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 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
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.
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.
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. 😋🎃🍞
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!
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 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 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 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 ..
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 🥰
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 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 ☕️
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!
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!
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 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!
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!
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 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.
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'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... 😋
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! 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! ❤
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
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 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 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.
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
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 TH-cam 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
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.
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 😂😭
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 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!
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.
Just made this and it is awesome! I did had chopped pecans on the top but otherwise followed ingredients to a t. However , I must have been channeling my John Kanel spirit because I weighed all my powdered ingredients together instead of wet and dry, with the sugars on the bottom and flour on top. Couldn’t spoon it out but as you’ve said “it works out in the end” 🤪 Update: Can be made gluten free. I used Kodiak flapjacks and waffle mix for the flour, same amount., added 2 extra tbs of pumpkin purée and used 2x the spice. Checked it at 45 minutes and was done. It came out great. Because of the oat flour, it does have to cool completely or else the flavor is very muted.
I use grape seed oil, 1/4 oil, 1/4 apple sauce, have done half oil half apple sauce, have for decades, I buy the little individual apple sauce cups so I’m never with out , like tonite at 8 pm I made a yogurt 8 inch cake, I used Greek honey vanilla yogurt, threw in some Ghirardelli chocolate chips , no mixer required, topped with a lemon glaze after cake cooled, I always half the amount of oil with applesauce. Always moist to the last crumb :)
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) ♥️♥️♥️
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.
Mmmm can’t wait to make this! Also, put a few marshmallows in your brown sugar container and it’ll keep the brown sugar soft forever. Thanks for this recipe!
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! ;-)
Whoa!!!! This is really really really tasty. I used the exact spices he suggests and it’s perfect. I made mine in 4 mini loafs so I could share. They baked in only 40 mins and are so good. This might be my favorite recipe from him and that’s really saying something.
Thank you!! I made this tonight, the only thing I adjusted was I didn’t have any brown sugar, I typically don’t use a whole lot of sugar in anything, so I reduced the sugar amount with organic evaporated cane sugar and added 2 tablespoons of molasses. Turned out wonderful!
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!!
OMG 🤤🤤🤤 this was sooo 🔥!!! I only had 8×4 loaf pans and wanted to use a whole can of pumpkin so I wouldn't waste it. So I doubled the recipe and ended up with 3 beautiful, delicious, big, and fluffy loaves! Ready to share with the fam. Thank you!!
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!
I found, using a raised bottom loaf pan, works the best. Just spray, and that’s it. Also, the spices I love most in my Pumpkin bread are. Cinnamon and Ginger and 1/4 t. of Clove. I love the variety of ways to make this bread. Yummy
Made this today but used 1 c white sugar and 1/4 brown. I wouldn't lesson the sugar or it'll taste bland because pumpkin is bland without flavor and spices to me. Also used 1/3 cup oil instead of 2/3. Split it into 2 8*4 loaf pans and added chocolate chips to one. Also used the remaining canned pumpkin to make pumpkin sauce for my coffee, so delish! His recipe is so good! :)
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! 😁🤗
Hey there. I combined two of your recipes, because of having both - not enough banana and some home made pumpkin puree :) I combined this recipe with the very similar one- chocolate banana bread, only switching sugar to erythritol. It ended up as banana- pumpkin... muffins with white chocolate and chopped nuts. Texture is just perfect, white chocolate comes very well with all the flavors. Now the muffins are waiting for my son and husband to come home. Thank you for this yummy recipe and inspiration :)
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
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... 😉
Ok, so this is second time making this recipe...I followed exactly except added some chopped pecans and used the entire pumpkin can. There was only a little left in the small can I figured it wouldn’t hurt. Perfection again! This bread is sweet enough on it’s own so It doesn’t need icing but not too sweet....
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
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. ☺
delicious!!! gave this recipe a little twist by mixing in 2/3 cups dark chocolate chips with the dry ingredients AND adding a sprinkle of brown sugar over the top right before putting it in the oven to give it a little crust :)
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.
I made this today. It is so delicious. I can't believe how yummy and moist it turned out. I used 1 Tblsp of my homemade spice blend in place of the spices listed. Next time I will add some nuts. Thanks so much for sharing this recipe. It's now on my list of go-to fall goodies!
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 tried it...It is amazing !!🤤.I use a little less sugar. I forgot the vanilla 🤫but it was still 👍.I was licking the bowl ....😂I could have eaten the whole loaf...but I share it 😃.Thanks
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.
I just made this with bc we had some bad bananas that needed to be used... completely forgot the banana and it turned out SOO good! If I had added crushed pumpkin seeds on the top I wouldn't have been able to tell the difference between this and Starbucks! ❤️And my parents agreed!
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 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
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?
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.
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
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
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!
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 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 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 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 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 ..
I actually love to put clove spice in pumpkin bread and walnuts as well. Thank you so much Preppy Kitchen!
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 🥰
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 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 ☕️
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 made this in mini loaves, and added a glaze made from powdered sugar, cinnamon and milk. It was absolutely amazing 💕
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.
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!
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.
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!
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 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!
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 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!
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'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... 😋
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! 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! ❤
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
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 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 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 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.
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
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 TH-cam 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'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???
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.
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😭😭
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 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!
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 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.
Made this multiple times...always came out perfect...moist bread bursting with aromatic spices. God bless!
I made it this afternoon and it was absolutely amazing !! Thank you so much for all your recipes ❤
Just made this and it is awesome! I did had chopped pecans on the top but otherwise followed ingredients to a t.
