i made this bread twice now ,this is my only recipe for pumpkin bread from now on thank you for sharing.
Definitely DOUBLE ALL SPICES, and ADD NUTMEG!!! That's what i did, and it came out moist and delicious! Also, instead of baking two loaves, i filled the first pan then mixed golden raisins and pecan pieces in with the remaining batter and poured a batch of muffins! Why not - they may be even better than the loaf;)
Amazing!! Made 2 generous loaves. I made a few tiny changes...reduced the sugar to 2c. and used 1/2c canola (not veg) oil and 1/2c homemade applesauce (for the other 1/2c of oil) ...moist, flavorful and pumpkin spicy...LOVED IT!!
Oh my god this is delicious! I cut out almost a cup of sugar, and they were great! I also added about a half cup of walnuts and extra spices.
My whole family loved this! Perfectly moist, great texture, nicely spiced! Will definately make again :)
whoa... this was soooooo good! more like cake than bread but that doesn't matter because this tasted sooooo good!!
Fabulous! I literally ate half a loaf by myself before it even cooled. OJ makes a great substitution for the water, but if you use fresh pumpkin (which has a higher moisture content), reduce the water (or OJ) by half, otherwise it's a little damp and sticky. Gotta tell you - even damp and sticky, it's deee-lish!
This is excellent. The only changes I made were using 2c white and 1c brown sugar, heaping my spices, and I made one loaf pan and one muffin pans' worth. I sprinkled plain crumbled walnuts on top of the loaf prior to baking. (Candied nuts, like walnuts or pecans, would also be a good addition.) The only change I would make next time around would be to double most of the spices. It was plenty 'spicy' as is, but I think adding a little extra would really push it over the top. This recipe makes great muffins for breakfast!
The first time I made this exactly by the recipe and it was very good, but I felt it needed more spice. The second time, I used 1/2 c. vegetable oil and 1/2 unsweetened applesauce plus used 2 tablespoons of ginger instead of 2 teaspoons and 2 teaspoons of cinnamon instead of 1. I baked it as a cake in a tube pan (45 minutes) and topped the cake with a simple frosting made of butter, confectioner's sugar, and lemon juice (put it on the top and let it drizzle down the sides). I grated candied ginger and sprinkled that over the frosting. It made a delicious, professional-looking cake that got rave reviews from my guests! This is perfect for the holidays -- sweet, but not too sweet.
This recipe was amazing! I made a few changes to make it a bit healthier; I used 2 c. Splenda, 1/2 c. dark brown sugar, 2 c. all-purpose flour, 1 1/2 c. whole wheat flour, and 1 c. applesauce instead of oil. I also added a teaspoon of vanilla extract. I thought the clove taste was a bit overpowering, so next time I'll try 3/4 teaspoon cloves and 2 1/2 teaspoons of cinnamon. Thanks for a wonderful recipe.
I substituted 1/2 cup of applesauce for 1/2 of the oil, used 1 1/2 cups whole wheat flour with 2 cups all purpose flour, and reduced the sugar by 1/2 cup. Delicious! Moist and sweet, despite my changes.
This recipe deserves more than 5 stars! The absolutely perfect pumpkin bread, with these modifications: sub 1/2 c. applesauce for 1/2 c. oil; sub 1/2 c. brown sugar for the white sugar and may reduce white sugar by up to 1/2 c.; add one shy teaspoon on vanilla to wet ingredients; and mix spices into dry ingredients. I didn't have all the spices on hand, so subbed 3-4 teaspoons pumpkin pie spice plus a big dash of cinnamon for all the spices. Baked my loaves for 1 hour, 25 mins to perfection. Made 2 big, supermoist, perfect texture loaves. A must for the holidays and would be great for gift giving! We spread cream cheese frosting on each slice as we cut and ate it and devoured the first loaf within 2 days. Planned to freeze loaf 2, but it didn't make it to the freezer - fantastic!
This bread is super moist and delicious! I used fresh pumpkin that I cut and boiled with cinnamon rather than canned. I also used olive oil in place of vegetable oil. Quick and easy!
I made this last night. The amount of spices compared to the 3+ cups flour and 3 cups sugar prompted me to up the spices by about half...i was pleased with the result. The cake is moist and very good. I baked two loaves at 350F and it took about an hour and a half. Since this was my trial run with the recipe, next time I'll maybe add some walnuts and/or try a cream cheese frosting. Very good.
