Thank you for this amazing recipe! I made it twice in a week, that's how good it is. For those of you who prefer a more gentle sweetness, I cut the amount of sugar to 2/3 cup, and that was plenty sweet for us. I also added 1/2 cup of walnuts and 1/2 cup of currants. Perfection!
@@siyandakluft8254 I only used brown sugar, but it doesn't make any difference. You can use half white and half brown, and it will be just as good. Good luck!
I FINALLY made this last night and MY GOD... how absolutely delicious... moist and melt in your mouth and just so so so good!! Will be a go-to family recipe from now on! Thank you John for yet another hit!
My local grocery stores have been all sold out of pumpkin purée so, I decided to just make it from scratch with a pumpkin and this recipe still turned out amazing. I have been using your recipes for over a year and you have never failed me.
Made this and it came out amazing! You are such a talented baker, but what's even more impressive is how easy you make it to follow along and try new recipes. Natural born educator and baker! You've made me a life long fan!
I made your recipe and it’s absolutely delicious!!! I have a crazy sweet tooth and I was not complaining about anything in this recipe. My kids and husband loved it. I made extra loaves and gave it to the teachers for the holidays and they all wrote me thank you notes saying how amazing it was 😀❤ thank you for sharing your expertise!!!
I just wanted to thank you for your page I am a Home self-taught Baker learning to cook and no matter what I'm in the mood to try I type it in RUclips and add preppy kitchen and there you are I love you so many of your recipes with great success but I always forget to comment so thank you very much
I made this today but I used the whole can of pumpkin so as not to waste the leftover. I just adjusted the flour to accommodate the extra pumpkin. This is such a moist and delicious bread I will be using this one over and over. Thank you
One my faves my mom started making in the late 70s with plump juicy raisins and walnuts or pecans. She’d make one “smooth” loaf for my siblings that didn’t like the mixins. I wish my fam liked it more to save me from eating the loaf myself lol.
I used this recipe to make jumbo sized pumpkin muffins and the texture came out just like your bread John! I even made some substitutions coconut oil for vegetable oil (and even used a little less). I also used Chia seed gel (7 T.) in place of the two large eggs and instead of milk I used some fruit juice. I also used a little less sugar and used 3/4 cup brown sugar and under half a cup of Florida Crystals (unrefined white sugar). I baked them for 33 mins. They were as you said, not too sweet, not too dense - just right! Thanks! Also thanks for putting in recommended substitutions on your website where you have the recipe. That was thoughtful. Next time I'll know I don't need to research my own. However I have had good luck with 1 part Chia seeds to 8-9 parts water to make a gel and using 3-4 T for each large egg.
@@laurainathunderstorm You are very welcome. These days I am very picky about what I use for ingredients and avoid using dairy as much as possible (except for butter once in a while). I find these recipes come out tasting as good or better when fresh fruit based ingredients are used instead (or maybe a cup of strong coffee if it is a chocolate cake that calls for milk). The eggs are only needed for binding purposes so why add something hard to digest with so much mucus that also clogs your immune system when Chia seeds and water will bind the ingredients and actually benefit your health?
i've had canned pumpkin in my pantry since last fall. i think i'll make this because it's simple, quick and delicious. i love pumpkin anything as well. thanks, john. you're the best.
I have a few lg cans too. Last year I did make a pumpkin bread, pumpkin muffins, pumpkin swiss rolls and I "tried" to make 2 pumpkin pies from scratch but those didn't turn out to well. 😬 I hate to waste anything so I know I'm going to be baking a lot with pumpkin very soon... 😋
I made this pumpkin bread recipe and it was excellent! I reduced the white sugar by only putting 1/3 cup white sugar and it was perfect! The combination of spices was perfect. thank you for this recipe. The next days when I want to eat a slice, I cut a piece and put it in my air fryer for a few minutes and it tastes so good and toasty. Yummy. Smells just as good as a pumpkin spice candle too. Lovely.
I made this last night and it was delicious. I need to learn how to cut the parchment paper better in the pan as it looks like a child was trying to make a snow flake.
Cut parchment to the combined width of the loaf pan, spray with oil on the inside ends, this also helps the parchment stick to the pan long enough to put you batter into it. The parchment is then placed into the pan, it will now cover both sides and the bottom. When bread is cooked you can ease it away from the sides and then lift your loaf out! I use this technique for anything I use a loaf pan for, even meatloaf!
If you flour and butter, or line the bottom of the pan with parchment, leaving the sides untouched, the loaf will rise higher and you can run a knife around the edge if it sticks, although I find that it hardly ever does. You can also use powdered sugar in place of flour for coating the bottom of the pan. It makes the bottom, which will be the top if you plan to frost it, easier to frost.
I made this yesterday and it’s AMAZING! It came out super moist. I gave some to my grandma and she said it was the best pumpkin bread she’s ever had. I think next time I’ll just triple the spices 😆 Thank you for the tasty recipe!! 🥰
I made this bread today.. it's so moist and so amazingly good.. Baked using wheat flour and instead of eggs added 1)4 cup yoghurt..thanks for wonderful recipes ..
