Pumpkin Bread

Double the recipe and make two loaves of pumpkin bread.

Whenever we carve up a pumpkin for Halloween I’m always reluctant to throw the pieces out. We salvage the pumpkin seeds and roast them for a tasty snack, but what to do with the pieces left over from carving out noses, eyes, and ghoulish smiles? Pumpkin bread is an easy way to use up leftover pumpkin, or any winter squash for that matter. The recipe calls for a cup of pumpkin purée which you can either get from a can, or make yourself by steaming or roasting the pumpkin pieces, scooping out the flesh, and either mashing with a fork or blending in a food processor.

If you use pumpkin purée from a can you might get a stronger pumpkin flavor than using Halloween pumpkin. Jack-o-lantern pumpkins are raised for their durability more than for their taste. But if you have a sugar pumpkin, butternut squash, or a Japanese kabocha pumpkin, those cook up deliciously. The spices make this quick bread quite tasty, and the squash helps the loaf stay deliciously moist. It’s a lot like a pumpkin version of banana bread. Yummy and easy to make.

Pumpkin Bread Recipe

  • Yield: Makes one loaf.

Ingredients

  • 1 1/2 cups (200g) flour
  • 1/2 teaspoon of salt
  • 1 cup (200 g) sugar
  • 1 teaspoon baking soda
  • 1 cup (240 ml) pumpkin purée*
  • 1/2 cup (120 ml) olive oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 cup (120 ml) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Can easily double the recipe.

Recipe adapted from the Fannie Farmer Cookbook.

139 Comments

  1. Kathleen

    Mine is a question and a comment. The Pumkin Bread recipe sounds so good … would never thought about using olive oil. Question: Are there any adjustments necessary for high altitude?

    Hi Kathleen – You know, I never tried baking with olive oil until a friend of mine started an olive oil company and suggested it. Then I found out from my mom that olive oil makes a great butter substitute in baking. The original recipe of this particular recipe calls for vegetable oil, and since olive oil works so well, that’s the oil I’ve included in this recipe. I have no idea if it makes an impact on the cooking at high altitude, any more than butter would. As for cooking in high altitude in general, I don’t know, since I live in lowland country. Good luck! ~Elise

  2. stef

    Hi Elise,
    Thank you for your pumpkin bread recipe, I made one with some leftover pumpkin puree and it turned out really well. Thanks again.

    Hi Stef, I’m so glad it turned out well for you. I think with canned puree, you may need to add a little water to the mix so that it is the same consistency you would get with fresh steamed. But I do suspect that with the canned pumpkin, your pumpkin bread will have a stronger pumpkin flavor than if you use fresh. ~Elise

  3. Leila

    Re: high altitude cooking – the Joy of Cooking has great instructions for adapting to high altitude baking. You’ll have to get the book from the library, I don’t see JOC’s info online.

  4. Elna

    Hi Elise, I love pumpkin bread and have tried so many recipes in the past. Couldn’t find the pumpkin puree in London like the one you guys get in the states. I used fresh ones instead. I used olive oil (for the first time in a pumpkin bread) and quite pleased with it. The result? Quite delicious! My search is over – will finally settle on this one. Thanks for sharing your recipe over the net.

  5. amy

    This is a WONDERFUL recipe. I tried it, with canned pumpkin and no nuts, and it’s great. Oh, I also substituted 1 tsp. of pumpkin pie spice for the seasonings called for, since the pumpkin pie spice contains all of those plus ginger. I think the ginger gives it a nice zing!

  6. Anne

    I have been milling whole wheat and making bread for a couple of years because my husband had open heart surgery and I found out how much difference there was in the whole wheat bread. All of this is to say, that the person leading my class for all of this used olive oil and said to always use the extra light olive oil for baking because it’s flavor is not as stong.

  7. Elise

    Here is an oil butter conversion chart I found online.

    Butter/
    Margarine…………..Olive Oil

    1 teaspoon………..3/4 teaspoon
    1 tablespoon……..2 1/4 teaspoons
    2 tablespoons……4 1/2 teaspoons or 1 1/2 Tablespoons
    1/4 cup……………..3 tablespoons
    1/3 cup……………..1/4 cup
    1/2 cup……………..1/4 cup + 2 tablespoons
    2/3 cup……………..1/2 cup
    3/4 cup……………..1/2 cup + 1tablespoon
    1 cup………………..3/4 cup

  8. scootergirl

    This pumpkin bread was great. I used a can of pure pumpkin puree, and it was a hit. Now, I’m thinking of making it into mini-muffins. Any suggestions as to adjustments on baking time & temp? (I use a convection oven so I already turn the temp down 25 degrees off of all recipes, and I found with this recipe I needed the full 60 minutes when I made the bread in a loaf pan.)

  9. Roger

    MY aunt use to make pumpkin bread all the time. But she cooked hers in coffee cans instead of loaf pan. The reason for was to make it easier to divide between the kids.

    My question is, if I were to do the same how full should I fill the can?

  10. james

    I made it for thankgiving and now I’m finding out that everybody that has tried it is asking me to bake them some more, I appreciate the recipe but not the extra work :)

  11. Vickie Jorden

    Pumpkin Bread baked in Coffee Cans (A MUST TO TRY)!

    3 cups Sugar
    4 eggs
    1 cup cooking oil
    1/2 tsp salt
    2 TBSP Pumpkin Pie Spice
    2 cups canned Pumpkin =(1) 15 oz can)
    3 tsp soda
    1 tsp vinegar
    3 1/2 cups unsifted self-rising flour
    2/3 cup cold water

    Directions:
    Cream Sugar and Oil together
    Add Eggs and Pumpkin and Beat Well.
    Add 1 cup of flour. spices and vinegar and mix well.
    Mix soda in 2/3 cup cold water and add to mixture and mix well.
    Next gradually add the rest of the flour (2 1/2 cups)and mix well.
    Add Raisins, nuts etc whatever you prefer..I use raisins myself.

    Spray (4) 1 lb coffee cans with pam cooking spray and add mixture to half full in each can. Bake at 350 for 1 hour and no less.
    Let cool about 5 min before removing from cans.
    turn can upside down onto a plate and gradually shake can until bread comes out…
    You will just love this recipe so give it a try.

