pumpkin bread
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pumpkin bread
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Made my first batch of pumpkin bread yesterday. Made the whole house smell wonderful and my hubby sure loved it.
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pumpkin bread

posted at 10/27/2013 8:46 AM EDT
Posts: 2
First: 9/26/2008
Last: 10/27/2013
Made my first batch of pumpkin bread yesterday. Made the whole house smell wonderful and my hubby sure loved it.

Re: pumpkin bread

posted at 10/27/2013 9:00 AM EDT
Posts: 2168
First: 8/8/2008
Last: 4/20/2014
Pumpkin bread does not go over with my husband he says it is bland and he would like to have datenut bread instead

Re: pumpkin bread

posted at 10/27/2013 10:15 AM EDT
Posts: 1955
First: 12/5/2010
Last: 4/20/2014
I too love pumpkin bread
and especially the holiday scent wafting while it bakes
mary,
have you ever made a really spicy one w/ walnuts    you could always throw in a few dates

Re: pumpkin bread

posted at 10/27/2013 1:12 PM EDT
Posts: 656
First: 10/4/2008
Last: 4/20/2014
Sounds good Jean!  Love Pumpkin bread mainly for the scent that it gives off.  Sends everyone into the Holiday mood!

Re: pumpkin bread

posted at 10/27/2013 2:43 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: pumpkin bread:
Pumpkin bread does not go over with my husband he says it is bland and he would like to have datenut bread instead
Posted by Mary L

Do I have a recipe for you...
Pumpkin Nut Bread
4 eggs
3 cups sugar
1 Cup oil, I have also reduced oil by half and increased pumpkin by a half cup
1/3 Cup water
30 ounces pumpkin
3 1/2 Cup all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 Tb ground cinnamon
1/2 tsp ginger
1/4 tsp clove
1/4 tsp nutmeg
1 1/2 Cups chopped dates...I use 1 1/2 Cups cranberries either dried or whole fresh ones
1 Cup chopped walnuts
Pre heat oven to 350
Grease and flour 3 pans, 9X5 loaf pans
In large bowl of mixer lightly beat eggs. 
Gradually beat in sugar, oil, water and pumpkin. 
Add flour, baking soda and salt and spices. 
Stir in the nuts and dates (or cranberries)
Divide batter between pans. 
Bake 55 minutes to 1 hour or until loaves test done. 
Cool in pans on wire rack for 30 minutes then turn out onto racks and cool completely. 

I have made a glaze with powdered sugar and apple cider and drizzle over the top. 

1 to keep...1 for the freezer and 1 to give away. 

Re: pumpkin bread

posted at 10/27/2013 10:48 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Jean, I made a batch (6 small loaves) of Harvest Pumpkin Bread on Thursday also! I was able to visit my son at his Navy base this weekend and just had to take some for him. I also made a batch of Zucchini Nut Bread, as that is also one of his favorites. Additionally, my sister-in-law and her husband were here for a quick visit, and I sent a few loaves home with her. Love to bake and love to share.
Smile

Re: pumpkin bread

posted at 10/27/2013 10:52 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: pumpkin bread:
In Response to Re: pumpkin bread : Do I have a recipe for you... Pumpkin Nut Bread 4 eggs 3 cups sugar 1 Cup oil, I have also reduced oil by half and increased pumpkin by a half cup 1/3 Cup water 30 ounces pumpkin 3 1/2 Cup all purpose flour 2 tsp baking soda 1 1/2 tsp salt 1 Tb ground cinnamon 1/2 tsp ginger 1/4 tsp clove 1/4 tsp nutmeg 1 1/2 Cups chopped dates...I use 1 1/2 Cups cranberries either dried or whole fresh ones 1 Cup chopped walnuts Pre heat oven to 350 Grease and flour 3 pans, 9X5 loaf pans In large bowl of mixer lightly beat eggs.  Gradually beat in sugar, oil, water and pumpkin.  Add flour, baking soda and salt and spices.  Stir in the nuts and dates (or cranberries) Divide batter between pans.  Bake 55 minutes to 1 hour or until loaves test done.  Cool in pans on wire rack for 30 minutes then turn out onto racks and cool completely.  I have made a glaze with powdered sugar and apple cider and drizzle over the top.  1 to keep...1 for the freezer and 1 to give away. 
Posted by nikki p

Nikki, I like all the extra spices that are in your recipe. Will be trying this next. Thanks for the share!