Hi! I just wanted to let you know that your recipes have been helping me go through bad times. I messed up a lot of things but I love doing it none the less. Thank you
Love this recipe! Often make it in cupcake form. I do substitute 1/2 melted butter 1/2 oil. Like the rich taste of butter plus the moisture of the oil.
I made this but i did substitute GF Flour with xantham gum but left everthing else as in the recipe and this was the best GF Pumpkin bread i have ever made or eaten! So good. Im glad the substitution didnt affect the taste at all. Thanks!
Pre heat oven to 350 F Line with parchment paper a 9x5 baking pan In a large bowl add dry ingredients: 1 3/4 cups all purpose flour 1 tsp of baking soda 1/2 tsp of salt 1/2 tsp of baking powder 1 1/2 tsp of cinnamon 1/2 tsp of All spice 1/4 tsp ground ginger 1/4 tsp ground nutmeg ( grind it yourself, if possible or use store bought). Wisk all dry ingredients together well and sift. Set aside. Next prepare wet ingredients in Large separate bowl. 1/2 cup vegetable oil 2/3 cup of white sugar 1/2 cup of brown sugar 2 large ( room temp if possible ) eggs 1 tsp vanilla extract Wisk all ingredients well then Add 1 1/3 cup pumpkin purée ( not pumpkin pie mix). 1/4 cup of whole milk (or use which ever kind of milk you like). Add wet ingredients to dry ingredients. Whisk together, but DONT over mix. Then use a spatula to fold together and mix gently. Once done mixing add pumpkin bread mixture to the parchment lined bread pan. Place in a pre-heated oven at 350 F ( 177 C) for 60 min. The bread is ready when springy to the touch and when a wooden skewer is inserted and comes out clean. Let cool off, slice and enjoy. 😋🎃🍞
made 2 of these pumpkin loaves yesterday with my toddler. they have disappeared without a crumb left behind. the pickiest of men to feed LOVED this and want more. please do more thanksgiving/christmas recipes - need new ideas for sides this year!
I made this last night OMG! Sooo good and moist ( last 15 min I put foil in above bread turn moist and full cooked ) I add walnut and almonds. I used pumpkin Spice and I add cardamom. Is perfect with coffee ☕️
Just made this!! Cant wait to try it. ☺ I've been craving pumpkin bread now and i refuse to buy one slice from starbucks when i can make a WHOLE loaf!! Thanks for the recipe and I'll call it a "special treat" for my children! 🥰
Made this for a coworker since she loves pumpkin bread and EVERYONE loved it!! I have made it several times and every single time, I get so many compliments! Thank you Sir for sharing your wonderful and delicious recipes!
Hi John! Just wanted to let you know that I baked a few loaves of this pumpkin bread & they turned out fantastic (was a huge hit)! Thanks very much for sharing your recipe & for all that you do! ❤
I just made this right now and omg it is delicious! I am so happy with myself right now. It came out perfect! I usually mess things up when it comes to baking, but you make it so easy! Thank you!
This is my New Favorite Pumpkin Bread! Thank you, thank you, thank you!!! Made this last night as muffins to share with friends at work before Thanksgiving Break. They could not stop gushing about how moist it was. Usually the men just say "thank you," but they were so pleasantly surprised and talked about the flavor! So easy TOO! ;-)
I never find that a recipe comes out right the first time and always requires tweaking but I made this today, followed the recipe exactly. I didn’t adjust time or temp...and.... it came out perfect... I am impressed. It was delicious. I used parchment paper for the first time also. That made it even better..thanks!
I'd just woken up when I got the notification and I thought it said Amazing Pumpkin Head 😭😭😭 I'm going to go sit in the corner and think about how I got to this point 😂😭
This recipe is amazing ..I added nuts & topped with pumpkin seeds ..took the bread to an another level altogether .. Thank you for this easy & wonderful recipe
Made this truly AMAZING pumpkin bread today. Absolutely delish! A HUGE hit with my family. So moist and tender. I used grapeseed oil instead of vegetable oil...worked perfectly! Thank you, John! Keep 'em comin'.
I'm so making this today! Imma just add a cream cheese filling in there and swirl it around!! Thanks for the recipe and everyone who baked it and commented!
This was my first time trying pumpkin bread. I followed the recipe but i didn't have All Spice so i used a bit of pumpkin spice + ground cloves, & nutmeg. It turned out amazing! My husband rated it 9.5/10 - if you care to know. 🤣 Thank you!
I'm so stoked it's finally pumpkin season. Fall is literally my favorite time of the year. I'm waiting till I can get fresh pumpkin to make all my pumpkin treats!! 🖤🎃
@@janettmead2055 Same, but it hits different when it's actually here, plus you get fresh pumpkins to bake treats with. It's always tastes better with seasonal pumpkins.
@@marianmaijor16 I use sugar pumpkins they are naturally sweeter and best for baking. I bake it in the oven, scoop out the flesh and blend it in the food processor to make it creamy.