  12. Alice

    Hi Elise,
    I’m writing you from Italy. I was wondering what pumpkin puree is: simply cooked pumpkin made into a puree? With or without salt/sugar?
    I can get American canned pumpkin but I don’t like to buy canned food, especially if I can get fresh one…
    I love pumpkin and I would love to bake a pumpkin bread.

    Hi Alice,
    Canned pumpkin is simply cooked pumpkin (skinned) made into a purée. Nothing more. Almost everyone uses it here, even if they don’t usually use canned goods, because the quality is good and the product is very consistent. If you make your own, I suggested roasting the pumpkin pieces versus boiling or steaming. You’ll get more flavor. ~Elise

  13. Sue

    I would suggest using a pumpkin specifically for pies – usually referred to as sugar pumpkin. Halloween pumpkins are usually grown for size, not for flavour.

    Mind you, any pumpkin is better than no pumpkin. :D

  14. Robin Gonzalez

    re: roasting a pumpkin: I always just cut it into halves and put both halves in a shallow baking dish cut-side down and bake it uncovered at 300 until the outer shell starts to sag, about two to three hours depending on the size of the pumpkin. Let it cool, scrape the meat out of the shell, run the meat through the blender, food processor, or food mill, let drain a little, and you’re done. I usually divide the product up into “servings” and freeze, that way I’ve got a pre-measured amount for whatever recipe I’m making. I’ve steamed and boiled pumpkins as well, and roasting is MUCH easier, and does seem to concentrate the flavors more. My family can tell the difference between canned and fresh pumpkin, and prefer the fresh pumpkin.

    I don’t usually use the same pumpkin I used to decorate though, because the black soot from the candle is yuckky!

    And thanks, Leila, for the high-altitude tips — I’ll have to dig out my JOC. Some things have no difference, some things do… Seems to have a lot to do with the ratio of fat to flour, at least in my experience.

  15. Mayank Patel

    Hello,
    I had a question. Is it possible to make it without eggs? Though, I eat eggs, rest of the my family members don’t.

  16. Colleen

    Just curious if I could use 1/2 whole wheat flour to make the bread a little heartier? Would it have a negative impact on the outcome? I could use some extra pumpkin for flavor, right?

  17. Tina

    I have used th Fannie Farmer recipe many times, and it has always come out very well. there are two things that I do change: I really don’t like the flavor of canned pumpkin, and I’ve never been very happy with the consistency of regular pumpkins, so I’ve taken to using either butternut squash, or crook neck squash, roasted. The texture, especially in pies, is much smoother, and you get a very good pumpkin flavor. Also, I adjust the spice mixture to 1/2 tsp. of cinnamon, 1/4 teaspoon each of ginger, cloves and nutmeg. This really adds much more depth to the flavor.

  18. Denae

    Just a little trivia, canned pumpkin is actually canned butternut squash. Pumpkin is very stringy whereas butternut is not so it is easier for the industry to use the butternut. Anyone can use roasted butternut in place of pumpkin for pumpkin pies, bread, etc.

  19. Deb Coyle

    This bread was absolutely delicious and moist. I did substitute canola oil for the olive oil however. Couldn’t imagine it tasting any better. Already have requests for more. Thanks again for a great recipe!!

  20. Christine

    Hi Elise… you have a great site and thank you for all your recipes, I have tried many and I love them all. I read this recipe today and had to try it tonight as I had everything in the pantry to make it. I just had the first slice after it cooled a bit and it was really good. The texture was great and the balance of sweetness was perfect. I only have one comment and then a question, I guess. I was hoping it would taste more “pumpkiny” than it did. Is there anything I can do to the original recipe to achieve this? I used Trader Joe’s canned organic pumpkin for the puree. Do you have any suggestions? Thanks…

  21. sierravalleygirl

    Regarding the question on baking at high-altitude: I’m living @5000 feet in the Sierra and started baking seriously for the last 10 months. I have successfully produced a great amount of cakes, cookies and breads. I generally reduce about 20-25% the amount of baking agents called for in a recipe. If you live at higher altitude (i.e. 6000-7000 feet) you might have to reduce the amount of baking agent further. It’s trial and errors.
    For the above recipe I will reduce about 20-25% of the original amount of baking soda, hence from 1 teaspoon down to 3/4 teaspoon and might add another 1-2 Tablespoons of flour. Hope this helps.

  22. El Cocinero Loco

    I know you hold your allspice dear, but it is a waste of good money. Mainstream allspice is around $5 for the little tiny tin. So, instead use this ratio.

    Because allspice holds the taste of equal parts cinnamon, nutmeg, and clove we know that 1/4 tsp of cinnamon, nutmeg, and allspice respectively = 7/12 tsp of cinnamon & nutmeg each, and 1/3 tsp of clove.

    Therefore, use approximately 1/2 tsp cinnamon & nutmeg, and 1/3 tsp of ground clove.

  23. Kitarra

    Hi Elise, I just wanted to let you know that I tried the recipe and LOVED it.

    Thank you so much for posting this. It trully is a simple and delicious recipe!

  24. LPC

    I made this recipe this weekend and I can say for sure now
    (a) It’s easy peasy!
    (b) It’s super delicious!
    Everyone loved it – thanks for sharing!

  25. YCJ

    I just tried your recipe with a variation. I used whole wheat flour to make it a little more healthy. It is yummi and very easy to make. Thanks!

  26. Chico

    Hi Elise,

    I searched “Pumpkin Bread recipe” and I found your blog.
    The picture is beautiful and recipe is so simple.
    I tried to make two small loaves this afternoon and they came pretty good!
    My husband brought one to work and his friends like it.
    I adjusted the amount of sugar for little bit less sweeteness but it still delicious and I will recommend to friends and family for sure!
    Thanks!

  27. Maud

    I made this last night with canned organic pumpkin, fresh-ground white whole wheat flour (it’s a whole grain, but less assertive-tasting than red wheat), half brown sugar and half white (and a little less sugar overall), and peanut oil (substituting some extra pumpkin puree for some of the oil). I also added ginger to the spices and ground the allspice and nutmeg just before using.

    It was absolutely delicious. Thank goodness I made a double batch.

  28. Diana

    This is an amazing recipe. So tasty and moist. My husband doesn’t like pumpkin, but he had no problem devouring this. We also had 4 teenage visitors last night, (they think we’re cool, older people) and of course offered them some bread. Well, they ended up taking the remaining loaf with them. I’ll be making another one today.

