Mine is a question and a comment. The Pumkin Bread recipe sounds so good ... would never thought about using olive oil. Question: Is any adjustments necessary for high altitude?

A reply would be appreciated! Just found your site and some great "stuff!"

Thanks!

Hi Kathleen - You know, I never tried baking with olive oil until a friend of mine started an olive oil company and suggested it. Then I found out from my mom that olive oil makes a great butter substitute in baking. The original recipe of this particular recipe calls for vegetable oil, and since olive oil works so well, that's the oil I've included in this recipe. I have no idea if it makes an impact on the cooking at high altitude, any more than butter would. As for cooking in high altitude in general, I don't know, since I live in lowland country. Good luck!

Hi, I'd just like to say thank you for
generously sharing your recipes, especially
with those of us who have little experience
and next-to-no clue. I'm looking forward to
trying the cranberry relish.
Monica

Hi Monica,

You are very welcome!

hi elise,
thank you for your pumpkin bread recipe, i made one with some leftover pumpkin puree and it turned out really well. thanks again.

Hi Stef, I'm so glad it turned out well for you. I think with canned puree, you may need to add a little water to the mix so that it is the same consistency you would get with fresh steamed. But I do suspect that with the canned pumpkin, your pumpkin bread will have a stronger pumpkin flavor than if you use fresh.

Re: high altitude cooking - the Joy of Cooking has great instructions for adapting to high altitude baking. You'll have to get the book from the library, I don't see JOC's info online.

Hi Elise, i love pumpkin bread and have tried so many recipes in the past. Couldn't find the pumpkin puree in London like the one you guys get in the states. I used fresh ones instead. I used olive oil (for the first time in a pumpkin bread) and quite pleased with it. The result? Quite delicious! My search is over - will finally settle on this one. Thanks for sharing your recipe over the net.

This is a WONDERFUL recipe. I tried it, with canned pumpkin and no nuts, and it's great. Oh, I also substituted 1 tsp. of pumpkin pie spice for the seasonings called for, since the pumpkin pie spice contains all of those plus ginger. I think the ginger gives it a nice zing!

I'm really looking forward to trying this pumpkin bread, I'm a registered dietitian and often recommend people substitiute oil for butter. I mostly suggest Canola oil for baking and olive oil for cooking, but I'm curious to see how the olive oil will work. If anyone's interested I have an oil conversion chart that tells you how much oil to sub for butter or shortening and the ammount of fat and calories saved.

We will definitely be trying this pumpkin bread recipe--sounds delish. Last weekend we were staying at a B&B on a quick get-away fall break; and the breakfast bread one of the mornings was pumpkin. That wonderful taste made me want to make it for our family...now you've supplied the recipe. Thanks!

I have been milling whole wheat and making bread for a couple of years because my husband had open heart surgery and I found out how much difference there was in the whole wheat bread. All of this is to say, that the person leading my class for all of this used olive oil and said to always use the extra light olive oil for baking because it's flavor is not as stong.

Very nice looking bread! I like pumpkim and all the baked goods made with it! Thanks for sharing the recipe with us!
Ana

Stacey--Yes--I'd love to have the chart. My e-mail is lbryan(at)san(dot)rr(dot)com. Anne--good idea about using the "light" olive oil. I believe that's cheaper than extra-virgin, so that and the lighter flavor would be a plus. Thanks, Elise, for the recipe!

Mmmmm...mmmm! Just when I was on the look out for a good pumpkin bread recipe. Thanks for posting it. Love reading your blog and copying recipes down.

Oh, this is really going to help me come November 1st as long as my pumpkin doesn't get robbed overnight, lol.

just thought i'd let you know - - made both the Spicy Pumpkin Soup & this Pumpkin Bread recipe today. Hooray for the CSA farm that's keeping me in squash!! the soup is not spicy and is unequivocally delicious... bread's still in the oven. the batter tastes great though. (now, how am i going to set my kitchen up so i don't splatter food on my ibook?)

cheers, kaf

This pumpkin bread was great. I used a can of pure pumpkin puree, and it was a hit. Now, I'm thinking of making it into mini-muffins. Any suggestions as to adjustments on baking time & temp? (I use a convection oven so I already turn the temp down 25 degrees off of all recipes, and I found with this recipe I needed the full 60 minutes when I made the bread in a loaf pan.)

