This pumpkin bread is moist, delicious and takes only 15 minutes prep time! Enjoy with a cup of tea or coffee, dessert, elevenses or for general snacking. It's also freezer friendly and would make a wonderful food gift.
Pretty great. My first-time-through modifications (based on everyone else's reviews) are also my recommendations: - go a little light on the flour (either sift it or fluff the flour as you scoop out your cupfuls) - go a little heavy on the pureed pumpkin - DOUBLE the pumpkin pie spice - add 1 tsp. cinnamon - before putting in oven, sprinkle top of loaves with chopped pecans (or other nuts) and a blend of cinnamon & sugar I used four mini-loaf pans and baked them for 50 minutes at the recommended temp - they came out perfect. A lovely color, texture and flavor - pecans perfectly roasted. Recipe seems like it would accommodate even more moisture. For a denser bread, perhaps add another egg, more pumpkin, or a little applesauce next time? xox - 12 Nov 2007 (Review from Allrecipes US | Canada)
If I would have reviewed this recipe the day I made it, I would only have given it three stars. It didn't immediately have the strong spice and pumpkin flavor I was looking for. However, the next day I tried it again and I changed my mind. This is a moist bread that keeps well and improves in flavor. Next time I think I will top with a cinnamon-sugar mixture as mentioned in a previous review (just to see if it makes a difference on that first day). - 04 Dec 2006 (Review from Allrecipes US | Canada)
Very good. I added 1-1/2 cups of raisins that had been plumped in boiling water, cloves, nutmeg and a touch of ginger along with a lots of cinnamon Yummy, definitely a 5 star recipe from the whole gang, I mixed this by hand with a wire whisk and a spatula so easy too, always a bonus - 19 Apr 2007 (Review from Allrecipes US | Canada)