Reading the list of ingredients and many of the reviews, I knew this recipe had what I wanted in a pumpkin bread, with a few minor adjustments. When baking, I always substitute at least half of the white flour with whole wheat, but this time I used 1 cup of oatmeal and 1 cup of whole wheat with 1 1/2 cups white (or unbleached) flour, and I reduced the sugar to 2 cups. With the spices, I used 1 tsp. ginger and 1/2 tsp. cloves. The texture of the bread was more dense with the change in flour, and I thought the spice blend was just like pumpkin pie. Bon appetit!

Reviewed On: Dec. 5, 2008

Made this twice now & really enjoy it toasted with butter for breakfast.

Reviewed On: Nov. 10, 2008

Very moist & flavorful. But I'm giving it 4 stars because it fell apart while slicing! The only change I made was to use 1 c. whole wheat flour & 1 c. unbleached bread flour, instead of 2 c. white flour. Will definitely bake this again.

Reviewed On: Nov. 10, 2008