Last updated on October 5th, 2018
My mother baked this pumpkin bliss every autumn during my “growning-up” years. What a scandalous treat! It’s moist, sweet, and definitely delicious. But then, what else would you expect from a batter that contains 1 1/2 sticks of butter and 2 honking cups of sugar?
The recipe, according to my mother, came from a 1970s issue of Good Housekeeping Magazine. You could try to healthify the ingredients, but I can’t guarantee the results if you do. When made as described, the bread captures the very essence of autumn. My friend Sarah, who swooned over a slice just this morning, says it tastes like pumpkin pie.
Need a special treat that you can enjoy between rounds of leaf-raking? Want a bread that you can make in advance, and serve during a football game? Want a frisky snack for nibbling in bed? This loaf of love is for you.
Here’s the step-by-step recipe:
To start, grease a pair of 8 1/2 x 4 1/2 loaf pans.
(In the comments field below, reader Rosalind asked about my loaf pans. I purchased these stainless steel beauties from this online source.
For added insurance against sticking, line the bottom of each pan with a piece of parchment paper.
Next, while attempting to make a “smiley face” (and failing miserably), throw some flour, salt, baking soda, baking powder, and pumpkin pie spice into a bowl…
And violently whisk them together.
Then put some softened butter into the work bowl of a standing mixer. Make sure the butter is really soft, or it won’t “cream” properly.
No standing mixer for you?
You can use hand-held electric beaters. Or, if you are feeling energetic, you can mix the batter with nothing more than a stout wooden spoon.
Beat the butter at medium speed for 30 seconds.
Then add 2 honking cups of sugar…
And beat the butter and sugar until light and fluffy — about 3 minutes.
One at a time, beat in 2 large eggs.
Then beat in a splash of pure vanilla extract…
And a can of pumpkin puree (homemade puree will work too, if it’s not too wet).
Does your cat enjoy pumpkin puree as much as my Camille does? You can let me know by leaving a comment.
On low speed, gradually add the flour mixture, beating only until it disappears into the batter.
With a song in your heart, divide the batter between the 2 pans…
And bake until a knife inserted in the center of each loaf comes out clean — about 65 minutes. Cool for 15 minutes on a wire rack, then unmold and let cool completely.
When absolutely cool, you can wrap the loaves in plastic, and save them in the freezer for a rainy day.
Oh, look — it’s raining outside!
YUM.
Think you’ll give this ancient beautiful recipe a whirl? You can let me know by leaving a comment. As always, I love hearing from you.
Here’s the printable:
You can blame my mother for this scandalously-delicious recipe. It's the pumpkin bread of my youth!
Ingredients
- 2 cups flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin pie spice (available in all supermarkets)
- 1 1/2 sticks (12 tablespoons, or 169 g) unsalted butter, softened to room-temperature
- 2 cups sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 15-oz can pure pumpkin puree (not pumpkin pie "mix")
Instructions
- Center the oven rack, and preheat the oven to 325°F/165°C. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Put the butter in the bowl of a standing mixer (or, use a large bowl and electric beaters). Beat at medium speed until thick and creamy -- about 30 seconds. Add the sugar, and beat until light and fluffy -- about 3 minutes. Then beat in the eggs one at a time, followed by the vanilla and the pumpkin puree. On low speed, gradually beat in the flour mixture just until combined.
- Divide the batter between two well-greased 8 1/2 x 4 1/2 loaf pans. Bake until a toothpick inserted in the center of each loaf comes out clean -- 65 minutes, or slightly longer. Cool on a wire rack for 15 minutes, then unmold the loaves, and let them cool completely before slicing. The bread can be wrapped in plastic and frozen for several months.
Enjoy this recipe? Get my email updates!
More good eating:
Angelic Zucchini Fritters
Pumpkin Cinnamon Rolls
Caramelized Onion and Blue Cheese Galette
Another Judith says
Looks fantastic, Kevin . . .
I heard pumpkin might be in short supply, so confess to buying many, many 15 ounce cans when I found them. I’ll be making your/your mother’s/Good Housekeeping’s pumpkin bread soon.