    I’ll be trying Suzanne’s Pumpkin Pie today as well.

    Thanks so much for sharing.

  29. Maud

    Made another double batch of this last night. This time I substituted pumpkin puree for 3/4 of the oil (in addition to all the pumpkin called for in the recipe). And I added fresh-ground cloves to the nutmeg, allspice, ginger and cinammon (and used all whole wheat flour, as above). Damn, is this ever a good recipe.

  30. Kerry

    I love this recipe! I used cooked mashed butternut squash and it worked very well. I added a 1/4 tsp ginger and I cut the sugar in half. My coworkers loved it and have asked for the recipe. It was so simple I will make it again for sure.

  31. Renz

    Thanks for this recipe, it was exactly what I have been craving.

    Granted, I made a couple small changes that might be helpful to others:

    1) subbed 1/2 cup whole wheat flour (the change was not discernible at all, next time I’ll go half and half)
    2) subbed 1/8 c. more pumpkin puree for 1/8 c. oil (also not a discernible change)
    3) used ground cloves instead of allspice (too lazy to grind my allspice)
    4) used chopped pecans instead of walnuts (personal preference)

    And now a more theoretical question:
    Does anyone have any ideas why the sugar was with the dry ingredients?

    My understanding is that sugar acts as a wet ingredient in baking, and the quick breads I’ve made mix the sugar with the eggs and other wet ingredients. I didn’t notice any change in texture here, so I wonder if it matters less in this case, or if there is a reason…

  32. Elise

    Hi Renz – I have no idea why Fannie Farmer put the sugar with the dry ingredients. Usually it does go with the wet, doesn’t it. But it works, so I’m not complaining. :-)

  33. Ashley

    Hi Elise,
    I just wanted to let you know that I tried your Recipe today. We are using the pumpkins from our garden and I baked 7 pumpkin pies and when I used up all of my pie shells, I had leftover puree. I found your recipe and it works perfectly. I didn’t have to go to the store for anything and I decided to use the same spices that I was putting in my pies which was 1/2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1/4 tsp of ground cloves and I didn’t add the nuts.I am still cooking the loaf, but the muffins are wonderful. They took less time than the loaf and I almost burn’t them, but they are mmmm good. Thank you for posting the recipe and Happy Thanksgiving :)

  34. Jade

    This is a great bread. I added about 1/4 tsp of ginger used 2c white flour plus 1/2c whole wheat. I also did 1/4 olive oil and 1/4 veg oil because the last time i made it i felt i could taste the olive oil a little bit too much. perhaps it was because i only had extra virgin but it tastes great this time using half evoo and half veg. oil! Highly recommended. My b/f who claims to hate anything pumpkin ended up eating 1/2 the loaf!

  35. Katie

    What a great recipe! I ended up using half whole wheat and half bread flour since that’s what was closest to the front of the cupboard, and it turned out wonderfully.

    It was so moist, I think I’m going to adapt this to replace my long-standing banana bread recipe!

  36. conniline

    Hi,

    Delicious bread!

    But with my second one I tried some variations:

    First of all I used less sugar (about 3/4 cup), then I used brown sugar instead of white and I exchanged the walnuts with pecans and added a bit of vanilla.

    Even better, I would say!

    Thanks for sharing this recipe. I love it!

  37. Sandy Cook

    Elise,
    What a great recipe. I have made it several times now and it gets better and better. I live in Colorado, and I have to admit, I never make any adjustments when baking. True, some of my recipes come from my mother who made the adjustments after moving here from Michigan, but I changed nothing in your recipe, except for using Pumpkin Pie Spice as I couldn’t find allspice on the day I needed 2 loaves right away. The olive oil makes the difference I think, so moist and great flavor as well. I’ll definitely be checking out other recipes as I have the need for simple, unique and tasty dishes!

  38. Beryl

    Hi,
    I love this recipe, I make it for everyone at work and it goes very fast. I like to double the recipe and make two loaves of bread, but I add a large can of the pumpkin and it keeps the bread moist and delicious. Thank you so much for sharing this wonderful recipe.

  39. Regina

    My mother got the Pumpkin bread coffee can recipe a few yrs back from a local newspaper area recipe book. People sending in their favorite recipes.

    That recipe has developed a following at her job. Meaning people always ask her for it when we have it or Ask if she has made any yet? The exact temp was missing from the recipe as it was just a newspaper clipping and those don’t hold up well in a busy batter covered kitchen.

    I am copying the recipe today for a co-worker of hers who is moving to texas. Since I have a pc, I was checking the temps on recipes on the net to make sure I am giving instructions in the right ball park for temp and baking times. I am glad that we had the right temp 350. We however have stuck the coffee can recipe in loaf and muffin pans. For muffins just check at the half hr mark with a toothpick/butter knife.

    I took a turkey roasting pan full of pumpkin muffins to a christmas singles church potluck dinner. Would you belive I had hoarders and not a single muffin came home with me, lol. No other recipe my mother has ever done has produced the kind of demand her pumpkin bread recipe has. Linus had it right the Great Pumpkin!

  40. Jen

    I have been making pumpkin bread for a long time, this recipe looks great! For an added bonus try replacing the walnuts with chocolate chips you’ll love it.

  41. elizabeth

    If you don’t use all the pumpkin puree in a can, can you freeze the remainder of the puree in a foodsaver bag? I am looking forward to trying this. I am going to try adding some cranberries to this recipe. Thanks, E

  42. Tina

    Elizabeth:

    I always freeze my pumpkin puree (actually butternut squash puree), but the canned product freezes very well also.

  43. Tina

    I’ve always used the Fannie Farmer recipe (my first real cookbook!), but I usually double the cinnamon, and add 1/2 tsp. of ginger, to add a bit more spiciness. I don’t like the flavor of canned pumpkin, so I use butternut or hubbard squash puree instead, and add raisins. Every year around this time, I get excited, waiting for the local farmer’s markets to have fresh squash!

  44. Charis

    I just made this pumpkin bread with fresh organic farmer’s market pumpkin that I oven roasted. I can smell it almost done in the oven and I can’t wait to taste it, as I have fallen in love with every recipe I have tried of yours!! I have referred many people to your site and am sure I will be referring more once they try this bread! Thanks – can’t wait to try the rest of your pumpkin recipes this Fall!

