Pumpkin Bread

Delicious but this recipe definitely makes enough for two loaf pans. I’m surprised this doesn’t come up more in other comments! The first time I baked it, I faithfully used one loaf pan, wanting to trust the recipe even though it filled it to the rim. It of course expanded and exploded over the sides and made a huge mess. Also required extra baking time, so it burned on the top and remained gooey inside. Second time around I used two loaf pans and they turned out perfectly. So there you have it.

To this recipe, I add a tspn of nutmeg and a tspn of ground cloves. For flour, I sub in half Whole Wheat. I’ve been making this bread for decades, with 1 cup of chopped pecans if no nut allergies. Sliced, toasted, and slathered with Cream Cheese, it is the best comfort food!

Made this as directed and it was sweet, but I can see what the point of the loaf is - the focus is on the pumpkin/cinnamon, and not making it yet another loaf that essentially is pumpkin spice. I have my own issues with this ubiquitous fall taste but there are plenty of other recipes around; try to let this be what it is. If you're looking for a pumpkin spice loaf, this is not it. But if you're looking for a sweet pumpkin bread, lightly spiced with cinnamon, this will be your jam.

Could someone please tell me the fascination with dirtying both a pan and using parchment paper(which ironically in this recipe doesn’t even cover the whole pan as they give directions for removing the short ends)? If you’re going to have to grease the pan anyway why not just bake the bread in it directly?

Reduced the sugar to 2/3 cup white and 1/2 cup brown Increased the yogurt to almost 1/2 cup Also added, like others, additional spices: 1/2 tsp each allspice, nutmeg, coriander 1/4 tsp cardamom Chopped walnuts to liking Baked full 75 minutes given extra yogurt Was baked through, moist, and very good. Spices still need tweaking IMO because still a bit bland. Maybe add cloves

Use. Two. Loaf pans

Make mini-bundts and use Garam Masala and a bit of Chinese 5 Spice instead of cinnamon, etc. Really will take this recipe to another realm.

Far too sweet, almost grossly sweet. Really not my cup of tea. Texture was fine, baked up nicely.

Based upon previous baking experiences, I followed the advice of commenters to reduce the sugar (I used 1/2 cup brown sugar, 1/2 cup regular sugar), and it is still very sweet. I also added a teaspoon of pumpkin pie spice (in addition to the cinnamon), and the suggested cup of chopped walnuts. Came out nice.

Added a previous comment, but forgot a couple key ingredients that I used (I also spelled cloves incorrectly haha) In addition to cinnamon: 1/2 teaspoon of the following: Ground Coriander Ground nutmeg Ground allspice If you can find whole cloves: 6-8 cloves, crushed with mortar and pestle Or 1/2 teaspoon of ground cloves Creates a great spiced pumpkin bread! Huge hit with the family

PS -- Meant to say that I also REDUCED the sugar, as per many comments here, by about 30%. Which was just right. I would say off-hand that the recipe as written has way too much sugar it.

Delicious! Made mini muffins - as suggested use only 3/4 cup granulated sugar and add 1 heaping teaspoon pumpkin pie spice, pour ⅛ cup batter for each muffin, bake 20 minutes (rotate pan halfway through), let cool 5 mins in pan on wire rack, then remove and cool completely on wire rack. Cream cheese glaze - 4 oz cream cheese at room temperature, beat with hand mixer until smooth, beat in 4 tbsp confectioners sugar, mix in with spoon 3 tbsp warm milk and pinch of kosher salt and drizzle on top

I added extra cinnamon, nutmeg and ground clove. Folded some orange zest into the batter and then sprinkled additional zest and raw sugar on top. Turned out better than I could have imagined!

I really like this recipe because it's so flexible. You can add anything to this bread; the only limitation is your imagination. I follow this recipe as written and, usually, add 60% cocoa chips, giving me a sweet treat. This recipe makes 2 loafs. I've never used parchment paper. I use high-quality vanilla and very generic pumpkin puree. I've added orange zest, nutmeg and various nuts -- depending on my mood and occasion -- and have never been disappointed.

Made this last night. I increased the cinnamon, added about half a tsp of nutmeg, cloves, and quarter tsp of ginger. Decreased the white sugar a little a bit - probably 2/3 of a cup. Baked for about 70 minutes. It is a nice looking loaf and is good. I will likely make it again, but will continue to play with the spices. Seems like it would be pretty bland if made exactly like recipe.