This all-time favorite quick pumpkin bread is baked in miniature loaf pans to give as gifts.
Heat oven to 350°F. Grease bottom only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
Combine all ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.
Spoon batter into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Store refrigerated.
*Substitute 1 cup mashed cooked pumpkin.
Dietary Fiber: 0g
Best ever pumpkin bread recipe. Use a little more pumpkin to make it moist.
I have made this over and over since October and love this recipe. Definitely a supreme recipe. I even subsitute the wheat flour and use oat flour to make it gluten-free for some of my friends. I also use the whole can of pumpkin. Makes it very moist. Thank you for sharing this great recipe with us all.
Is there a method for making this in a breadmaker?
I have made this pumpkin bread since I first found the recipe in a digest-sized LOL cookbook I bought several years ago. It never fails to please. I add a little bit of white sugar to suit my taste and LOTS of fresh pecans. I bake several small loaves to give as Thanksgiving and Christmas gifts, which always get rave reviews. Definitely the best pumpkin bread recipe out there. :)
why does this pumpkin bread need to be stored in the fridge?
I have made this bread twice, the first time it was a little dry so I added the whole can of pumpkin which is a little over a cup, which made it moister. i also substituted pumpkin pie spice for the cloves and ginger and made several small loaves. The only reason I didn't give it 5 stars was because it was a little dry the first time. It is a good recipe for the first time pumpkin bread maker.
The only pumpkin bread recipe I make. I do variations on spice combo and nuts cranberries etc.
This recipe is sooo simple and has a great moist texture and taste. I have frozen the loaves and they are perfect when they defrost.
Made this for a friend and I. Easy and delicious, moist and flavorful.
I made it with 1/2 cup sugar and 1/2 cup of applesauce, plus whole wheat pastry flour .
it came out awesome best pumpkin bread i ever made.
Easy to make, moist and flavorful. Tip: do not use a glass loaf pan; it prevents the center from cooking.
I cream the sugar and butter first and then mix everything together. also if you scoop this reciepe out like cookies it makes great whoopie pies with cream cheese frosting.
It was good but definitely not the best pumpkin bread I've had.
Easy to make! and it tastes GREAT!
I loved this recipe! But, next time I think I will use a little less salt.
This bread was very easy to put together and it cooked evenly in the small tins. I ended up baking the bread for 40 minutes. My kids loved it!
Loved this recipe. I added dried chopped cranberries and golden raisins, it was a big hit!
Very nice loaf. I was looking to use up some canned pumpkin and had the ingredients on hand to make this. Very nice flavour and texture.
standard, i frosted the loaf with a thin orange glaze
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1839
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