I love pumpkin bread and have a recipe that I have been using forever. I didn’t want to dig through my recipes to find it so I used this one. It’s an okay recipe but not one I will use again. I found it a bit too sweet even for a sweet bread. It reminds me more of a cake than bread. It also doesn’t have much of a pumpkin or spice flavor. I would suggest cutting the sugar down to two cups, adding more cinnamon and clove, and a splash of vanilla.
Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you’ll have it on hand for unexpected company.
SOME OF THE HELPFUL REVIEWS
“I used the notes below and decreased sugar to 2 cups, oil to 3/4 cups and increased pumpkin (I roasted and puréed a winter squash) to 18 ounces. I increased cinnamon to 3 tablespoons and used the full amount of cloves and nutmeg (freshly ground). I baked it in a 9x12x2″ baking pan and called it cake. I put a thin layer of lemon icing on it to make the top look prettier. It’s really moist and delicious!”
“I have been making a version of this for years. I use 2 cans of pumpkin puree. I also add dried cranberries as well as fresh cranberries and walnuts. I usually start this the day before and put the pumpkin and all the spices in a bowl and stir the spices in then cover and refrigerate. The time gives the spices a bit of time to “bloom” a bit. I have also done this in a Bundt pan when I am making it for a larger group.”