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.
I screwed it up the first time. I made a large loaf. It looked done after only 30 minutes, so I took it out of the oven. Unfortunately it wasn't done at all. The ends were still good though. Second time around turned out much better. But I like it a little spicier, so I double up the spices.
I, too, love this bread. Have become a fan of weighing all ingredients now (suggestion of a great cookie cookbook, King Arthur Flour Cookie Book)and it makes a huge difference, and actually much easier once you get used to it. Filled my mini loaf pans a bit more than 2/3 full and won't do that again, as it expands! Definitely going to be a holiday tradition!
My first attempt was making this into one loaf. I decided, 'what could it hurt, I'll just dump all of the batter into the pan' and I did not weigh the flour. BIG MISTAKE. I, too, also baked a very tasty BRICK. Next time around, after reading the reviews to this recipe, I weighed the flour and poured the batter into four small loaf pans, instead. Wow, the best pumpkin bread I've ever had. I even sprinkled sugar on each before baking and they have the prettiest crackle tops. Also, I didn't have store-bought buttermilk so I made it. 1 cup of milk (I did 3/4 c. milk and 1/4 c. half and half) and 1 T vinegar. Let sit 5 minutes. This recipe calls for 1/2 cup.
Fantastic flavor. I used nutmeg instead of cloves. The first time I made this I did not weigh the flour and the bread turned out like a brick. It makes a huge difference, you need to take the time to weight the flour instead of using a measuring cup.
Nice blend of spices, lighter than oil-based quick breads, love the texture, and suspect that the flavors will deepen as it sits. I made 4 mini loaves, and baked them 38 minutes.
What an easy recipe for a delicious fall or anytime sweet bread. If you're making the 9x5 loaf, you'll have a lot of batter left over...just about the perfect amount for 2 dozen mini muffin bites. Butter your muffin pan generously and fill them with a small scoop just to the top. Bake for 30 minutes alongside the loaf.