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Super Moist Classic Pumpkin Bread


Best pumpkin bread EVER! I made this on Sunday and it was fantastic. As my father is a pre-diabetic “treataholic”, I did substitute 1 c. of Pyure stevia for the sugar called for and I also added pecans and some dates that I needed to get rid of. Possibly due to the stevia, the baking time was a bit less at 60 minutes. It was perfection! Jenn, you’re always by go-to-gal for neat recipes and menu ideas!

This is my absolute favorite Pumpkin Bread recipe! I make this for friends fairly frequently, and it comes out perfect every time. I follow the recipe exactly, and it comes out perfectly spiced & very moist. I use canned pumpkin for convenience, but my personal opinion is that the name-brand canned pumpkin does make a difference vs. store brand.

Soooo delicious! We are moving & am trying to use stuff up so I did substitute the white sugar with brown. I also substituted ground ginger for the cloves since I didn’t have any. I will definitely be making this again!

I tried this recipe cause it called for ingredients I already had in my cabinet and I loved it and so did my family. I didn’t have pans so I put them in muffin tins and the recipe made 18. I also replaced butter with apple sauce since I didn’t have any but still an excellent recipe. I also sprinkled sugar on top before baking.

well I almost didn’t make this due to the long drawn out chatter, a lot of scrolling but I did make it although I exchanged 1 cup of. white sugar for 1 cup of packed brown sugar (just plain ole walmart brand) and I would never put 2 tsp of salt, one is plenty. Your baking time is waaayyyyy off! there is no need to interrupt the baking either. I buttered it and used golden decorative sugar, the granulated brown sugar would have changed the flavor. but all in all it’s a nice moist (def adjust the baking time) pumpkin bread.

I knew the sweets couldn’t stay hidden but for just so long 😉 woohoo! I have a can of pumpkin at home that has been dying to be transformed into umm THAT. done.



1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 cups sugar
1 (15 oz.) can pumpkin purée
2 eggs
1/2 cup sour cream
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice, optional


Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice, if using. Set aside.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat eggs into butter mixture one at a time, then mix in vanilla extract.
Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients.
Once batter is fully incorporated, pour into 1-2 loaf pans, then place in oven and bake for 50-60 minutes, or until toothpick comes out mostly clean.


Buttermilk substitute: Add 1 teaspoon of vinegar or lemon juice to a measuring cup, fill to the 1/4 cup line, stir well and set aside for 5-10 minutes, then use in the recipe.
Store leftover bread in an airtight container on the counter or in the refrigerator for up to four days.
Freezing instructions: Bread will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature on the counter before serving.


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Iced Pumpkin Cookies Recipe


Wonderful spicy iced pumpkin cookies that both kids and adults love!

Prep: 20 mins
Cook: 20 mins
Additional: 40 mins
Total: 1 hr 20 mins
Servings: 36
Yield: 3 dozen




  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Nutrition Facts

121.5 calories; protein 1.2g 3% DV; carbohydrates 22.4g 7% DV; fat 3.2g 5% DV; cholesterol 12.9mg 4% DV; sodium 120.5mg 5% DV.
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Chocolate Cappuccino Cheesecake Recipe


This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Prep: 30 mins
Cook: 1 hr
Additional: 2 hrs 30 mins
Total: 4 hrs
Servings: 12
Yield: 1 – 9 or 10 inch cake




  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.

  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


Nutrition Facts

618.7 calories; protein 9g 18% DV; carbohydrates 45.1g 15% DV; fat 45g 69% DV; cholesterol 157.5mg 53% DV; sodium 332.5mg 13% DV.
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Marbled Pumpkin Cheesecake Recipe


This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Total: 7 hrs 40 mins
Servings: 12
Yield: 1 – 9 inch cake





  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.


Nutrition Facts

350 calories; protein 5.8g 12% DV; carbohydrates 26.8g 9% DV; fat 25.3g 39% DV; cholesterol 101.1mg 34% DV; sodium 220.7mg 9% DV.
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