Reviewed: Nov. 21, 2009

skipped the oil and added cranberry sauce; added replaced half of raisins with dried cranberries. very yummy!

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Nov. 18, 2009

Great bread! everyone loved it and we can't stop eating it. Tripled the spices and when they came out of the oven brushed the top with butter. So yummy

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Kathryn L

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Reviewed: Nov. 17, 2009

FABULOUS!!! Very moist & tasty. I get rave reviews when I make this, and everyone wants the recipe. The only change is to add 1 tsp of cloves.

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Phyllis

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Reviewed: Nov. 11, 2009

I have made this pumpkin bread multiple times and in three different ways: plain, with walnuts, and with raisins. And, I have made it with both fresh and canned pumpkin. It is, in my never-to-be-humble opinion, the GREATEST pumpkin bread recipe on planet earth! Instead of three smaller pans (7"x3"), I use two regular sized loaf pans (5"x9"). This quick bread is a MUST for every baker's recipe file!

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Jersey Tomato

Cooking Level: Expert

Home Town: Titusville, New Jersey, USA

Living In: Lambertville, New Jersey, USA

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Reviewed: Nov. 11, 2009

This recipe was exquisite. My family enjoyed this delicious easy to prepare quick bread recipe.

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Susan

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Reviewed: Nov. 8, 2009

Great recipe! I cut back on the sugar and used applesauce instead of oil. I made 4 mini loaves and they came out perfect, even better the second day!

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sandyskitchen

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Reviewed: Nov. 7, 2009

Delicious! Cut the sugar by a 1/3 and used a little less oil and it was wonderful! Family loved it!

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Randiks

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Reviewed: Nov. 3, 2009

this is sooo good. I just baked it, in one 9x5x3, using 1/2 of the whole ingredients. i TOTALLY forgot to put the walnuts, and i really regret it. I'm sure it would be even BETTER if i put the walnuts in this bread...Maybe it was too much batter, and i had to bake about 1hr 20mins, til the toothpick became clean when i inserted in the middle of the bread, and the both edges got hardened, so probably it would be better to use the whole amount of ingredients & the pans she calls for. But Still, the taste is amazing!!! now, i'm typing this, eating the piece of the bread, still can see the STEAM coming out of it, and i put the whipped cream on the top! YUMMYYYY!!

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Eve

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

This is EXCELLENT bread! I made some tonight for my husband and I and it's splendid! It tastes very similar to Banana bread, minus the banana. That's great for us because my husband loves banana bread, but is allergic to bananas! I didn't have a bread pan to make it in, so I used a bunt pan, and placed all the dough in the one pan. It worked out great, took 70 min to bake and now I have really pretty bread. :-P

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LauraR

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Reviewed: Nov. 2, 2009

This was really yummy! Next time I might use a smidge more pumpkin to give it more flavor. I used pumpkin pie spice instead of the spices recommended. I also substituted the raisins for chocolate chips. My whole family loved it!

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ELLAFLY

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 1, 2009

Delicious! I made it with fresh pumpkin that I cooked in the microwave for about 30 minutes and pureed in a blender. I also included the walnut which gave it a great crunch.

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Cookin' Kat

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Reviewed: Oct. 30, 2009

So easy and very good. I used muffin tins and it worked well. Also, I added raisins and dried cranberries and they are yummy.

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Marilyn

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Reviewed: Oct. 30, 2009

Pretty good, this recipe did not rise very much though.

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dani

Cooking Level: Intermediate

Living In: Suwanee, Georgia, USA

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Reviewed: Oct. 27, 2009

I couldn't decide between 4 and 5 stars - if there were a 4 1/2 that would be it! I followed the recipe to the T except for the fact that I had no nutmeg so I doubled the cinnamon and added a pinch of ginger. I made only 12 servings (muffins) and baked for approx 30 min. They came out moist and flavorful.

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RebeccaD

Cooking Level: Intermediate

Home Town: Bonita Springs, Florida, USA

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Reviewed: Oct. 26, 2009

I took some of the previous reviewer's suggestions, I doubled the cinnamon and nutmeg and substituted apple sauce for half the oil. I also used chopped almonds instead of raisins. The bread tastes delicious, I will definitely be making this again!

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Rease

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Reviewed: Oct. 23, 2009

As per other's advice, I used almost 1/2 cup oil 1/2 cup applesauce with some flaxseed. I used only 2 cups of sugar (1 white, 1 brown). I doubled the spices and added allspice and vanilla as well (1 tsp as well). I used 1/2 cup of raisins. It made 1 loaf and 18 muffins. Loaf I baked for 60, muffins I baked for 30 mins ~ all at 350F. It turned out very well - could use a bit more raisins - next time I would use 3/4 of a cup of raisins instead of 1/2. I would definitely make it again ~ very flavourful and not very unhealthy after the adjustments.

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S. Chan

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

Great just like my mother made. Im using this recipe for this year Christmas gifts. Thank You

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lagoulet

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Reviewed: Oct. 15, 2009

Delicious!! I added extra spices including at least 1 tsp of Allspice.

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Huggle Buggle in MA

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Reviewed: Oct. 13, 2009

Great recipie very moist, I used 2 cups of sugar and it was plenty, I also added cranberries. Served it on Thanksgiving, everyone loved it and wated the recipie. Will make again.

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