I made this as listed except for using a combination of white and brown sugar instead of just white and omitting the cloves since I didn't have any. I cut the recipe in half and it made one small loaf and 6 medium sized muffins. It is wonderful! Definitely my go-to recipe for pumpkin bread and muffins from now on. I even took the extra step of using the icing recipe from the "Iced Pumpkin Cookies" recipe to drizzle on top. A big thanks to Laurie for posting this recipe! Kudos!

Reviewed On: Oct. 30, 2009

I made this twice within two days. Once for cupcakes and again as a cake for a party. I wasn't impressed with the recipe after tasting the cupcakes. The cupcakes didn't seem to have much flavor, even a day later. I made the cake on Thursday, tasted some on Saturday for the party and still thought it was very bland. Now it's Sunday and I tried a few bites and thought it was improved. How weird is that? It seemed to take a couple of days for the flavor to take hold but I don't know why. Maybe with a more expensive brand of chocolate it would be better? So all in all I'd have to give this recipe three stars for ease of preparation but I can't rate it higher because I didn't feel like it had enough flavor overall.

Reviewed On: Oct. 18, 2009

I used butter flavored Crisco instead of butter and doubled the vanilla. The texture and flavor were good but I think next time I'll use butter and see how that works. I don't know why some reviewers say they are bland (or flat, or puffy, or dry) - when I looked for a recipe they were all about the same. Maybe the difference is in the preparation, not the recipe.

Reviewed On: Oct. 6, 2009