@@phantomx3.0 Sugar pumpkins? Never heard of those. Where do you buy such a pumpkin? I've never made anything using fresh pumpkin but your comment has me rethinking that... 😉
Oh my gosh! I was literally telling my Mom earlier I wanted to make this and then this comes up. I am so excited! Pumpkin bread is one of my absolute favorites and once pumpkin season come I am always super excited. Thanks for the great recipe! Can't wait to see what other fall foods you have coming! 😁🤗
Tried your pumpkin bread recipe tonight for the first time, and it turned out so good! My family absolutely loved it. Thank you so much for sharing the recipe!
This is so good, I’ve made it 4 times. The last time I put semi sweet chocolate chips in the batter and some on top before baking and it turned out amazing! Thank you for sharing
I just made this recipe. It could use maybe a little over 2/3 cup of white sugar. DO NOT add a full 15 oz can of pumpkin like I did. Try to add 300g, the amount specified in this recipe or else your bread will come out too soggy and mushy as mine did.
This recipe was amazing. A tad too sweet, I made it with honey and coconut sugar instead of white and brown sugar. The pumpkin was already naturally sweet so I found that 80gr of coconut sugar and 40gr of honey was more than enough. I also didn’t add the all spice but I had some cardamon so 1/4 tsp of cardamon was added. Turned out beautifully. Beautiful cake to have with coffee in the morning! Thanks for the recipe!
Hi John! 💙 Absolutely love this! My daughters 8 and 9 were able to make it so thank you so much for making it easy to follow! We love watching your videos and plan on making all your pumpkin recipes over the next few weeks. ☺
Omg I just made it for the first time today and my house smelled so good! This is the best pumpkin bread ever. Thank you for this delicious recipe. 😋 yummm
Your recipe on here is completely different from the recipe you have linked for this video. The measurements are different, instead of allspice its cloves listed, and there are 2 ingredients (milk and brown sugar) missing from said linked recipe. Just baked it for the first time, and was quiet disappointed when it did not turn out like it did here. I have also noticed this sort of detail in a few other videos that you've posted in the past, where the recipe does not match the video that you've posted. Hopefully it can be remedied for the future? Obviously that sort of thing is probably easier said then done. I'm not sure how one would go about it, but hopefully maybe things could be resolved to where no one else makes the same mistake. Otherwise for the future, just not go to the linked website posted.
In the recipe link. Published: June 16, 2020. This video was posted September 2020. But on the website it states the recipe was Modified: Sep 15, 2023 by John Kanell. So maybe they just changed the recipe ❤️❤️❤️
I did the recipe by what was said in the video and it turned out fine, now he does SAY a different amount of milk than what they list in the captions, I just followed the captions and it turned out delicious.
I just made this and it’s delicious. I added walnuts and used pumpkin pie spice, cinnamon and instead of sugar, I used monk fruit sweetener. Thank you for this recipe.
Just follow him along in the video when making the pumpkin bread. I've made this so many times over the years and it comes out awesome every time. Me personally, I prefer to follow him in the video vs. following the written recipe, but that's just my own preference. If this is your first time making anything of his, trust me you won't be sorry! I've made so many of his recipes and they come out great! I met him during his cookbook signing tour and he's just as sweet in person as he is on his videos.
John! It’s so good!! ❤️ my parents loved it and they said it was addictive, and they aren’t wrong 🤤 So soft and moist, and just the right amount of sweetness. I added pecans and substituted the spices with a tbsp of “pumpkin pie” spice blend instead and it turned out wonderful. Thank you!!
Made this today... it’s an amazing recipe.. although I did use part all purpose flour part oats flour reduced the amount of sugar a bit.. it came out so well!!! Absolutely yummy!!! Shared it with a few friends and response was phenomenal 🥰
Your recipes are amazing. Please help with these two questions: How can I make pumpkin puree? I live in the tropics. We have pumpkins but not all tinned stuff. Could we also have the measurements in metric? I and many other Europeans follow you and we use the metric system. Thanks Peace and love
Hi, fellow European here who also can't get canned pumpkin. I hope you figured it out since I'm replying a year later but I'm going to tell you just in case. It is advised to get sweet pumpkins not the ones intended for Jack o Lanterns. Cut it into wedges with the skin still on. Oil them and place them on a foil lined baking tray. Put them in a preheated oven at 200oC fan oven and cook for 40 min/ 45 min. Take out + leave to cool. The pumpkins should be very soft and the skin should easily peel off. Put the roasted pumpkin in a food processor and blend until smooth. (The pumpkin puree may be more watery than the canned stuff, if so, put cheese cloth in a sieve, pour the pumpkin puree in and leave for a while to drain the water until you get the desired consistency) Anddd Voilaaaa!! Hope this Helps!! :)
I made this wonderful recipe today, with the help of my daughter and nephew. I enjoyed it with a cup of tea. We enjoyed it so much, and we will be making it this coming Thanksgiving!
Here's an ingredient list for y'all (dry ingredients) all purpose flour baking soda salt baking powder cinnamon All spice Ground ginger Nutmeg (Wet ingredients) Vegetable oil White sugar Brown sugar (light or dark optional) 2 large eggs Vanilla extract Pumpkin puree (make sure it's puree) Whole milk(almond milk, water. Take your pick basically) ♥️♥️♥️
This is fantastic eaten along with a cup of hot coffee! Made this yesterday it gets even better tasting the second & third day, somehow spices bloom & grow even richer. I store it in a glass cake stand with a glass dome top to keep the bread moist.
