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Pumpkin Bread
This is a recipe for your standard pumpkin quick bread; yeasted pumpkin breads are rare, though not unheard of. Fresh pumpkin can be be used, though I usually take the easy way out and just use canned pumpkin puree. Whole wheat flour can also be substituted for some or all of the all-purpose flour for a change of pace. Because the moisture content of the pumpkin can vary, as it can in the flour, the recipe recommends between 3 and 4 cups of flour. I used about 3 1/2 cups, but don't be afraid to trust your gut and adjust according to conditions. Pumpkin Bread Preheat the oven to 350. Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in. Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.
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YUM!
I had tried another pumkin bread recipe last night and the result was gummy and just plain yucky. So I tired this one and was so excited that I got a light, fluffy, and delicious bread! Thanks so much for the wonderful recipe!
This recipe was excellent!
Thank you very much for sharing this recipe. It was wonderful. Light, fluffy, and delicious. ~Erithid
how big of a container do
how big of a container do you need to bake the large loaf - how about the small ones?
How big?
I used two standard Le Cruset bread pans/dishes. Came out perfect.
Anyone know why my wheat bread flopped?
I always make home made bread for some reason today my wheat bread just flopped/
Mix the butter and Brown Sugar first
It is important to cream the butter and brown sugar before adding the pumpkin and eggs. Otherwise the butter won't cream.
gluten-soy-dairy-egg free
Thank you for this recipe. It is wonderful even in the gluten-soy-dairy-egg free variant I had to make due to my own dietary restrictions.
For those trying this recipe with a non-gluten based flour concoction or without eggs, I recommend adding a little xanthum gum to your flour mix, or your bread will be rather crumbly.
For those making this without eggs, I plan to add extra pumpkin next time (perhaps about 1/2 cup extra), as the lack of eggs does dry it out a little.
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www.rainbreaw.com
I have a recipe I use that is
I have a recipe I use that is similar, but I add butterscotch chips instead. Oh so yummi! I used to get cinnamon chips, but I can never find them in the store. Those were the best in oatmeal cookies.
These were wonderful~
I made these last night and used 2 1/2 cups of unbleaced flour and 1 cup of white whole wheat flour. My kids loved them so much they asked for one for breakfast and one in their lunch!
muffins are baking right now,
muffins are baking right now, and they smell delicious! I started by creaming the butter with the sugar, then incorporating eggs, then pumpkin, then spices (I added 1/8 teaspoon finely ground telicherry black pepper, to add an allspicey, nutmeggy, peppery flavor) and salt. soaked 1.5 cups raisins in hot water, then drained thoroughly. added the flour to the mixture and folded in, then added raisins and finally the baking powder. scooped it out into 12 lined muffin tin cups and looks like it will take approx 25 minutes. the mixture is light and the raw batter (salmonella? ha! I *spit* in the direction of salmonella) tasted heavenly -- like a kid, I licked the spatula, spoon and bowl. and I will find room for a muffin as well; will bring the rest in to work tomorrow.
thanks for this excellent recipe!
Yeasted Pumpkin Bread
FWIW, In Maggie Glezer's Blessing of Bread there is a yeasted Pumpkin bread, which has some origin's in the Spanish-Jewish (Sephardic) tradition. I haven't made it, yet, but it's on my list. It looks beautiful in her book (but then again, I think all the breads in that book look beautiful).
Yummy, pumpkin bread is right
Yummy, pumpkin bread is right after banana bread for me!

HI
The best recipes only on this site, thanks

Found another favorite one...
My favorite pumpkin bread recipe has been from 123recipes.com. But hey this one is also pretty good. I liked the idea of chocolate chips and it came out nice. Thanks.
Try one from Williams-Sonoma's book too
This looks great. I make one from Williams-Sonoma's book, which incorporates walnut oil. I love it because it has incredible flavor depth and the fat content is lower. I only use half the amount of walnut oil, replacing the other half with canola oil.
DELISH!
so i just made these, and it was a bit of an experiment by accident - thought i had pureed pumpkin in the cabinet, but after i opened it up and mixed it in i realized it was pumpkin pie mix. also i misread the recipe and used 1/2 stick butter by accident rather than a whole one, but the muffins still turned out REALLY good. i used 3 cups of whole wheat and @ 1/2 cup of regular flour (ran out of whole wheat) i think next time i may use MINI choc chips though....i guess the real verdice on them will be from the hubby & kids. gotta wait till he comes home and they wake up from naps. thanks for the great recipe!!!
White Chocolate Chips
I used white chocolate chips and with half the batch and pecans with the other half. I did a loaf with both nuts and chips and Oh My Gosh the bread ROCKED!!! Thanks
spice &
I add a little more spice to mine and raisins, c chips and walnuts.
Gone in 60 secs
Absolutely the best
This is the best pumpkin bread I have ever eaten, and I'm picky. Even the batter was delicious. A millon thanks for sharing.
Pumpkin Bread
This recipe looks great. The brown sugar is always a problem for me because my husband is a diabetic. I have to use sugar subsitutes when I bake. I'm going to try it but will have to change the sugar. Most of the time it works out fine, but brown sugar is always a problem. I've sent the recipe on to a few people so maybe I'll get to take it according to this recipe. I have a great diet chocolate that we get here in Switzerland so this part is not a problem. Thanks for the recipe.
Patricia Turo
Let us know how it turns out
Let us know how it turns out with the substitutes, I am sure there are other folks with the same questions :)
great recipe
Took it to a Halloween gathering last night and it disappeared within minutes of our arrival. Thanks for a great recipe! :)
Just amazing...
I'm with The Pampered Chef and I love finding recipes I can use at my cooking shows when showing off our Mini Loaf Baking Stone....
This is a keeper!!!
Kathy.yellets@gmail.com
Looks Great!
First off, I love this blog! I'm so glad I found it. I love pumpkin bread/ muffins so much and this looks like the perfect recipe! I can't wait until I have time to make it. I love the pictures that you included.
I also really like the layout of the whole website!
Thanks for the recipe!
And the zest of one orange...mmm
and a shot of tabasco.
Mini