Loyally,
Judith, who perennially hopes her doctor will tell her she needs to gain weight.
PS: What is a honking cup? Where can one be purchased?
myrtle miller says
Camille looks like our cat Bobbi. Very sad times over here having to find homes for all five of our pets.
myrtle miller says
I bet if you added pecans and roasted almonds it would be even better.
Rosiland Ball says
Kevin those loaf pans look spectacular! Did you get them at Amazon? I’ve been looking for non-coated pans and can not find them anywhere.
Ann Manning says
I have already hoarded up on can pumpkin, and starting to gather bags at cranberries with each trip to the grocery store. Cleaned out, and straightened up my freezer , so like a wise little squirrel I am stashing the goods away. Can’t wait to try this one. Love your print feature.
Pattymong says
yep – making this weekend!
Mary in Iowa says
Just out it on agenda for tomorrow. Have all ingredients on hand. Today, cold and rainy with the kind of damp chill that creeps into your very bones. No furnace ’til Nov. 1, so peeled, chopped, and baked 6 apples with brown sugar, butter, cinnamon. Then popped chicken breasts into oven, followed by English toffee cookies–also with 1-1/2 sticks of butter. Anything to keep the oven going. Now have a big pot of jambalaya bubbling away, just about ready to eat. Am NOT running out to the dark garden in cold rain for parsley and chives. Yep, Wimphood has officially settled in for good.
Joan says
I believe I am upset with something from the 70s being called “ancient”…
Brenda Johnson says
What a fall-tastic treat!!! All the wonderful flavor we crave when the air turns crisp- in a bread!!! Bright orange pumpkin, warmed with pumpkin pie spice,and generously sweet..so moist, so delicious!!! (And I gotta tell ya- makes an awesome slice of toast too!!!!)This is a winner!! You were a lucky kid Kevin- your moms bread is a happy childhood memory I’m glad you shared!!!
Jeri says
oh my oh my, will have to try
Darlene Chamberlin says
Looks delicious but I don’t see sugar in the printed recipe.
Teri says
Will make it this weekend, one for my daughter and the other for my man.
Nancy says
Ooops! No sugar mentioned in the printable version? But it does look fabulous!
Kevin Lee Jacobs says
Hi Darlene and Nancy – Thanks for catching that! Fixed now.
Amy says
Yum. Most recipes I’ve seen call for oil. Eager to try this one since it calls for butter–my favorite food group. We make ours in a silicone Bundt pan and call it cake, because who doesn’t like cake for breakfast?!
Jennifer says
Hello Kevin! I just love your posts! Thank you! I especially love your recipe posts, a delicious combination of beautiful photography and smart, funny commentary to embellish clear, forthright directions.You have a gift for making me laugh and encouraging me to want to make your recipes myself. Well done!
Nora McDowell says
I’m with Joan on the “ancient” bit: ancient is my old cookbooks from the early 1900’s. My ones from the 40’s are merely old.
I am diabetic and do not use sugar substitutes.
I use coconut sugar which has the same number of carbohydrates but is only 1/2 as high on the Glycemic Index.
I find that baking using coconut sugar still rises nicely.
I’ve never tried pumpkin on the cats. I know they like chili.
Marianne says
I love pumpkin bread! Your recipe looks great.
Used to have a cat with rather quirky food tastes, number one being she was not picky about cat food and ate anything I gave her. She also loved cantaloupe and canned sliced mushrooms. They had to be canned for her to go gaga! An all-around wonderful cat, but then again aren’t they all?
Beverly, zone 6, eastern PA says
Gorgeous!
My favorite spice to add to anything with pumpkin is ground cloves.
I add it along with the usual suspects…. cinnamon, ground ginger, nutmeg.
I wonder if this combo is the same as the “pumpkin pie spice”.
We have all-day-rain today which means the digging marathon is on temporary hiatus.
Hallelujah, says my aching back.
Pumpkin Bread is highly recommended for aching backs, so I’ve heard.
Audrey says
When you said it was moist, sweet and definitely delicious… What else would you expect.. I thought it was because it came from a Mother’s love.