Made this this evening, it is fantastic. I cut back a little on the sugar and it is great. Thank you for sharing. I'll be making it again husband loves it.
How does this recipe work with fresh ground hard red wheat? Thought it might enrich the flavors but wonder if adjustments need to be made to liquids? Thanks.
OMG! This has got to be my favorite recipe. I make 2-3 times a year. It’s a HUGE hit with family & friends. Love Love Love this recipe absolutely one of my favorites!!!
I used to love making pumpkin muffins with slivers of crystallized ginger and pumpkin seeds as a topping. Golden raisins work nicely in pumpkin baked goods as well.
Anyone else notice that the recipe on his website doesn't match the video? I forgot to add the milk, then looked at the online recipe. Now I'm not sure if I should do the 1/3 c milk, or add more oil (as the website says).
Thank you for this amazing recipe! I made it twice in a week, that's how good it is. For those of you who prefer a more gentle sweetness, I cut the amount of sugar to 2/3 cup, and that was plenty sweet for us. I also added 1/2 cup of walnuts and 1/2 cup of currants. Perfection!
Heyy! I have a question. You cut the sugar down to 2/3cup..but how much of that was brown...and how much of that white sugar?
@@siyandakluft8254 I only used brown sugar, but it doesn't make any difference. You can use half white and half brown, and it will be just as good. Good luck!
@@artemisthor2757 thankyou so much! I made it todayy yaay
Used 3/4 white and 1/4 brown, came out good!
I FINALLY made this last night and MY GOD... how absolutely delicious... moist and melt in your mouth and just so so so good!! Will be a go-to family recipe from now on! Thank you John for yet another hit!
My local grocery stores have been all sold out of pumpkin purée so, I decided to just make it from scratch with a pumpkin and this recipe still turned out amazing. I have been using your recipes for over a year and you have never failed me.
can i have your pumpkin puree recipe please?
Made this and it came out amazing! You are such a talented baker, but what's even more impressive is how easy you make it to follow along and try new recipes. Natural born educator and baker! You've made me a life long fan!
I also agree with every word you said!
What’s the recipe?
@@bonniefuller5634 it's on his website, there's a link below the video.
I made your recipe and it’s absolutely delicious!!! I have a crazy sweet tooth and I was not complaining about anything in this recipe. My kids and husband loved it. I made extra loaves and gave it to the teachers for the holidays and they all wrote me thank you notes saying how amazing it was 😀❤ thank you for sharing your expertise!!!
I LOVE PUMPKIN BREAD I CANT WAIT TO MAKE THIS I HAVENT HAD IT IN YEARS BUT IM GONNA ATTEMPT
Hope you love it!
Me too! Its looks so good.
SAME
Hehe 100th like
@@izzyogg483 ty😂
I just made this and it’s in the oven! Smells great. I went by the recipe on your website, I just realized it’s a little different than the video.
I just wanted to thank you for your page I am a Home self-taught Baker learning to cook and no matter what I'm in the mood to try I type it in RUclips and add preppy kitchen and there you are I love you so many of your recipes with great success but I always forget to comment so thank you very much
I actually love to put clove spice in pumpkin bread and walnuts as well. Thank you so much Preppy Kitchen!
I made this today but I used the whole can of pumpkin so as not to waste the leftover. I just adjusted the flour to accommodate the extra pumpkin. This is such a moist and delicious bread I will be using this one over and over. Thank you
One my faves my mom started making in the late 70s with plump juicy raisins and walnuts or pecans. She’d make one “smooth” loaf for my siblings that didn’t like the mixins. I wish my fam liked it more to save me from eating the loaf myself lol.
I used this recipe to make jumbo sized pumpkin muffins and the texture came out just like your bread John! I even made some substitutions coconut oil for vegetable oil (and even used a little less). I also used Chia seed gel (7 T.) in place of the two large eggs and instead of milk I used some fruit juice. I also used a little less sugar and used 3/4 cup brown sugar and under half a cup of Florida Crystals (unrefined white sugar). I baked them for 33 mins. They were as you said, not too sweet, not too dense - just right! Thanks!
Also thanks for putting in recommended substitutions on your website where you have the recipe. That was thoughtful. Next time I'll know I don't need to research my own. However I have had good luck with 1 part Chia seeds to 8-9 parts water to make a gel and using 3-4 T for each large egg.
Wow! Thank you for the substitutions!! This is so helpful 🧡🧡
@@laurainathunderstorm You are very welcome. These days I am very picky about what I use for ingredients and avoid using dairy as much as possible (except for butter once in a while). I find these recipes come out tasting as good or better when fresh fruit based ingredients are used instead (or maybe a cup of strong coffee if it is a chocolate cake that calls for milk). The eggs are only needed for binding purposes so why add something hard to digest with so much mucus that also clogs your immune system when Chia seeds and water will bind the ingredients and actually benefit your health?
i've had canned pumpkin in my pantry since last fall. i think i'll make this because it's simple, quick and delicious. i love pumpkin anything as well. thanks, john. you're the best.