  45. chefzilla

    I just made it and it was very good. I would have liked some ginger and clove and some extra pumpkin wouldn’t have hurt. I also made a cream cheese glaze for topping. Gosh, I love the autumn

  46. Rachel

    I just made this – and used double the amount of pumpkin- so 2 cups/ 1 normal sized can
    its delicious ( and is healthier…but I also threw in some chocolate chips to negate that ;)
    Thanks!
    Rachel

  47. Agota

    I have made this bread twice already. Both times I doubled the recipe. It was a big success both times. Thank you so much for this recipe, dear Elise!

  48. Kathryn Ann

    High~Altitude cake baking
    (Adjust for bread as needed)
    Ingredients 3000 ft 5000 7000
    Liquid: ADD for each Cup 1-2 TBS 2-3 TBS 3-4 TBS

    Baking Powder: 1/8 tsp 1/8 -1/4 tsp 1/4tsp
    DECRESE 4 each tsp

    Sugar 0-1 TBS 0-3 TBS 1-3 TBS
    DECREASE 4 each C

    (Intended to be followed in colums right to left, top to bottom)

    Lite & Life at “Higher Grounds”

  49. Kim

    I would like to use this recipe but for the small aluminum foil pan. I intend to give as gifts. could someone tell me at what degrees and how long. Thank you

  50. Jason Kessler

    Hi, I have used your recipe many times, whether for my family or for friends, and I would just like to thank you for sharing it. Everyone I know says it is one of the best desserts they ever had. Again, Thank you.

  51. sam

    I’ve made this bread several times now. I nix the nuts because I’m allergic, but I add one teaspoon of vanilla, a quarter teaspoon of baking powder and about half to one cup of dehydrated cranberries. It’s a little more cakey this way, but it rocks socks off – people go home with cold feet, it’s so good.

    Tonight I substituted the pumpkin with applesauce (and used butter instead of oil)… best with some powdered sugar sprinkled on. Love it!

  52. Kate

    This is the best pumpkin bread recipe I have tried. Very happy with how moist it turns out. In addition to the olive oil, I suspect light stirring by hand makes the difference. It also tastes better the next day!

  53. Gina

    Great recipe. I was looking for something to do with the gigantic butternut squash I got from my CSA (I’d already made more than enough soup) and found your site on a google search! I made this for a work function in its bread form, and everyone loved it, then a few days later (I still had plenty of squash…) it was someone’s birthday, so I made the recipe again, but as cupcakes with a cream cheese icing. Rave reviews all around!

    Who knew that squash could be part of a birthday cake?

    I found that when using baked squash, it was easier to get a very smooth puree if I put it in the blender with the 1/2 cup of oil called for in the recipe. I did this when using the batter for cupcakes, as I wanted a finer texture.

    Thanks for sharing!

  54. Sara

    Your recipe sounds great. I have an severe egg allergy do you have any recommendations for a substitute? I’ve tried applesauce and it alters the taste a bit too much.

  55. Harry Goldwater

    Hi! Many thanks for this recipe, I have never been more pleased,delighted, and satisfied.
    Your readers offering comments and improvements are a delight to read. What a wonderful enhancement they make to the world and its purpose.
    Does anyone have have a substitute for wheat? I am intolerant to wheat and would like to find a another grain since I am eating so much of this pumpkin bread.

    Hi Harry, I recommend looking for a gluten-free flour mix. Bob’s Red Mill is a good brand. I made a great batch of gluten-free pumpkin cupcakes using the Red Mill flour. ~Elise

  56. Dana

    Using this recipe as my base I made a wonderful tasty butternut squash “cake”… Changes I made:
    1tsp vanilla with wet ingredients
    replaced 1egg with 1T ground flaxseed & 3T water
    Also instead of pumpkin I used mashed butternut squash(1/4 cup more than called for in recipe)
    One last change: I could not find my bread pan-recently moved- so I used an 8x8x2 square glass pan- thus my “cake”. This is so moist and tasty. A real breakfast treat. Also while warm out of the oven- use a butter stick and spread around the top- just gives it that bit of extra flavor!! Yum.
    oh and cooking time was about 30-40 minutes

  57. Al

    I plan on making this tomorrow. I have cinnamon and nutmeg but no allspice. Is it okay to substitute the 1/2 teaspoon allspice with more cinnamon? If not, I’ll have to go buy some tomorrow!

    Sure. You could also add a pinch of cloves or some ground ginger. ~Elise

  58. Brittany

    I noticed that someone else in the comments mentioned that they used this recipe to make cupcakes, which I thought was brilliant so I doubled the recipe and made a big batch of cupcakes. I didn’t have any canned pumpkin or fresh pumpkin but I did have a fresh butternut squash, so I followed the same roasting instructions you gave for the pumpkin. They turned out incredible!!! I was expecting them to be dense like banana bread but they were so soft and fluffy. I did add about 50 percent more spices (although I didn’t have any allspice, which may be the reason it needed more spice. I added some ground ginger instead.) Topped off with a dollop of cream cheese frosting, they were a huge hit and they are definitely going into my rotation. Thank you so much for this recipe!

  59. Michele

    Oh my gosh, this is to die for, I froze some leftover pumpkin and it had a lot of water after it thawed so of course I used the h2o, also added sunflower seeds and raisins. That’s what I love about these recipes we all can add what we like and the outcome is always fantastic. Thanks so much for posting it.

  60. maile

    I AM MAKEING PUMPKIN BREAD. I HAVE TASTED PUMPKIN BREAD ONCE.AND I JUST TURNED 8 YEARS OLD.THE FIRST TIME I TRIED IT I LOVED IT. THANK YOU FOR THE RECEIPE. FROM MAILE 8 YEARS OLD

    Hi Maile, So glad you liked the pumpkin bread! ~Elise

  61. Venessia

    Have young kids at home? Me too! So I made the batter for the bread exactly as you listed it. Then I poured it into a hot skillet, a little at a time, gently “shaking” it to spread it out a bit. My girls devoured their pancakes this morning, wanting more even as their tummies were full!

