This pumpkin bread is lightly spiced, deliciously moist and has walnuts dotted throughout. Serve thickly sliced with a cup of tea or coffee. This pumpkin bread is also freezer friendly.
Pumpkin puree can be purchased online.
Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one hour and fifteen minutes. Instead of coriander I used 1/2 tsp of Mace and only 1/2 tsp. of ground cloves. I also made a Maple butter, by stirring in 3 tbs. of Grade B Maple syrup into one stick of softened room temp. butter. I have a dual degree in the Culinary Arts, and have also worked in Europe as a Pastry chef. Suffice it to say, that it is indeed a good product when I decide to add it to my personal recipe collection; but when you accidently drop a piece on the floor and THE CAT eats it, IT IS A VERY GOOD recipe indeed! - 26 Oct 2002 (Review from Allrecipes US | Canada)
I've been making this pumpkin bread for the last five years. It's simply the best and get rave reviews from all that try it. You won't be disapointed with this one, well worth the effort. - 11 Nov 2001 (Review from Allrecipes US | Canada)
This is an AWESOME recipe for pumpkin bread! We have tried several of the recipes on this site (trying to use up many pumpkins worth of pumpkin!) and this is by far the best! It's not as sweet as many we tried, full of savory flavor and extremely moist. This is our new favorite quick bread recipe! - 21 Dec 2001 (Review from Allrecipes US | Canada)