https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460029 Used an extra long loaf pan. I’ve made this twice now with home made pumpkin purée (roasted pumpkin blended) and I had to add about 1-2 cups of flour extra (because fresh pumpkin purée has a lot more water in it. I make several times during pumpkin, or The delicious bread was very moist even after about 74 minutes in the oven. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1457114. Wouldn’t change a thing. Because this is a large loaf, I also baked it as 12 muffins, sprinkled each with turbinado cinnamon sugar, same temp, 350, 25-30 mins. I got about 4 cups of puree, which is way too much for a 9×5 pan but enough for a bundt. Loved the rise of this bread. I was a little worried that the loaf would overflow my loaf pan, but there were no issues at all. It elevated my morning coffee and my kids went crazy for it (the bread, not the coffee). I really love this recipe! :). I just wanted to ask for some help. I suppose I might have covered it with a sheet of foil when I noticed this, but I was concerned about altering the all-important sugar crust Deb has stressed is an asset of this recipe! Also, I’ve been topping both pumpkin and banana bread with a turbinado sugar/cinnamon mixture for years and have never looked back. Tastes good but all the spices overpowered the pumpkin flavor. Pumpkin w/ butterscotch or white chocolate are the exceptions for me. I love your thoroughness! You’ve made cooking fun again. Just made this for the first time with leftover baked sweet potatoes instead of the pumpkin and it turned out perfectly. The texture was absolutely perfect – the most moist pumpkin bread I’ve ever had. I didn’t have a whole 15 oz can of pumpkin so I adjusted all the other ingredients accordingly by ratio, and used less sugar for personal preference and skipped the sugar topping. So, I have a never-used pumpkin loaf pan (this guy: http://www.surlatable.com/product/PRO-2646644/Nordic+Ware+Pumpkin+Loaf+Pan) that I really want to get around to doing something with. The crust is lovely. I am also a pumpkin pie snob and I require lots of spice, and this pumpkin bread recipe makes me just as excited about pumpkin as pumpkin pie! https://smittenkitchen.com/?s=pumpkin+bread&category_name=fall This was delish. :). He approved. 100% delicious with a little bit of cranberry curd. Possible error in the muffin directions? It’s a perfect treat on a blustery rainy Seattle day. I have to say this is pretty damned good. I have a friend with Siliac who I want to make it for. This loaf is so moist and delicious! I made this tonight and it is very tasty! Any suggestions for storage to won’t cause the soggy crust. I can attest that the amount of sugar isn’t too much. Next time I might use all whole-wheat and less sugar, since they were so very sublime. I bake until it registers 205 degrees all over. As always you are a marvel! My son loves your pumpkin muffins, and I make them all the time. I’ll report back with a squash bread review. I love pumpkin in all it’s many iterations, but this recipe is the best pumpkin bread on the planet. I finally ended up with leftover pumpkin so I made half of the recipe to prevent any spills, my baking dish isn’t as large as the one used. I have only made muffins – this recipe fills 18 muffin cups about 3/4 and they get a good 1″ dome when measuring today’s batch of 100% WWW. Was excited to find a recipe that used the entire can. So, can’t wait to try the bread now! I love that something so lovely could come from a single bowl. Still, I think more spices are required than listed in the recipe. Haven’t tested with full. After the first disaster, the second time I lined the loaf pan with parchment extending about 3 inches above the edges, which worked, but was a pain to fit. Thank you Deb for another wonderful recipe! Thank you for making a recipe that uses the whole can. thought i would share. Great looking recipe! Oooohhh..beautiful pumpkin bread! Someone else already asked this question but with no answer so I thought I’d try. It should be fine. I finally made this last night, and it was spectacular. Finally, welcome to Toronto! I know what I’m making tomorrow! I made this with my 6-year-old. I’ve made this pumpkin bread multiple times over the past year with great success (it is my go-to recipe). It tastes less sweet that most other pumpkin bread I’ve tried. No canned pumpkin where I live, so I’ll be roasting mine. I know what I’ll be baking this weekend. Would you recommend doing three rounds of doubling the recipe? Yum. Apologies if this has already been discussed. It was fantastic & baked beautifully! What happens if you use room temperature butter? I made this today with a 398 ml can (1 2/3 cups) of pumpkin puree left over from our Canadian Thanksgiving last weekend. I also appreciate that this is pareve/non-dairy. Sounds delicious! So glad to hear you added cranberries, I also do too. Didn’t rise quite as high as it usually does, but still great flavor and texture. I want to yell it from my balcony, from the cliffs, from my car as I throw muffins to passersby- this is heavenly. Thanks ladies! I’d recommend baking instead of boiling to keep the liquid in check, and to spare you the annoyance of dicing and peeling hard pumpkins. It’s unbelievably delicious! in place of the wheat. I’ve made this a dozen times & it turns out great. However the texture of mine was very close knit. This pumpkin bread is excellent, thank you! Recipe from smittenkitchen.com. Thanks for the recipe! Looks like a fabulous recipe. I am So Excited to now have this one to make! This is the 2nd year in row I have made this pumpkin bread at this time of year. This was exactly the recipe I needed. Thank you! They needed to bake for 85 minutes before all that spots came out clean. P.S. It’s a losing battle with it, just the same. Thank you, Emily. Great recipe, I appreciate your detailed input, thanks again. My mom has a cinnamon allergy too. I used 1 cup of whole wheat flour. I made this yesterday and it came out perfectly. Cinnamon sugar is great on