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Pumpkin Bread

by Jamie on October 13, 2011

Post image for Pumpkin Bread

Like most bakers, I become a little wrapped up in pumpkin during the fall months. Some may call it obsession, but I prefer the term adoration. Yep, I adore – wholeheartedly adore – pumpkin.

If I’m completely honest, I love that gourd from January through December, but I definitely get a little preoccupied with this magical orange squash throughout October and November.

I’m that weird chick at the grocery store with the cart full of pumpkin cans because I totally fear another shortage. I’ll even admit it, there’s a mini pumpkin can tower hanging out on my counter right now because I ran out of room in the pantry.

One of the first recipes that I make every October is Pumpkin Bread. I remember someone telling me about this recipe years ago and it was so good that I have remained faithful to it since my first bite. Of course I add my own spin on it by tossing in a little vanilla and my homemade pumpkin pie spice.

It fills the house with the most intoxicating aroma – that I swear needs to be bottled because I’d totally wear it as a perfume – although it may be a bit odd walking around smelling like a loaf of pumpkin bread, huh?

This bread has an incredible texture that remains insanely moist for days. Like fine wine, it gets better with age. Allowing it to hang out on the counter will only make it better – bonus! That is, if it lasts that long. We can never make it stretch more than about 2 days in this house.

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Pumpkin Bread

October 13th, 2011

Yield: 2 loaves

Prep Time: 20 minutes

Cook Time:

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Notes:

- This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.

My Baking Addiction adapted from Downeast Maine Pumpkin Bread via allrecipes.com


{ 231 comments… read them below or add one }

Lily September 25, 2013 at 4:45 pm

Can I substitute buttermilk, sour cream, or milk for the water?
Thank you :)
Have a beautiful day

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Jamie October 3, 2013 at 6:02 pm

Lily-
I have not attempted the recipe using any of those substitutions, so I cannot attest to the final product. If you give it a whirl, I’d love to know the outcome!
-Jamie

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Christine November 13, 2013 at 7:51 pm

you can double the pumpkin amount and skip on the water for a more pumpkin-y bread. comes out moist and perfect

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Karen December 10, 2013 at 10:59 am

I used buttermilk instead of water and it came out fabulous – so very moist.

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Chantelle September 26, 2013 at 5:43 pm

Looks heavenly! Can’t wait to try the recipe!!

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Cyndi September 27, 2013 at 10:44 pm

Ok….. so this has been my go to recipe for the past two years. However I’ve made it twice this week and it hasn’t turned out well. It seems like way too much flour and when it is done it’s dryer with a lack of flavor. I’m going crazy trying to figure out why! I’ve bought all new ingredients and have made it twice with the same results! Help!!!! This is my favorite recipe and I can’t get it right this week!!!!

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Jamie October 3, 2013 at 5:56 pm

Cyndi-
That is so odd. I’ve already made it several times, and everything seems to be just fine. I’m sorry I am not more of a help.
-Jamie

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Diane November 6, 2013 at 4:09 am

I use buttermilk in place of liquid, add, an extra tsp cinn. 1 tsp baking powder and it came out light and flavorful.

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Jamie November 6, 2013 at 1:00 pm

Diane-

That’s great to hear! Thank you so much for stopping in to share! Have a fantastic day and thank you for following MBA!

-Jamie

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Karla November 9, 2013 at 2:59 pm

Are you leaving out the 2/3 cup water??

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rachel November 21, 2013 at 9:25 am

Baking can be effected by the weather. I know that sounds weird, but humidity can effect your baking. Start with 2 cups of flour, then as the rest in in 1/2 cup measurements till the batter is the consistency you are use to seeing. You can also try half white and half brown sugar. Brown sugar can make the bread more dense, but it helps with moisture since it is a wetter sugar. Also using buttermilk or sour cream can make cake/bread more most. I also noticed this year my pumpkin bread was more bland. I ended up making my own pumpkin pie spice mix (bought fresh ingredients from savory Spice) instead of using bottled and found the bread had more flavor. Maybe the success are off this year? Hope this helps!

