Reviewed: Oct. 8, 2001

I used leftover pumpkin puree from another recipe -- my kids loved this bread (so I didn't mention that the beta carotene from the pumpkin was good for them)!

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MJVANSTEENBERG

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Reviewed: Oct. 7, 2001

Great tasting and fast. I baked several mini-loaves to give as gifts; it got rave reviews. Also nice because it's fairly lean. Yum!

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TRINKSTER

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Reviewed: Sep. 26, 2001

This bread is quite good, especially when you consider how low fat it is. My only complaint with it is that it doesn't taste very pumpkiny (if that's a word!). Next time, I'll try adding more pumpkin and see what happens.

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SPEEDBMP

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Reviewed: Aug. 22, 2001

I doubled the recipe and glad I did, the kids loved it. I will make this recipe for work and parties.

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Cindy

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Reviewed: Jun. 17, 2001

Very yummy! I've made this so often -- I can't believe it's taken me this long to review it. This recipe has worked with both fresh (cooked) and canned pumpkin.

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HOOLIE

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Reviewed: Mar. 21, 2001

very moist and tasty recipe-will make again

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lisalisa

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Reviewed: Feb. 9, 2001

I have shared this recipe with several friends. They love it! I make it all year 'round! It's so easy and tastes great!

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BARCAL1

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Reviewed: Jan. 22, 2001

It is a good pumpkin bread but nothing spectacular.

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Sunny T

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Reviewed: Jan. 15, 2001

I absolutely loved this recipe. I substituted 2 Tbsp. apple sauce for the margarine to cut down on fat, and it was delicious! Very easy, but addictive!

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DIANASH

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Reviewed: Dec. 22, 2000

This bread was wonderful. It might not be sweet enough for some, but it was just right for my family. I made one loaf with as the recipe suggested and added walnuts and raisins in the another. It was very moist, and came out beautifully.

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CALLMEVAN

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Reviewed: Dec. 17, 2000

The bread was easy to make but was a little plain. You might want to add items to spice it up a little, nuts, etc...

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TINA SPEER

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Reviewed: Dec. 6, 2000

This is a fabulous bread. I used freshly ground nutmeg, which really pumped up the flavor. Also subsituted butter for margarine.

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LUCY JAMESON

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 27, 2000

Very delicious and moist! Didn't have a really strong pumpkin flavor (which is what I was looking for). The 2nd time I made it, I added an extra 1/2 cup or so of brown sugar and liked it better. My daughter and son request this year-round. In fact, when I try a new recipe, they say "It's really good, but will you make the pumpkin bread again?" =)

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Nov. 20, 2000

My entire department loved it and even came back for seconds. I'll definately make it again.

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SARAHSAUTTER

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Reviewed: Nov. 18, 2000

I had my favorite pumpkin bread recipe for years until I tried this one.

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MHHA

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Reviewed: Oct. 29, 2000

Moist and full of flavor. Great with a half cup of raisins. Even my 3 yr old loves it.

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GBAER

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Reviewed: Oct. 23, 2000

My entire family enjoyed and it is so easy to make.

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PRAISETHELORD

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Reviewed: Oct. 19, 2000

I tried this recipe but made muffins instead. They were delicious and anyone who tried them enjoyed them as well. Really good for a low calorie snack.

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MOONBAK

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Reviewed: Oct. 18, 2000

I also am not a huge pumpkin pie fan, but this bread....I love it!! So moist and flavorful! Let's see..I had a piece for breakfast, one for an afternoon snack with hot tea, and I will probably have to have another piece after dinner. It's addicting. (and really low in fat!!!) Thanks for a great recipe.

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CMM3

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Reviewed: Oct. 10, 2000

I hate pumpkin pie... and i loved this bread. we used fresh New England pumpkin pulp. we found it helps make the bread sweet. it's harder then opening a can, but we think it's worth it. We also made 6 mini loafs, instead of the one big loaf. Still bake for 1 hour. Great for going to see old friends. You'll find it's hard to keep this bread around.

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