Pumpkin Bread

What to do with leftover pumpkin? Make pumpkin bread of course! Easy pumpkin bread recipe spiced with nutmeg, cinnamon, and allspice.

You can easily double this recipe. If using the glaze, there is enough glaze for two pumpkin bread loafs.

We're using melted butter in this updated version of the recipe. You could easily use light olive oil instead, same proportions. In our opinion, butter tastes better.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • 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 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (240 ml) pumpkin purée*
  • 4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
  • 2 eggs, beaten
  • 1/4 cup water
  • 2 teaspoons molasses
  • 1 teaspoon orange zest (optional)
  • 1/2 cup (120 ml) chopped pecans or walnuts (optional)

Optional Orange Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon vanilla

* To make pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 minutes 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

whisk dry ingredients

1 Preheat your oven to 350°F (180°C). In a large bowl, whisk together the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice.

whisk wet ingredients combine wet and dry pumpkin bread ingredients

2 In a separate bowl mix together the pumpkin purée, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using). Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped pecans or walnuts, stir them in.

pour into buttered loaf pan bake until done

3 Butter the insides of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan and smooth the top. Put in the middle rack of the oven. Bake for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

4 If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla. Whisk until smooth. If too thick add  a little more juice. If too thin, add a little more powdered sugar.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Less crumbs that way!

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Comments

  1. 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.)

  2. 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?

  3. 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 :)

  4. 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.

    • fran

      oh my goodness, great seasonal sharing…have to buy canned coffee just to try, fortunately i’m a coffee fanatic, so definitely a win, win situation, thanks!

  5. 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

  6. 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

  7. 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.

    • Tadhg Mahon

      I haven’t tried it yet but usually when I need to replace eggs in a recipe (my sister is allergic) I use a trick I found in several egg-free recipes. If you just swap each egg for a banana it works just as well as a binding agent and can add an interesting flavour. Riper ones work a bit better.

  8. 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?

  9. 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.

  10. 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.

  11. 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!

  12. 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!

  13. 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.

  14. 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

  15. Tina

    Elizabeth:

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

  16. jeannie

    Could you tell me the baking time difference if I was to make muffins instead of bread?

  17. 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”

  18. 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

  19. 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!

  20. 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.

  21. 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

    • Janet

      My daughter is celiac and she swears by “Cup4Cup” gluten-free flour mix for all her baking. It made a fabulous, gluten-free version of a recipe for chocolate cake from this site recently, and is recommended for quick breads. I found it at Whole Foods.

  22. 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

  23. 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

  24. 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!

  25. Denis

    I used acorn squash instead of pumpkin and it was great; thank you.

  26. 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!

  27. 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

  28. 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!

  29. 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

  30. 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

  31. 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…

  32. 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!

  33. 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!!!

  34. 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!

  35. 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.

  36. 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~

  37. Maria

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

  38. Dani

    I just made this using a local maple yogurt and it turned out absolutely wonderful. Saving this recipe!

  39. 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!

  40. YAYA

    I almost DIED when I came to this page and saw the recipe was changed. Thank goodness you also mentioned how to adapt this back to the original recipe! All of my family and friends request this pumpkin bread every fall… it’s become family tradition! Thanks for this awesome bread of yummy-ness…

  41. MaryAlecia

    For those who can’t have eggs, i’ve used ground chia seeds before with good success. I don’t know how much… a couple of tablespoons? They should be freshly ground. As for whole wheat (WW) flour, I usually make my baked goods with half WW and half regular flour. It makes the bread taste more… wheaty, I guess, but no one seems to mind the flavor; I certainly don’t!

    Also, can’t wait to make this bread! We’ve been enjoying the zucchini bread to use up the last of the summer crop. Thanks for the recipes!

  42. Carol at Wild Goose Tea

    Interesting about the quality of pumpkin. Now I won’t feel guilty about tossing the carving pumpkins. Of course since the pumpkin is the master flavor driver, the better tasting the pumpkin is, the better tasting the dish. Duh, why didn’t I think of that. Thank you.