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rachel November 21, 2013 at 9:27 am

That should say maybe the spices are off this year. Sorry for all the typos. That’s what i get for writing on my phone! :D

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Tiffany November 27, 2013 at 8:07 pm

Are you accidentally packing the flour? If so, you could be getting almost 1/4-1/2 cup more than you’re bargaining for :)

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Anita September 29, 2013 at 1:36 pm

I just made this last night. I used 1/2c oil and 1/2c applesauce instead of 1c oil, orange juice instead of water and 1 cup sugar (instead of 2 1/2 cups) — I also added a few chocolate chips and walnuts. The result was plenty sweet and with a perfect texture (I made 24 standard muffins)!

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Jamie October 2, 2013 at 11:57 am

Anita-

Sounds great! The orange juice substitution is a fantastic idea. Thank you so much for stopping in to let us know your experience with the recipe. Have a wonderful day!

-Jamie

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Michele October 4, 2013 at 1:09 pm

Just put this in the oven. Starting to smell like heaven. I ate quite a bit of the dough. Delicious. I know its unhealthy, but I can’t help myself!! Haha!! :) I am thinking of making cream cheese icing….

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Jamie October 5, 2013 at 1:59 pm

Michele-
It’s my absolute favorite fall recipe – I hope you enjoy it! Have a great weekend and thanks so much for stopping by!
-Jamie

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janie westfield October 6, 2013 at 12:48 pm

never again. outside inch or so cooked fine. inside completely raw, even after 60-70 min. and it totally caved in, both loaves!

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Jamie October 6, 2013 at 1:14 pm

Janie-
I am sorry you had an issue with the recipe. I can’t even begin to problem solve your issues because nothing like this has every happened when I’ve made it 20+ times.
-Jamie

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Stephanie November 10, 2013 at 1:40 pm

I almost had the same experience, but when I noticed it was still raw inside (i used a wooden skewer rather than a toothpick to check) I left it in the oven longer. It ended up taking about 80 minutes to cook both loaves, and I draped foil over them for the last 20 minutes or so to keep the top from over browning, but they did turn out perfectly! Maybe try cooking longer? It could be our ovens!

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ejt November 23, 2013 at 8:06 pm

I have had terrible luck baking with Trader joe’s canned pumpkin. It doesn’t bake with the same consistency as the traditional Libby’s brand.

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Sue December 26, 2013 at 11:03 pm

This exact thing happened to me and I figured out my baking soda was old. I tried a new box and the bread turned out perfectly. An open box of baking soda only remains potent for about 6 months. Hope this helps.

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Marsha Sherman October 7, 2013 at 10:31 pm

Read all your comments before tying this gem. Instead of regular flour though, I used Non-GMO verified, whole wheat unbleached flour. I cut the sugar by 1/2 cup because my tastes like “not too sweet” stuff. I also added chunks of drained, canned pineapple and chopped walnuts. Thanks also for the tip about 1/2 cup butter and 1/2 applesauce. This is truly a great recipe and it lends itself alterations without taking away that delicious smell and taste of pumpkin bread.

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Jamie October 16, 2013 at 10:32 am

Marsha-

Thank you so much! Your addition of pineapple and walnuts sounds fantastic! I’m so happy that you enjoyed the recipe. Have a great day!

-Jamie

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Melissa D. October 13, 2013 at 3:16 pm

Great texture (esp considering the fact I used 1/2 white whole wheat and 1/2 AP and only 2 cups of sugar) and although I did enjoy it for my liking it needs a little more kick. I think I’ll be adding more ginger and nutmeg next time.

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Jamie October 16, 2013 at 11:17 am

Melissa-

Thank you so much! I’m so happy that you enjoyed the recipe! Have a fantastic day and thank you for following MBA!

-Jamie

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Brian Knox October 13, 2013 at 8:08 pm

This is the best pumpkin bread that I have ever tasted. I made it twice for the family and it lasted only a short time.

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Jamie October 16, 2013 at 11:09 am

Brian-

That’s awesome to hear! Looks like you’ll have to make more :)! Have a great day!

-Jamie

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Alexandra October 14, 2013 at 3:28 pm

Hi Jamie,

I just tried this recipe last night and it turned out AMAZING! I too substituted the oil for butter and apple sauce. Added some walnuts on top! DELISH! Thank you :)

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Jamie October 16, 2013 at 11:10 am

Alexandra-

Thank you so much! I’m so happy that you were so pleased with the recipe. Have a wonderful day!

