Reviewed: Nov. 12, 2010

We made this today and it was yummy! We added pecans and doubled the nutmeg and cinnamon and added 1 teaspoon of cardamon. Instead of vegetable oil we used coconut oil, and we are a sugar-free house so we used 3/4 tsp of stevia. I also tried with a rice flour all purpose mix and it turned out great also. Thanks for sharing!

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7 users found this review helpful

Reviewer:

cganulao

Reviewed: Nov. 9, 2010

Never made pumpkin bread before in my entire life! I have always loved it buying it from stores and cafe's and buying it every time its in season. This is a very good recipe and it tastes amazing. Just be careful if you try to use a different size pan. I used a 5x9 and then used the rest in a bunt pan.

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4 users found this review helpful

Reviewer:

Sharon

Reviewed: Nov. 7, 2010

1 word described this recipe for me awesome! I just threw all the ingredients in a bowl, and into a bundt cake pan, for about an 1hr and 20mins. It turned out wonderful! I had a similar recipe i had years ago, but had lost it. This is it, next time I'm going to add chocolate chips! Thankyou for the wonderful recipe!

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5 users found this review helpful

Reviewer:

Shan82902

Reviewed: Nov. 3, 2010

Beautiful bread! I did, however, substitute 1-cup more pumpkin puree for the oil and used dates instead of walnuts (the basic composition of the bread remained the same with these substitutions)...perfectly moist, rose gorgeously, just wonderful!

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7 users found this review helpful

Reviewer:

SuzyQsBread

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Oct. 31, 2010

Very tasty! Moist and delicious! I added 3 teaspoons of pumpkin pie spice. Turned out perfectly.

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6 users found this review helpful

Reviewer:

Michell

Reviewed: Oct. 29, 2010

Made this with 16 oz of semi sweet chocolate chips added in. Even the batter was good. It took an hour and 15 minutes to bake in a loaf pan and a square cake pan.

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5 users found this review helpful

Reviewer:

Emmy

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Oct. 19, 2010

This was awesome! I added walnuts. I also changed the sugar to 2 1/2 cups of white and 1/2 cup brown. added 1 tsp of vanilla. I didn't have plain cinnamon so I just added about a tbsp of cinnamon sugar. And I also used a whole (15 ounce) can of pumpkin. I whisked it all together by hand. I baked it in a 9x5 1/2 for about 1hour and 20 minutes and it baked perfectly. I could only make two loaves with my size pan... but that could also be because me bf kept getting spoonfuls of the mix as the first one was baking...Will probably be makifn this for both of my thanksgivings this year. SUPER easy, quick and delicious! I think next time I will add a crumb for the top it would taste nice.

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4 users found this review helpful

Reviewer:

naomirp7

Cooking Level: Intermediate

Home Town: Lonedell, Missouri, USA

Living In: Ballwin, Missouri, USA

Reviewed: Oct. 14, 2010

This bread is awesome. I made this today and substituted 1/2 oil and 1/2 of my homeade applesauce. I used 1 tsp. pumpkin pie spice and 1 tsp. cinnamon. I used 1 C. white sugar and 1 1/2 C. brown sugar. I baked it 55 mins. I didn't have many raisens so I tossed in some craisens too. All I can say is YUMM!!!! I'm sure the original recipe is great too. Enjoy....

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Reviewer:

Mary

Cooking Level: Expert

Reviewed: Oct. 7, 2010

What a great recipe. Minor changes as per the other reviewers. 2 c sugar (1c white and 1c brown). 1/2 c oil and 1/2 apple sauce. 2 tsp pumpkin spice in place of nutmeg. kept the cinnamon. Added 1 tsp vanilla. 1/2 wheat flour, 1/2 white. Texture was wonderful. I added pecans b/c thats what i had. Thx for sharing the recipe. I will definitely make again!

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4 users found this review helpful