However , I must have been channeling my John Kanel spirit because I weighed all my powdered ingredients together instead of wet and dry, with the sugars on the bottom and flour on top. Couldn’t spoon it out but as you’ve said “it works out in the end” 🤪
Update: Can be made gluten free. I used Kodiak flapjacks and waffle mix for the flour, same amount., added 2 extra tbs of pumpkin purée and used 2x the spice. Checked it at 45 minutes and was done. It came out great. Because of the oat flour, it does have to cool completely or else the flavor is very muted.
The only chef I trust. He is my hero.
I use grape seed oil, 1/4 oil, 1/4 apple sauce, have done half oil half apple sauce, have for decades, I buy the little individual apple sauce cups so I’m never with out , like tonite at 8 pm I made a yogurt 8 inch cake, I used Greek honey vanilla yogurt, threw in some Ghirardelli chocolate chips , no mixer required, topped with a lemon glaze after cake cooled, I always half the amount of oil with applesauce. Always moist to the last crumb :)
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)
♥️♥️♥️
Thank you for this lovely recipe. I made it with half the sugar and whole wheat flour and it was delicious!!
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
Mmmm can’t wait to make this! Also, put a few marshmallows in your brown sugar container and it’ll keep the brown sugar soft forever. Thanks for this recipe!
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!
;-)
Whoa!!!! This is really really really tasty. I used the exact spices he suggests and it’s perfect. I made mine in 4 mini loafs so I could share. They baked in only 40 mins and are so good. This might be my favorite recipe from him and that’s really saying something.
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!
I've been addicted to this recipe for the past few months! I added some orange zest to it and it was *incredible*
You have inspired me to take baking more seriously and I sincerely thank you for it
Thank you!! I made this tonight, the only thing I adjusted was I didn’t have any brown sugar, I typically don’t use a whole lot of sugar in anything, so I reduced the sugar amount with organic evaporated cane sugar and added 2 tablespoons of molasses. Turned out wonderful!
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!!
OMG 🤤🤤🤤 this was sooo 🔥!!! I only had 8×4 loaf pans and wanted to use a whole can of pumpkin so I wouldn't waste it. So I doubled the recipe and ended up with 3 beautiful, delicious, big, and fluffy loaves! Ready to share with the fam. Thank you!!
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
Ok bro, love the recipe but I'm going to need a parchment paper tutorial. How dig you make that little perfect basket?
I doubled this recipe and baked it in 8 mini loaf pans. It turned out perfect!
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.
Came back to this recipe another fall. Its so good with whipped cream.
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.
I found, using a raised bottom loaf pan, works the best. Just spray, and that’s it. Also, the spices I love most in my Pumpkin bread are. Cinnamon and Ginger and 1/4 t. of Clove. I love the variety of ways to make this bread. Yummy
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!
Made this today but used 1 c white sugar and 1/4 brown. I wouldn't lesson the sugar or it'll taste bland because pumpkin is bland without flavor and spices to me. Also used 1/3 cup oil instead of 2/3.
Split it into 2 8*4 loaf pans and added chocolate chips to one. Also used the remaining canned pumpkin to make pumpkin sauce for my coffee, so delish!
His recipe is so good! :)
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
Best recipe ever & so easy. I used fresh pumpkin puree, turned out moist & so delicious
WOW! I've never tried pumpkin bread, but seeing this makes my mouth water! Gonna try it ASAP!!!!!
How did it turn out??
Hey there. I combined two of your recipes, because of having both - not enough banana and some home made pumpkin puree :) I combined this recipe with the very similar one- chocolate banana bread, only switching sugar to erythritol. It ended up as banana- pumpkin... muffins with white chocolate and chopped nuts. Texture is just perfect, white chocolate comes very well with all the flavors. Now the muffins are waiting for my son and husband to come home. Thank you for this yummy recipe and inspiration :)
Him: I will make pumpkin year round
Me in july: 🎃🍞
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
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... 😉
Ok, so this is second time making this recipe...I followed exactly except added some chopped pecans and used the entire pumpkin can. There was only a little left in the small can I figured it wouldn’t hurt. Perfection again! This bread is sweet enough on it’s own so It doesn’t need icing but not too sweet....
I've been craving pumpkin everything! I can't wait to try this 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
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. ☺
delicious!!! gave this recipe a little twist by mixing in 2/3 cups dark chocolate chips with the dry ingredients AND adding a sprinkle of brown sugar over the top right before putting it in the oven to give it a little crust :)
“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. 😊
Made this recipe and ot was good. Made it again, increased the pumpkin to 2 cups and used buttermilk for some tang and it came out even bbetter.
Your go to line: "ready in a snap!"
Also love the glasses!
thank you!
I made this 10 thousands times and I say this is the world best pumpkin bread. Thank you!
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.
Pumpkin cookies! Great idea for the next fall video! John, you are a genius!! 🍪
preppykitchen.com/pumpkin-cookies/ these are sooooooo good!
I made this today. It is so delicious. I can't believe how yummy and moist it turned out. I used 1 Tblsp of my homemade spice blend in place of the spices listed. Next time I will add some nuts. Thanks so much for sharing this recipe. It's now on my list of go-to fall goodies!
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!!
I tried it...It is amazing !!🤤.I use a little less sugar. I forgot the vanilla 🤫but it was still 👍.I was licking the bowl ....😂I could have eaten the whole loaf...but I share it 😃.Thanks
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
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!
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.
Thank you soooooooo much for this step-by-step recipe. You have brought joy to my life. 😊😊😊
Amazing new glasses 👓
thank you!!!
Ur welcome 😊
I just made this with bc we had some bad bananas that needed to be used... completely forgot the banana and it turned out SOO good! If I had added crushed pumpkin seeds on the top I wouldn't have been able to tell the difference between this and Starbucks! ❤️And my parents agreed!
Very nice 👍
I LOVE pumpkin. I cannot wait to try this out