| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 1 loaf or 1 1/2 dozen small muffins |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded fresh pumpkin
- 1 cup toasted pumpkin seeds
Instructions
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Facts
| Calories | 205 |
| Total Fat | 11 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 35 milligrams |
| Sodium | 154 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 1 grams |
| Protein | 3 grams |
| Sugar | 12 grams |
Reviews
I love this recipe. I subbed a 16 oz can of pumpkin instead of fresh pumpkin, replaced 1/3 of the oil with unsweetened applesauce, replaced half the flour with whole wheat flour, and replaced all the sugar with allulose. Instead of mixing in the pumpkin seed kernels, I sprinkled them on top to form a sort of crust. Instead of 2 teaspoons of cinnamon, I used 1 t cinnamon and 2 t pumpkin pie spice, and also added 1/2 tablespoon of molasses. The flavor was great without being too spicy, in fact, I will probably add a little extra ground cloves next time. Since I read that so many reviewers were having issues with the bread taking too long to bake in a loaf pan, I baked mine in a Bundt pan at 325 for one hour. It came out perfect. Will definitely use this recipe again.
I have been using this recipe since 2007 and I have pictures to prove it! My friends and family LOVE it. I’ve actually never added the pumpkin seeds so I can’t comment on that. I’m a little confused though, I’ve never watched the video until this year. At the beginning it says 350 for the oven but at the end it says 325. Anyway I’ve always done 325 and it turns out great! Happy holidays everyone!
I’ve made this recipe every year for at least the last 5 or more. Always comes out really good. Easy use of a pumpkin. I’ve used many different types of pumpkins. I’ve even used large Jack-o-lanterns that have not had candles in them. I carve them up, grate them, and freeze bags of the shredded pumpkin.
I do think it’s a little under-spiced. I travel to Southwest India for work every year, so I always have great spices. Extra cinnamon, cardamom, clove and even a little fresh black pepper are great.
Swapping the nuts out is fine too. I’ve used pecans, walnuts and even pistachios in addition to pumpkin seeds. All w/ good results.
I grew lots of pumpkins and squash, so I needed some good recipes for the harvest. Alton’s recipe was great, as usual, but I made a couple of changes:
• Reduce the sugar from 1.5 cups to 1.0 cups.
• Replace 1 cup of pumpkin seeds with 1 cup of walnuts.
• Add 1 cup of dried cranberries. (Or 1 cup of dried cranberries and raisins.)
• Reduce the sugar from 1.5 cups to 1.0 cups.
• Replace 1 cup of pumpkin seeds with 1 cup of walnuts.
• Add 1 cup of dried cranberries. (Or 1 cup of dried cranberries and raisins.)
This quite tastey, But it seems more like an English-style Pudding. It took over 2 hours to get proper results to the poke test. I think it would be so much better if it was steamed.
I used chocolate chips instead of the pumpkin seeds. Turned out great!
Insanely delicious! Cooked an extra 16 minutes. Served warm with a dollop of cool whip. Yummy!
I had pumpkin leftover from a recipe and decided to make pumpkin bread. I found this recipe and gave it a go with pecans instead of pumpkin seeds because that’s what I had on hand. Turned out delicious. The bread is only slightly sweet, so some cinnamon-sugar butter would be great on it. I slathered my first slice with whipped cream cheese. I think my baking pan was on the small side and so it took an extra 20 minutes for the tester to come out clean.
Amazing! Loved using fresh pumpkin. I was a little worried but it was perfect.
Made this with my 6 year old who loved the entire baking experience. Read recipe wrong thinking sugar was 1c (it calls for 1.5c) and I wanted to cut it a little, so I put in about 3/4c. Just now realizing I shorted by about 3/4c but it was delicious, glad I cut so much sugar out! I did take a star off for the pumpkin seeds. We toasted ours from the sugar pumpkin, let them cool, ate a few of the crunchy guys and tossed them into our batter. In the finished product they seemed a bit rubbery and got stuck in our teeth while eating the bread. Also, watch the video! The method Alton recommends is different than Step 3 of the recipe. We followed the video and the bread came out excellent! (beat eggs, add sugar, slowly add oil while whisking, vanilla, add pumpkin and seeds and mix; pour dry onto wet and mix until just incorporated).