MMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!! Perfect and moist.

I turned this into muffins, and used apple sauce instead of oil. It made about 18 big muffins. Wouldn't change a thing, delicious!

Wow!!! I was looking for something to use up some canned pumpkin, and this recipe fit the bill. However, I did revamp it to create some healthy muffins. I made some big changes, but these turned out AMAZING, and surprisingly light! I will be making these again and again! Changes I made to make these healthy muffins: - 1/3 cup unsweetened applesauce in place of the vegetable oil - Sweetener in place of the 1/2 cup sugar - 1 1/2 cups whole wheat pastry flour, 3/4 cup oats, and 1/4 cup wheat bran in place of the 2 1/2 cups white flour - 1/4 cup flax seed meal - 1 1/2 tsp baking powder instead of 1 tsp I ended up with 20 muffins filled 3/4 full. Baked at around 300F (my oven cooks hot). I am not sure how long they were in, but I believe they took about 30 minutes. A must try! Delicious!

Great recipe. I ended up making 2.5 batches to use up all of my bananas. Made a couple changes - added pecans and ground ginger. Let it sit about 20 minutes before cooking to get a lighter bread. Everyone loved it.

my family and friends loved this bread the last holiday season. i have a special pan w/ a harvest scene on it that i used when baking the loaves and wrapped it up nice and pretty and gave as gifts! i followed someone else's advice and subbed apple sauce for the oil and one more banana and it was delicious!

I have two very picky boys, and they both LOVED this bread, and I loved the fact that they were eating pumpkin! I made exactly as stated. Thank you for this recipe....it will be a permanent one in my files.

I substituted apple sauce for the oil and it was very good. The only thing I would change would be to add more bananas to the recipe. I got a lot of pumpkin flavor but had trouble detecting the bananas.

awesome recipe. Made this twice and it is a keeper. Even the grandkids loved it but they prefer it without nuts. Grandma loves nuts so she wins.

Excellent! I followed another reviewer's advice RE: cutting down the oil to 1/4 c., adding 3 bananas, 14oz. pumpkin, and 11/2c. whole wheat flour & 1 1/2c. white flour. It made 2 loaves, and took a little longer to cook, but it is wonderfully moist with lots of flavor. Golden raisins and chopped walnuts really add to the bread as well. This is definitely a keeper!

This recipe was very tasty with golden raisins and chopped pecans.

Tastes wonderful! I made some alterations as others had suggested and it turned out great! I like using mini loaf pans and then wrapping them as gifts to hand out.

This was incredibly well received by my family, and they are definitely not always keen on "healthier" snacks. After reading several of the reviews, I made a number of adjustments: I used 3 bananas instead of 2 and a whole can of pumpkin (~14 oz); I reduced the oil to 1/4 cup and upped the flour to 3 cups (half whole wheat, half all-purpose); I didn't have enough honey, so I made up the difference with real maple syrup (though I'll probably go with all honey next time). I didn't have pumpkin pie spice, so I substituted with 1 tsp nutmeg and 1/2 tsp ginger as suggested by another reviewer. The flavor was a hair strong for my taste, though, so I think I'll probably reduce both a bit on the next go. I'm not a big fan of raisins and I don't use nuts because of my toddler, so I added about a cup of chocolate chips (half milk chocolate, half semi-sweet chocolate). Because of the extra stuff, there was too much for a single loaf pan, so I split the batter between two pans. Don't be afraid to bake it longer than the indicated time; a nice browned (not burnt, obviously) exterior pairs so nicely with the moist interior. I will certainly make this again!

Love it ! Low Fat, no processed sugar , and moist. It smelled so good cooking , we couldn't wait to eat it. I will make this ine again.

These were ok. Tasted alot like pumpkin bread and I think there are better pumkin bread recipes out there.

After reading all the reviews, I really experimented with this recipe! I only had one banana, so I used it and a bit of apple sauce (in addition to the pumpkin). I didnt have any honey so I used real maple syrup (not the pretend stuff!). The maple syrup gave it a great "background" flavor. I also added some chocolate chips (because according to my family: "everything tastes better with chocolate chips!"). They were baked as muffins (so they actually took less time). In addition to the 12 "regular size" muffins, I also had enough batter to bake 3 large muffins (they obviously took a few minutes more in the oven). The house smelled WONDERFUL from these muffins too!

What a wonderful surprise this was!!

This is absoulutly the very best bread. I made several loaves for a youth bake sale and I had to have a bite. Oh my gosh its so moist and tasty!!

I've made this recipe 3 times and always turns out delicious - though I've modified slightly. I've replaced the oil w/equal applesauce (makes it extra moist), increased cinnamon and added some nutmeg too to give it more 'spice'. I've also sprinkled crumbled walnuts on top and have added chocolate chips on occasion. Extremely easy to make & rave reviews everytime!

I love this combination! Banana, pumpkin, and raisins - yum! Great fall treat. Will make this recipe again and again.

Holy MOLY! What an AMAZING recipe! The aroma was so strong, it made my whole apartment smell of pumpkin. YUMMY! Two things... it's not much of a bread, it has the texture of a muffin, and the flavor of a cake. Very sweet (and I LOVE sweet!). Second... if you don't have pumpkin spice, add 1 teaspoon of Nutmeg, and half a teaspoon of Ginger... UNBELIEVEABLE!