Pumpkin Bread

From: Chef #592481

On Nov 19, 2009

From: wax lion

On Nov 12, 2009

I translated this to make 2 loaves and used one cup each of brown sugar and white sugar, instead of 2 2/3 cups - I also subbed some white-whole-wheat for 1 cup of regular flour, and used vegetable oil instead of shortening. Instead of putting nuts in the bread, I soaked about a cup of raisins in hot water while I was getting the rest of the ingredients ready, and then used that liquid for the water at the end, which I think added some sweetness as well. I topped the loaves with pecan halves. This is great autumn-y bread, with nice spiceyness & pumpkin flavor. Thank you!

From: Karen=^..^=

On Sep 22, 2003

Excellent pumpkin bread. I scaled the recipe down and made only one loaf, but now I wished I made the whole recipe! I used butter instead of shortening, but otherwise followed to a "T". Loved the texture and the flavor...thanks for sharing! P.S. I needed about 60 minutes bake time.

From: kimberli

On Nov 18, 2003

Fanstastic!! Great flavor and texture, my family loved it, it froze like a charm. This is going in our family favorites binder. I added raisins to 1 loaf, since my husband doesn't like nuts. Next time I'm going to try addding chocolate chips in one loaf, or an orange glaze on top of another - there's a lot you can do with this recipe - thanks for posting it!