Back to Pumpkin Bread
All Reviews for Pumpkin Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 18 mins
total: 1 hr 20 mins
Yield: Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Pumpkin Bread
Ingredients
Ingredient Checklist
Unsalted butter, room temperature, for pans
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon coarse salt
1 15-ounce can pure pumpkin
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup low-fat buttermilk
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 18 mins
total: 1 hr 20 mins
Yield: Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Pumpkin Bread
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 18 mins
total: 1 hr 20 mins
Yield: Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Recipe Summary
prep: 18 mins
total: 1 hr 20 mins
Yield: Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
prep: 18 mins
total: 1 hr 20 mins
prep:
18 mins
total:
1 hr 20 mins
Yield: Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Pumpkin Bread
Pumpkin Bread
Ingredients
Ingredients
- Unsalted butter, room temperature, for pans
- 3 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 3/4 teaspoon coarse salt
- 1 15-ounce can pure pumpkin
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 4 large eggs
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1/2 cup low-fat buttermilk
Directions
Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.
Reviews (7)
Add Rating & Review
29 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
3
1 star values:
3
Reviews (7)
Add Rating & Review
29 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
3
1 star values:
3
Add Rating & Review
29 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
3
1 star values:
3
29 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
3
1 star values:
3
29 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
3
1 star values:
3
- 5 star values:
- 4
- 4 star values:
- 5
- 3 star values:
- 14
- 2 star values:
- 3
- 1 star values:
- 3
Martha Stewart Member
Rating: 3.0 stars
12/02/2020
I spent $40 to buy MARTHA STEWART’S BAKING HANDBOOK and the recipe for pumpkin bread in the book is very different from this recipe online. It uses less flour and more liquid ingredients creating the EXACT problem this video is attempting to avoid! Will be returning the book!
Martha Stewart Member
Rating: 2.0 stars
11/18/2019
I followed the instructions exactly EXCEPT:
1) I made my own pumpkin paste (peeled, cleaned inside, cut pumpkin into around 1/2" x 1/2" x 1" pieces and water boiled for about 12+ mins)
2) I made my own buttermilk (1/2 cup room-temp Braum's 2% milk + 1/2 tblspn fresh lemon juice and let set for about 10 mins)
3) I added walnut pieces (1 cup of ~1/4" size) - it did NOT alter the final paste consistency compared to yours on the video.
COMMENTS:
- The bread was NOT uniformly-baked throughout (there were some wet spots, amazingly on top and in the middle).
- The bread crumbled quite easily when slicing a piece (was not a big deal to me but was for my wife).
- For the amount of sugar used for this recipe (2 cups !!!!!) will not make it again as there are 100s of sweet recipes one can follow requiring way less sugar and achieve great taste/results.
- Last, the video presentation is splendid, .... just SUPERB! Well-organized, well-spoken, good pace, .... no guessing or any chance for misunderstandings. A+++
Martha Stewart Member
Rating: 1 stars
10/16/2019
I had trouble with recipe. Looked great but fell apart when slicing it. Not sure what I did wrong. I do agree that the spices need to be pumped up
Patricia
Martha Stewart Member
Rating: 3 stars
10/11/2019
The loaf itself came out perfect. Good texture. No soggy bottom which was obviously something the chef was focusing on. However, I expected it to be more spicy and more pumpkin-y. I barely knew it was pumpkin bread. It was good bread but not necessarily good pumpkin bread. It was okay pumpkin bread. I am going to try it again and up the spices next time.
Martha Stewart Member
Rating: 5 stars
09/28/2018
Great recipe for pumpkin bread. I have made this several times, and it always comes out perfect. I do, however, lessen the sugar in the recipe, as it is our family's preference for less sugar.
Martha Stewart Member
Rating: 5 stars
11/07/2017
Great recipe for quick and easy Pumpkin bread. I reduced the amount of both sugars to 3/4th of a cup and added 1 1/2 cups of chocolate chips and it turned out great. There was enough sugar to make the bread sweet and not overly sweet.
Martha Stewart Member
Rating: 3.0 stars
12/02/2020
I spent $40 to buy MARTHA STEWART’S BAKING HANDBOOK and the recipe for pumpkin bread in the book is very different from this recipe online. It uses less flour and more liquid ingredients creating the EXACT problem this video is attempting to avoid! Will be returning the book!
Rating: 3.0 stars
Rating: 2.0 stars
11/18/2019
I followed the instructions exactly EXCEPT:
1) I made my own pumpkin paste (peeled, cleaned inside, cut pumpkin into around 1/2" x 1/2" x 1" pieces and water boiled for about 12+ mins)
2) I made my own buttermilk (1/2 cup room-temp Braum's 2% milk + 1/2 tblspn fresh lemon juice and let set for about 10 mins)
3) I added walnut pieces (1 cup of ~1/4" size) - it did NOT alter the final paste consistency compared to yours on the video.
COMMENTS:
- The bread was NOT uniformly-baked throughout (there were some wet spots, amazingly on top and in the middle).
- The bread crumbled quite easily when slicing a piece (was not a big deal to me but was for my wife).
- For the amount of sugar used for this recipe (2 cups !!!!!) will not make it again as there are 100s of sweet recipes one can follow requiring way less sugar and achieve great taste/results.
- Last, the video presentation is splendid, .... just SUPERB! Well-organized, well-spoken, good pace, .... no guessing or any chance for misunderstandings. A+++
Rating: 2.0 stars
Rating: 1 stars
10/16/2019
I had trouble with recipe. Looked great but fell apart when slicing it. Not sure what I did wrong. I do agree that the spices need to be pumped up
Patricia
Rating: 1 stars
Rating: 3 stars
10/11/2019
The loaf itself came out perfect. Good texture. No soggy bottom which was obviously something the chef was focusing on. However, I expected it to be more spicy and more pumpkin-y. I barely knew it was pumpkin bread. It was good bread but not necessarily good pumpkin bread. It was okay pumpkin bread. I am going to try it again and up the spices next time.
Rating: 3 stars
Rating: 5 stars
09/28/2018
Great recipe for pumpkin bread. I have made this several times, and it always comes out perfect. I do, however, lessen the sugar in the recipe, as it is our family's preference for less sugar.
Rating: 5 stars
Rating: 5 stars
11/07/2017
Great recipe for quick and easy Pumpkin bread. I reduced the amount of both sugars to 3/4th of a cup and added 1 1/2 cups of chocolate chips and it turned out great. There was enough sugar to make the bread sweet and not overly sweet.
All Reviews for Pumpkin Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