MY aunt use to make pumpkin bread all the time. But she cooked hers in coffee cans instead of loaf pan. the reason for was to make it easier to divide between the kids.

my question is. if I was to do the same. how full should I fill the can?

I made it for thankgiving and know I'm finding out that everybody thats tried it is asking me to bake them some more, I appretiate the recipe but not the extra work :)

Pumpkin Bread baked in Coffee Cans (A MUST TO TRY)!

3 cups Sugar
4 eggs
1 cup cooking oil
1/2 tsp salt
2 TBSP Pumpkin Pie Spice
2 cups canned Pumpkin =(1) 15 oz can)
3 tsp soda
1 tsp vinegar
3 1/2 cups unsifted self-rising flour
2/3 cup cold water

Directions:
Cream Sugar and Oil together
Add Eggs and Pumpkin and Beat Well.
Add 1 cup of flour. spices and vinegar and mix well.
Mix soda in 2/3 cup cold water and add to mixture and mix well.
Next gradually add the rest of the flour (2 1/2 cups)and mix well.
Add Raisins, nuts etc whatever you prefer..I use raisins myself.

Spray (4) 1 lb coffee cans with pam cooking spray and add mixture to half full in each can. Bake at 350 for 1 hour and no less.
Let cool about 5 min before removing from cans.
turn can upside down onto a plate and gradually shake can until bread comes out...
You will just love this recipe so give it a try.

Hi Elise,
I'm writing you from Italy. I was wondering what pumpkin puree is: simply cooked pumpkin made into a puree? With or without salt/sugar?
I can get American canned pumpkin but I don't like to buy canned food, especially if I can get fresh one...
I love pumpkin and I would love to bake a pumpkin bread...

Hi Alice,
Canned pumpkin is simply cooked pumpkin (skinned) made into a purée. Nothing more. Almost everyone uses it here, even if they don't usually use canned goods, because the quality is good and the product is very consistent. If you make your own, I suggested roasting the pumpkin pieces versus boiling or steaming. You'll get more flavor.

I would suggest using a pumpkin specifically for pies - usually referred to as sugar pumpkin. Halloween pumpkins are usually grown for size, not for flavour.

Mind you, any pumpkin is better than no pumpkin. :D

Wow! Lots of people are raving about pumpkin bread! I'm excited to try it. The recipe looks so easy too. Never had pumpkin bread before... only pumpkin soup.

Now I know what to do with the pumpkin puree in my freezer! It's perfect! I wonder if it would be good with a few raisins or grated carrots in it... My mouth is watering just thinking about it. Thanks for sharing the recipe.

re: roasting a pumpkin: I always just cut it into halves and put both halves in a shallow baking dish cut-side down and bake it uncovered at 300 until the outer shell starts to sag, about two to three hours depending on the size of the pumpkin. Let it cool, scrape the meat out of the shell, run the meat through the blender, food processor, or food mill, let drain a little, and you're done. I usually divide the product up into "servings" and freeze, that way I've got a pre-measured amount for whatever recipe I'm making. I've steamed and boiled pumpkins as well, and roasting is MUCH easier, and does seem to concentrate the flavors more. My family can tell the difference between canned and fresh pumpkin, and prefer the fresh pumpkin.

I don't usually use the same pumpkin I used to decorate though, because the black soot from the candle is yuckky!

And thanks, Leila, for the high-altitude tips -- I'll have to dig out my JOC. Some things have no difference, some things do... Seems to have a lot to do with the ratio of fat to flour, at least in my experience.

Hello,
I had a question. Is it possible to make it without eggs? Though, I eat eggs, rest of the my family members don't.

Just curious if I could use 1/2 whole wheat flour to make the bread a little heartier? Would it have a negative impact on the outcome? I could use some extra pumpkin for flavor, right?

Mayank Patel wrote: I had a question. Is it possible to make it without eggs? Though, I eat eggs, rest of the my family members don't.

There is a product called Egg Replacer put out by Ener-G Foods that is available in most health food stores and many larger grocery stores that have a health food section.

The directions for using it in recipes is on the box. It works wonderfully, and is completely Kosher, so it does not include any meat or dairy products.

Hope this helps.