Camille needs to step it up a little to get the dinosaurs under control
Beverly, zone 6, eastern PA says
PS. I placed those loaf pans into my wish list online… Great Tip!
PPS. I once had a tuxedo cat who loved cantaloupe. (beta carotene connection?) She would recognize the sound of the knife going through the cantaloupe rind and come running from any room in the house to be given a slice for her snack.
Ardelle says
Yes, wonderful pumpkin bread for coffee with friends and neighbors – thanks for your delightful presentations. Last Friday which was windy, rainy and damp prompted me to make my favorite pumpkin pie sans crust (saves calories). It really is a ‘slam dunk’ or so I thought, I’ve made it thousands of times. I inadvertently put in a teaspoon of CAYENNE PEPPER – same bottle, nearby location – into my mixer bowl! I quickly scooped it off the pumpkin puree as best I could and proceeded with the cinnamon the way I was supposed to plus the cloves and ginger. Of course I love a bit of spice/hot in food and this was fabulous – just a hint of hot in my pumpkin pudding with ice cream on top. I will add just a smidge to my pumpkin ‘pie’ in the future. Amazing what we learn from our mistakes 🙂
Oh, yes, my 12 year old Corgi, Sophie, dines with me regularly in the kitchen and at the table – with caution I might add. She loves pumpkin, broccoli, tomatoes, bananas. I knew about the danger of onions but one evening at a cocktail party a guest dropped a balsamic vinegar pickled onion and she snatched it up like lightening! That cost almost $1000 and an overnight stay in the vet hospital. She has survived and is doing very well.
Enjoy the aroma of pumpkin as the sun tilts to the south for a rest….
Carol Samsel says
This sounds so good and I promised the Hubs I would bake for him this week so we’ll be trying this 🙂 We love all things pumpkin here ♥ I may even make a loaf using some of the winter squash we have stored in the basement to see how they taste in the bread 🙂
Kat says
Making this today…..
Also, everyone’s mother makes “the best” pumpkin bread! I love that…and I agree with the statement! Go Mom’s !!!
Rhonda says
Kevin – thanks for all you do. I really enjoy this blog and plan to make this recipe for my work buddies 🙂
Dr Janelle Trees says
I reckon you could replace the cane sugar with coconut sugar for a caramelly-tasting low GI version. It has to be real coconut sugar — dried nectar of the flower — to be suitable for diabetics. Will let you know if we make it that way, whether it works. Thanks Kevin.
Linda Boyer says
Sounds delicious – have to wait to bake until our return from 1-week vacation starting Friday, but look forward to trying this yummy bread. Everything is better with butter! Kevin, thank you for sharing your wonderful recipes. Can’t wait for your book to be published!!!
Beverly, zone 6, eastern PA says
Loaves are in the oven right now! House smells great. Thanks for this timely, rainy day recipe.
Barb says
Unfortunately, I am at work so I can’t put this in the oven right now!!!
I love pumpkin bread and I will definitely make this!!
Thanks Kevin.
Judith Togher says
What is the equivilent of pumpkin pie spice in terms of quantities of cinnamon, nutmeg and clove?
Can’t wait to make this but divided in half.
Kevin Lee Jacobs says
Beverly – Kudos to you!
Judith – I used McCormick’s brand of pumpkin spice. It’s a blend of cinnamon, ginger, nutmeg, and allspice. I don’t know the exact proportions. For this bread, you can probably get away with just cinnamon, nutmeg, and cloves — 1 teaspoon of each.
Angela Willis says
Kevin, I had to come all the way over from your newsletter just to say I LOVE that you said “2 HONKING cups of sugar”!!! Haaa haa… still giggling!
Angela Willis says
Oh, and forgot to mention… my ginger tabby turns his nose up at the puree… only fresh pumpkin for him! 😉
Betty Jane says
Made a pumpkin snack cake last weekend that also called for your 2 honking cups of sugar! It looks the same consistency as your bread. So good with a dab of cream cheese frosting! You have the best recipes!