I have a few lg cans too. Last year I did make a pumpkin bread, pumpkin muffins, pumpkin swiss rolls and I "tried" to make 2 pumpkin pies from scratch but those didn't turn out to well. 😬 I hate to waste anything so I know I'm going to be baking a lot with pumpkin very soon... 😋
I made this pumpkin bread recipe and it was excellent! I reduced the white sugar by only putting 1/3 cup white sugar and it was perfect! The combination of spices was perfect. thank you for this recipe. The next days when I want to eat a slice, I cut a piece and put it in my air fryer for a few minutes and it tastes so good and toasty. Yummy. Smells just as good as a pumpkin spice candle too. Lovely.
I made this last night and it was delicious. I need to learn how to cut the parchment paper better in the pan as it looks like a child was trying to make a snow flake.
Share some pics buddy.
Cut parchment to the combined width of the loaf pan, spray with oil on the inside ends, this also helps the parchment stick to the pan long enough to put you batter into it. The parchment is then placed into the pan, it will now cover both sides and the bottom. When bread is cooked you can ease it away from the sides and then lift your loaf out! I use this technique for anything I use a loaf pan for, even meatloaf!
Debs V thank you!!
If you flour and butter, or line the bottom of the pan with parchment, leaving the sides untouched, the loaf will rise higher and you can run a knife around the edge if it sticks, although I find that it hardly ever does.
You can also use powdered sugar in place of flour for coating the bottom of the pan. It makes the bottom, which will be the top if you plan to frost it, easier to frost.
@@EmilyElfmore-bk5it That works aswell!
I made this yesterday and it’s AMAZING! It came out super moist. I gave some to my grandma and she said it was the best pumpkin bread she’s ever had. I think next time I’ll just triple the spices 😆 Thank you for the tasty recipe!! 🥰
Libby's truly is the best canned pumpkin on the market. Libby's has the Best flavor. It is only second to fresh pumpkin puree.
I made this bread today.. it's so moist and so amazingly good..
Baked using wheat flour and instead of eggs added 1)4 cup yoghurt..thanks for wonderful recipes ..
Hi! I just wanted to let you know that your recipes have been helping me go through bad times. I messed up a lot of things but I love doing it none the less. Thank you
Sameeeeeeeee
just not UHmazing...but indeed, very UH-noying
did this with 30g less sugar and it worked really well! Came out moist and tastes divine. Couldn't recommend this recipe enough its a must
Love this recipe!
Often make it in cupcake form.
I do substitute 1/2 melted butter 1/2 oil.
Like the rich taste of butter plus the moisture of the oil.
I will use sunflower oil!
Is that a half cup?
I made this but i did substitute GF Flour with xantham gum but left everthing else as in the recipe and this was the best GF Pumpkin bread i have ever made or eaten! So good. Im glad the substitution didnt affect the taste at all. Thanks!
Pre heat oven to 350 F
Line with parchment paper a 9x5 baking pan
In a large bowl add dry ingredients:
1 3/4 cups all purpose flour
1 tsp of baking soda
1/2 tsp of salt
1/2 tsp of baking powder
1 1/2 tsp of cinnamon
1/2 tsp of All spice
1/4 tsp ground ginger
1/4 tsp ground nutmeg ( grind it yourself, if possible or use store bought).
Wisk all dry ingredients together well and sift. Set aside.
Next prepare wet ingredients in Large separate bowl.
1/2 cup vegetable oil
2/3 cup of white sugar
1/2 cup of brown sugar
2 large ( room temp if possible ) eggs
1 tsp vanilla extract
Wisk all ingredients well then
Add 1 1/3 cup pumpkin purée ( not pumpkin pie mix).
1/4 cup of whole milk (or use which ever kind of milk you like).
Add wet ingredients to dry ingredients. Whisk together, but DONT over mix.
Then use a spatula to fold together and mix gently. Once done mixing
add pumpkin bread mixture to the parchment lined bread pan.
Place in a pre-heated oven at 350 F ( 177 C) for 60 min.
The bread is ready when springy to the touch and when a wooden skewer is inserted and comes out clean.
Let cool off, slice and enjoy.
😋🎃🍞
Thank you so much!
Thank you for making it much easier to bake.
Thank you! The recipe he has linked does not match the video
Thank you! The recipe he has linked does not match the video
made 2 of these pumpkin loaves yesterday with my toddler. they have disappeared without a crumb left behind. the pickiest of men to feed LOVED this and want more.
please do more thanksgiving/christmas recipes - need new ideas for sides this year!
I hope you read this.
This is the BEST Pumpkin Bread Recipe!!!! I make this several times a year!
OMG it’s sooooo Good!!!!
