I also use A little Ginger & Allspice

Spices were a little too strong, but it was very moist.

I am giving this recipe 5 stars with the following modifications: whole wheat flour, and almost a full can of pumpkin. It is nice and moist, and not too sweet!

My boyfriend loves pumpkin bread so I tried this recipe. I've made it twice in three days. He says it's the best pumpkin bread he's ever had!

quick and delicious! i substituted milk for buttermilk, it was what i had on hand, i used 3/4 all purpose flour and 3/4 whole wheat, i added a 1/2 tsp of ginger and made minimuffins (baked at 350 for 15 mins) and they came out perfect!! so yum! i think i will only use 1/2 tsp of salt next time, but they are awesome!

I specifically searched for pumpkin bread knowing I had half a can left-over from the holidays. After sifting my dry ingredients, imagine my surprise when I pulled my pumpkin out of the fridge and only had about 1/2 a cup! Oh, well - I was already this far into the recipe, so I mashed two bananas, added my little bit of pumpkin and hoped for the best. My husband and son said it's the best bread I have ever made! I never told them it was also low-fat (I used lite country crock in place of the softened butter for even less fat & calories). I will definately be making this again and again!

It was very good with raisins. I also decreased the sugar to 3/4c which worked for us.

Delicious! I crumbled brown sugar on top before baking. Multiple compliments on this one... One warning: a loaf doesn't last long - it is too yummy!

Use Equal, or Splenda in place of sugar.

I loved this recipe! We doubled it and made it for muffins like one of the other reviewers recommended. I used extra pumpkin and removed the butter and used half whole wheat flour and it was wonderful! We got tons of warm comments when we gave them to neighbors as a Thanksgiving gift.

This was very good. I used whole wheat flour to boost the nutrients. Yummy and healthy!

I made this bread. The only change I made was I used whole wheat pastry flour. It was AMAZING. I really loved it and so did my whole family. It is good enough to give as a gift. I am going to try with more spice though, because I like my pumpkin bread a little spicy.

I made this recipe as 12 cupcakes instead of a loaf of bread. I also didn't have all of the spices in the recipe, so I used 1 tablespoon of cinnamon and 1 teaspoon of ginger. It was wonderful. I wil definitely make it again.

I cannot believe that you can make pumpkin bread with out oil! Amazing, moist flavorful. I omitted the butter and used a whole can of pumpkin, used pumpkin pie spice could have used more. I didn't have buttermilk so I made my own. baked in an hour. It's wonderful.

This was excellent! I used an entire can of pumpkin, did not add butter and it turned out moist and delicious. Thanks so much for the recipe.

This bread was super super super super super good according to my 6 year old. She really loved it! She even brought some to school to share at snack time, and the other kids loved it too! -even with the added raisins- I made a few minor changes: doubled the cinnamon and nutmeg and added 1 tsp ginger and 1/2 tsp ground cloves (per loaf) and added probably half a cup of additional buttermilk because the batter seemed heavy. The bread was moist and delicious!

Great recipe! I doubled the pumpkin and added 1/2 cup of chopped walnuts and it came out great. So moist and delicious...will be making again!

I liked how you could add or take away a bit to meet your taste and it still turned out nicely!!! I did as someone suggested and did 1/2 whole wheat flour, used plain yogurt instead of buttermilk, and left out the butter all together. I did mix in about 1/2 cup of chocolate chips and used cinnamon and all spice. I think this would be nice too with a light powdered sugar glaze.