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.
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