top! Thank you so much! Lots of batter. Me my husband and two of my boys polished off the entire loaf the evening I made it! My only changes were to sub half the oil with applesauce and increase the spices a bit. Thank you! I want to add my thanks for a recipe that uses the full can…will be making it tomorrow! I don’t have any personally tested high-altitude baking tips, but understand the ones on King Arthur’s site are great. This is the most delicious pumpkin bread I’ve ever baked! Do you have weights for the flour? It still came out lovely. Holy crap. Without the cinnamon sugar topping the cake had enough sugar, not too sweet. I have found with these types of breads, that if I wrap it in a tea towel and then put it in a paper bag, the crust stays firm. Hi. The recipe is absolute perfection – simple, requires only what you likely have in your cupboard and fridge and delicious. bc gf can be tricky – I made muffins instead of a loaf. This was SUPER easy to pull together with basic pantry staples (at least for me haha). Or, would you prefer using your pumpkin muffin recipe rather than this bread recipe? Thank you for this recipe which used the entire can of pumpkin! This bread is AMAZING. Thank you!! I’m having so much fun embarrassing myself over there. My loaf didn’t have a cracked top though…I wonder if I used too large of a bread pan (only had a 9×5) or maybe something else? Yum!! I bet this freezes well. The first time it happened, I tried to use 1 1/2 cups pumpkin for a regular-sized loaf. Winner! This recipe caught my eye because you are using the WHOLE can of pumpkin. I used butter rather than oil, and as I only had medium eggs instead of large I used 3 whole eggs plus one yolk. I regularly make the recipes in your posts but this was one of the best ever! That’s definitely my go to recipe ! Another Australian here- I roasted butternuts then mashed them (because, as others have said, pumpkin doesn’t come in cans here). I have cooked this for 75 minutes in a pan that is the size you suggested – there is still a large section of the top/center that is raw (under a beautiful brown lid). So moist and fluffy and sweet, why not boost the nutrition a teeny tiny bit? You can taste the pumpkin and the spices, and the texture is wonderful. This pumpkin bread sounds wonderful. This year, it looks like I have a bumper crop again. Deb, just a quick note as well to say that in addition to this loaf, I also made your snickerdoodles (my favorite of all your cookie recipes,) as well as a savory galette using your pate brisée on Sunday. Now I see I wasn’t adding enough flour or baking soda. I was having similar doneness issues with pretty much all baked goods, and finally discovered that my oven runs about 25 degrees cool. Since I steamed the pumpkin. And seriously with the one bowl recipes – THANK YOU!! I didn’t know I was missing the crunchy lid, but I was!! Ditto the dry spaghetti! My only problem is the crust goes soggy by the end of the day or next Day I usually store it in a large ziplock bag. Most recipes use 1 cup pumpkin and I like to go all the way to 1 1/3 cups. Butter has more flavor (although there’s plenty going on here without it). Also I share meal so-called plans, you know, real ones that include days like last Tuesday with the menu item “nope!”, One year ago: Cannoli Pound Cake I made this for Halloween and it was delicious. You can even swap it with coconut sugar or use a combination of granulated sugar and honey or maple syrup. Made them into 24 mini muffins (bite size) and a small loaf (3X5). I love your pumpkin muffins, but the leftovers from the can of puree drive me batty as well! I give them as gifts during the holidays. I can’t wait to adapt this to gluten free! There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template. Question for you – have you tried this with whole wheat flour? I wonder…. My go to mix is 300 grams sweet rice flour, 300 grams potato starch and 400 grams millet flour. Thank you…my guys cheered for me as they devoured it! Great recipe! First published October 13, 2016 on smittenkitchen.com |, “America has gone entirely too far in its pumpkin spice devotion,”, Google claims 5.7 million ways to make it, Acorn Squash Quesadillas with Tomatillo Salsa, Banana Bread Crepe Cake with Butterscotch, http://www.surlatable.com/product/PRO-2646644/Nordic+Ware+Pumpkin+Loaf+Pan, http://www.chow.com/recipes/29154-pumpkin-bread, https://www.tastingtable.com/cook/recipes/pumpkin-spice-babka-recipe-bread, https://smittenkitchen.com/2016/09/magic-apple-plum-cobbler/, http://www.epicurious.com/expert-advice/freezer-hoarders-preppers-emergency-preparedness-frozen-survival-article, https://smittenkitchen.com/2009/12/build-your-own-smitten-kitchen/, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859804, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859934, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859927, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-860719, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861645, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862180, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862342, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862723, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-860131, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-883494, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859509, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861716, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861383, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-985828, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1457114, https://www.verywellfit.com/recipe-nutrition-analyzer-4157076, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-989011, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460029, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460478, https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1548879, 1 15-ounce can (1 3/4 cups) pumpkin puree, 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams). 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