| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 mini loaves |
Ingredients
- 1 cup all-purpose flour, plus more for prepping pan
- 1/2 cup whole-wheat flour
- 1/3 cup sugar
- 1/4 cup light or dark brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup whole milk
- 6 tablespoons unsalted butter, melted, plus more for greasing pan
- 1 (15-ounce) can pumpkin puree
- 1 tablespoon grated fresh ginger
- 3/4 cup roasted pumpkin seeds
Instructions
- Preheat oven to 350 degrees F.
- Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured.
- Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger. Whisk to combine well. Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds. Bake about 45 to 50 minutes or until the top is browned and cracked.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 658 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 7 g |
| Sugar | 33 g |
| Protein | 18 g |
| Cholesterol | 145 mg |
| Sodium | 595 mg |
Reviews
I can read the recipe and see there is not enough flour. Something went wrong with that . Four pans really!!!! I used my tried and true banana bread recipe and substituted the pumpkin for the bananas. Purrrfect
It didn’t turn out and I would love to know what I did wrong. It rose beautifully and my house spelled divine. But as soon as it took it out of the oven it flopped. I sliced it and saw that it the bottom half was totally raw. I even baked it for a full hour to make sure it was done. I did slice off the top and ate it with butter. The flavor was delicious. It is just too bad I had to throw out the rest of the bread. Did the fact that I made one loaf instead of four small loaves have anything to do with it? It was expensive to make but I would gladly try it again if someone can tell me what I may have done wrong. Thank you!
I made it, and had to throw it out. There was something missing (baking soda, and vanilla, and the bread should have been divided between two pans. I hate wasting product. It does not come cheap. It came out doughy, and tasteless.
Leave out the milk if you want this to actually bake to the desired consistency.
It was very dense.
I did not like the consistency after I mixed it; the bread set poorly and I would not try it again.
I did not like the consistency after I mixed it; the bread set poorly and I would not try it again.
This Recipe must have had some numbers wrong,maybe the flour ? After baking, loaf came out one inch thick,& raw in the middle.
I follwed the advice of using NO MILK and it came out great . . . I made 2 small loaves instead of 4 mini loaves and used twice as much cinnamon and a few dashes more
nutmeg . . . awesome for breakfast w/ ricotta (whole milk) on top!
nutmeg . . . awesome for breakfast w/ ricotta (whole milk) on top!
I did not look first at the reviews and comments….a mistake I will not make again. I figured…Cooking network, these guys know what they are doing. Was I wrong. I kept thing it was missing baking soda. Did not think about wet ingredients really but now I think back it did seem like dry to wet ratio was off a bit. I doubled it and was sick when it came out so poorly. I was craving good pumpkin bread and so was my family! I guess it could work with some altering but I don’t have the budget to play around with the recipe! My concern is why is this recipe still on here anyway?
If only I’d read the reviews first, or paid attention to the little baking voice in my head that told me that the ratio of dry to liquid ingredients was WAY OFF. I think leaving out the milk would probably do the trick, but honestly, after almost 2 hours of baking yielded the equivalent of pumpkin pie encased in a leathery crust, there’s no way I’m trying this recipe again. My mom’s good old-fashioned recipe, unhealthy as it is, wins.
I made this once and, I too, agreed WHAT WAS GEORGE THINKING. But then I read all of the reviews, paying special attention to the one that says OMIT THE MILK. Well, you should all make sure you do that. It made a huge difference in the outcome, and it rusulted in a tastey, moist, sweet “bread.” I also omitted the pumpkin seeds, substituting in walnuts. One more thing… Instead of the fresh ginger, I used only 1/2 teaspoon if ground ginger, I might also recommend some semi-sweet choc chips to be included in the batter. My husband actually ASKED for more and why I hadn’t given him any… My husband wouldn’t go near the first “bread” I made with this recipe. A little alterations really made a difference…