The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 11, 2005
This is quite good. I have quite a lot of pureed fresh pumpkin in the freezer that I need to use but I'm also trying to reduce the fats... I think I may try using 1/2 whole wheat flour and maybe dark brown sugar. Thanks for submitting!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 3, 2005
This bread has pretty good flavor, but I'm not in love with the texture -- it's a little rubbery. It's definitely moist, though! I'll of course finish eating this loaf, but I don't think I'll make it again -- I'd rather try modifying a higher-fat recipe that I love, and make it less greasy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 21, 2005
This recipe is easy to make and the bread smells wonderful when it is baking. It bakes up light and fluffy, but is a bit sticky. It definately could use a 1/4-1/2 tsp of ginger to add some more flavour. I don't really see how it is low calorie though, low fat yes, but not low calorie. I would maybe make it again, but I think that I prefer my other pumpkin bread recipies in general.
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JFQ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 26, 2004
i also used some whole wheat flour, and substituted fat free banana flavored yogurt for the buttermilk and the bread came out very yummy. it was one of our thanksgiving desserts and everyone loved it
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 27, 2004
This may be the best "light" quick breads I've tried. I did modify the recipe to make it a little healthier by substituting 1/2 c. whole wheat flour for that portion of the all-purpose, and reducing the brown sugar to 3/4 cup. Added approx. 2 T of chopped walnuts as well. YUM--totally worth your time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 15, 2004
This bread was great. It is just my husband and I in our home so we were slow eating and I kept worrying that it was going to get hard and nasty, but it stayed perfect for over a week with just foil over the pan. Awesome!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 15, 2004
I loved this recipe. Very light and moist!! I have made it several times, and will continue to make it. It was very easy. I did add some vanilla, and other spices, like ginger, as recommended. I also add chocolate chips in my pumpkin bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 24, 2004
I added the extra pumpkin and vanilla, but otherwise stuck to the recipe. It was delicious, moist and only 2 WW points per slice (9 slices per loaf)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 23, 2004
this is a hit for entertaining. Is very good and easy to make.
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Photo by BECKY_GARCIA

Cooking Level: Intermediate

Living In: Maracaibo, Zulia, Venezuela

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 10, 2003
light and fluffy, not too heavy or greasy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 29, 2003
This bread was tasty yet light and airy. If you are watching your calories, this is the bread to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 27, 2003
Delicious and easy to make!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 2, 2003
Nice basic recipe - I read other reviews and also added extra pumpkin and vanilla, along with extra spices and some ginger. Tastes great and is nice and moist, too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2003
Very tasty. Definitely add more pumpkin and vanilla. The raisins were an extra treat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2003
I read the other reviews before starting, so I did add the other 1/3 pumpkin puree and the teaspoon of vanilla. I adjusted the baking time to add an extra 15 minutes due to the extra pumpkin added, and that turned out to be perfect. This was a big hit in our house!! Tastes and smells wonderful!
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Photo by Barbara

Cooking Level: Intermediate

Home Town: Hazelwood, Missouri, USA
Living In: Saint Charles, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 16, 2003
This is absolutely the best pumpkin bread EVER! NO joke, I keep making loaf after loaf because I can't keep it on the counter more than a day. (I'm trying to blame the kids...) Awesome recipe!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 14, 2003
Unfortunately, I did not enjoy this bread and I could not finish eating it. While it smelled wonderfully like pumpkin as it baked, the bread lacked any pumpkin flavor. The texture was rather tough and dense as well. I will continue to look for a good pumpkin bread recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 3, 2003
This pumpkin bread turned out fluffy, moist, and delicious. I used 1/4 cup Egg Beaters instead of real eggs and it was still wonderful. Thanks for a great recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 19, 2003
I followed other reviewers suggestions-more spices, more pumpkin, etc, and I was unhappy with the results. I had to throw the loaf out. I will make this again, following the recipe, and see if I find it more favorable.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 29, 2003
This is a great base recipe! I did read the reviews and added all four of the recomended spices:cinn.,ginger,nutmeg, and vanilla. I doubled the whole recipe and used one big can of pumpkin for two loaves. I used whole wheat flour in place of white flour, plain yogurt instead of buttermilk and olive oil in place of veg. oil. My husband, son and I really like it!
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