I have used th Fannie Farmer recipe many times, and it has always come out very well. there are two things that I do change: I really don't like the flavor of canned pumpkin, and I've never been very happy with the consistency of regular pumpkins, so I've taken to using either butternut squash, or crook neck squash, roasted. The texture, especially in pies, is much smoother, and you get a very good pumpkin flavor. Also, I adjust the spice mixture to 1/2 tsp. of cinnamon, 1/4 teaspoon each of ginger, cloves and nutmeg. This really adds much more depth to the flavor.

Thanks for this recipe. I think I am going to make one for my mom-in-law.

Just a little trivia, canned pumpkin is actually canned butternut squash. Pumpkin is very stringy whereas butternut is not so it is easier for the industry to use the butternut. Anyone can use roasted butternut in place of pumpkin for pumpkin pies, bread, etc.

This bread was absolutely delicious and moist. I did substitute canola oil for the olive oil however. Couldn't imagine it tasting any better. Already have requests for more. Thanks again for a great recipe!!

Hi Elise... you have a great site and thank you for all your recipes, I have tried many and I love them all. I read this recipe today and had to try it tonight as I had everything in the pantry to make it. I just had the first slice after it cooled a bit and it was really good. The texture was great and the balance of sweetness was perfect. I only have one comment and then a question, I guess. I was hoping it would taste more "pumpkiny" than it did. Is there anything I can do to the original recipe to achieve this? I used Trader Joe's canned organic pumpkin for the puree. Do you have any suggestions? Thanks...

Regarding the question on baking at high-altitude: I'm living @5000 feet in the Sierra and started baking seriously for the last 10 months. I have successfully produced a great amount of cakes, cookies and breads. I generally reduce about 20-25% the amount of baking agents called for in a recipe. If you live at higher altitude (i.e. 6000-7000 feet) you might have to reduce the amount of baking agent further. It's trial and errors.
For the above recipe I will reduce about 20-25% of the original amount of baking soda, hence from 1 teaspoon down to 3/4 teaspoon and might add another 1-2 Tablespoons of flour. Hope this helps.

I know you hold your allspice dear, but it is a waste of good money. Mainstream allspice is around $5 for the little tiny tin. So, instead use this ratio.

Because allspice holds the taste of equal parts cinnamon, nutmeg, and clove we know that 1/4 tsp of cinnamon, nutmeg, and allspice respectively = 7/12 tsp of cinnamon & nutmeg each, and 1/3 tsp of clove.

Therefore, use approximately 1/2 tsp cinnamon & nutmeg, and 1/3 tsp of ground clove.

This is EXACTLY what I was looking for this weekend! I have been in a desperate mood for making ponralicious food stuff with squash and pumpkins. This recipe is just perfect!

Hi Elise, I just wanted to let you know that I tried the recipe and LOVED it.

Thank you so much for posting this. It trully is a simple and delicious recipe!

I made this recipe this weekend and I can say for sure now
(a) It's easy peasy!
(b) It's super delicious!
Everyone loved it - thanks for sharing!

I just tried your recipe with a variation. I used whole wheat flour to make it a little more healthy. It is yummi and very easy to make. Thanks!

Hi Elise,

I searched "Pumpkin Bread recipe" and I found your blog.
The picture is beautiful and recipe is so simple.
I tried to make two small loaves this afternoon and they came pretty good!
My husband brought one to work and his friends like it.
I adjusted the amount of sugar for little bit less sweeteness but it still delicious and I will recommend to friends and family for sure!
Thanks!

I made this last night with canned organic pumpkin, fresh-ground white whole wheat flour (it's a whole grain, but less assertive-tasting than red wheat), half brown sugar and half white (and a little less sugar overall), and peanut oil (substituting some extra pumpkin puree for some of the oil). I also added ginger to the spices and ground the allspice and nutmeg just before using.

It was absolutely delicious. Thank goodness I made a double batch.

I added golden raisons and forgot to add the oil, made muffins and they tasted great - no fat!

This is an amazing recipe. So tasty and moist. My husband doesn't like pumpkin, but he had no problem devouring this. We also had 4 teenage visitors last night, (they think we're cool, older people) and of course offered them some bread. Well, they ended up taking the remaining loaf with them. I'll be making another one today.

I'll be trying Suzanne's Pumpkin Pie today as well.

Thanks so much for sharing.