    On behalf of my girls, thank you,
    Venessia~

    P.S. I got the pancake idea from a poster above:

    Any way to cook this pumpkin bread on the stovetop in a frying pan? wp

    Posted by: Kitchen Disaster on August 1, 2007 6:51 PM

  62. kelly dacey

    I’ve tried the recipe and really like it. What I like is that it doesn’t call for baking powder so it has a lighter consistency. I did use only 1/4 cup mixed olive and sunflower oil with 2 tbsp of butter. I also made a whip cream topping because I happened to have whipping cream on hand, with a combo of organic powdered sugar and cane. thank you for your recipe:)

    p.s. I’ve made pumpkin and fresh fig bread before as well as pumpkin fig tarts- really yummy!!

  63. Antal

    Let me share my experience from Hungary, giving an international fame to your recipe.
    Using my own grown goud as we call here Canadian goud, sweet and dark yellow, and got it roasted as suggested and scooped out the flesh about 1/2 kg.
    Accordingly, I doubled flour up to 400 gr with mixed normal, whole and rye wheat, and doubled baking soda to 1 tsp.
    Mixing squashed nut, 5 TBS olive oil, and nutmeg,
    cinnamon, allspice and 2 whipped eggs and little water in another bowl – as I was not sure how the liquid stuff would mix with flour then.
    I pressed with a fork this mixture into pumkin and was trying to mix this stuff together with flour into a ball I could stretch and form.
    It surprised me that flour did not soak up the pasta and it remained sticky despite my all efforts, contrary to dough I normally make with yeast.
    It was a bit trying to sweep that sticky stuff into my baking form.
    Now I am having a few minutes back to one hour baking but the bread shows itself to have risen a bit (around 6 cm high) with nice dark brown colour.
    I keep fingers crossed that it be no gummy inside. I reckon it becomes thick and heavy inside
    Well, my fears are not without reason – getting bread out of form, I feel its bottom not to be as crispy as its top. And it gives not a hollow sound when tapped.
    I put it back on the flatstones which are there to improve radiation of my ordinary gas oven. After all, it is a bread.
    Pity but I cannot tell you now how it tastes, but thanks for the recipe and greetings to you all.

  64. charlene smith

    My pumpkin bread never did raise – it was in the oven for 2hrs and the middle of the loaves were still gooey – help? :O)

  65. Natalie B

    Great recipe!! I made it yesterday using a equal portion of pumpkin and butternut squash that I had roasted the day before. I also used 2/3 whole wheat flour (the recipe was doubled), and added 1/2 cup of ground flax seed. I made muffins instead of the loaves (bake time reduced to 20-25 min), and I must say, they were the moistest muffins I had even had… DELICIOUS!! Makes me think that they could easily be frozen for later and not become dry. My only question for you is: is there any reason why the sugar is mixed with the dry instead of the wet ingredients? I’m used to mixing the sugar with the oil/butter and then adding the eggs (one at a time) for all of the other baking recipes I’ve done.

    Thanks!!

  66. Budget Lady

    We just did this recipe a few days ago and it turned out wonderful! I wrapped it and am giving a second loaf as a gift too. Thanks for the recipe!

  67. Dunja

    I decided this year that I didn;t want to throw away my tiny pumpkins again like I always did (I have to say in my defense that I have adapted a pretty clean way of eating at the beginning of 2008 and have now a new appreciation for anything fresh vs. canned). Granted, they were not sugar (pie) pumpkins but regular tiny Jack-o-Lanterns. I cut each of them in a half, scooped out the insides and placed them quartered in a covered glass dish for about 10 min in the Microwave, then I took the peel off and put the pumpkin meat through the ricer.
    This pumpkin tasted blander and non sweet than the pie pumpkin I steamed yesterday (and froze because I will make Suzanne’s Pumpkin pie this year for Thanksgiving). So I figured I make this pumpkin bread. Well, I made it according to the recipe, but I used half olive oil and half smart balance spread and doubled the recipe. I made a square pan and a dozen muffins, 6 of them with Walnuts. I have to say that the results are absolutely delicious and my kids gobbled it up as fast as I could hand them out.
    Next time however, I want to try to make it healthier (just less sugar and oil).
    This is what I would do different.
    I would use less oil the next time but more pumpkin to cut down on the fat content. I would also try and sub the sugar all or in part with Stevia (even less if I used a sweet pumpkin) to cut sugar calories and maybe add some molasses for a richer flavor and to boost the iron content of this loaf. Then I would do half whole wheat flour and half unbleached. I think toasting the nuts lightly (walnuts or whatever) would also enhance the flavor. I would make these changes primarily to reduce overall sugar and fat content while keeping the flavor. This is a great recipe and I love it!

  68. Amy C

    Elise, I just made this and it is phenomenal. The outside is chewy, the inside moist and pumpkiny. I served it with some chicken noodle soup – what a perfect fall meal! Thanks so much.

  69. Angela

    Hi, I just wanted to let you know that my mom asked me to bake something for her this past weekend for her church group. I was looking up pumpkin bread recipes, and stumbled upon yours. I baked it, and sent my mom off with the muffins (I made them into muffins instead). She told me that everyone raved about them and said they weren’t overly sweet like store bought baked goods. She has been asking me to bake some more ever since, and she loved them so much that she saved a couple to give to her co-workers! Thank you for this wonderful recipe! :-)

  70. Rachel

    I didn’t have any allspice, so I used pumpkin pie spice instead of allspice – it was absolutely fantastic!
    My biggest problem is the argument with my husband as to whether or not to make more pumpkin bread or pumpkin pie with the homemade pumpkin puree from this past November! Oh, what a delicious argument to have! :-D

    Rach

  71. MisaoKiley

    Great recipe, although I cut back on the sugar. I tripled the recipe but left the sugar amount at one cup and used a dark demerara sugar. It was plenty sweet! I also cut out a 1/2 cup of the olive oil- and the texture was still great. Thanks!

  72. Freedom McLaughlin

    I liked how easy this was to prepare and the lightness of the cake afterwards. I doubled the amount of spice in mine since I like a rich flavor.

  73. Karen

    I found this recipe in my quest to use an acorn squash I’d received. I used only one egg and a mixture of pepitas and roasted pumpkin seeds in lieu of walnuts because I was disinclined to leave the house in search of proper ingredients, and it’s wonderful! I’ve eaten nearly half the loaf in the two hours it’s been out of the oven. This is most definitely the way in which I will dispose of the reamaining squash!

