This recipe for Pumpkin Bread was given to me years ago by one of the best cooks in our church. It is ideal to bake ahead and keep in the freezer to take to someone who is sick or have on hand to give as a little gift.
To reduce the fat and calories in this made over recipe, eliminate an egg, used half the amount of oil and just a third of the nuts called for in the original recipe. The sugar is also reduced by nearly 1 cup by using a combination of white and brown sugar to retain the sweetness of the original bread.—Taste of Home Test Kitchen, Greendale, Wisconsin
Betty Jackson of White Pine, Tennessee writes, “I wanted to add some extra flavors, such as cranberries, to one of our favorite pumpkin bread recipes, so I kept experimenting. This sweet bread turned out great.”
“My family says our Thanksgiving and Christmas dinner wouldn't be complete without this easy bread. I bake a variety to suit everyone—one plain, one with just nuts, one with raisins and dried cranberries, and one with everything.”
— Priscilla Gilbert, Indian Harbour Beach, Florida
I love my Mom’s A-to-Z Bread, but the original recipe was a bit heavy on sugar and oil for my family. My version lowers the sugar and fat but retains all the flavor folks rave about! —Emily Carney, Grand Ledge, Michigan
This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look. The surprise inside—a rich creamy swirl— is almost like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan