This is by far the best pumpkin bread I've made. After so many times making this exactly as written I've made a few changes just to suit my familys dietary needs. I use half white flour and half whole wheat flour. And omit the oil and use applesauce in place of. The results are just as fabulous. Thank you Laurie for posting this recipe. My family will enjoy this for many more years to come.

Reviewed On: Dec. 14, 2011

Wish I read the bad reviews on this before I bothered making this. I figured since it had so many great reviews I didn't need to bother with the not so good ones. I have learned a lesson. This pumpkin bread recipe has WAY TOO MUCH nutmeg. My family loves nutmeg and cinnamon but this was insanely too much. You couldn't taste the pumpkin at all and the mix of spices just gave it a weird flavor. This would be a great recipe if you only used 1 teaspoon of nutmeg and 1 teaspoon of cinnamon. I will definitely stick to my other recipe I got on allrecipes for pumpkin bread. It has never failed me! If you haven't tried Downeast Maine Pumpkin Bread I highly suggest you do. It is wonderful!

Reviewed On: Dec. 14, 2011

This is absolutely wonderful! I wouldn't call it ice cream ... it is more of a frozen custard. But, whatever you want to call it, it is definitely a winning recipe. Very simple to make, very rich and creamy. Exactly what we were looking for. So far this is our favorite recipe. Thank you for sharing Mary!

Reviewed On: May 21, 2011