  74. Nicole

    I am an American who lives in the UK. You can get Libby’s Tinned Pumpkin Puree (from USA) at Waitrose Supermarkets….I don’t have one anywhere near me, so when I do find one, I tend to buy about 6 tins at once to last me! LOL It’s the only place I have found them at a normal price — the online ‘shops’ charge way too much. But beware, I think a lot of us Americans buy a lot in November (for pie, of course), so you may want to shop early! I have not yet found Pumpkin Pie Spice (since Pumpkin Pie is a rareity here), but luckily my sister sends me some every year.

  75. jennifer

    I love this recipe and am planning on making it with the kids at my daughter’s preschool next week but there’s a no refined sugar policy at school. I was wondering if agave syrup would work? And if so, how much? Or is there another sweetener that would be better?

    Thanks!

    Your guess is as good as mine. I haven’t baked with agave syrup. ~Elise

  76. Elisabeth

    Is there something to substitute so I don’t have to use eggs? Please?!? :) This recipe sounds wonderful but I’m pretty much vegan.

    I suggest doing a search for vegan pumpkin bread over at Veg Blog Search. ~Elise

  77. Howard

    I made this recipe yesterday morning and let it sit in the frig for like 4-5 hours. I followed one of the comments where I substituted 1 teaspoon of pumpkin pie spice for the half of tsp of nutmeg and half of tsp of allspice. My family isn’t into spices at all. Only thing is I didn’t have a loaf pan, but will get one soon. Ah the recipe. It was absolutely delicious. Got my fill of pumpkin bread. My family loved it, especially my son. This is a keeper!!!!!!! Thanks for sharing the recipe. Howard from New Jersey :0)

  78. JP

    I should have known better. I am a pumpkin FANATIC…I can’t keep my hands off of anything with pumpkin in it (pie, ice cream, muffins, you-name-it). What was I thinking baking this bread on a night where I had the house to myself? I literally polished off nearly half of one loaf (AFTER dinner) before forcing myself to brush my teeth (I could easily have downed the entire thing) in thirty minutes (maybe less).
    Thanks so much for the great recipe; I know what I’ll be bringing to the Halloween party I’ll be attending next weekend!!

  79. Maria

    I just made this recipe. I have to say, eating it hot fresh from the oven it is AMAZING!
    Some substitutions I made were:
    half the flour with white wheat, and half white sugar half brown sugar.
    I also added a few tablespoons less olive oil.

    Thank you so much for this recipe! I want to try it with canola oil to see what the difference is, I’m sure it’s great either way.

  80. Caroline Morris

    I just made this recipe this weekend and it is fabulous! I just started cooking a lot (bigger kitchen in new house) and I absolutely love all of the recipies that I have tried from this site. Everything has come out the way it should, is easy, and always tastes great! Thank you!

  81. Shelby from Dallas

    Yum! Made this super easy bread yesterday. Had everything in the pantry and I didn’t even have to lug my Kitchen Aid down from the cabinet. It was so good when some pumpkin breads fall flat (tastewise). Had a friend over for dinner and he ate more of the bread than the dinner. Thanks again for a bonafide winner.

  82. Roz

    Dear Elise
    I have made this Fabulous pumpkin bread, and there was not a crumb left. I have a Question for you Elise, Can I use either Gingerbread Coffee flavor syrup or Pumpkin Spice Coffee flavor syrup instead of the 1/4 cup of water, or some water and some of the flavored syrups. Is it possible to add dried cranberries or chocolate chips for the 1/2 cup of nuts!
    I hope I can make some of these substitutes!

    Hi Roz, I don’t know about the syrups, having never worked with them myself. Why don’t you try it and see how it turns out? ~Elise

  83. Autumn

    I used canned ‘pumpkin’ for this recipe, and made it the day before Thanksgiving. At first I thought I messed up badly because it said only to mix SLIGHTLY and I mixed it more than that. I did it just right, after they cooled I wrapped them in foil. I was so surprised to cut into them the next day to find them still nice and moist and wonderfully delicious. I have to make more over the weekend, they where a hit!

  84. Linda

    I doubled the receipe and did not care for the olive oil taste. I used EVOO and followed directions exactly as printed. I will make this again and use canola oil instead.

    EVOO is probably too strongly flavored for this recipe. I would use a light olive oil. ~Elise

  85. Anonymous

    What is the cause of the bread not rising?

    Well, it could be that your eggs were old, or you substituted baking powder for baking soda and the baking powder was old, or you mixed the batter but didn’t put it in the oven right away, or maybe your oven isn’t working properly. Many things could contribute to a quickbread not rising the way it should be. ~Elise

  86. Kimberly

    This is the BEST pumpkin bread recipe ever! It is so delicious and moist. I add chocolate chips sometimes or just sprinkle a few on top. Yummy!

  87. Marie

    I made this as directed, but baked it in three smaller loaf pans instead of one large one. My bread stuck to the bottom when I tried to turn it out onto the rack. Anyone have that experience? Do I need to butter the pan more?

    Also, when I tried slicing it (after cooling), I found it very crumbly and therefore hard to slice into complete pieces. Moist. But crumbly. Again, any suggestions?

    Lastly, I did use the EVOO since that’s the only olive oil I have. It is a little fruity. I don’t mind… but just to let others know. Hmmm… I wonder how coconut oil would taste… ymmm… just difficult to work with when it’s not warm.

    BTW – for the person that was asking about omitting the eggs… You can use flax seed as an egg substitute (it’s common in vegan baking). To replace one egg, stir together one tablespoon ground flax seed with 3 tablespoons water (or other liquid). Stir together “until thick and gelantinous.”

  88. charis

    Well, I am making this delicious bread once again tonight with pumpkin purée I froze from when we had abundant pumpkins. I omitted the nuts and added chocolate chips… I can smell it in the oven. Mmmmm good. It is one of our family favorites – thank you!

  89. Claire

    I made this recipe with fresh pumpkin and mmmmm! Quite delicious. I doubled the cinnamon because it’s really hard to overdo it and it has great health benefits. Next time I’ll probably quadruple the cinnamon and add a little ginger.

    The perfect afternoon snack for a rainy day in Copenhagen! Thanks for the great recipe.

  90. amber

    I never use olive oil baking so I substituted that for vegtable oil, added more pumpkin and 1/2 ginger and it was the most tasty, delicious, MOISTEST bread ever! Thank you for this recipe.