-Jamie

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Michele October 15, 2013 at 1:46 pm

I really loved this recipe. The texture is perfect. I have a lot of ripe bananas around. Would this work with bananas instead of pumpkin? No offense to pumpkin lovers. I love, love, love pumpkins as well! :)

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Jamie November 4, 2013 at 10:47 am

Michele-

I think it would totally work with bananas. Stop back and let us know if you make it! Have a great day!

-Jamie

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Janis October 30, 2013 at 2:34 pm

I made this yesterday with my 5 yo and he can’t get enough of it! Btw I subbed whole wheat flour for white,and the bread tastes amazing! One question, do you have a calorie/nutritional breakdown for the recipe?

Reply

Jamie January 10, 2014 at 9:19 pm

Hi Janis, that’s wonderful to hear! Sadly, I don’t have a nutrition calculator. There are plenty available through a google search that will allow you to plug in the recipe (including your substitutions) to figure that out.
– Jamie

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Flavia October 30, 2013 at 5:09 pm

I always love your blog posts and recipes. I have yet to bake a pumpkin bread this season, but I’ll be hurrying to the kitchen to try this recipe because it sounds wonderful. I also love to add walnut pieces and golden raisins in my pumpkin bread for added texture and sweetness.

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Chris October 30, 2013 at 6:04 pm

Hi, i cant find pumpkin puree in here. Do you have any recipe to make a pumpkin puree? Thank you so much for your sweet page:)

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Jamie January 10, 2014 at 9:18 pm

Chris, I don’t, but check out this post from my friend Aimee: http://www.simplebites.net/roasting-pumpkin-101-how-to-make-your-own-pumpkin-pure/
– Jamie

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Kate October 30, 2013 at 7:38 pm

I’ve never seen or heard of pumpkin in a can!
I guess I can substitute fresh pumpkin purée?

Reply

Jamie November 4, 2013 at 10:56 am

Kate-

You can definitely substitute fresh puree! Thanks for stopping by and have a great day!

-Jamie

Reply

Jessica October 31, 2013 at 8:58 am

This was a pretty amazing bread, although not sweet enough for my tastes (that’s a lot of sugar, I’m aware! My sweet tooth consumes my entire mouth…)

I halved the recipe and added in some extra cinnamon, 1/2 a teaspoon of cayenne pepper, and substituted milk for the water. I also cooked for 35 minutes, then covered with foil and cooked for 10 more. Perfect end result. Next time I’ll try a glaze or maybe some strudel on top for some extra sweetness :) thanks for a great recipe that I have now bookmarked!

Reply

Jamie November 4, 2013 at 10:59 am

Jessica-

Thanks so much! Your addition of cayenne sounds pretty amazing! Have a great day!

-Jamie

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Linda J October 31, 2013 at 9:19 am

I remember that great pumpkin shortage caused by the unfavorable conditions in the Midwest where a lot of the pumpkin is grown for Libby’s. I’m originally from that area and in fact, my sister’s father-in-law does short haul trucking and has hauled pumpkins for years!

I was also told by my local Walmart grocer that “Pumpkin is a seasonal item” Of course that raised my hackles as it is NOT in mind. I make pumpkin pie every time I make my husband’s favorite turkey and trimmings meal throughout the year. Pumpkin muffins, pumpkin bread, pumpkin pancakes—-you need that stockpile! I even toss it in chili to mellow out the tomato-y taste especially when I have just a tad to use up. Silly people! I will probably stock up this fall again, just in case they use that excuse.

I am trying your bread recipe though—and soon! THX. Great blog here

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Jamie November 4, 2013 at 11:02 am

Linda-

Wow, that would be terrible! I might have to stock up too! Have a great day and thank you so much for following MBA!

-Jamie

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Rebecca November 4, 2013 at 8:34 pm

Made this wonderful bread last night and both loaves are now gone. I used your pumpkin pie spice mixture and threw out the pre-made stuff. My mother who is usually very critical of anything I bake ate three pieces. Thank you so much for sharing.

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Jamie November 6, 2013 at 1:03 pm

Rebecca-

Wow, that’s great! I’m so happy that she approved! Have a fantastic day and happy holidays!

-Jamie

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Lynn November 6, 2013 at 9:36 am

Just made a loaf it took 75 minutes to bake but smells great. Bringing it to work for breakfast will let you know how my co-workers rate it.

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Kayla November 7, 2013 at 1:12 am

Made 5 mini loaves with this recipe. I baked it at 325 for about 50 mins and they came out great! Love love love this recipe! Thanks for sharing!

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B.famo November 8, 2013 at 10:05 pm

Made 4 loaves with this awesome with a few tweaks. They came out delicious. Gave a loaf out to friends already. Thanks for sharing the recipe.

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Jamie November 9, 2013 at 4:03 pm

That’s great to hear! I’m so happy that you enjoyed the recipe and are sharing! Have a great day and thank you for following MBA!

-Jamie

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Aggie November 11, 2013 at 10:05 pm

Have you ever made mini loaves with this recipe?

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Jamie January 10, 2014 at 6:59 pm

Aggie,
I haven’t, but I’m sure it would work fine. The yield would be hard to guess though, because there aren’t any standard sizes for mini-loaves. You may have some extra batter leftover.
– Jamie

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Lisa November 12, 2013 at 6:33 pm

Can you use these ingredients for pumpkin pie?

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Jamie January 10, 2014 at 6:57 pm

Hi Lisa,
Pumpkin pie is very different in texture. I would not use this recipe to try and make pumpkin pie.
– Jamie

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Linda November 13, 2013 at 3:36 pm

I made this very good I did use half oil and half applesauce and raisins will make it again
I made this I did use half oil half applesauce and raisins very good this will be my recipe to go to when I want to make pumpkin bread. Linda

Reply

Jamie November 20, 2013 at 11:57 am

Linda-

Sounds great! Thank you so much for stopping in to share and have a lovely day!

-Jamie

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Wynn November 16, 2013 at 12:07 pm

Does anyone else get hard pieces (like sand or shell bits) in pumpkin bread? I can’t decide if the problem is with the pumpkin puree or the spices (cloves, nutmeg, or allspice). This makes me hesitant to give loaves as gifts.

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Jamie January 10, 2014 at 6:49 pm

Wynn, I’m trying to think what that could be from and am completely at a loss. I’ve never had that issue.
– Jamie

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Julie March 5, 2014 at 4:49 pm

Hi Wynn-

I have run into your problem of hard pieces like sand or pebbly like things in your pumpkin bread or other things! I am from Louisiana where we raise sugar cane and had a sugar guy tell me one time that tiny lumps in your sugar that are caused by humid conditions in processing can cause clumping in the sugar and if it is bagged and then stored in the warehouse for a long period of time they turn to actual crystally glued rocky lumps and will NOT bake out. I almost broke a tooth one time biting into a large one I had not seen! After that, I now pour out my 5 lb. bag of sugar into a fine sieve over a large bowl to get any and all lumps out then I rebag it inside of a gallon size plastic freezer ziploc so it doesn’t happen again. You can also crack your eggs over a bowl just in case you have “crumbly egg shells” I call them. Lol . Some egg shells seem to be more crumbly than others and if you get egg shell in your bread batter when you run into a piece it will feel just like chewing sand! By cracking eggs into a bowl first you can watch for bits of crumbly shell falling in by accident and you will be able to see them and fish them out before it gets into your bread. Hope this helps Wynn!! God bless and happy baking! :)

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Lisa July 28, 2014 at 6:36 pm

Are you using whole cloves instead of ground?

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Lynn November 21, 2013 at 8:17 am

Hi Jamie!
I just found your blog while searching for applesauce receicps! (I’ll be making the crockpot receipe this weekend!) One thing led to another and now I’m looking for your pumpkin pie spice! Only problems is I can read the blog but there is no receipe! Could you help! I really would like to use the pumpkin pie spice!!
Thanks, Lynn

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Jamie January 10, 2014 at 6:41 pm

Hi Lynn, the recipe is here: http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
– Jamie

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Rekaya Gibson November 24, 2013 at 11:15 am

I made this several weeks ago. I added 1/2 cup of walnut.The smell reminded me of being home for the holidays. The honey colored bread was moist and it had the right balance of pumpkin and sweetness. I plan to make it again for the holidays. I’m considering giving it as gifts as well. Yes, it was that good. Thank you!

