Reviewed: Nov. 8, 2009

Just sweet enough. and healthy!! It's magical

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LittleMissMuffet

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Reviewed: Oct. 25, 2009

Yum! Good thing I doubled it as it's already rapidly disappearing.

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LACEY8685

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Reviewed: Oct. 25, 2009

This recipe is terrific! Not full of oil and white sugar, but full of flavor! I added just a little extra spice, but didn't make any alterations. Just carefully watched the cooking time and adjusted the heat down on my oven by a tick toward the end. Cooked about 56 or 57 minutes, but the last five minutes I cooked at 325 rather than 350. I made this bread and the house smelled so good! And 24 hours later, my husband and I have eaten more than half the loaf. My only advice: Double the recipe, because it will be gone quickly!

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VADawn

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Reviewed: Oct. 24, 2009

This recipe is a fall favorite with my kids. Very easy. Also great with raisins and walnuts.

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Desarae

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Reviewed: Oct. 23, 2009

This turned out amazing!!! I wanted something sweet but not too sweet and this hit the spot. My husband and 3 year old enjoyed it as well. I followed the directions to the T and it was very easy to make.

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Mommyof2boys

Cooking Level: Intermediate

Home Town: Johnson City, Tennessee, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Oct. 21, 2009

This was a great healthy recipe! I modified it by using whole wheat flour, fat free sweetened condensed milk, and 1/4 c egg white. Very dense and moist. Will deff make again!

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Leonnig

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Reviewed: Oct. 18, 2009

Loved it ! Didn't have buttermilk so I used whipping cream. I found it to be very moist. I know what people mean about the slight salty flavour but I thought it was the baking soda.

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Barb.B.

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Reviewed: Oct. 18, 2009

Recipe turned out ok, but needed more cooking time and the outside turned out to be slightly overcooked - don't know where I went wrong, unless you are supposed to remove from oven with inside still moist, i.e. toothpick not coming out clean? Also found a little bit too salty and maybe would have been better with half or a quarter the amount of salt and double the amount of pumpkin.

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GKREMMY

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Reviewed: Oct. 15, 2009

loved the recipie but needed a bit more zip. Added 1/4 cup more pumpkin and 1 teaspoon cinnamon and 1/2 teaspoon nutmeg 1 cup walnuts and 1 teaspoon vanilla. Also used fresh pumpkin. I found blending the spices with the pumpkin first gave it more flavour. I didn't bother buying buttermilk just used the recipie on this site using lemon juice. After these ajustments bread was fantastic.

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terri

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Reviewed: Oct. 14, 2009

excellent!!!!!!!!! toast and serve with cream cheese, butter or honey! So much for calories!!

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pj

Cooking Level: Expert

Living In: Fayetteville, Georgia, USA

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Reviewed: Oct. 12, 2009

Fine bread. A little blan even after adding all the other suggestions by reviewers. Not our favorite and probably will not make again. Nice and moist though.

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amanda sanchez

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Reviewed: Oct. 7, 2009

Way too salty and had a funky taste.

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Amy

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Aug. 29, 2009

Easy, quick, but do not use pumpkin pie filling as a substitute for the pumpkin puree, too many spices - I'm sure it will be better the next time I make it though.

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momma2kinsey

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Reviewed: Jul. 12, 2009

Thank you to the poster, this was amazing.

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geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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Reviewed: Jun. 17, 2009

This is a fantastic recipe! I have a few comments! 1) I didn't have brown sugar on hand so I used 1/4 cup molasses and 1/2 cup sugar. It still turned out fantastic! It also lowered the calorie count to 145 calories per serving 2) We totally kicked up the spices, but who doesn't :o) 3) We loved this bread so much we turned around and made muffins immediately with the leftover pumpkin! We may/may not have added 1/8 cup chocolate chips to this batch ;o) We baked the muffins 20m & began checking with a toothpick. I am so excited to have these on hand in the freezer for toddler hands to enjoy! P.S. For the poster who had problems with the cooking times, a meat thermometer is a surefire method to test the doneness of bread, or you can use a skewer to make sure you're reaching the bottom. Cooking times are so varied by oven/weather/etc. It's rarely the fault of the recipe.

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freshbakedpi

Home Town: Huntington Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 14, 2009

I think this could have been really good, but I failed to bake it long enough. The bottom was a bit doughey. I'll definitly up the baking time if I attempt again.

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Robin B

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Reviewed: May 25, 2009

Love this recipe. Oh my gosh, I used the 15oz can of pumpkin and change some of the ingredients, but this is awesome. I even topped it with the "Cream Cheese Frosting II" recipe and it was to die for. Super yummy! I'm in love with this recipe. What I changed was: 1/2 teaspoon of salt, added 1 teaspoon of ginger, 1/2 teaspoon of ginger. Used 1 cup of milk. Used ¾ cup regular sugar and added 1 teaspoon of pure vanilla extract. It took longer to bake, but it was worth it. Yum, can't wait to debut this at Thanksgiving!

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Iris M. Pacheco

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Reviewed: Feb. 7, 2009

Very yummy and easy - one bowl with stand mixer. I added a few chocolate chips and made into muffins. My kids gobbled them up in no time.

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ECCABER

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Reviewed: Feb. 3, 2009

I had a ton of good reviews about this. I thought it was great with coffee/ tea. When I got down to the last ingredient I realized I diddnt have it, but it turned out great anyways.I also used 3 meatloaf pans, the measurements werent the same, but it was just fine. Ill make this again soon.

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