Reviewed: Oct. 16, 2008

Great recipe, it turns out super moist every time! Sometimes I substitute 2 tsp pumpkin pie spice for the cinnamon and nutmeg. I've also used 1/2-3/4 cup whole wheat flour with success.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Paradise, California, USA

Living In: Yakima, Washington, USA

Reviewed: Jul. 14, 2008

I also use A little Ginger & Allspice

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Reviewer:

Rich CCP

Cooking Level: Professional

Home Town: Northville, Michigan, USA

Living In: Zephyrhills, Florida, USA

Reviewed: May 10, 2008

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

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Reviewer:

freesialea

Reviewed: Apr. 27, 2008

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!

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Reviewer:

Sara McNamara

Reviewed: Jan. 16, 2008

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!

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Reviewer:

publishingconsultant

Reviewed: Jan. 11, 2008

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!

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Reviewer:

DLUC1165

Reviewed: Dec. 28, 2007

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!

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