  91. Julia

    Hi Elise and friends. I made this recipe with my Thai friends here in Bangkok. You know it’s a great recipe when it still turns out delicious after estimated measuring and using an oven without a temperature gauge. I couldn’t find nutmeg (brought cinnamon and allspice with me) and walnuts were too expensive, but no one complained…I guess it helped that no one had tried pumpkin bread before. It was fun to teach my friends something new, and everyone loved it! We are already planning our next baking night. Thanks for the recipe!

  92. Claudia

    “WOW” what a moist pumpkin bread. This is the first time I ever used olive oil in a receipe. I lost my old pumpkin receipe and I am glad I did. I doubled this receipe and shared it with my Mom and Father in law it was a sucess. Thank You for sharing,

  93. Dot

    Can’t wait to try Pumpkin Bread in Coffee Cans. I lost the recipe, which I had from my mother in law- everyone loved it. I have tried others- but not so good. The recipe I used called for sour milk( 1 cup milk & add 1 tsp vinegar) Thanks

  94. Pat

    This is my first time making the pumpkin bread. I’ve always been a fan of sweet potatoes. But some time ago I had pumpkin pie treats at a party and they were oh so very good. I’m dissapointed that it took me so long to try pumpkin. Thanks for such a wonderful recipe.

  95. Monica

    Thank you for this great recipe! I don’t usually make a recipe for others until I’ve tried it once at home, but I really wanted to make pumpkin bread to bring to a Halloween get-together. I was encouraged by all the great comments/reviews, so I just went for it. I followed the recipe exactly, except that I forgot the nuts (I left them on the sideboard on accident) and I followed one commenter’s advice re: replacing allspice with modified amounts of the other spices because I didn’t have allspice. The result was delicious, my friends liked it and I can’t wait to make it again! I’m looking forward to trying more of your recipes. :)

  96. Lisa

    This is a Wonderful recipe!! I made bars instead of bread (reduced the cooking time to 25-30 min @ 350) adding chocolate chips the second and third time; my kids couldn’t get enough! I’m thinking about trying it with almond flour and coconut palm sugar next time to make it a “dairy, sugar, and gluten free” recipe… I’ll let you know how it goes!

  97. Margareta

    Elise,

    This simple and wonderful recipe is our favorite during holiday season. My daughter and I made several breads last week to share with friends and families. Everybody loved it. It tastes just right, not too sweet but very tasty with spices. Thank you for sharing.

  98. Heatherly

    I just tried this recipe this morning. I was working with canned pumpkin puree so I added heavy whipping cream to it to make it a smooth consistency(as fresh puree would have). I also used water mixed with cream instead of just water and put slightly less oil. I also used half unbleached white flour and half whole wheat pastry flour. It turned out amazing. I do not know if it was because of the addition of cream or the natural goodness of the recipe but people loved it. I also made cream cheese frosting to go on top with maple and a touch of ginger added in.

  99. Bonnie Riddick

    What makes this bread rise? I do not see any baking powder as an item in this receipt.

    Eggs and baking soda are the leaveners. ~Elise

  100. Liane

    I also just made this into cupcakes with vanilla orange buttercream frosting. I am home alone and trying to restrain myself from eating every last one. My office mates are going to be ecstatic come Monday…

  101. Candela

    Ciao Elise,
    I’m not the “comment person” but this time I have to…This bread it’s wonderful,deliciously moist (as you said)THANK YOU,THANK YOU!
    I used my last butternut squash from organic farm,full flavor!
    I’m in Tuscany,and here is full spring,this morning 26°c/78°f but all the family was very happy with this winter bread :) a favorite !

  102. Liane

    One more thought and then will stop spamming the comments: This completely negates the health factor, but I had some inspiration to use this as a base and swap out the olive oil for cream cheese. Good idea? Bad? I’ll give an update if it turns out well.

    Sounds good to me. You might want to start by swapping out only some of the olive oil, not all of it. ~Elise

  103. Priyanka

    Hi Elise,

    Am writing to you from India. I tried this recipe with baby pumpkins, almonds and raisin since I didn’t have any walnuts handy. It has turned out fabulous! When I picked up the little pumpkins at my local market, I toyed with the idea of making a bread or a pie. I hadn’t baked in a long long time and was craving something exactly like this. It’s my first bread ever (has been only cakes and brownies so far) and this has given my confidence a real boost. Next time, I’ll try making muffins. Thanks for the lovely recipe. Am going to share this with my sister who also loves to bake!

  104. Maria

    I just made this last night and it was ridiculously delicious. I had homemade pumpkin puree and I used coconut oil instead of olive oil, and it was truly amazing. Thanks for the great recipe!

  105. kathy

    I just made this today and it was sooooo yummy!! I used my left over roasted acorn squash… Super moist! Definitely will make it again! Thanks!!!

  106. Andy Nichols

    Excellent! My first use of pumpkin and the result is great. I used my Braun food processor to mix the dry ingredients together, first, then mixed in the wet ones with the dough attachment. Once blended I added the walnuts. Next time I might add raisins, too. A smear of butter and a cup of tea…Mmmmm, good!

  107. Chrissy

    Thanks for your recipe. It was a good basis. I didnt put as much oil but instead added some maple syrup to the mixture and a few less spices. It turned out super moist and a gorgeous colour and texture. I used the prepared Libbys Tinned Pumpkin filling as it’s easier for me to get over here in Australia.

    I will be making this again.

    Thanks

  108. Aimee

    To make a vegan version, use ground flax seeds + water in place of the eggs. For each egg, substitute 2 tbsp ground flax + 3 tbsp water ( so for this recipe, you would have 4 tbsp ground flax + 6 tbsp water). Mix in a bowl using an egg beater or fork until it becomes sort of ‘egglike’, and then add to the wet ingredients. The flax gives it a really nice flavor and texture and is delicious whether or not you are a vegan!

    I also used about 1/4 cup less sugar and 1/4 cup less oil and it turned out moist and delicious.

  109. Elle Hyson

    Elise, I have to thank you for the wonderful pumpkin bread that I made this afternoon. Followed your recipe exactly and am glad I did.
    Next on the agenda is the pumpkin-gingerbread. I used Trader Joe’s canned pumpkin and while it seemed somewhat watery to me, it’s been a number of years since I made anything pumpkin and I might not be remembering Libby’s Pumpkin correctly.