Agreed 💯
I made this last night OMG! Sooo good and moist ( last 15 min I put foil in above bread turn moist and full cooked ) I add walnut and almonds. I used pumpkin Spice and I add cardamom. Is perfect with coffee ☕️
Just made this!! Cant wait to try it. ☺
I've been craving pumpkin bread now and i refuse to buy one slice from starbucks when i can make a WHOLE loaf!! Thanks for the recipe and I'll call it a "special treat" for my children! 🥰
Came back to this recipe another fall. Its so good with whipped cream.
I'm out of my *gourd* with how good this pumpkin bread looks!
It really to *RISES* to the occasion!
LOLZ
Ha ha!
👋😂👏🎃
As much as I Love John and his recipes... I always look for your comments, for an additional chuckle. Bright spots in my day.
you again
ive seen you on other videos making food puns
don't you have anything batter to do???
Made this for a coworker since she loves pumpkin bread and EVERYONE loved it!! I have made it several times and every single time, I get so many compliments! Thank you Sir for sharing your wonderful and delicious recipes!
Hi John! Just wanted to let you know that I baked a few loaves of this pumpkin bread & they turned out fantastic (was a huge hit)! Thanks very much for sharing your recipe & for all that you do! ❤
Besides I love the recipes I love that you specify the measurements by cups and grams. Thanks a lot for that!!! 🥰
I just made this right now and omg it is delicious! I am so happy with myself right now. It came out perfect! I usually mess things up when it comes to baking, but you make it so easy! Thank you!
This is my New Favorite Pumpkin Bread!
Thank you, thank you, thank you!!!
Made this last night as muffins to share with friends at work before Thanksgiving Break. They could not stop gushing about how moist it was. Usually the men just say "thank you," but they were so pleasantly surprised and talked about the flavor!
So easy TOO!
;-)
I never find that a recipe comes out right the first time and always requires tweaking but I made this today, followed the recipe exactly. I didn’t adjust time or temp...and.... it came out perfect... I am impressed. It was delicious. I used parchment paper for the first time also. That made it even better..thanks!
You have inspired me to take baking more seriously and I sincerely thank you for it
I've been addicted to this recipe for the past few months! I added some orange zest to it and it was *incredible*
I'd just woken up when I got the notification and I thought it said Amazing Pumpkin Head 😭😭😭 I'm going to go sit in the corner and think about how I got to this point 😂😭
LOLOLOLOL
I'm watching Pumpkinhead while writing this recipe down 😁 Have A Great Day 👋😎
IM LOSING IT THIS IS SO FUNNY😭😭
This recipe is amazing ..I added nuts & topped with pumpkin seeds ..took the bread to an another level altogether ..
Thank you for this easy & wonderful recipe
The only chef I trust. He is my hero.
Made this truly AMAZING pumpkin bread today. Absolutely delish! A HUGE hit with my family. So moist and tender.
I used grapeseed oil instead of vegetable oil...worked perfectly! Thank you, John! Keep 'em comin'.
WOW! I've never tried pumpkin bread, but seeing this makes my mouth water! Gonna try it ASAP!!!!!
How did it turn out??
OMG I MADE THIS JUST NOW AND ITS SO GOOD OMG SO LIGHT AND FLUFFY AND I ALSO ADDED CHOCOLATE CHIPS TO THE TOP THANK YOU JOHN I LOVE THIS RECIPE!
I'm so making this today! Imma just add a cream cheese filling in there and swirl it around!! Thanks for the recipe and everyone who baked it and commented!
Did you add the cream cheese, in stead of the veggie oil? Or both
@@CindyGomes83 i think they made it like normal then added the cream cheese like marble cake.
This was my first time trying pumpkin bread. I followed the recipe but i didn't have All Spice so i used a bit of pumpkin spice + ground cloves, & nutmeg. It turned out amazing! My husband rated it 9.5/10 - if you care to know. 🤣 Thank you!
I made it this afternoon and it was absolutely amazing !! Thank you so much for all your recipes ❤
I made this last night and tonight. I added walnuts and it was delicious. Thank you for sharing. I did share and we loved it.
I'm so stoked it's finally pumpkin season. Fall is literally my favorite time of the year. I'm waiting till I can get fresh pumpkin to make all my pumpkin treats!! 🖤🎃
Pumpkin "season" is all year for me and my family...lol.
@@janettmead2055 Same, but it hits different when it's actually here, plus you get fresh pumpkins to bake treats with. It's always tastes better with seasonal pumpkins.
How can i make pumkin puree from fresh pumkins
@@marianmaijor16 I use sugar pumpkins they are naturally sweeter and best for baking. I bake it in the oven, scoop out the flesh and blend it in the food processor to make it creamy.
@@phantomx3.0 Sugar pumpkins? Never heard of those. Where do you buy such a pumpkin? I've never made anything using fresh pumpkin but your comment has me rethinking that... 😉
Made this multiple times...always came out perfect...moist bread bursting with aromatic spices. God bless!
Oh my gosh! I was literally telling my Mom earlier I wanted to make this and then this comes up. I am so excited! Pumpkin bread is one of my absolute favorites and once pumpkin season come I am always super excited. Thanks for the great recipe! Can't wait to see what other fall foods you have coming! 😁🤗
Proves your phone listens to you
I made this in mini loaves, and added a glaze made from powdered sugar, cinnamon and milk. It was absolutely amazing 💕
Amazing! I've made this twice in two weeks for my family. It's the perfect excuse to have a snack for breakfast, lunch, and dinner!