Made another double batch of this last night. This time I substituted pumpkin puree for 3/4 of the oil (in addition to all the pumpkin called for in the recipe). And I added fresh-ground cloves to the nutmeg, allspice, ginger and cinammon (and used all whole wheat flour, as above). Damn, is this ever a good recipe.

I love this recipe! I used cooked mashed butternut squash and it worked very well. I added a 1/4 tsp ginger and I cut the sugar in half. My coworkers loved it and have asked for the recipe. It was so simple I will make it again for sure.

Thanks for this recipe, it was exactly what I have been craving.

Granted, I made a couple small changes that might be helpful to others:

1) subbed 1/2 cup whole wheat flour (the change was not discernible at all, next time I'll go half and half)
2) subbed 1/8 c. more pumpkin puree for 1/8 c. oil (also not a discernible change)
3) used ground cloves instead of allspice (too lazy to grind my allspice)
4) used chopped pecans instead of walnuts (personal preference)

And now a more theoretical question:
Does anyone have any ideas why the sugar was with the dry ingredients?

My understanding is that sugar acts as a wet ingredient in baking, and the quick breads I've made mix the sugar with the eggs and other wet ingredients. I didn't notice any change in texture here, so I wonder if it matters less in this case, or if there is a reason...

Wow! You guys have convinced me not only to try this awesome sounding bread, but also to keep this page running and refreshed often just to read the additions! I'll be back later to let you know how my bread comes out! Happy Holidays!!! - Shelby

Hi Elise,
I just wanted to let you know that I tried your Recipe today. We are using the pumpkins from our garden and I baked 7 pumpkin pies and when I used up all of my pie shells, I had leftover puree. I found your recipe and it works perfectly. I didn't have to go to the store for anything and I decided to use the same spices that I was putting in my pies which was 1/2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1/4 tsp of ground cloves and I didn't add the nuts.I am still cooking the loaf, but the muffins are wonderful. They took less time than the loaf and I almost burn't them, but they are mmmm good. Thank you for posting the recipe and Happy Thanksgiving :)

This is a great bread. I added about 1/4 tsp of ginger used 2c white flour plus 1/2c whole wheat. I also did 1/4 olive oil and 1/4 veg oil because the last time i made it i felt i could taste the olive oil a little bit too much. perhaps it was because i only had extra virgin but it tastes great this time using half evoo and half veg. oil! Highly recommended. My b/f who claims to hate anything pumpkin ended up eating 1/2 the loaf!

What a great recipe! I ended up using half whole wheat and half bread flour since that's what was closest to the front of the cupboard, and it turned out wonderfully.

It was so moist, I think I'm going to adapt this to replace my long-standing banana bread recipe!

Hi,

Delicious bread!

But with my second one I tried some variations:

First of all I used less sugar (about 3/4 cup), then I used brown sugar instead of white and I exchanged the walnuts with pecans and added a bit of vanilla.

Even better, I would say!

Thanks for sharing this recipe. I love it!

Elise,
What a great recipe. I have made it several times now and it gets better and better. I live in Colorado, and I have to admit, I never make any adjustments when baking. True, some of my recipes come from my mother who made the adjustments after moving here from Michigan, but I changed nothing in your recipe, except for using Pumpkin Pie Spice as I couldn't find allspice on the day I needed 2 loaves right away. The olive oil makes the difference I think, so moist and great flavor as well. I'll definitely be checking out other recipes as I have the need for simple, unique and tasty dishes!

Hi,
I love this recipe, I make it for everyone at work and it goes very fast. I like to double the recipe and make two loaves of bread, but I add a large can of the pumpkin and it keeps the bread moist and delicious. Thank you so much for sharing this wonderful recipe.

My mother got the Pumpkin bread coffee can recipe a few yrs back from a local newspaper area recipe book. People sending in their favorite recipes.

That recipe has developed a following at her job. Meaning people always ask her for it when we have it or Ask if she has made any yet? The exact temp was missing from the recipe as it was just a newspaper clipping and those don't hold up well in a busy batter covered kitchen.

I am copying the recipe today for a co-worker of hers who is moving to texas. Since I have a pc, I was checking the temps on recipes on the net to make sure I am giving instructions in the right ball park for temp and baking times. I am glad that we had the right temp 350. We however have stuck the coffee can recipe in loaf and muffin pans. For muffins just check at the half hr mark with a toothpick/butter knife.

