A deliciously moist pumpkin loaf, which is studded with chopped walnuts. If you don't like walnuts, feel free to add raisins or chocolate chips instead. Serve thickly sliced for breakfast, brunch, dessert, afternoon tea, elevenses or pop into packed lunches.
Pumpkin puree can be purchased online.
You can also use this recipe to make muffins or cupcakes. Simply adjust the baking time accordingly.
(NOW WITH A LOW-FAT ALTERNATIVE!!) This recipe is GREAT! I have made these several times now with a few modifications that make people come begging for more: I doubled the spices (if not more), used only 2 cups sugar, left out the walnuts and added about 1 cup of semi-sweet chocolate chips. Lastly, instead of making bread, I made muffins...TO DIE FOR!! In standard muffin cups the muffins take about 30 minutes to bake at 350. With these changes, NOW it is a 5-star recipe!! EDITED TO ADD: I decided to try a LOW-FAT version of these and it turned out GREAT! Adding to my previous modifications, I also substituted 1/2 of the oil for applesauce. There was absolutely NO DIFFERENCE in taste or moistness. No brainer, save the calories and fat!! - 20 Dec 2005 (Review from Allrecipes US | Canada)
This bread is so easy to make, and even easier to eat! I used half a cup of applesauce w/ a half cup of oil, a heaping teaspoon of vanilla, a bit of extra pumkin, only 2 cups of sugar w/ a tsp. of brown sugar, & added a tsp. allspice to the mix. It turned out fabulous! Thank you V Monte, we also love your recipe for Zucchini Bread! - 27 Oct 2002 (Review from Allrecipes US | Canada)
I added 3 TBS pumpkin pie spice, 2 tsp vanilla and 1 cup of pecans. The extra spice gave it wonderful flavor. - 30 Sep 2002 (Review from Allrecipes US | Canada)