This was a nice moist bread. I will enjoy baking it in the fall as the seasons begin to change. This one is a keeper. simple and yummy!

This recipe is awesome. A friend made it for us after I gave birth and it was delicious!

YUMMMMMM!!! I've made this recipe over and over again. All the bread I make is gone by the end of the day. I add a bit of cloves and extra cinnamin to satisfy our taste. Love this recipe

All I can say is WOW! I was in a random pumpkin bread mood this afternoon and this recipe totally hit the spot. It was absolutely perfect, even though I goofed a little bit and added too much flour. I think I'll try it with more spice next time. Thank you!

mmm i'm going to try this with ground flax seed and golden raisins! ^_^.

very good! I made muffins and it made 20, and I added chocolate chips and coconut to some of them. It was a tasty recipe.

I looked all over for the perfect pumpkin bread recipe, and here it is! Everyone I know, loves it!! Thank you!

5 stars no doubt.

I made this recipe into about 24 muffins and reduced the cook time. They came out great!!

This is my favorite favorite favorite recipe! I've made it so many times now. The bread is so moist. It makes a large amount, so usually, I make muffins and a loaf. I use the pumpkin that comes in the can, and usually I use about a can and a half (15 oz can + almost half of another can). I always add the light dry ingredients first, mix those up, then the sugar, stir that thoroughly, and then all the wet ingredients except the pumpkin. I also beat the eggs before adding them. Then I add the pumpkin last. I think that helps to prevent having lumps of things in your bread.

soooooo mouth-wateringly delicious.

Great recipe. Makes ALOT! I ran out of vegetable oil, so I replaced w/1/2 c peanut oil and 1/2 c applesauce. Added pecans and it turned out wonderfully. Big hit at the office. Descriptions were "moist", "not too sweet" and "yum"!

The title says it all DELICIOUS! this is so moist and tasty. I always add more spices and nuts but I am sure if I followed this recipe it would still be good because it is so moist. enjoy!

Can't express how bland & lack luster this bread was! Will never make this again. I can't believe my taste buds are that far out of wack with all the other reviewers.

I really enjoyed this recipe- but i am giving it 4 stars for 2 reasons. The first is that the average can of pumpkin has slightly less then 2 cups of pumpkin in it- which makes it hard to make this recipe unless you open 2 cans. To solve this problem i used 1 can of pumpkin and a half cup of applesauce which worked just fine! The second reason why i only rated this a 4 star recipe is because i tasted the batter as written and thought it needed a little more in the spice department- i added a small pinch of cloves and a bit of allspice. With these changes- i thought the bread came out great. I made them into muffins because i didnt want to wait an hour for bread to cook. I will make this again!

I've been making the same pumpkin bread for the last 40 years but today I felt like experimenting. I'm an experienced baker who generally can get a pretty good idea of what the finished product will be by reading the recipe. This recipe seemed to have all the right ingredients and proportions (albeit a little light on the spice, but I was still willing to give it a shot as written) so I have no idea what could have accounted for the fact that it just was not what I had expected or hoped for. I agree with other reviewers, particularly "MommyofFour," who found the bread "too moist, lacking in flavor, and almost eggy." Perhaps it's just a personal preference or perception. Until I come across something better, I'll hang on to my good ol' recipe on the beat up recipe card I wrote out when I was a kid--so far it's still the best.

This bread is fantastic, so very moist. I used fresh pumpkin vs canned. I made 5 mini loaves from this recipe and gave them as Christmas gifts. It got rave reviews from all!

yummy! i didnt even add the raisons and it was perfect warm with some butter on it.

Fantastic recipe - so moist! I skipped the walnuts and used pumpkin pie spice instead of cinnamon and nutmeg. I made them this time as muffins - only needed 30 min in the oven. Leftover baked squash works well instead of pumpkin too.