Very tasty! It made 6 mini loaves and I cut the cook time to 45 min. This is a keeper! Thanks
Delicious!! I followed this recipe exactly, though I added nutmeg instead of cloves bc I didn't have any. I made this into muffins and cooked them maybe 20 minutes at 350. I also added a few butterscotch chips to some of the muffins, which caramelized and are so yummy! I highly recommend this recipe!
this is my favorite pumpkin bread recipe. I made it for Christmas gifts last year and everyone loved it.I always add a little more spice to everything just because I like spice but this recipe is great as is.
Amazingly moist and fantastic flavor. Super easy. I will make this bread year round.
Excellent. I used all 3 cups of white sugar, but would probably would be good with one cup white and one cup brown sugar. I also added 50 percent more spices, except kept cloves the same.
It's REALLY good! We love it! I also made it with spelt flour, changed the serving amount to 12 servings, and put some brown suger/flour/ cinnamon/butter topping on it. We made three mini-loaves that when done, were over the top!
Used all applesauce instead of oil. Baked in a bundt cake pan for about 1 hr, 15 min. Turned out beautiful & delicious. Can top with frosted cranberries or pumpkin dip (both from allrecipes) for a subtle "cake."
This recipe is awesome....I made it for a group of seniors and they just loved it! This is a keeper in our recipe box.
This was the most delicious bread I have ever tasted. So moist, I've made 4 pans in 2 days, no leftovers. Wouldn't change a thing. Perfect.
This is the best pumpkin bread recipe I've ever used!!! Usually when I make pumpkin bread I feel as though it isn't flavored enough but this one has the perfect blend of spices, smells great while baking, and does not dry out! I took it to my son's mommy and me class and got raves! Thanks so much for sharing!
Really, really, really good!! As some previous reviewers suggested, I substituted milk for the water, and added nutmeg. I also wanted to make it more "gingerbread", less "pumpkin", so instead of 3 c. of white sugar, I used 2 c. of white, 3/4 c. of brown, and 1/2 c. of molasses. It was just a little sweet, so next time, I think I'd cut the brown sugar to 1/2 c. But it disappeared FAST, this is an instant favorite for me!
Fabulous bread! Followed the recipe exactly, but may cut down the sugar a little bit the next time. It was very moist and the spices were right on!
First I want to say that if you change the recipe but give it 5 stars you are not accurately rating this recipe. You are rating your own, so put your own recipe on this site for other reviewers to pick apart and rate based on their changes. Ok, this recipe was absolutely perfect. I made as written with no changes and my whole family loved it. I think if I had added more spices as other reviewers did it would have overwhelmed the pumpkin flavor. This was moist and delicious and perfectly spiced. Thank you for this recipe. This is now a favorite!
Very tasty. I made a nine inch loaf pan, a small (4 in loaf pan) and 12 muffins out of the recipe. For half of the recipe, I added craisins and pecans and the other half I used raisins and pecans. Both were great additions. Great as bread or as breakfast muffins. The muffins needed to cook only for about 30 minutes.
This cake is the best. I have make it twice and it has not failed me. The first time I made it according to the recipe (with high altitude changes). I was good and moist. I am not a real fan of pumpkin so the second time I made it I used chunky applesauce and it was even better. I baked it in a tube pan and put a cream cheese frosting on top and sprinkled with pecans. This cake is wonderful. Give it a try.
made a nice loaf...lacked flavour though...next time i will def increase the ginger
This dessert sure lives up to it's high rating. I followed the directions exactly except that I had to bake it an extra 15 min. (probably 10 would have done it). Perfect texture and a lovely colour. I am glad it made 2 loaves as 1 went out the door with my son tonight. All of these wonderful "Autumny" treats are why this is such an awesome time of year for baking.
Love the bread! Thank you for sharing. I didn't have enough pumpkin, so I added 2 bananas, kids said it was the best ever. Also, I added crushed left over ginger snap cookies ( the really hard ones, that kids don't like) it increased the flavor with a crunchy topping, I will use again
This bread turned out great!!!! Instead of canned pumpkin I used real pumpkin. Great to eat still warm served up with butter, melts in your mouth. Going to try it on the kids at my childcare centre where I cook. Thanks great recipe!!!!