I took a turkey roasting pan full of pumpkin muffins to a christmas singles church potluck dinner. Would you belive I had hoarders and not a single muffin came home with me, lol. No other recipe my mother has ever done has produced the kind of demand her pumpkin bread recipe has. Linus had it right the Great Pumpkin!

Any way to cook this pumpkin bread on the stovetop in a frying pan? wp

I have been making pumpkin bread for a long time, this recipe looks great! For an added bonus try replacing the walnuts with chocolate chips you'll love it.

If you don't use all the pumpkin puree in a can, can you freeze the remainder of the puree in a foodsaver bag? I am looking forward to trying this. I am going to try adding some cranberries to this recipe. Thanks, E

Elizabeth:

I always freeze my pumpkin puree (actually butternut squash puree), but the canned product freezes very well also.

I've always used the Fannie Farmer recipe (my first real cookbook!), but I usually double the cinnamon, and add 1/2 tsp. of ginger, to add a bit more spiciness. I don't like the flavor of canned pumpkin, so I use butternut or hubbard squash puree instead, and add raisins. Every year around this time, I get excited, waiting for the local farmer's markets to have fresh squash!

I just made this pumpkin bread with fresh organic farmer's market pumpkin that I oven roasted. I can smell it almost done in the oven and I can't wait to taste it, as I have fallen in love with every recipe I have tried of yours!! I have referred many people to your site and am sure I will be referring more once they try this bread! Thanks - can't wait to try the rest of your pumpkin recipes this Fall!

Could you tell me the baking time difference if I was to make muffins instead of bread?

I just made it and it was very good. I would have liked some ginger and clove and some extra pumpkin wouldn't have hurt. I also made a cream cheese glaze for topping. Gosh, I love the autumn

I just made this - and used double the amount of pumpkin- so 2 cups/ 1 normal sized can
its delicious ( and is healthier...but I also threw in some chocolate chips to negate that ;)
Thanks!
Rachel

I have made this bread twice already. Both times I doubled the recipe. It was a big success both times. Thank you so much for this recipe, dear Elise!

High~Altitude cake baking
(Adjust for bread as needed)
Ingredients 3000 ft 5000 7000
Liquid: ADD for each Cup 1-2 TBS 2-3 TBS 3-4 TBS

Baking Powder: 1/8 tsp 1/8 -1/4 tsp 1/4tsp
DECRESE 4 each tsp

Sugar 0-1 TBS 0-3 TBS 1-3 TBS
DECREASE 4 each C

(Intended to be followed in colums right to left, top to bottom)

Lite & Life at "Higher Grounds"

I would like to use this recipe but for the small aluminum foil pan. I intend to give as gifts. could someone tell me at what degrees and how long. Thank you

Hi, I have used your recipe many times, whether for my family or for friends, and I would just like to thank you for sharing it. Everyone I know says it is one of the best desserts they ever had. Again, Thank you.

I've made this bread several times now. I nix the nuts because I'm allergic, but I add one teaspoon of vanilla, a quarter teaspoon of baking powder and about half to one cup of dehydrated cranberries. It's a little more cakey this way, but it rocks socks off - people go home with cold feet, it's so good.

Tonight I substituted the pumpkin with applesauce (and used butter instead of oil)... best with some powdered sugar sprinkled on. Love it!

Hi Elise! It's a lonely Christmas eve for me, but i'm baking up some company with your pumpkin bread. :-)

This is the best pumpkin bread recipe I have tried. Very happy with how moist it turns out. In addition to the olive oil, I suspect light stirring by hand makes the difference. It also tastes better the next day!

Wow. Can't wait to try this one! So what happens if I just don't put sugar at all?!

Don't know, never tried it. ~Elise

Great recipe. I was looking for something to do with the gigantic butternut squash I got from my CSA (I'd already made more than enough soup) and found your site on a google search! I made this for a work function in its bread form, and everyone loved it, then a few days later (I still had plenty of squash...) it was someone's birthday, so I made the recipe again, but as cupcakes with a cream cheese icing. Rave reviews all around!

Who knew that squash could be part of a birthday cake?

I found that when using baked squash, it was easier to get a very smooth puree if I put it in the blender with the 1/2 cup of oil called for in the recipe. I did this when using the batter for cupcakes, as I wanted a finer texture.

Thanks for sharing!