Comments on: Pumpkin Spice Bread

By: Elise

Elise — Thu, 08 Dec 2011 17:03:52 +0000

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!

By: Katie

Katie — Wed, 03 Nov 2010 18:09:04 +0000

I have made this several times and most of those times I have made it with about a cup of semisweet mini chocolate chips…SO GOOD :-)

By: Sarah

Sarah — Sun, 24 Oct 2010 15:13:23 +0000

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!

By: Tim

Tim — Mon, 14 Dec 2009 21:42:53 +0000

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!

By: Barbara

Barbara — Mon, 14 Dec 2009 13:27:31 +0000

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?

By: Tim

Tim — Mon, 07 Dec 2009 16:50:39 +0000

I haven’t tried the recipe with anything else, but I am sure canola oil would work just fine.

By: Rdaswan

Rdaswan — Mon, 07 Dec 2009 16:47:38 +0000

Can I use anything instead of the grapeseed oil?

By: John "RibDog" Verville

John "RibDog" Verville — Mon, 30 Nov 2009 20:16:27 +0000

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.

By: Scott

Scott — Thu, 26 Nov 2009 21:46:28 +0000

I’ll have to give this a try. I also recommend Maida Heatter’s Pumpkin Gingerbread. Happy Thanksgiving!

By: Onepot

Onepot — Wed, 25 Nov 2009 19:57:49 +0000

Those moist breads can turn even the most uninspiring fruit/vegetable ingredients into something rather marvelous.

By: Tim

Tim — Wed, 25 Nov 2009 19:38:50 +0000

Happy Thanksgiving, Josh! xoxo

By: Josh

Josh — Wed, 25 Nov 2009 17:25:27 +0000

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

By: The Urban Spork

The Urban Spork — Wed, 25 Nov 2009 04:51:43 +0000

This bread looks delicious – thanks for sharing, I can’t wait to try it out! I’m also loving The Craft of Baking, it’s quickly becoming a favorite.

By: Heather @ chik n pastry

Heather @ chik n pastry — Tue, 24 Nov 2009 19:08:44 +0000

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…..

By: jeanology

jeanology — Tue, 24 Nov 2009 12:54:40 +0000

I made this last night and I’m eating it for breakfast now. Thanks for the recipe, it’s the best pumpkin bread I’ve ever had.

By: Whitney

Whitney — Tue, 24 Nov 2009 04:40:29 +0000

I’m with your on the pumpkins. I love carving them, buying cute tiny ones, but I don’t crave the flavor. No pumpkin spice lattes for me!

By: Jennifer

Jennifer — Tue, 24 Nov 2009 03:45:15 +0000

I just picked up that book and this has inspired to actually start reading it. Thanks for the nudge….

By: The Duo Dishes

The Duo Dishes — Tue, 24 Nov 2009 00:58:16 +0000

We’re a little over the pumpkin fever now, but it’s good in lots of food. Bread especially.

By: Dawn in CA

Dawn in CA — Mon, 23 Nov 2009 19:29:31 +0000

Fat & Happy – my favorite way to be. ;) See you 12/1!

By: TERI REES WANG

TERI REES WANG — Mon, 23 Nov 2009 19:11:49 +0000

Ah, you are so good to me. ;P