I just bought this cookbook (irresistible!) so very excited to see one of the recipes. I do love pumpkin, so must give this one a go. And very much looking forward to seeing what’s in store for December 1st!
Yeah – I have to disagree with ya here partner. I love everything there is to love about pumpkin and winter squash in general! So to me, that slab of bread looks fan-freakin’-tastic. In fact, I made a pumpkin cranberry loaf just recently for thanksgiving snacks. yummmmm…..
Oh, heavens to Betsy, this looks delicious. I’m not sure who’s having Thanksgiving at your house this year, but I know they’ll be leaving happy. I can’t wait to see the surprise on Dec. 1. Have a wonderful holiday. Love, Josh
I tried this recipe yesterday and it is excellent! Very nice level of moistness, flavor and spice. I think this will be my new #1 recipe for pumpkin bread! Thanks for sharing. Will have to take a gander at the cookbook this came from.
I just made this bread and it didn’t turn out quite right. Unfortunately, because I live in Turkey, I had to make three substitutions: I used corn oil instead of grapeseed, used fresh pumpkin puree instead of canned and had to use full-fat yogurt instead of sour cream. When I baked the bread, it puffed up nice and golden just like the pictures, but about 5 minutes out of the oven, deflated and caved in. When I sliced it, I realized the inside was mushy and wet!
Is this because I used fresh pumpkin puree instead of canned (maybe there was too much water in it? Or yogurt instead of sour cream? (The yogurt I used is Greek style). Or corn oil instead of grapeseed? I know, I know, so many substitutions! That’s the problem with living in Turkey sometimes; I can’t find the right ingredients! What went wrong?
Hi Barbara, I don’t know what went wrong. Of the substitutions, the pumpkin seems most likely to cause problems. It is also possible you just didn’t bake it for long enough. Maybe next time you can try testing with a toothpick to see if the inside is cooked. Unfortunately, it is hard for me to diagnose the problem with so many substitutions. Sorry it disappointed you!
I just made this bread, and it was so delicious! I substituted vegetable oil, and changed up the spices to 3/4 t. cinnamon and 3/4 t. nutmeg because I thought it it might give a more balanced spice, but it was such a hit. Love your blog, witticisms, and great recipes. Thanks!
I made this bread last weekend and it turned out SO WELL. It was perfectly soft and moist and everyone loved it. It was declared “better than Starbucks pumpkin bread!”. Thanks for the recipe; I can’t wait to use it again!