Shannon says
This recipe is just what I needed right now. Old fashioned, honkin good bread. I will be making it tomorrow (maybe Friday) after I get some pumpkin tonight. Thank you.
Tracy says
The pumpkin break looks simple and delicious, thanks Kevin. On a rather off topic subject, I want to thank you again for turning me onto winter sowing in gallon jugs two years ago, along with many other readers, I’m sure. Over the last months, I have been assembling the clean water jugs from neighbors, melting holes in them, cutting them in half, buying coir seedling mix, etc., getting ready for January. I had such ridiculous success with this process last year and had all but 2 of the 24 jugs I planted germinate. I potted most on and planted out the rest, and over the course of the season I ended up planting out over 280 perennial plants and I don’t even know how many annuals. The over 3,000 sq ft of mixed borders I manage on my 1/3rd acre was just bursting with quality plantings, color and texture this last season. I’m thoroughly addicted and am planning 36 jugs this year. This topic, and many others, along with many recipes, have enriched my life and I appreciate so much your willingness to share what you know in such an entertaining style.
Thank you, Kevin.
Troy says
Hey Kev, I’m gonna try this with some of my winter squash(as soon as I get back from Key West)! My pumpkins didn’t do well…I certainly won’t “healthify” it! I’ve been burning up my billions of hot peppers making jelly. 6 cups of sugar a batch!!!
Sandy says
Kevin, Love the smiley face you have quite a personality!
Mary MS says
My beloved cat, Kali – who recently left this earth plane after just-shy-of 21 years – absolutely adored pumpkin puree. It’s hard to make a pumpkin recipe now as I still want to set some aside from her – old habits die hard.
Your mom’s recipe sounds fabulous. I will admit, however, that I’ll have to add chocolate chips. There was a store in Portland OR some 20ish years ago – kind of a precursor to whole pay check – that made something like a pumpkin brownie every fall. It had choc chips in abundance and was the size of a brownie. I’ve tried a million pumpkin cake recipes to replicate it; alas, all failed. I’ll try your mom’s recipe as you have it (with choc chips added) and then try it in a large, flat pan and see if it works for pumpkin brownies . . . unless, of course, you, dear Kevin, decide to come up with such a recipe and save me the enormous effort of eating my way through pumpkin heaven to try and find it? Huh? Kali is encouraging you from the beyond, I think Camille can hear her….
as always, Mary, a great fan of yours 🙂 <3
Michelle says
Hey Kevin! This is in the oven as we speak, nothing says autumn like some pumpkin-based baking and this recipe is a perfect example. Can’t wait to try it, thanks for another great recipe (and fun blog post). Have a beautiful day!
Joan Higgins says
I would kill for a piece of this right now! Now I know why a decade ago people died much younger—this is what they ate. The bread looks great and I can imagine how yummy it is, but I am diabetic and can’t go near such wonderful goodies.
Love the picture of kitty. I adore cats!
Thanks for all your great ideas. Blessings to all.
Catharine R. says
For Joan Higgins: See comment #26 from Dr. Janelle Trees. You might be able to swap the regular sugar for pure coconut sugar. Just a thought!
For Kevin: I made the bread today. Delish!!! I’ll make another batch this weekend!
Marye says
I am definitely going to try this recipe. I love Camille the Cooking Cat! I love your blog posts!
Judy Pennington says
My cat Cleo would look at me as though I were insane if I offered her pumpkin puree. The silly thing won’t eat anything but her dry cat food. She won’t even eat fried BACON!!!! She is absolutely bonkers! And yes, I think I just might have a can of puree in the pantry, oh you are such a bad boy, tempting all of us with these scrumptious recipes.
Renee says
Your recipe could be embellished by adding 1/2 cup dried chopped dates and 1/2 cup chopped walnuts and reducing the sugar by 1/2 cup then it would be a heavenly Pumpkin Nut Date Bread.
Paula Beattie says
I made it tonight – absolutely a 5 star! Thank you.
Georgette says
This looks absolutely wonderful and moist. I will definitely give this one a try. By the way I miss Lily, does she not like pumpkin?
