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This was delicious. The texture was very moist and cake like. It didn’t last 24 hrs in our house. This recipe is a keeper. Thank you!
Great recipe! I cut the sugar by half and it was still very sweet.
My daughter and I made this recipe and followed to a t except for topping. We used a mixture of sugar and cinnamon sprinkled on the top before baking. It gave it a crunch on top and we all love it.
Can you use Apple sauce instead of oil ?
Hi Anju, we’ve not tried that, so it’s hard to say. A few readers have reduced the amount of oil by half and were happy with the results. This bread already has a dense puree–the pumpkin–so if you do omit or reduce the oil, I’d not sub it one-for-one with applesauce, as you may get dense or gluey bread. Hope that helps!
love love love your pumpkin bread recipe. I have tried many different recipes & I like this one the best, I used 1/2 butter 1/2 coconut oil & added raisins. it was cake-like in texture. I an going to make it again today. thanks again Elise!
You’re welcome Elaine, so glad you like it!
Fantastic! A real hit! I used 1/2 the oil, 1/2 brown sugar, no molasses and half the spices except for the cinnamon. I used a cup of walnuts, two handfuls of pumpkin seeds, two handfuls of dried cranberries and half a chopped date. I made it without the glaze last time but will add the orange glaze with some ground walnuts (as needed to thicken) instead of powdered sugar.
SO good!!! This will be my go-to pumpkin recipe from now on!!! Was thinking this might fun to make into a bundt cake, has anyone tried that?
I have been using this recipe every time I make pumpkin bread. This time I descided to use 1/2 cup of coconut oil instead of butter. Cheers!
Would like to make this and add fresh cranberries. Would it work and how much do you recommend?
I just read another recipe for a 9×13 that calls for a 12 oz bag, so I’d say half that.
Made this yesterday following the recipe. Wonderful flavor and texture. I wouldn’t change a thing. My family loved it too, which is why I have to make another today. Yum!
Has anyone tried adding some shredded raw pumpkin to this recipe similar to a zucchini or carrot cake??
Can u use gluten free flour?.. say cup for cup types?
I haven’t tried it yet with this recipe, but our favorite swap for gluten free baking is Bob’s Red Mill 1 to 1 baking blend. The one that comes in the blue bag! It’s very reliable. If you do, please let us know how it turns out! Thanks for your question, NWallman.
Ich liebe es, danke.Muss es auch mal vegan versuchen, hoffe es klappt!
Hi, Jesse-Gabriel! I’m glad you loved the bread! I hope you like it vegan as well! Thanks for letting us know!
Wonderful recipe! Thanks! Made it without orange zest or pecans, homemade pumpkin purée, no water (homemade purée is thinner than canned), used flax eggs due to egg allergy in the family and decreased sugar to 3/4 cup of dark brown sugar. Used sunflower oil instead of butter. Also made them as muffins (baked for ~18 minutes at 350F). Absolutely delicious! I’m not surprised it’s adapted from Fannie Farmer cookbook. One of my favorites growing up!
I made this using Odlum’s whole wheat flour and the crumb was tender and delicious. I used safflower oil instead of butter too. It’s a keeper!
If I only have pumpkin spice, should I use 1 teaspoon or 1.5 to substitute for the 1/2 teaspoon cinnamon, nutmeg, and allspice.
Hi Nina, add up all of the spices that you would be subbing, whatever that amount is, sub it with the same amount of pumpkin spice.
Very easy to make and very tasty and moist with all the spices ! Love it!!
I’m so glad you liked it Marjanne!
I’ve been making this for years (the olive oil version) and it is always a huge hit. Last year I veganized it by swapping flax eggs for real ones and everybody still loves it, maybe even more than ever as the flax eggs seemed to make it even moister. I have also added in the ginger and molasses. So tasty!
Hi Kristine, great to know the recipe works well with the flax egg substitution, thank you!
Easy to make. Very moist and tasty! I love the addition of the orange zest. This will be the ONLY pumpkin bread I make from now on! It’s that good!
Thank you! Can I use maple syrup in place of the sugar and still use molasses as well? I am worried it will be too wet. Or, what would be your suggestion for cutting out the sugar and using a replacement?
Hi, Rachel! Yes, I fear that the batter would be a little too wet as well. Have you ever tried maple sugar or coconut sugar? I think either of those would work well here. Enjoy!