  43. Tess

    Looks yummy! Will definitely have to try!!

  44. enna

    It`s pumpkin time all right. My favorite ingredient for this time of year. And when the pumpkin spices spread around the house, well it just smells like HOME. I just made pumpkin and apple muffins, but as soon as the are gone this is my next project!

  45. Yasmine

    This looks delicious! Do you think I can leave out the Molasses? Is it essential for this recipe? Thanks!

  46. Marie

    Yum! I made this exactly as written with the addition of 1/2 tsp ground cloves and I baked them as cupcakes. Both batches were done at 18 mins. So very very good.

    I’m loving them without any glaze or frosting but we have some homemade cream cheese frosting in the fridge that I’m sure the kids will slather on when they get home from school.

    Thanks Elise!

  47. Chris

    I saw the first picture and wanted to make the loaf. Then I scrolled down and saw the pic with the glaze. Wow! Wonder if a glaze could be made using cream cheese? Hmmm!!

  48. Jean Judge

    the cake is great but after the cake is cool and frozen. I take the cake out to eat and top of the cake is wet and sticky. I dont know what I am doing wrong.

  49. Lou

    Can I use pumpkin apple butter in this recipe. This product is made by the Mennonites here in Kitchener Waterloo area of Ontario. It’s a purée in a jar.
    Thanks for your help
    Take care
    Lou

    • Elise

      Hi Lou, I think if you did that you would need to reduce the sugar in the recipe to make up for the added sugar from the pumpkin apple butter.

  50. Kristina

    Made this today and it turned out great. I did find I had to cook it for 70 minutes to get the centre baked.

  51. Kerry

    I just made this and I had some carrots that I canned last year to use up , so I pureed them and used them in place of the pumpkin. I also used half brown sugar and half white. It turned out great!

  52. Luz

    Turned out perfectly – so moist too! This was the first thing I baked with one of the pumpkins we grew here in France, (using Canadian seeds) and I´m very pleased. The only thing I substituted was coconut oil for half of the butter, (simply because I didn´t have enough butter), and I only used half the sugar – sweet enough for me. I also added some walnuts, gathered from wild trees on my friend´s lot. I will be baking this again.

  53. Jenny @ The Peachy Pair

    Loving all the pumpkin recipes hitting the blogosphere right now!

  54. Jerry G

    I make a “sweet Potatoe” pie , Make it just like pumpkin . I add Pineapple chunks to mine . A big hit in the deep south .

  55. CHRISTINE

    Ok, I just attempted making this bread, I followed the directions to a T. Oven at 350, after 55min the middle of the loaf was totally uncooked. HELP, ANY SUGGESTIONS GREATLY APPRECIATED!!!

  56. Angela

    Oh. My. Goodness. I just made this yesterday, and it is one of the BEST pumpkin breads I’ve ever tried!! I also found that I had to cook it for about 15-20 minutes longer than recommended above, but it turned out delicious! Dare I say, it’s even tastier today now that the flavors have had a day to come into their own. Fantastic recipe!! I will definitely be sharing!! :D

  57. Christine

    Thanks for the suggestion, I was able to get it cooked all the way through by putting it in for a longer period of time. It was delicious!!

  58. Lajuana Palmer

    Hi Elise!! Can I used canned Sweet Potato instead of Pumpkin?

  59. Carol

    My husband and I are both on diets . This bread is delicious. Is there anyway
    you can tell how many calories are in one piece of bread?

    • Elise

      Hello Carol, I don’t do nutritional analysis for the recipes, and for this one, the calorie content would completely depend on how thin of a slice you took.

  60. Judy

    I did the cans also,still have them,I filled 2/3 full,after greasing(use baggie or throw away glove) I froze much of it,it is really delicious warm,with cool whip,the roundness(?) of it is pretty on a plate..gotta make some soon,freezes very well..