This bread is just so good. We are burning our mouths on piping hot pieces right now & I can tell it's one of those breads that will taste even better as it sits. I baked in a 7x11 pan for 45ish minutes AND for 50 minutes in a 9x5 pan. Makes a lot of bread. Subbed 1/2 apple butter and 1/2 oil for the 1 cup of oil. In addition, you can cut back on sugar with good results. But don't omit all the oil b/c the end product will be more spongy, less moist. It's a keeper!!! Do not skimp on spices, especially ginger. And if you can restrain yourself, it gets better as it sits. EDIT: made again using bundt pan & cannot emphasize how delicious it is.
Excellent! Have made it 2 weekends in a row now! And didnt change a thing about it.
I've made this recipe for YEARS and never changed a thing. I must say - I did change something - and it's been for the better. I borrowed an idea from my Amish Friendship bread. After coating the pan with butter, I create a mixture of all the spices used with sugar and then coat the bottom and sides of the baking pans and then I sprinkle the mixture on top of the bread before cooking. It doesn't change the YUMMY taste of the bread at all - but it does add another layer of texture. I make this bread at least 2 times a week throughout November and December. I bake mini loaves and give them as gifts and take the large loaves to work (where there is never a crumb left behind). Not only does it taste WONDERFUL - but it smells divine! ENJOY!
This was AWESOME! I'll definitely be making this through the holidays. My whole family enjoyed it and asked that I make it again. YUM!
This is a very tasty pumpkin bread. The gingerbread feature makes it pop. I followed the recipe exactly, good results.
YUM! I made this yesterday and my boyfriend and I have been devouring it. The only changes I made were: to cut the recipe in half, so there is only one loaf. Also, prior to baking, I diced some fresh ginger that had been used to make tea, and caramelized it in some of the leftover tea with sugar. I then topped the bread with the little bits of ginger. It was great!
This was delicious! I came very close to only adding 2 cups of sugar but decided to make this as written the first time and see what I would change, if needed. I wouldn't change a thing! It was moist, not too sweet and the spices were perfect. This is what I'll be having for a quick breakfast the morning of Black Friday.
SO GOOD! Everyone was right, doubling the spices made the difference! I can't wait to give some away.
This bread is so good. It tastes like a mix of pumpkin bread and gingerbread. There is nothing I would change about the ingredients. It makes a lot, but my family always manages to eat it up. This is the best pumpkin bread I have eaten.
So moist and tasty! Made half of batch into loaf and did the other in muffin form. The loaf batch was gone practically overnight. I've managed to keep the muffin ones a bit longer. Wrapped each muffin individually and froze them. I take one out before work and microwave it for a couple of seconds to thaw and eat it on the way.
This is the perfect fall bread. The recipe made two very big, flavorful loaves. They came out nice and moist. Great with a cup of coffee. I'm looking forward to breakfast the rest of the week.
I made this recipe without changing a thing. It was delicious! It was a hit at our breakfast buffet at work, and my husband and I both loved it. I will be making this for Christmas gifts this year! FYI, This recipe is almost identical to the Maine Pumpkin Bread recipe. The only difference is in one of the spices and spice quantity, and the addition of baking powder in the Pumpkin Gingerbread recipe.
Holy YUMMY recipes, Batman. But definitely cut the sugar down to 2 cups. And I used half brown and half white sugar and 19 ounces of pumpkin because I had it in the fridge already. Everything else I did exactly as the recipe called for and the loaves turned out perfectly! I'll keep this one for sure.
I LOVE this recipe for the fall and winter seasons. It was a huge hit for my family and friends. I changed the recipe just a bit using butter instead of oil, and using half white sugar and half brown sugar. I am making some more tonight for a church brunch and I think I will double the spices because I like to really taste the spices. Overall great classic pumpkin bread recipe. I don't think there is a way to mess this one up. Blessings,
My husband and I enjoyed this bread very much. The changes I made were doubling the spices, making muffins instead of loaves (made 30 muffins) and I used Tree Top Naturally Sweetened Cinnamon applesauce instead of oil. They are great! Next time I will put some walnuts in some of the muffins.
Delicious. Only problem is I can't stop eating it. I used 1 cup whole wheat flour, 1 cup oat flour, and 1.5 cups white flour. I would try cutting the sugar to 2.5 cups next time.
Fantastic recipe!!! Moist with just the right amount of spices. I used milk instead of water and fresh pumpkin.
Very very good!! I even made some modifications to cut fat and sugar and it still turned out amazing. The changes I made were: completely substituted the oil for unsweetened applesauce, used 2 cups splenda and 1 cup brown sugar is place of the white sugar, and then 1/2 cup eggs whites in place of the eggs. Because of the changes it was a little heavier so I had to bake it for about 10 minutes extra. The flavour and texture was superb though and it didn't taste like low calorie baking at all!
