Pumpkin Bread
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MarchieB
Has anyone tried adding some shredded raw pumpkin to this recipe similar to a zucchini or carrot cake??
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[email protected]
Can u use gluten free flour?.. say cup for cup types?
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Carrie Havranek
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.
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Jesse-Gabriel
Ich liebe es, danke.
Muss es auch mal vegan versuchen, hoffe es klappt!xxxxxyyyyy
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Summer Miller
Hi, Jesse-Gabriel! I’m glad you loved the bread! I hope you like it vegan as well! Thanks for letting us know!
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Hannah
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!
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Cheryl
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!
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Nina
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.
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Elise Bauer
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.
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marjanne
Very easy to make and very tasty and moist with all the spices ! Love it!!
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Elise Bauer
I’m so glad you liked it Marjanne!
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Kristine Van Dusen
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!
xxxxxyyyyy
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Elise Bauer
Hi Kristine, great to know the recipe works well with the flax egg substitution, thank you!
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NHopkins
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!
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Rachel
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?
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Emma Christensen
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!
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Sasha
My 3 yr old and I made this yesterday and had it for breakfast this morning. FAB recipe. I had to use light brown sugar, but added a little molasses anyway. I also left out the orange and put in plenty of chopped pecans. It’s gorgeous!
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Sasha
I forgot to say that my batter was also really wet, but baked on the longer end (at a slightly lower temp) and this turned out beautifully.
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MeowBoops
I was missing the following ingredients so I had to substitute. No oranges- used fresh lemon zest. No ground all spice- used 1/2 tsp cinn and 1/2 tsp of ground cloves in it’s place. No molasses- used canned maple syrup we bought in Canada. These modifications were not “on purpose” lol. I try to follow recipes exactly as written when making for the 1st time. Even with these substitutions, I followed all measurements and instructions to the T. I have a gas oven and an oven thermometer to monitor temperature because I don’t think mine is calibrated properly. With a dark non-stick loaf pan, it baked for exactly 60 mins at 350. It is perfect. I really enjoyed the end result and look forward to making it again with the exact ingredients called for. Wouldn’t change a thing! It truly is moist with just the right amount of sweetness.
xxxxxyyyyy
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Reir
This is going to be my go-to pumpkin bread recipe now, it was FANTASTIC! I forgot to add the 1/4c of water and still came out nice and fluffy. I love the hint of orange in it. Thanks, once again, for another wonderful recipe Elise.
xxxxxyyyyy
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Paddy Bateman
Wow! My husband can not stop eating this! The flavour is delicious, moist and definitely will put this next to my banana Bread loaf. Easy to prepare and will make this for our next aquafit coffe hour! Son took some to work, and I have had two pieces. Very very good!
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Emily
I have made this recipe for years and everyone loves it! I love how spicy and moist it is. Thank you! I like to use coconut oil and coconut sugar too!
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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.
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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?
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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!
xxxxxyyyyy
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!
xxxxxyyyyy