Yield:Yields four mini loaves, one 9x5-inch loaf, or one 12-cup Bundt cake.
I didnt have any Pumpkin puree so I used sweet potatoes from our garden whipped them up and added 3-4 TBS of heavy cream.This is the BEST mini loaf recipe I have ever used! Very moist and delicious. It was so moist that I was in a hurry to take them out of the pan to make another flavor of mini breads that I took them out of the pan while still warm one of them fell apart in my hands it was so moist! I couldn't help myself and I ate almost half of it right then. Great recipe definitely a keeper! Chocolatedreamer from Vermont 2016
Very moist, tender, sweet, and spicy--but what to do with all that leftover pumpkin? After my success with Ms. Weil's Chocolate Chip-Banana Bread, I thought I could get away with dividing the batter between only 3 (19-fluid-ounce) loaf pans. However, as the pumpkin-bread batter rose, instead of puffing up, it oozed over the sides of the pans and onto the oven floor. I should have heeded the admonishment to fill the pans no more than 2/3 full.
This turned out great cooked in a bundt pan. I didn't have buttermilk so I used sour cream. I also added roasted pumpkin seeds and chopped walnuts. This may be the first time I adapted a recipe without the use of chocolate chips.
Excellent recipe. I used fresh ginger, cinnamon, nutmeg. Btw, if you don't have buttermilk, you can substitute 1/4 water plus 1/2 sour cream. Oh, and I usually bake for 1 hr. 15 min.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review