Michelle says
Hi Kevin! You’re hilarious. Long-time subscriber, first time commenter. I made this recipe last night, and now I’m morbidly obese. Please post more garden chores ASAP, before I massacre the (shrinking) leftovers! NOMZ
Anna says
Nutmeg our dainty 7 pound cat loves pumpkin puree. Spike our 22 pound Maine Coon cat just sniffs it and walks away.
Sheri says
Hi Kevin, When I rescued my kitty “George” off the streets as a kitten he was bones, fleas and worms. He couldn’t eat kitty food and had to be placed on a raw organic pumpkin diet. He loved it but as soon as he got his digestive system up and going he’s never touched it again except as pumpkin bread with melted butter on it! I’m sure he’ll love your recipe above! FYI: I love pumpkin so much I also make pumpkin pancakes. The trick is to cook them on a low heat. If you ever decided to make homemade “pumpkin butter” add port wine! I make it and give as Christmas gifts. Cheers!
Michelle says
I made this today- as delicious as it looks online!!
JoAnne says
Kevin, Did your mother ever put walnuts in the batter?
Think it would work?
JoAnne
Paula says
Kevin,
Not sure there is enough butter in this, do you think a cream cheese frosting might balance things out? 🙂
Making it tomorrow, can’t wait.
Pat C says
I made these pumpkin breads earlier today and I just sat down with a cup of tea and a slice. Delicious, spicy, pumpkin-ey and moist. The light, fluffy texture is what makes it so special though. I have made quite a few of your recipes and have come to trust that they will be wonderful and will turn out perfectly. I enjoy everything about your website and look forward to it. Delightful Kevin! Thank you.
Pat C
Shirley says
This recipe is moist & delicious….
WOW…this is a keeper…
The only thing I added was….A spreading of Canadian Maple Syrup Butter over the top of the warm loaves….OMG..
Thank you Kevin ( I love your website..)
Stephanie says
Oh, Shirley! This recipe sounds divine and then to add Canadian Maple Syrup Butter…oh, I am swooning!
Barb says
Hi Kevin, in the middle of making the pumpkin bread, I noticed an error.
1 1/2 sticks butter is 12 tablespoons but only 169 g. 679g is one heck of a butter overload.
🙂 love your recipes.
Kevin Lee Jacobs says
Hi Barb – Fixed — and thank you!
Cathy says
I’m going to give this a try. I always bake pumpkin bread for my family on Thanksgiving morning. I think that they might be tired of my old recipe. Have you ever added raisins or nuts or both?
Barb says
It was a hit! Put one loaf in the freezer for another day, it had to come back out, the first loaf is gone, just don’t know how it happened….
Love it. Have made so many different receipes in the past. Out the window they go. This is the winner.
Lisa lee says
Delicious flavor but mine came out flatter then pictured. Wondering if the 2cups of flour was correct which means only a cup per pan? I measured my pans and they’re the same as called for. I may have put in a smidge more butter (talk about not healthifying it) so that may have made the flattening difference. Otherwise, delish and bringing to a Halloween party tonight. Thanks for sharing.
kim says
Then, I’d say a topping of maple frosting would be awesome 🙂 My son loves my grandmother’s pumpkin cookies, but I have failed to make them well for years, so, this could be a substitute. Thanks for the recipe
Elaine says
When I told my husband yesterday morning about a pumpkin bread recipe that I was going to try, his response was akin to “Yuck, I hate pumpkin.” Well I made it anyway and guess what? He’s already wolfed down one loaf and is beginning the second. Grandkids went crazy too! Needless to say this is a keeper! Thanks, Kevin :–)
Pam says
Delicious pumpkin bread. Best I’ve eaten. Thanks for sharing. This will be my go to for the future.
Julie Forman says
Made it the same day, Kevin, and it was so yummy and moist. It was so good that now I have to make it again today! I may add some raisins. God bless you and your Mama!
Donna says
The pumpkin bread was the best! It was just what I was looking for in very tasty! Thank you so much for all the wonderful recipes!
