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!
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kristina says:
November 23rd, 2009 at 12:27 pm
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!
TERI REES WANG says:
November 23rd, 2009 at 1:11 pm
Ah, you are so good to me. ;P
Dawn in CA says:
November 23rd, 2009 at 1:29 pm
Fat & Happy – my favorite way to be. ;) See you 12/1!
The Duo Dishes says:
November 23rd, 2009 at 6:58 pm
We’re a little over the pumpkin fever now, but it’s good in lots of food. Bread especially.
Jennifer says:
November 23rd, 2009 at 9:45 pm
I just picked up that book and this has inspired to actually start reading it. Thanks for the nudge….
Whitney says:
November 23rd, 2009 at 10:40 pm
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!
jeanology says:
November 24th, 2009 at 6:54 am
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.
Heather @ chik n pastry says:
November 24th, 2009 at 1:08 pm
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…..
The Urban Spork says:
November 24th, 2009 at 10:51 pm
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.
Josh says:
November 25th, 2009 at 11:25 am
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
Tim says:
November 25th, 2009 at 1:38 pm
Happy Thanksgiving, Josh! xoxo
Onepot says:
November 25th, 2009 at 1:57 pm
Those moist breads can turn even the most uninspiring fruit/vegetable ingredients into something rather marvelous.
Scott says:
November 26th, 2009 at 3:46 pm
I’ll have to give this a try. I also recommend Maida Heatter’s Pumpkin Gingerbread. Happy Thanksgiving!
John "RibDog" Verville says:
November 30th, 2009 at 2:16 pm
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.
Rdaswan says:
December 7th, 2009 at 10:47 am
Can I use anything instead of the grapeseed oil?
Tim says:
December 7th, 2009 at 10:50 am
I haven’t tried the recipe with anything else, but I am sure canola oil would work just fine.
Barbara says:
December 14th, 2009 at 7:27 am
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?
Tim says:
December 14th, 2009 at 3:42 pm
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!
Sarah says:
October 24th, 2010 at 9:13 am
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!
Katie says:
November 3rd, 2010 at 12:09 pm
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 :-)
Elise says:
December 8th, 2011 at 11:03 am
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!