Re: pumpkin bread

posted at 10/28/2013 7:46 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
love making this bread so good

Re: pumpkin bread

posted at 10/28/2013 7:48 AM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: pumpkin bread:
In Response to Re: pumpkin bread : Do I have a recipe for you... Pumpkin Nut Bread 4 eggs 3 cups sugar 1 Cup oil, I have also reduced oil by half and increased pumpkin by a half cup 1/3 Cup water 30 ounces pumpkin 3 1/2 Cup all purpose flour 2 tsp baking soda 1 1/2 tsp salt 1 Tb ground cinnamon 1/2 tsp ginger 1/4 tsp clove 1/4 tsp nutmeg 1 1/2 Cups chopped dates...I use 1 1/2 Cups cranberries either dried or whole fresh ones 1 Cup chopped walnuts Pre heat oven to 350 Grease and flour 3 pans, 9X5 loaf pans In large bowl of mixer lightly beat eggs.  Gradually beat in sugar, oil, water and pumpkin.  Add flour, baking soda and salt and spices.  Stir in the nuts and dates (or cranberries) Divide batter between pans.  Bake 55 minutes to 1 hour or until loaves test done.  Cool in pans on wire rack for 30 minutes then turn out onto racks and cool completely.  I have made a glaze with powdered sugar and apple cider and drizzle over the top.  1 to keep...1 for the freezer and 1 to give away. 
Posted by nikki p

Nikki, I agree with you about the oil.  I cannot bring myself to put a cup of oil in any of the recipes that call for that much.  As you said, half that much works fine.  I also use lots of spices in my pumpkin bread.

Re: pumpkin bread

posted at 10/28/2013 8:35 AM EDT
Posts: 2519
First: 6/4/2010
Last: 4/19/2014
 this recipe was very good tasting and we loved it.

Re: pumpkin bread

posted at 10/28/2013 9:07 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
The original recipe as it is in the cookbook calls for a 30 ounce can of pumpkin pie mix.  I never buy that product so I just use the pumpkin puree and add the spices myself that would be used to make pumpkin pie then I add the spice called for in the recipe.  I never had a problem with the bread doing it that way.  And I know the pumpkin pie mix has other stuff in it but it does not seem to make a difference in the bread. 
The recipe also calls for peanuts...well as much as I like peanuts I can't bring myself to add them to a pumpkin bread.  Pecans or walnuts.  And this bread has enough spice and flavor to stand up to walnuts so I often use them. 

Re: pumpkin bread

posted at 10/28/2013 1:17 PM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
In Response to Re: pumpkin bread:
The original recipe as it is in the cookbook calls for a 30 ounce can of pumpkin pie mix.  I never buy that product so I just use the pumpkin puree and add the spices myself that would be used to make pumpkin pie then I add the spice called for in the recipe.  I never had a problem with the bread doing it that way.  And I know the pumpkin pie mix has other stuff in it but it does not seem to make a difference in the bread.  The recipe also calls for peanuts...well as much as I like peanuts I can't bring myself to add them to a pumpkin bread.  Pecans or walnuts.  And this bread has enough spice and flavor to stand up to walnuts so I often use them. 
Posted by nikki p

Nikki, I like your idea of only using half of the oil.  I might add a Tbs or so of sour cream just to add a little extra moisture since the oil is being halved.

Re: pumpkin bread

posted at 10/28/2013 4:49 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: pumpkin bread:
In Response to Re: pumpkin bread : Nikki, I like your idea of only using half of the oil.  I might add a Tbs or so of sour cream just to add a little extra moisture since the oil is being halved.
Posted by Bakery1 G

When I cut the oil in half I add extra pumpkin or apple sauce. 
This is a very moist bread even when cutting the oil and using applesauce or more pumpkin.

Re: pumpkin bread

posted at 10/30/2013 8:06 AM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014

The recipe I use for my pear bread is a zucchini bread recipe and it calls for only 1/4 cup oil for a loaf.  I double the recipe as I never can see the sense in heating up the oven for only 1 loaf.  I added different spices for the pear bread-----nutmeg, mace and cinnamon.  It came out very; moist and tasty.

Re: pumpkin bread

posted at 10/30/2013 12:25 PM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
My neighbor brought me a sweet pumpkin so I have baked it and am waiting for it to cool so I can scoop out the pumpkin and make Nikki's pumpkin bread recipe.  Thanks Nikki.

Re: pumpkin bread

posted at 10/30/2013 12:27 PM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
Nikki, thanks for the "headsup" about the moisture of this bread.  Guess I won't need the sour cream after all.

Re: pumpkin bread

posted at 10/30/2013 7:00 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: pumpkin bread:
Nikki, thanks for the "headsup" about the moisture of this bread.  Guess I won't need the sour cream after all.
Posted by Bakery1 G

If you want a real treat. 
There is a recipe on this site for a pumpkin butter.
Toast a slice or two of the pumpkin bread and then add a bit of the pumpkin butter.  It's also great with peanut butter (but what isn't) or a schmear of cream cheese. 

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posted at 10/30/2013 10:43 PM EDT
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Re: pumpkin bread

posted at 10/31/2013 12:30 AM EDT
Posts: 7304
First: 6/23/2010
Last: 4/20/2014
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