This is wonderful. Our family are gingerbread freaks and we love it! The pumpkin really makes the flavors work together! Not just your average quick bread.
This was really good, however I did tweak it quite a bit. Instead of oil, I used vanilla yogurt. I only used two cups of sugar and used half agave nectar half sugar for the rest. Then for the flour I used half white flour and half ground walnuts. I also used extra PP spice. Alot of changes but still amazing!
This is a fabulous recipe. This bread is so moist and full of flavor. Just as a personal preference I used 1 tsp. ginger and 2 tsp. cinnamon. I love pumpkin bread and this is one the best ones I've tried.
This is a wonderful combo of pumpkin bread and gingerbread. I made a small loaf, 12 mini-muffins, and an 11 X 7 pan to eat like gingerbread. Fragrant, moist, spicy, and homey--great recipe!
This was a great recipe! I didn't have canned pumpkin, so I used fresh pumpkin that I had roasted and pureed myself. Other than the pumpkin, I followed the recipe exactly. The bread was so moist and had a very balanced flavor. I was a little afraid that it would be too strong with the amount of spices used, but it turned out perfectly! This is going to become my go to recipe this fall/Thanksgiving!! I ended up making 1 loaf of bread, 12 cupcakes, and 1-9 inch layer.
I agree that the spices need to be done at 1 1/2 times the amount listed on the recipe. It is then very good....great for holiday gifts! I normally get about 6 or 7 mini bread loaves out of one recipe here.
I just baked these and everyone loves them! My changes: all whole wheat flour (subtract 2 tbsp per cup used to equal white flour); 1 cup Splenda & 1/2 cup Splenda brown sugar blend for all the sugar; an extra 1/2 tsp each of ginger & cinnamon; Ener-G Egg Replacer (contains no eggs at all) for the eggs (I have an egg allergy); cinnamon applesauce for the oil; and orange juice for the water. This is nice, spicy, moist treat! I made 3 dozen mini muffins (baked at 325 for 12 minutes) and one 8x4 loaf (baked at 325 for 40 minutes). Just delicious!
I made this bread, with some modifications, to make it a bit healthier. I used 2 eggs and 1/2 c. egg substitute. I reduced the oil to 2/3 cup and added 1/3 cup unsweetened applesauce. I also reduced the sugar to 2 cups--it's a matter of taste. This turned out beautifully, very moist. The next time I try this, I may reduce the oil a bit more and add more spices--I agree with other reviews that the spices could be doubled. Overall, a very flavorful, yummy quick bread. A definite keeper.
LOVE this recipie. What a great flavor and perfect for a fall day. Slather some butter on a warm slice and get ready for a piece of heaven!! I made 6 small loaves out of it and shared with some friends. I wouldn't change a thing!!
So Good and moist. I can't stay out of it, and the whole family loves it. The only adjustment I made was substituting 1 cup dark brown sugar for one of the cups of white sugar. The spices are perfect. I will make this again and again.
I did not change a thing!!! Absolutely delicious!!! Moist and perfectly flavored!! My daughter and I had fun making it together and really enjoyed eating it together!!! I'll make it again for the holidays!! YUMMMMMMM!!!
Delicious and so easy to make, a word of warning, though, use a BIG mixing bowl, my largest was barely big enough for the batter. I made this to take to a dinner party at a friends house and everyone went back for seconds. Simply wonderful bread.
If you like pumpkin and gingerbread, this is the recipe for you! We had to make two batches since we ate the first one right up (none left for Xmas gifts). I made no changes to the recipe and it was perfect. Thanks for the holiday bread, Terri.
I love all things pumpkin and have tried several of the recipes on this site. This recipe in particular is very very similar to the popular "Downeast Maine Pumpkin Bread" recipe...both are EXCELLENT but I prefer this recipe which has a lot more flavor and spice! This recipe is versatile and works great as a muffin, loaf, or cake because it is so moist. Since the recipe is so moist on it's own, I made some changes the second time around. I used 3/4 cup Brown Sugar Splenda Blend, and 3/4 cup white sugar, 1 1/2 cups whole wheat flour, 1 1/2 cups white all-purpose flour, and substituted applesauce (cinnamon flavor) for the oil. The recipe is a 5-star on it's own, but with these changes it was still moist and delicious and a bit healthier! Thank you for this recipe. :)
This stuff is awesome! I made 6 mini loaves of this yesterday and my son consumed almost an entire one by himself. Its spot on with the ingredients and I did as one viewer suggested by baking at 325 instead of 350-came out perfect. Thanks for this recipe that is going to be a family favorite from here on in!
