When we got tired of the “boring pork” and “boring gravy,” I attempted this. The kids loved the gravy, and the rub had a spice to it!
| Servings: | 20 |
| Yield: | 2 loaves |
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups whole wheat flour
- 2 cups white sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 4 eggs, beaten
- 2 cups pumpkin puree
- 2 teaspoons salt
- 1 cup butter, softened
Instructions
- Butter two 9×5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
- In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
- In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
- Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.
- This is the recipe I use for the pumpkin bread in the recipe for Ibby’s Pumpkin Mushroom Stuffing.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 512 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this, but changed it up quite a bit by adding 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, 1 tsp vanilla, 1 cup dark chocolate chips, and 1 cup walnuts. It was very tasty (maybe due to the additions?), but was definitely a bit too dry. If I try it again I would half the recipe, but keep the full 2 cups of pumpkin.
This was the best pumpkin bread recipe I have ever baked!! I baked up two loaves to have as dessert for our annual Oktoberfest. It went so fast and so many asked for the recipe, that I made 4 batches, 8 loaves, to give away at Christmas! A big hit! And the real beauty, I didn’t change a thing!
I made this for a class project. After reading some reviews, I added a small amount of cinnamon to the recipe. Also, the middle didn’t cook all the way so it ended up mushy while the sides were cooked perfectly fine. Everyone in my class loved it though. Overall, it was still a pretty good recipe.
For me, it turned out fairly dry, and too much nutmeg. Next time I would stick to just cinnamon.
Very very good bread. My whole family enjoyed it, and asked me when i was making more! Definetly for a fall season!
I made this for Ibby’s Pumpkin Mushroom Stuffing and it was perfect for that. However if I was just having it for a pumpkin bread I’ve had better. I added extra cinnamon and it still lacked flavor. But for the stuffing it was wonderful.
I really do love this bread…. All you have to do is add spices as you like… I made it and it was really good. It was a healthy dessert and snack choice.
greatly enjoyed by all the family and friends. I think I have started a new tradition in our family this year. I was even able to use splenda so my diabetic husband could enjoy some of it.
I love this bread but more importantly my kids love this bread
please dont make this…there are much better pumpkin bread recipes on this site…but if you do not heed my warning and decide to make it…please at least add a teaspoon or so each of cinnamon, ginger, or nutmeg, and possibly cloves and vanilla. w/o these this bread will be very bland.
It was a little dry, even with custard spooned on top. However, I think it would be wonderful in a dressing/stuffing.