Reviewed: Apr. 30, 2012

Nice and moist and delicious.

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Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Apr. 19, 2012

A delicious healthy snack!

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Aphrodite18

Cooking Level: Beginning

Living In: Kingsville, Maryland, USA

Reviewed: Mar. 11, 2012

Delicious! Cleaning out the freezer I found a cup of pumpkin puree from our CSA in the fall. Whipped this bread up and it is wonderful. Also much more economical than the other recipes I reviewed.

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Sharlyn78722

Reviewed: Feb. 28, 2012

This was great pumpkin bread. I topped it with toasted, chopped pepitas, and it tasted just like Starbucks pumpkin bread.

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MaryanneA

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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 16, 2012

This is my go-to pumpkin bread. My family loves it! I've recently veganized it with soy milk and vinegar instead of buttermilk and egg replacer instead of the egg and earth balance instead of the butter, but it tastes pretty much the same. I always add chocolate chips to mine, about 2/3 of a cup. Yum!

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Sew Flippin Cool

Reviewed: Jan. 5, 2012

This was a great pumpkin bread! Super moist. I decided to make it more healthier by only adding 1/2 cup packed brown sugar and 1/2 cup wheat flour. I think I might add some cloves next time. My husband said this was his favorite so far! I call it my yummy diet pumpkin loaf. :)

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Reviewer:

Cheryl

Cooking Level: Intermediate

Living In: Kennett Square, Pennsylvania, USA

Reviewed: Jan. 3, 2012

I loved this and made it several times over the holidays. I was wanting something not sweet and made it into a savory bread that turned out great.Exactly the same but NO sugar. I browned a handful of fresh sage until crispy in a little oil oil with a pinch of salt, added that to the mix, with a dash of a spicy chili powder garlic spice mix, drizzled a ting bit more oil oil on top. It is delicious! Great versatile bread!

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shimacooking

Reviewed: Jan. 2, 2012

Delish and very moist, big hit over Christmas. Modified recipe as follows -- instead of 1 cup pumpkin puree I used the whole 15oz can; instead of 1/2 cup buttermilk I used 1/3 cup; instead of cinnamon and nutmeg I used 3 heaping 1/2 teaspoons full pumpkin pie spice. I mixed all wet ingredients together then folded in the sifted dry ingredients and I sprayed the baking dishes with nonstick spray. I baked two loaves together took full hour and then I turned off oven and left in for 30 mins. Let bread cool before removing from baking dish so it sets -- it is so moist and heavy if you don't cool it may fall apart.

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Reviewer:

Vicki

Reviewed: Dec. 22, 2011

I loved this bread! It didn't find it lacking in taste at all. To be healthier, I used half wheat flour and made my own buttermilk from vinegar. Will DEFINITELY use again!

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Reviewer:

Kat

Reviewed: Dec. 10, 2011

I substituted sour cream for the buttermilk, since it's what I had on hand, but it is delicious nonetheless. Definitely something I'll be making again and sometime soon.

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