Tried your pumpkin bread recipe tonight for the first time, and it turned out so good! My family absolutely loved it. Thank you so much for sharing the recipe!
I love my breads with chopped walnuts or pecans, I will have to add cup. I love a nice and spicy pumpkin bread.
Hi! Do you add the chopped walnuts in the batter or on top of the batter before baking? I’m thinking of adding walnuts when I make this:)
@@jocelync8236 I like to add to the batter.
This is so good, I’ve made it 4 times. The last time I put semi sweet chocolate chips in the batter and some on top before baking and it turned out amazing! Thank you for sharing
I made Trader Joe’s pumpkin bread for everyone last year, this october I’ll be making it from scratch. I feel like I’ve come so far.
Oh my god I made it and it turned out SO GOOD 😆 Whoever you're making this for is gonna be sooo happy!
I made trader joe's yesterday and John's recipe today. I think the latter tastes and feels better in my mouth!
Just tried your recipe, it is currently baking. Added raisins and toasted pecans, can’t wait to try. Thank you for sharing.
I just made this recipe. It could use maybe a little over 2/3 cup of white sugar. DO NOT add a full 15 oz can of pumpkin like I did. Try to add 300g, the amount specified in this recipe or else your bread will come out too soggy and mushy as mine did.
This recipe was amazing. A tad too sweet, I made it with honey and coconut sugar instead of white and brown sugar. The pumpkin was already naturally sweet so I found that 80gr of coconut sugar and 40gr of honey was more than enough. I also didn’t add the all spice but I had some cardamon so 1/4 tsp of cardamon was added. Turned out beautifully. Beautiful cake to have with coffee in the morning! Thanks for the recipe!
Hi John! 💙 Absolutely love this! My daughters 8 and 9 were able to make it so thank you so much for making it easy to follow! We love watching your videos and plan on making all your pumpkin recipes over the next few weeks. ☺
Omg I just made it for the first time today and my house smelled so good! This is the best pumpkin bread ever. Thank you for this delicious recipe. 😋 yummm
Your recipe on here is completely different from the recipe you have linked for this video. The measurements are different, instead of allspice its cloves listed, and there are 2 ingredients (milk and brown sugar) missing from said linked recipe. Just baked it for the first time, and was quiet disappointed when it did not turn out like it did here. I have also noticed this sort of detail in a few other videos that you've posted in the past, where the recipe does not match the video that you've posted. Hopefully it can be remedied for the future? Obviously that sort of thing is probably easier said then done. I'm not sure how one would go about it, but hopefully maybe things could be resolved to where no one else makes the same mistake. Otherwise for the future, just not go to the linked website posted.
that shows a lack of care put into the video. Not surprised from a 4 million subscriber channel
In the recipe link. Published: June 16, 2020. This video was posted September 2020. But on the website it states the recipe was Modified: Sep 15, 2023 by John Kanell. So maybe they just changed the recipe ❤️❤️❤️
Thank you for saving my time!!! 😮
I did the recipe by what was said in the video and it turned out fine, now he does SAY a different amount of milk than what they list in the captions, I just followed the captions and it turned out delicious.
One lady said you can’t go by caption.
Best recipe ever & so easy. I used fresh pumpkin puree, turned out moist & so delicious
I've been craving pumpkin everything! I can't wait to try this recipe.
That's it...This is the only pumpkin bread recipe I'll ever use. The search is over🤗🤗🤗🤗🤗🤗
Thank you, thank you, thank you😃😃😃
Pumpkin cookies! Great idea for the next fall video! John, you are a genius!! 🍪
preppykitchen.com/pumpkin-cookies/ these are sooooooo good!
I just made this and it’s delicious. I added walnuts and used pumpkin pie spice, cinnamon and instead of sugar, I used monk fruit sweetener. Thank you for this recipe.
Your go to line: "ready in a snap!"
Also love the glasses!
thank you!
I love how you say the serving size of all the ingredients you add thank you ❤
Ok bro, love the recipe but I'm going to need a parchment paper tutorial. How dig you make that little perfect basket?
This is my 4th year of using your Pumpkin Spice Bread recipe for Halloween and it always turns out perfect!!! Will never change it! Thank you so much!
Your written recipe does not match this video. In the video you use milk and brown sugar. The written version has neither of these.
I’m also wondering if it’s 1/3 or 1/4 cup of whole milk considering he says 1/3 cup, but his caption says 1/4 @ 3:26
Just follow him along in the video when making the pumpkin bread. I've made this so many times over the years and it comes out awesome every time. Me personally, I prefer to follow him in the video vs. following the written recipe, but that's just my own preference. If this is your first time making anything of his, trust me you won't be sorry! I've made so many of his recipes and they come out great! I met him during his cookbook signing tour and he's just as sweet in person as he is on his videos.
@@supremecommander219I have to use 1/3 cup, my batter ends up too dry if I use 1/4
Thinking to substitute roasted garnet yams as we have that at the moment.
