
This recipe was great. I also substituted 1c of brown sugar, added a splash of vanilla and dusted it with confectioners sugar when done baking! Only baked about 65 min and placed a cake pan 1/2 full of water on rack below bread while baking to keep outside nice and moist!
AWESOME - my family and friends love when I bake this for the Holidays. I DO NOT change a thing I love it just the way it is.
This recipe is FABULOUS! I have made it multiple times and it is always a huge hit by everyone, even non-pumpkin lovers. I just made it tonight and used 1 cup vanilla yogurt in place of 1 cup oil and it is amazing. By using the substitue I saved over 1000 calories in the loaf. I also added chopped walnuts for a little nutty taste and texture. No matter how you do it this recipe is a winner. Thanks.
This is a great pumpkin bread recipe. I made two loaves, one eaten out of the oven and the other was frozen and eaten later. Both loaves were delicious and the loaf that had been frozen retained all of its moistness and freshness after being thawed. As the recipe submitter stated, this recipe is great for freezing the loaves.
Completely edible but also very bland. Needs more texture and spice. Also would probably be better to substitute some of the white sugar for brown as the sweetness is just too flat. Also I made this in three pans on a cookie sheet which turns out is a very good idea as this will rise 2-4 inches. If you overfill your pan you'll have a mess.