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Elaine November 25, 2013 at 7:47 am

Very, very nice. I wonder if the folks who are reporting that it stayed flat and dense and didn’t rise started with cold ingredients, especially the eggs. I find that having everything at room temperature makes a huge difference.

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Jamie November 27, 2013 at 11:15 am

Elaine-

Thanks so much for the tips! I’m so happy that you enjoyed the recipe. Have a wonderful day and thanks for following MBA!

-Jamie

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SmileyCulture November 27, 2013 at 5:34 am

I have a similar strange love for pumpkins over the autumn/fall months. I think this bread would be the perfect accompaniment for my http://www.smileyculture.com/chilli-pumpkin-soup/. Minus the vanilla flavours of course!

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Jamie November 27, 2013 at 11:25 am

Sounds great! Thanks so much for stopping in and have a wonderful holiday season!

-Jamie

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Jules November 27, 2013 at 12:08 pm

I’ve made this pumpkin bread every week since Oct 1!! Amazing!!! My kids and husband are addicted, I’ve shared this page, (and the bread), with numerous friends, and am now baking it for our Thanksgiving feast. Thank you so much for an awesome and delicious recipe!

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Jamie December 4, 2013 at 4:50 pm

Jules-

Wow, that’s fantastic! I’m thrilled that you and your family enjoy the recipe so much. Happy holidays and thank you for following MBA!

-Jamie

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Jennifer November 29, 2013 at 11:34 pm

This turned out really well – thought it a bit dry at first but as it cooled It morphed into a moist bread: good “crust” and nice flavor. I did use 1cup brown sugar for part of the sugar called for and half oil, half apple sauce (based on what I had: I actually used 1/4 c EVOO, 1/4 c sunflower oil, 1/2 cup apple sauce…couldn’t tell I used olive oil – thankfully!). Made my own pumpkin pie spice according to your recipe, too. Will keep this and use it in the future – I think it’s a great base recipe!

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Megan December 17, 2013 at 2:25 pm

My loaf pans are 9×5 – should I increase or decrease the baking time??

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Lycia December 17, 2013 at 3:50 pm

Thank you soooo much for posting this recipe and being addicted with pumpkin etc.
I have been married for 45 years and this was my first Pumpkin Bread recipe, I have always stayed faithful, it barely survived our house fire, it was damaged but I could still read it. Tragically I can’t find it, it was not in my recipe box. I have been very down and no desire to bake until I found this, you have made my Christmas and peace of mind very Merry.
So please never lose your addition, you are now my favorite site.
Merry Christmas and a Blessed Baking 2014

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Susan December 23, 2013 at 2:22 pm

I have made this recipe a few times and love it! I change things though, as my son and I can’t eat “traditional” wheat. I use a combo of flours: 2 cups spelt, 1 cup Kamut, 1/2 cup coconut flour. I also do 1/2 cup oil and 1/2 cup applesauce, and cut sugar down to at least half. Works out so yummy even without wheat, and is always moist and not crumbly. =) Love it! Thank you!

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Jamie December 27, 2013 at 11:02 am

Susan-

That sounds great! Thank you so much for stopping by with your substitutions. Have a fantastic day and thank you so much for following MBA!

-Jamie

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Natalie December 27, 2013 at 1:35 am

Great recipe! I substituted an extra can of pumpkin for the water, and substituted 1/2 c cinnamon apple sauce for 1/2 c vegetable oil. I reduced the sugar to 2 c to compensate for the extra sweetness from the applesauce. I added 2 c of chocolate chips, as well…gotta have that chocolate fix! Definitely will be making this one again. Thanks!

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Jamie December 27, 2013 at 10:50 am

Natalie-

That’s great! I’m so happy that you enjoyed the recipe. I love hearing ideas for substitutions, and yours sound wonderful! Have a fantastic day and thank you for following MBA!

-Jamie

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Michelle January 6, 2014 at 10:39 am

Could I bake it in a round 9″ cake pan instead?