Lol 3:31
I made this 10 thousands times and I say this is the world best pumpkin bread. Thank you!
John! It’s so good!! ❤️ my parents loved it and they said it was addictive, and they aren’t wrong 🤤 So soft and moist, and just the right amount of sweetness. I added pecans and substituted the spices with a tbsp of “pumpkin pie” spice blend instead and it turned out wonderful. Thank you!!
Made this for a party tonight and people were raving how moist and delicious. Thanks for an amazing recipe!
Him: I will make pumpkin year round
Me in july: 🎃🍞
Made this today... it’s an amazing recipe.. although I did use part all purpose flour part oats flour reduced the amount of sugar a bit.. it came out so well!!! Absolutely yummy!!! Shared it with a few friends and response was phenomenal 🥰
“Pumpkin is this amazing ingredient that holds in moisture without adding fat”, just added to a bowl with 1/2 cup of oil lol
He talk about the pumpkin not about oil daaaaa
I caught that too 😂 I subbed unsweetened applesauce for the oil and it came out great. 😊
Thank you soooooooo much for this step-by-step recipe. You have brought joy to my life. 😊😊😊
Your recipes are amazing.
Please help with these two questions:
How can I make pumpkin puree? I live in the tropics. We have pumpkins but not all tinned stuff.
Could we also have the measurements in metric? I and many other Europeans follow you and we use the metric system.
Thanks
Peace and love
Hi, fellow European here who also can't get canned pumpkin. I hope you figured it out since I'm replying a year later but I'm going to tell you just in case. It is advised to get sweet pumpkins not the ones intended for Jack o Lanterns. Cut it into wedges with the skin still on. Oil them and place them on a foil lined baking tray. Put them in a preheated oven at 200oC fan oven and cook for 40 min/ 45 min. Take out + leave to cool. The pumpkins should be very soft and the skin should easily peel off. Put the roasted pumpkin in a food processor and blend until smooth. (The pumpkin puree may be more watery than the canned stuff, if so, put cheese cloth in a sieve, pour the pumpkin puree in and leave for a while to drain the water until you get the desired consistency) Anddd Voilaaaa!!
Hope this Helps!! :)
Oooo I f you do this then keep the seeds and season them and roast them! They make a nice snack!!
Made this several times and always comes out amazing 💗💗💗 I just cut the sugar back by like half a cup and instead make a little icing for the top
I just put the pumpkin bread in the oven. It smelled delicious just mixing it up. Can’t wait for it to be done. I’m so excited
Maybe I’m the only one that caught it, but you said 1/3 cup milk but on the screen it said 1/4 cup. Can you tell me what is the correct measurement
I made this wonderful recipe today, with the help of my daughter and nephew. I enjoyed it with a cup of tea. We enjoyed it so much, and we will be making it this coming Thanksgiving!
Here's an ingredient list for y'all
(dry ingredients)
all purpose flour
baking soda
salt
baking powder
cinnamon
All spice
Ground ginger
Nutmeg
(Wet ingredients)
Vegetable oil
White sugar
Brown sugar (light or dark optional)
2 large eggs
Vanilla extract
Pumpkin puree (make sure it's puree)
Whole milk(almond milk, water. Take your pick basically)
♥️♥️♥️
This is fantastic eaten along with a cup of hot coffee! Made this yesterday it gets even better tasting the second & third day, somehow spices bloom & grow even richer. I store it in a glass cake stand with a glass dome top to keep the bread moist.
Is it 1/3 or 1/4 cup whole milk, because at 3:30 the caption and what you said were different
Made this this evening, it is fantastic. I cut back a little on the sugar and it is great. Thank you for sharing. I'll be making it again husband loves it.
How does this recipe work with fresh ground hard red wheat? Thought it might enrich the flavors but wonder if adjustments need to be made to liquids? Thanks.
OMG! This has got to be my favorite recipe. I make 2-3 times a year. It’s a HUGE hit with family & friends.
Love Love Love this recipe absolutely one of my favorites!!!
Amazing new glasses 👓
thank you!!!
Ur welcome 😊
I’ve been waiting for your recipe!! You’re the only baker I trust on RUclips 😂
Very nice 👍
I used to love making pumpkin muffins with slivers of crystallized ginger and pumpkin seeds as a topping. Golden raisins work nicely in pumpkin baked goods as well.
Anyone else notice that the recipe on his website doesn't match the video? I forgot to add the milk, then looked at the online recipe. Now I'm not sure if I should do the 1/3 c milk, or add more oil (as the website says).
I just noticed that too.
Yes I did wow good thing I don’t use his website and I use this video 😅 it’s better with the milk and I substitute the oil but butter
@@ithasthejuice I did end up adding the milk. So good!
What can I say..... its. A super easy recipe.
Looks delicious too. God bless the work of your hands because not all can share what they know.
the recipe in the video is different than the written recipe...
I love his soothing, relaxing laid back voice! Makes me feel ok if I mess it up lol
We need all synonym suggestions of “Amazing” below. 😉
Thanks to you! I am the designated pumpkin bread maker. This is an amazing recipe!!