I messed this up so badly. I put a cup more water than I should have. I will try it again!
Sweet, moist and delicious! It was the perfect side dish for our Thanksgiving dinner. It did take 1hr 20mins to bake, but it was well worth the wait! Easy recipe too!
very moist and delicious! I'm making this for the second Christmas season now and everyone loves it! I have made a version with half applesauce/half oil, half egg substitute as well as replaced some wheat flour and you can't tell!
I really tasty bread that held up for quite some time. My toddler old loved it!
I didnt have allspice so I used 2 tsp of pumpkin pie spice instead. All I can say is WOW this was a big hit. Definitely going to make this one lots. My 3 year old grandson just loved it.
WOW delicious! Made 2 beautiful loaves last night. Having a piece now. Yum! I did use half brown sugar and half granulated sugar and cut it down to 2 cups. It's PLENTY SWEET. I also used Apple sauce instead of oil. It's incredibly moist. Everything else I left the same including the temperature and time to bake. Mine came out in 1 hour 10 minutes. Definitely going to make this next year again. This is much better than Starbucks! Thank you so much for posting this.
This is superb. I had something similar at Starbucks and wanted to find a recipe to make similar. Everyone who has tasted it (even those who wouldn't touch pumpkin, I didn't tell them) have loved it. My daughter's volleyball team has a standing order as do the parents of the volleyball team!
I can't believe I haven't rated this bread yet. I use this recipe all of the time, over all of the others. I just love ginger!
I made this recipe just as written and it turned out so moist, flavorful and perfect for the holidays!
Awesome! I followed the recipe exact (I did make one regular size loaf and a pan of mini loaves). Fantastic! Moist and flavorful. So far everyone loves it! Update: I've made this recipe several times and it's always a hit!!!
Delicious and easy. I lowered the fat and added fiber: 1) replaced 1/2 cup of oil with 1/4 cup applesauce and 3/4 cup ground flaxseed and 2) replaced 2 cups white flour with 2 cups whole wheat flour. Really good!
A whole loaf was gone in my office in about an hour. One lady I didn't know even hunted me down for the recipe. I liked it myself, but I did have trouble with the moist factor. I followed other people's advice and turned it down to 325, and even then the outside was a bit crispy by the time the inside was done. But I wrapped it up while it was still warm and it was perfect the next day. I also only used 1 tsp of ginger, but only because I ran out. :)
this is a great quickbread. very tasty and moist. a winner! definitely add all of the spices. i substituted 1/2 cup whole wheat flour for the white, and still great.
Between the combination of spices, the pumpkin and the generous amount of oil, this was a BIG hit. I made two loaves and they didn't last the day. One I added raisins to one of the loaves which was great. If I make it again, I will add nuts as well.
This was great. I used self rising flour instead of the baking soda/powder/salt. I also used 1 whole tablespoon of pumpkin pie spice, since it contains all the spices called for, and another tablespoon of the ginger. I also reduced the amount of sugar, just using 1 cup white sugar, and 1 cup brown sugar. Next time I may add a little molasses to make it more gingerbready, and increase the ginger. I baked it at 325 for an hour and 15 and it was moist and not dry at all. Overall great recipe!
Outstanding! I used applesauce in place of the oil and water (with wonderful results - no one could tell!), and I also increased the ginger per other reviews. Everyone loved it. This will be my go-to pumpkin bread recipe. Thank you!
This was Awesome!! I doubled the recipe and made a bunch of mini loaves thinking to freeze some for the holidays. Yeah, Right! My husband who doesn't like pumpkin bread fell in love with it. The rest of the family kept "stopping by" and now I need to make more if I want any for the holidays. Fantastic flavor and easy to make. What more can you ask for.
So so so delicious! Like other reviewers, I doubled my spices (except the cloves) and baked at 325 for 70 minutes. Turned out perfect!
Awesome recipe!!! Super easy to whip together and comes out moist and delicious. Added some chopped candied ginger to mine, and some crystallized ginger for the top.
Lowered the temperature to 325 as Lynn recommended. Everything about this bread is wonderful: flavor, texture, the way your house smells as it bakes. Thanks for posting!
Love this! Made it in mini loaf pans and gave it as gifts at Christmas. Everybody loved it!