  61. Julie Long

    Me and my friends love this.

  62. Marianna

    Hi Elise,

    I’m in love with this pumkin bread and I have immediately prepared it and published on my web site. I adapted the recipe to my tastes, and the result was outstanding. My sons have appreciated a lot.

  63. Jennifer

    I have made many recipes from this site over the years and with so much success. This pumpkin bread one was so amazing, I had to write about it. I was worried it would taste like a spice bread, which is not what I was looking for, but it didn’t. It was moist and had a wonderful balance of pumpkin and spice. The orange zest really took the flavours to another level. Loved the glaze and highly recommend it as an addition.

  64. Denise

    Perfect! I just made this pumpkin bread and it turned out fabulous! Nice and moist. I did add the orange zest and I was glad I did. I didn’t use the glaze because of personal preference. Next time I’m going to add raisins. Thanks for the great recipe!

  65. Lisa

    Wow! I know pumpkin and this is the best pumpkin bread I’ve ever made. My differences are – I doubled the recipe and used fresh grated nutmeg and fresh ground Jamaican allspice and put chocolate chips in one of the loaves. Yum, yum! Thanks for a great recipe.

  66. Paul Tominac

    Why water? And why white sugar with a tiny amount of molasses, instead of brown sugar? Water adds nothing of interest (ask W.C. Fields). I used buttermilk. And if you’re going to add molasses to white sugar, why not just use brown sugar? Rancho Gordo has a delightful version, and there’s a Muscovado from Africa available at Co-Op groceries, and the like. Whole Foods’ house brown sugar is quite nice too—if a bit coarse.

    Aside from that, I followed the recipe faithfully and it produced a light, delicate (cake like), flavorful loaf. Not nearly so dense and, thankfully, bland, as our dear friends who bake for Starbucks. On the other hand, much of the flavor is spice, not pumpkin. The next time I make this, I’ll be ratcheting down the spices accordingly.

    So, the recipe needs some tweaking…

    Isn’t that fun?

  67. Paul Tominac

    When cooled (but not refrigerated) the spice component of the flavor is significantly reduced (over that just out of the oven) but it’s still more of a spice bread than a pumpkin flavor. Delicious, nonetheless, mind you.

    As far as calories go—google each ingredient and do the math; my research (with molasses but no buttermilk) has one loaf at 2179 calories, with each of 8 slices running around 272. Add buttermilk and the loaf total jumps slightly to 2221 calories. Slice thinner, cut calories.

    When a recipe is said to be Grandma’s, I tend to think 1920s or 1930s. I forget that in 2014, an “old family recipe” might just be from the 1960’s, or even the early 1970s. Which would probably explain putting water and oil in a pumpkin bread: That’s when they thought margarine was healthier than butter (it isn’t, but lard is). Putting butter and milk, or buttermilk, back into the recipe puts it where it should be, and we can tell the Seventies to go stand in a line at the bank—because there weren’t any ATMs, let alone smart phones.

  68. Suzie

    I love this recipe. It is so moist and the texture is lovely. Thank you for sharing it.

  69. Dasha

    I made it today and it turned out perfect! I substituted some white sugar for brown and water for buttermilk like another reviewer suggested, but otherwise made as written. So yummy! Now I have just enough pumpkin left to try waffles this weekend!

  70. randy

    I made this today. I substituted red kuri squash for the pumpkin. I used a combo of butter and lard instead of just butter. i didn’t have any cinnamon, nutmeg, or allspice but used more baby ginger instead. I didn’t use any molasses but added a small amount of vanilla. I’m glad I made a double recipe. This is light and moist and delicious. thanks!

  71. Gaylyn Andrews

    I’ve used coffee cans for years. I mix up sugar and cinnamon put in a shaker put on sides and bottom of cans really good! Gaylyn Andrews Stockton, Ks.

  72. Gaylyn Andrews

    Oh yes also put on top before putting oven!