Kristin in Nebraska says
In the oven right now. Can’t wait to taste it. When I was a kid we had a cat that once chewed through tinfoil to get to a pumpkin pie. There were little cat nibbles all over the top of the pie.
Raylene says
Hands down the best I’ve ever eaten. Made it yesterday to take to a friends house as a hostess gift. She served it with coffee while the grandchildren were out trick or treating. What a treat! Since I am 3 weeks post op from a hip replacement, my 12 year old granddaughter helped me make it. We mixed all the dry ingredients, then added all the wet ingredients and mixed in the Kitchen Aid just until blended. It was fabulous and the best part, I have one in the freezer just waiting for a rainy day! Thanks you for sharing your home and expertise with us!
Chrysta says
Do you know how the recipe does with homemade pumpkin puree versus canned? We have a cinderella pumpkin that needs a plan. 😀
Thanks!
lynn says
Kevin, I made this yesterday, and the recipe is perfect–wouldn’t change a thing! The added bonus of the house smelling like fall was just what we needed on a rainy Georgia day. By the way, my sister asked me to ask you if you have any southern roots–some of your recipes sound like you might. Your blogs always brighten my day.
Nancy says
Not only does my Sweet-pea love anything pumpkin ,but our Kitty’s could be twins. Found as a stray in Vermont, now living in PA.
Amy says
Five stars! Had it for dessert after a grass-fed rib eyes and martinis. Slathered some Kerrygold butter on it and had two slices!! Froze the second loaf for Thanksgiving morning. Thanks, Kevin, your recipes NEVER FAIL!
Judy Hines says
This is a doozie, Kevin! Here comes the calories but at my age who cares.
Julie B says
what’s all this about a pumpkin shortage???
My pumpkin bread is a big fave among the family but we may have to do side-by-side taste test… 🙂
Pat J says
Kevin, this is a great recipe. We found the bread moist and light.
For a more healthful version, I did cut down on the sugar (used 1 1/4 cups rather than the two) and the end result was in no way lessened. It was still delicious.
Simply, thank you!
Jon Beattie says
Alrighty Kevin,
My inlaw “borrowed” one of my loaf pans so wish me luck with a single larger loaf, lol.
Smells wonderful !!
Thanks for sharing this one and especially those darn Peanut butter cookies which , BTW, we serve at work for those Gluten Free at dinner without notice. ( We have a small banquet hall )
YUM YUM YUM! May your holiday be fun !!
Sue Whitfield says
Sounds awesome! can hardly wait to make. How long should I bake in Mini loaf pans. Sounds like a winner for gifts.. LOVE your site.
Cndy S says
Kevin, This is the best pumpkin bread. It easy and so delicious. Thank you. I enjoy your recipes and LOVE your gardening advice. I have shared your website with friends.
Ann says
OMG Kevin…everything you make looks so delicious…love your window flower arrangement too….you are so clever!! Enjoy your website so much.
Ann
Martha Greene says
my oh my ~ you stated: “And violently whisk them together”but you forgot to mention in a green bowl ! ! ! !
Patricia says
Kevin,
I made this several times last fall and winter and I remembered that we loved it, but I had forgotten how good it really is till today. I made it for my son and grandkids for after dinner with tea. It is the best! Scrumptious!! Really easy too!!!
Thanks for sharing all your good stuff.
Frances says
Yes, my cat Holly loves pumpkin mashed with coconut oil.
Judy LeRoux says
Okay I love the “Honking cups of sugar” where are the geese LOL!
So this is a great recipe and I would change it for the diabetics like this:
Coconut sugar/ maple syrup dark has more minerals , spelt flour or almond flour they work just as well as the wheat. I cannot eat wheat but use spelt just the same way all the time. It is a bit heavier but has more protein in it.
We had a volunteer pumpkin in the garden this summer that took up a quarter of our 1/10 acre garden! We started to eat it young and it was really good and then we harvested the mature pumpkins, lol we had some 60 plus that just grew. Now we have them drying and curing around the fireplace , just 10 will give 150 lbs of delish pumpkin!