  110. Stephanie Blandy

    This is the best pumpkin bread recipe. I founds it about 3 years ago when I was looking to make a bread using olive oil instead of regular oil. Of course since that time I have made a few changes, but it comes out incredible everytime. I use applesauce for half the oil, and powdered milk for half the sugar. Since I use Hubbard Squash instead of a traditional pumpkin it works out. The Hubbard Squash is normally very sweet and so the extra sugar is not necessary in the recipe. In order to add bulk to anything where I have removed sugar I found adding powdered milk works exceptionally well. I like add either raisins or dried cranberries as well. My whole family begs me to make this bread. The little ones just love it.

  111. Christine

    I have been making this recipe for Christmas gifts for over 30 yrs and always bake it in metal coffee cans. I have found freezing it wrapped in foil for a few days makes it wonderfully moist.(Remove from coffee cans first). Everyone loves the shape the can gives it as it can be easily sliced into pretty rounds. It’s pretty standing on end wrapped in a Christmas cling wrap with a red bow on top.Great old recipe.

  112. Shelley

    Delicious! I love everything pumpkin, but have never made pumpkin bread before. I made 6 GLUTEN FREE mini loaves today by substituting 1/2 cup rice flour, 1/2 cup quinoa flour, and 1/2 cup tapioca flour, instead of all purpose. I find this combo works well for me in many recipes. I’ve also used sorghum flour in place of the tapioca flour when making your bread recipe with great results. I used 1/2 the sugar and baked for 30 minutes…YUM! My family can’t get enough. Thanks for all your great recipes. I love your site!

  113. Jen m

    I tried this recipe tonight and was disappointed. I used canola oil instead of olive oil because I only have garlic flavored olive oil right now; I accidentally used baking powder instead of soda; and I used a blender to mix it, pretty much disregarding the mixing instructions. I think I ended up baking for an hour and a half. I should say that I added chocolate chips to the batter. The loaf ended up deflating after I let it cool down. Any ideas why this is? It has happened to me with other pumpkin bread recipes before, too. I’m finding pumpkin bread impossible compared to banana bread, which always comes out tasty regardless of the recipe you use and how much you modify it.

    Dear Jen, the recipe you tried that resulted in a disappointment was not this pumpkin bread recipe. You can’t just make several changes to a baking recipe and expect it to turn out. In this case the main culprit was using baking powder instead of baking soda. Baking soda is alkaline which reacts to the acidity of the eggs to create leavening. Baking powder is both a dry acid and a dry base together, which activates when it gets wet. Baking powder typically goes flat, loses its leavening power, after about 6 months. So 1) you can’t simply swap out baking powder for baking soda and expect the results to be the same, and 2) if your baking powder was a little old, that would result in a lot of deflating. ~Elise

  114. Bee

    Thanks for the awesome recipe. I chose this one based on all the comments and it did not disappoint. Everyone loved the bread and are asking for the recipe. I did use canned pumpkin puree and 1 cup of whole wheat flour/ 1/2 cup of regular four. I can’t wait to try it using fresh pumpkin because I can’t imagine it tasting any better!

  115. Charlene

    This was delicious! I made 2 loaves so I doubled up the recipe. I omitted the all spice since I didn’t have any. One loaf I ate with my kids to see if it was good enough to take the second to church. It was a hit with my kids. I decided to make this again and this time I added 1 cup semi-sweet chocolate chips along with 1 cup walnuts to make 2 loaves.
    BTW, I also used pumpkins we picked from a pumpkin patch.;)

  116. Penny

    I’ve baked this bread about four or five times since late October this year (2011), and I’ve been sharing the recipe with everyone I know, because they ask me how I made it.

    The first time I followed the recipe to the T, I got some feedback from my husband, on how the loaf was a little too dense for his taste. I thought it was a bit on the flat side, too. :(

    After some troubleshooting and running a basic chemistry check-list, I suspect it may have been that I used an old packet of baking soda (or perhaps the organic eggs I use are less acidic?). I also suspect that my oven just hates me.

    I’ve gotten the best results with my “pencilled in fix”, by adding about ½tsp of baking powder to the recipe, to give it a little extra volume, for a slightly softer, fluffier texture.

    And by adding the baking powder, I got enough “lift” to get decent muffins with this recipe, too. ;)

    Oh, and for reference, I used home-processed pumpkin from Halloween, that I steamed, puréed and then boiled down for a while with a bit of brown sugar and salt, until it was 2/3 or so of the original volume, to maximise the flavour. After thawing the frozen purée, it really takes less than 5 minutes to get the dough into a loaf pan. I love how easy this bread is!

  117. spider

    Love it! I tried the recipe and it turned out great. I reduced the nutmeg and didn’t have any allspice but it was perfect for me.

  118. Lucy McCorkle

    thank you very much for you wonderful recipes. i am looking through them, just found your blog today, and already making pumpkin bread (smells wonderfully) and tuna patties… love it already!
    so easy to make , also because of your thoroughly written recipes.

    Thank you Lucy! ~Elise

  119. marissa

    Hi everyone,

    I tried the pumpkin bread recipe for the first time and it was delicious. Instead of using pecans I used almonds and it tasted even better.

    Thanks for the recipe.

  120. Kate

    Elise,

    This evening I decided to find a nice pumpkin bread recipe so I can make a loaf tomorrow. I’m not sure why I decided to do this; the thought just popped into my head! This recipe looks amazing and it is incredible that there are comments since 2004 and from all over the world aswell. This recipe must certainly be a winner! So thank you for putting this recipe up, I will most definatly make this pumpkin bread tomorrow!

    Kate, in New Zealand

    P.S. Olive oil is a GREAT substitute for butter. We always use oil instead of butter in breads and cakes!

  121. Elizabeth Riggs

    Mayank Patel wrote: I had a question. Is it possible to make it without eggs? Though, I eat eggs, rest of the my family members don’t.

    There is a product called Egg Replacer put out by Ener-G Foods that is available in most health food stores and many larger grocery stores that have a health food section.

    The directions for using it in recipes is on the box. It works wonderfully, and is completely Kosher, so it does not include any meat or dairy products.

    Hope this helps.

  122. Wouter

    Excellent recipe ingredient wise, but the baking time is waaayyy of the charts. 50-60 minutes? In my oven at 180 celsius this is done in 30 minutes…

  123. Kimberlee

    I used 1/2 cup of canned pumpkin and 1/2 of really ripe and pureed bananas and was it ever good! Love it with the pumpkin only as well… This is my new favourite recipe!

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