Community Pick
Pumpkin Loaf
"This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie.
We love it for breakfast, and my daughter likes to take a slice in her lunch.
It makes two loaves.
Hope you enjoy!"
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
2 loaves
ingredients
- 2 cups pumpkin puree
- 2 cups white sugar
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄4 teaspoon ginger
-
Optional
- 2 cups raisins
directions
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Mix together well the pumpkin, sugar, oil and eggs.
- Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
- Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
Questions & Replies
-
I noticed there is no salt - don't you need a bit of salt with baking soda and/or baking powder?
Reviews
-
Some of the best pumpkin bread I've ever had. It was super moist and tender. I went with the raisin route as suggested in the recipe and it was perfect. Will definitely be making this one again and again! -
This recipe is awesome. It's so easy to make and EVERYONE loves it. Thanks so much for sharing!! -
Awesome loaf ! After reading some reviews I decided to sub applesauce for the oil (sorry I cannot bring myself to add a cup of oil to ANYTHING) I used egg beaters (again for "health") and I added a touch more cinnamon, dash of pumpkin pie spice, nutmeg and allspice (personal taste) -
My son loves Starbucks pumpkin bread. I made this recipe adding additional spices and topped the loaf with toasted sunflower seeds(like Starbucks). He said I hit a homerun. My son and I thank you for such an outstanding recipe, not to mention the fact, that it's so much cheaper to make than buying it by the slice at Starbucks.
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oh my goodness... devoured in too short a time frame! so yummy!! I too added some nutmeg and a bit of clove, added toasted crushed walnuts... and i also took the suggestion of using applesauce instead of oil.... brilliant idea! loooved this loaf... will definitely make again and again!
see 33 more reviews
Tweaks
-
Instead oil - I used applesauce (1:1 ratio) I used whole wheat flour (that's all I buy) I used 1/2 cup of brown sugar and 1+1/2 cup white sugar (instead of 2c white wanted it a bit healthier) I used a full can of the pumpkin puree (the largest one they sell) In addition to the spices - I also added 1/4 tsp of cloves and 1/4 tsp of nutmeg I baked for the full time (65 mins), it probably could have been baked longer - but I didn't want it to burn!
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I added more pumpkin, pumpkin spice and cinnamon.
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YUMMMMY<br/>So glad this made two loafs! We ate the first one still piping hot from the oven.<br/>Like the last review I also used apple sauce instead of oil and used half brown sugar and half white sugar, then added some xtra spices as well, cloves, nutmeg, doubled the already called for spices.<br/>Will make this again and again!!
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This recipe was very simple and easy to follow. [1st] I made it according to the recipe - and it was FANTASTIC. [2nd] time i substituted the eggs with applesauce (for an egg-less recipe) and loved it just the same. The end result was perfect - moist, spicey, not overly sweet,and YUMMIE!
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This is the best way to get my toddler to eat more veggies! I use it to make mini-muffins instead of a loaf, and make the following changes: Grate one full zucchini and one carrot (or 4 mini ones) on the small side of the cheese grater and add to the pumpkin puree. I only use 1 1/4 cups sugar I use half white and half whole wheat flour. I don't use the ginger (personal preference). It takes a lot less time to cook (10-15 minutes depending on your oven) . These muffins freeze well and I can take out a few at a time.
see 6 more tweaks
RECIPE SUBMITTED BY
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