This pumpkin bread turned out fantastic. The best I have ever made and it's so simple to make. Very moist and delicious. Thanks.

After looking at many pumpkin bread recipes, I went with this one because it uses the brown sugar. This bread was wonderful with a great texture and SO moist! I'll be making this one over and over.

This pumpkin bread is amazing! I have used the recipe for various things and I loved it!

This is an awesome recipe! I am very very picky when it comes to pumpkin bread, this recipe has great flavor and little dense but over-all i will make it agian!

My husband is gluten-intolerant. So, I made this recipe with gluten-free flour from Namaste Foods. I did nothing, but substitute the flour in a 1:1 ration. It came out wonderfully and friends of ours who aren't "gluten-free" kept saying how good it was! My son says it is the best pumpkin bread ever!

I am having problems finding canned pumpkin. Can I use pumpkin pie filing in place of just plain pumpkin and not use the spices? How would I alter the recipe?

Hi Pamela,

Yes you can use the pumpkin pie filling but omit the spices. It may be a bit different, but still good. Before adding the eggs, taste the batter and decide if it might still need a smaller amount of the spices.

Happy Holidays!

-- CM

I have used this recipe for over 50 years. I found it on the back of your can and used it many years. Somehow it got lost and tonight I got the bright idea to Google it. I am so glad I did. I love it and so does anyone who eats it, thank you. I have even used it with fresh pumpkin just as good.

Fantastic! Do just what it says and its amazing! Enough for 4 small loaves and 6 small cup cakes! 25-30 minutes, 350°F. Great Great Great!

I made this the other day and didn't realize until I was slicing a finished loaf that I had accidentally doubled the pumpkin and kept all the other measurements the same. I decided to give it another shot today and do it correctly this time.

Done correctly, it tastes really good.

Accidental Super-Pumpkin Bread, though, is so delicious. It's the consistency of a yummy, slightly creamy cake, but all pumpkiny and bready and delicious. I suggest "accidentally" putting 4 cups of pumpkin into your batter next time you try this.

This is a great recipe. I just took it to an event tonight and it got devoured. It probably helped that it was still warm! :) I made it vegan by using "flax eggs" made out of flax seeds and warm water that I already had prepared in the fridge. This was the first time I used the flax eggs in a recipe that called for eggs. No one ever knew the difference and it rose really well. Yummy moist recipe!

I'll try your flax seed egg-substitute. I'm a vegetarian with nods towards veganism. Haven't purchased cow milk in almost 3 years but struggle with cheese and eggs. Thanks.

I liked this recipe, but used 2x the pumpkin and it comes out moister

This pumpkin bread is fantastic! Next time I do plan on cutting the oil and adding some applesauce to it. My whole family loved it!!

This was the best pumpkin bread ever. More moist than Libby's original recipe, though I'm not quite sure what the difference is. A good substitute would be dried cranberries, currants, or apples.

I'm horrid in the kitchen, as in everything that I make turns out to be a brick. I gave this recipe a try and by the grace of God it came out perfect. Moist and with the best flavor, it was great. Thanks! :)

Could you bake it in a Bundt pan instead of 2 bread pans?

Wonderful recipe! Its so simple and can be changed to suit needs so easily. Delicious as is but I've also done vegan & gluten free with flax, applesauce and flour substitute. I've added Craisins, chocolate chips, maple syrup, pumpkin seeds and whatever else I could think of to various batches. Always amazing and moist. Muffins with cream cheese take about 35 minutes. Using a Bundt pan took about 50 minutes in my oven.

Always very good, but I like to add about 1 cup whole wheat flour instead of all the white flour, to give it a most dense texture. Yes, I have poured it into a Bundt pan and it makes a good cake too!

I wanted to use an old can of Libby's pumpkin and started out before I opened the old can (I think it was from last year)... not a good idea as it had a bad metallic taste when I opened it. Luckily I had carrots so I used those instead! I added 1/2 cup of milk to make up for the lack of moisture and also used 1/2 can of sweet and condensed milk instead of the brown sugar. I know! Enough substitutions! BUT it turned out great! what a forgiving recipe, eh?