We will welcome any ideas of what to do with all of that, besides feeding it to the girls (chickens), who love and will not eat anything else till it is cleaned up.
Judy LeRoux says
I for got this and it is important if you like sugar and I do. Stevia powder works the same way, and does not raise blood sugar levels, it is 1 tablespoon equals a cup of HONKING GOOD SUGAR.
cooking gram says
1st time making. always let batter for banana/pumpkin etc. set at least 6 hrs after mixing to increase the flavor. Makes a lot of difference, especially with bananas. going to add pecans to my batter for a crunch additive. thank you for the recipe.
cooking gram says
to Judy LeRoux, why can’t you roast and puree and/or chunk to freeze for later use. I would think it would be the same for use as say butternut squash. Presumably, if you chunk, it would retain some water to be extruded when thawing. otherwise, great for pumpkin apple soup, pumpkin pie and more bread. after roasting, put in weighed packaging per recipe intended for.
Maggie says
Let’s all go to Mary in Iowa’s kitchen this afternoon, she has enough for all! Sounds wonderful Mary.
And yes, Kevin, our 3 Birman kitties love pumpkin, may not as much as Camille, but we could bring them all to Mary’s and find out.
What a wonderful Pumpkin bread!
Lynn says
Looks so good! I hope to bake it for Thanksgiving. Thank you so much for sharing you recipes!
My dogs just love pumpkin. 🙂
Trish says
What a nice kitty! My two do not like people food of any kind. Last Christmas I gave them a treat of turkey. What a waste that was! Your recipe looks really good, thank-you. Actually, all of them do. I plan to try it. -22C/-8F here today (Dawson City, Yukon Terr.). I guess it’s winter.
Judy LeRoux says
To Cooking Gram: Thanks for the advice I had planned to can a lot of it, dehydrate some more, let it dry well and try pumpkin chips, didn’t think about roasting it first, cool. We are trying to get the reliance on freezers down, to one. From 5. Because we grow a lot of our own food, the freezers have become a crutch, like this summer I was coming our of the garden everyday with two or three bushels of goodies. I dehydrated, froze, canned till blue in the face and still have more to go. Even giving away mountains of food. The Good Lord Blessed us this year.
This is Oct. there is still tomatoes and pumpkins, 9 beds mixed greens and roots crops for the winter. We love to garden. Love Kevin’s ideas, recipes and his site !!!!!!!!!!!!!
Martha C. says
I just made this yesterday and it was a huge hit….as usual….why am I surprised? I adore you and your recipes! Keep them coming!!
Donna McDowell says
Kevin, thank you for sharing this delicious recipe. Just delicious, also, will make great gifts. Thank your sweet mother for recipe.
Donna
Pat says
Kevin, This is the best pumpkin bread recipe ever. I made several loaves last year and remember how wonderful it tasted. Will be making more this year. Would be much easier to make if I had a mixer like yours.
My cats loved pumpkin. After finding mysterious bites out of my holiday pies had to start hiding them.
BTW made your corn souffle and it was absolutely divine. WI’ll make again for Thanksgiving.
Thanks for sharing you ingenious ideas and wonderful recipes. Pat
Maraya says
I’ll be trying this recipe very soon. I’d like to suggest you add to the print recipe the “15 minutes” cooling time in the pan before unmolding.
Sherry Pace says
Kevin – can’t wait to try this pumpkin bread. I plan to buy pie pumpkins and cook them in my electric pressure cooker (I’m still hoping you will relent and give the pressure cooker a try again 🙂 for this recipe. I used up my last can of puree yesterday for pumpkin custard in the electric pressure cooker… Camille is absolutely beautiful, what a perfect picture. My kitty Daytona will eat nothing but her dry kibble, although she dose like to drink water, tea, other things, out of our glasses! Smokey the dog – now he will eat tons of pumpkin!
Carol says
Looks great! If pumpkins are in short of demand, try sweet potatoes. I don’t have cats, but my 3 dogs love sweet potatoes and their skins. Have a beautiful fall. We are having one in Texas.
