The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 2, 2003
I added the extra 1/3 cup pumpkin and extra spices and 1 tsp vanilla. I also added some raisins to one half of the loaf, I will definately put raisins in the whole thing next time, it was delicious! My 3 year old and 18 month old devoured it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 5, 2003
When I first made this recipe, I thought it was a little blah, not bad, but lacking something. So I added raisins and walnuts. I also tripled the recipe so I could use a large can of pumpkin all at once (3 cups), and substituted regular white sugar for 1/2 of the brown sugar. Also, instead of buying buttermilk, I just mixed 1 Tbsp lemon juice to each cup of milk, let it stand for a few minutes, then added it in. Turned out great. Anyhow, I now really like this recipe, and have made it a few times. It is also really good with some icing drizzled on top, but fine without it. I'll be removing my other pumpkin muffin/bread recipes from my recipe box. This low fat version is just as good and much better for you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 23, 2003
I loved this recipe. People can't tell it's lower-calorie. Very moist and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 18, 2002
Fantastic
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 17, 2002
Very good, but add 1/3 cup more pumpkin, go heavy on the spices and add 1 tsp. vanilla. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 1, 2002
Though I liked the bread, the first thing my mom said was "This is low fat, isn't it?" It was pretty good but was obviously low fat. Will try again, but with some modifications.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 29, 2002
Excellent flavor with 1/3 cup more pumpkin and go heavy on the spices. However, eat it up the first day, it tends to gets moister and stickier with time. Betty
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 13, 2002
This is fantastic pumpkin bread. I'm bringing the recipe to my next weight watchers meeting! I followed other reviewers' advice and doubled the pumpkin, adjusting the cooking time accordingly. I also used freshly baked pumpkin instead of canned. (Slice wedges and bake for at least an hour or until soft. Puree with a hand mixer) This freezes well in individual portions and reheats well. Wrap one piece in a paper towel and pop it in the microwave for half a minute. Yummy!
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Home Town: Vienna, Wien, Austria

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 11, 2002
This is a very moist light quick bread. It was very easy to make and the family just loved it. I think next time I might add some chopped nuts and/or raisins for just a little more flavor and texture. This is great for afternoon snacks and school lunches. Thanks bunches!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 10, 2002
Yummy! I tried this recipe to use up some extra fresh pumpkin puree, and it turned out great! I added sliced almonds to the first batch and chopped pecans to the second. Also, I used 1/2 tsp. cloves and 1/2 tsp. ginger in the first batch to replace the nutmeg (still used cinnamon), and 1-1/2 tsp. pumpkin pie spice in the second batch to replace the cinnamon and nutmeg. I also added 1 tsp. vanilla to the second batch. Both batches were great! Pumpkin doesn't have much flavor, so it's all in the spices!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 5, 2002
This is an easy and delicious recipe. My husband especially loved it, because it's not too sweet. It sort of tastes like gingerbread. We ate it warm with a little whipped cream on top and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 25, 2002
Completely moist and delicious--and a great noshing fallback to have around for me and my toddler. It also travels well and garners heaps of compliments.
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Photo by CHEYENNIGANS

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2002
This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - let's face it, pumpkin by itself just doesn't have that strong of a taste. If that's really what you're aiming for, make a pumpkin pie instead.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2002
Very flat tasting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 21, 2002
Very good, thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 18, 2002
This tasted good, but I did have some problems with the baking time. I baked it for about 20 minutes longer than recommended, and it was still slightly undone in the center. We could still eat it - the problem was slight, but be prepared to adjust the baking time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 17, 2002
I love this bread and make it all the time. Some people say it doesn't have the "rich" pumpkin taste - tastes great to me! Add one cup of chocolate chips and substitute sucanat for the brown sugar to make it even better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 15, 2002
Very moist and light. Absolutely delicious. I made this to use up some extra pumpkin, but it is definitely something I will make again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 9, 2002
If you are looking for a good pumpkin bread recipe, this is *not* it. There was no pumpkin taste at all (and I followed the advice of others and added more pumpkin). However, if you are looking for a good spice cake recipe (flavourfull, moist, dense, filling), you will not be disappointed. I wasn't looking for spice cake so I was disappointed with the results.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 24, 2002
If you're looking for a bread recipe with rich pumpkin flavor this isn't it. I thought it tasted more like a spice cake. It would be a great recipe for people who don't like pumpkin.
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