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Jamie January 10, 2014 at 11:25 am

Michelle, you can certainly give it a shot. I’m not 100% sure it will cook well in the middle of the cake, but I’d love to hear how it turns out.
– Jamie

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Olamma February 16, 2014 at 12:43 pm

I substitute the pumpkin puree with one large sweet potato and it works really well.I bake the potato on 350 for 30 to 40 minutes or until the skin is saggy, peel it, and mix it in with the wet ingredients. It turns out perfect!

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Danielle July 24, 2014 at 5:35 pm

I make this recipe every once in awhile because it’s amazing. I’ll be trying the recipe with sweet potato today since I have sweet potatoes I need to use up. I bought them for my son to have sweet potato fries but he hates them. Lol. I’ll add a cup or so of chopped walnuts just for fun.

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Meleah February 25, 2014 at 3:07 pm

I love this recipe, I tried it as a muffin recipe, and it makes 30 muffins, my littles love muffins, I baked them at 350 for 22 mins, super moist and the flavor was wonderful! Thanks so much!

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Jamie February 26, 2014 at 12:20 pm

Meleah,

It’s so nice to hear that you enjoyed the recipe! Have a wonderful day and thank you for following MBA!

-Jamie

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Marie Anne March 14, 2014 at 4:04 pm

I put coconut milk and milk substitute the water It’s very tasty

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Amy March 24, 2014 at 9:24 am

LOVE this recipe! I have made it several times as is and with a few alterations. I use applesauce in place of the oil and decreased the sugar to 1.5 cups, less if I add chocolate chips (which my boys love in their pumpkin bread!) You can scale down to a half recipe quite easily too. Freezes great! This is a definite keeper!

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Zoe September 11, 2014 at 1:15 pm

I just made this recipe and while it’s very moist, it also turned out very dark – but I think that was my fault as I have a convection oven and i left it in there for 70 mins, instead of checking it at 60 mins. It’s not burnt but overall the loaf (inside and out) is quite dark.

I followed the instructions and also added a tsp of cinnamon, but that shouldn’t alter the colour that much (should it?)

I brought a loaf to work to see how my co-works like it (if they do)

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Jamie September 11, 2014 at 4:47 pm

Zoe-
It could definitely have been the convection oven – I doubt it was the cinnamon. I have made this recipe too many times to count, but I have never used the convection option on my oven. I hope it still tastes good!
Jamie

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Mrs.Prock September 15, 2014 at 8:00 pm

Great recipe! I have made several times as is, even more with substitutions. Just tried it with prune purée instead of oil as muffins, my preschoolers loved it. Might have been a bad idea to give it to them right before bed but oh well ;)

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Jamie September 16, 2014 at 8:56 am

I’m so glad you liked the recipe. Thanks for stopping by.

-Jamie

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christina October 17, 2014 at 12:26 pm

Hi Jamie. Thanks for sharing. This is a great recipe. My four year old is actually allergic to eggs so we have to get creative with our baking so she doesn’t get left out. I replaced the eggs with ground flaxseed and water (1 TBS ground flax seed with 3 TBS water replaces one egg). I know it sounds a bit strange but it works great in a lot of bread and muffin type recipes. It turned out fantastic with your bread! It was moist and delicious. I thought i would share in case anyone out there bakes for someone with an egg allergy. Thanks!

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Jamie October 17, 2014 at 7:40 pm

Christina-
Thanks so much for the substitution tips. Thanks for stopping by.

-Jamie

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Dale Woith October 30, 2014 at 1:40 am

I was searching the web for some pumpkin bread recipes. I found 4 before I checked out your recipe and printed out the directions which took one sheet of paper. I printed out your recipe and ended up with 28 pages of crap that I care nothing about. What a waste of good paper. Your web site sucks.

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Jamie October 30, 2014 at 1:22 pm

Dale-
I am uncertain as to how you printed the recipe, but both myself and web developer both just tested the print function of this and several others here on My Baking Addiction. We have a handy recipe print feature in the recipe box where you simply click “print recipe” under the thumbnail image and it is functioning perfectly. I hope your day gets a little better and I am so sorry you find my website to “suck.”

-Jamie

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