Ellen Peavey says
I want to make this bread and use Feijola fruit instead of pumpkin will have to add less honking sugar. These tropical fruit are sweet, I have so many falling off of the tree now. Ellen from Georgia
Addie in Florida says
Hi, Kevin – love your scary flour/spice face LOL
We’ve been invited to a Halloween do and I will definitely be making your pumpkin bread to take with us, assuming my oven will work properly (long story). In any case it sounds delicious, and our hosts said we didn’t have to bring anything so if it doesn’t work no harm done; I’ll just bring booze.
jan spotts says
Love pumpkin bread…all time Fall dessert….mine called for pecans (we live in the South) and raisins…and once I was out of raisins so used crasins….yum….so now use all three.
I figured I needed something healthy to offset the honking sugar…..love it….guess its getting to be that time of year!!!
vickie says
Hi kevin, got the pumpkin loafs in the oven right now. Next I’m going to make the baked apples. Can’t believe it…..I retired, just a while back…..never had much time to bake….who knows what’s gonna happen next….thanks a bunch for the wonderful recipes!!
Judy LeRoux says
Okay Kevin you rate an A+ for that pumpkin bread. I used spelt flour and duck eggs; boy howdy rich and moist, no other butter needed. My blend of spices, 2 tsps each cinnamon and ginger, 1/2 tsp cloves, 1/8 tsp allspice. Love it going to add rains and pecans the next time. What I loved was the way the batter whipped up, like cake batter, YUMMMMMMY!!!!!!!!!!!!!!!
Beth Camero says
I made the pumpkin bread – it was lovely! And it did taste just like pumpkin pie. Rich and moist enough that it doesn’t need any butter. I like your recipes a LOT.
Phyllis says
Thank you for sharing your recipes, your life with all of us. I made two loaves: one for eating with a glass of white wine and the other for toasting for croutons for a wonder winter salad. Wishing you and the Silver Fox a wonderful holiday and a very happy and healthy new year.
Julia says
Your ‘smiley face’ would work just fine as the image for the headless horseman though Kevin. :} I’m now looking forward to the wonderful smell of pumpkin and spice.
Laurene Stopford says
Tomorrow tomorrow I’ll make it tomorrow it’s only a day away!
Nell says
It looks and sounds delish! Do you think it would taste ok to add some walnuts? Thanks!
Mary K Jett says
This cake sounds just like the one my Mom used to make. Will be making for my family and friends. Love your home and antiques.
Rhonda Strahler says
Just added this to my ABSOLUTELY MUST GET DONE THIS WEEK list! Yes, my sweet Snowshoe cat Miss Zasu Pitts (Zazzy) loves pumpkin puree, especially once the sugar is added. Sadly, she has a weight problem like her mama (me) , must be genetics!!
Margie says
Hi Keven,
Just made the bread. Have to wait till tomorrow to taste it. I’m taking it for a snack.
Denise Goring says
Hi Kevin,
Thank you for sharing this Great recipe! You don’t have to guess what it is, the smell and the rich color tells it all. I tried this recipe because it looked moist in the picture and you used butter instead of oil, I was not disappointed, everyone enjoyed it so I will be making it again.
Kevin Lee Jacobs says
Hi Denise Goring — I’m so glad you enjoyed the bread!
Anne says
Hi there – I made a couple of alterations (I know…GASP!!!) to your moms recipe. Having been, by necessity, gluten free for over thirty years, I used King Arthur’s GF baking mix in place of wheat flour. Also used Trader Joe’s Bourbon Vanilla, and added a scant honking cup of orange flavored cranberries. (Also Trader Joe’s). My, my, it’s soooo good! Definitely a keeper recipe!
Kevin Lee Jacobs says
Hi Anne – Sounds wonderful!
Cindi says
Kevin,
THANK YOU for posting the link to this in your salad recipe. I had made it several years ago when you first posted it, then couldn’t find the recipe again. Every fall, we had that sad longing for a remembered taste, so wistful, the decadent taste we could never find again, and then, today, there it is! I will print this recipe and also send it to my daughters so they can save it where it can always be found. Such a relief! You are the best, Kevin.