For my entire life, my absolute favorite season has always been the fall.
I love the color of the leaves and the crispness in the air. I get excited to break out my long sleeve shirts and sweaters, and hide my translucent white legs with jeans!
There is chill in the air and fall is on it’s way.
The flavors of fall are another selling point for me. I love root vegetables, apples, and most of all pumpkin.
What’s more comforting on a cool fall morning than a slice of warm pumpkin bread with butter? Not much. Your family will love this moist pumpkin bread recipe!
Loved this recipe. I am going to make it again tomorrow, only put nuts in it and a little more spice. 🙂 Thanks for sharing.
Marcus
September 20, 2013 at 11:39 am
I’m assuming 1 1/2 cups canned pumpkin is one can?
Christy
September 21, 2013 at 8:14 pm
I baked this bread today. First of all, let me say that it smells heavenly! The batter tastes like pumpkin pie filling! However, it took MUCH longer than 45 minutes. It was more like an hour and 5 minutes until the bread was no longer wet when a knife was inserted. I used a 9×13″ loaf pan.
Elizabeth
September 22, 2013 at 10:32 pm
I make this today and really wanted it to be good. It smelled and tasted great….but the baking time/temp did not work for me. Next time I’ll bump up the temp to 375 and bake 50-65 minutes min.
Tami
September 24, 2013 at 11:43 am
I had the same problem with the bread and the time/temp on my first loaf. I made two more batches into 24 regular sized muffins and they turned out perfectly in 25 minutes at 350. This is the way I’ll go from now on. They are SO good and I like the amount of sugar in them.
I made this with whole wheat flour and it turned out perfectly! I also put this recipe in My Fitness Pal and if you turn it into 12 muffins, they are only 160 calories per muffin.
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rebecca at thisfineday
September 11, 2013 at 3:54 pm
Yum! I love pumpkin too. Thanks for the recipe! Pinning now 🙂
Julienne
September 15, 2013 at 4:15 pm
Looking forward to trying this on a cool fall day!
Julie
September 15, 2013 at 8:51 pm
Loved this recipe. I am going to make it again tomorrow, only put nuts in it and a little more spice. 🙂 Thanks for sharing.
Marcus
September 20, 2013 at 11:39 am
I’m assuming 1 1/2 cups canned pumpkin is one can?
Christy
September 21, 2013 at 8:14 pm
I baked this bread today. First of all, let me say that it smells heavenly! The batter tastes like pumpkin pie filling! However, it took MUCH longer than 45 minutes. It was more like an hour and 5 minutes until the bread was no longer wet when a knife was inserted. I used a 9×13″ loaf pan.
Elizabeth
September 22, 2013 at 10:32 pm
I make this today and really wanted it to be good. It smelled and tasted great….but the baking time/temp did not work for me. Next time I’ll bump up the temp to 375 and bake 50-65 minutes min.
Tami
September 24, 2013 at 11:43 am
I had the same problem with the bread and the time/temp on my first loaf. I made two more batches into 24 regular sized muffins and they turned out perfectly in 25 minutes at 350. This is the way I’ll go from now on. They are SO good and I like the amount of sugar in them.
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Tami
September 24, 2013 at 6:12 pm
I made this with whole wheat flour and it turned out perfectly! I also put this recipe in My Fitness Pal and if you turn it into 12 muffins, they are only 160 calories per muffin.
Lynn
September 30, 2013 at 2:22 pm
Nothing better than warm pumpkin bread!
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Amy Pittman
October 30, 2013 at 7:12 am
I also used the standard pan and mine took well over an hour to bake. I even turned the heat up for the last 15 minutes…