Reviewed: Oct. 27, 2007

This was absolutely fabulous. Everyone loved it. It was moist and fruity with just enough pumpkin taste. A great way to bring in the fall weather. I will definately make this again and again.

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Yorkshirepudding

Cooking Level: Expert

Home Town: Bremerton, Washington, USA

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Reviewed: Oct. 27, 2007

Very easy to make. I cut down the sugar to 2.5 cups and added .5 cup chocolate chips (the kids love chocolate chips). Great with homemade apple butter too!

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CAPECHEF

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 23, 2007

This was very good. I made this twice. The first time with the exact recipe, the second time with few minor changes. I at least doubled(maybe tripled) the amount of spices and added less than 1 tsp of ginger powder also. I used 3 cups of fresh(microwaved pumpkin) and used 1/3 cup of water instead of 2/3 cup. Added a variety of dried fruit (dried apple, blueberry, rasin) and walnut and roasted almonds. My coworkers loved it and asked for the recipe. I highly recommend making these minor changes.

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HIYUJIN

Cooking Level: Expert

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 23, 2007

this was an excellent recipe when you want you don't have much time and want something yummy! I accidently picked up pumpkin pie MIX instead of puree at the store and I was really glad I did. I used the spices as suggested and it was delicious. I like that it made 3 nice loaves..I kept one for my family, took one to work and gave one to my son and his fiancee. One thing for sure it gets better the next day... REALLY moist!

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Haleiwa Girl

Cooking Level: Expert

Living In: Kahuku, Hawaii, USA

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Reviewed: Oct. 22, 2007

Made it exactly according to the recipe, except no nuts. It was very moist and tasty. My husband loved it. I only made 1/2 the recipe and put it in a 9x3 pan. I baked it at 325 degrees to make sure the center cooked.

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doglover

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Reviewed: Oct. 22, 2007

Agree. Very good. Added cranraisins instead of any nuts. Very tasty. Also made in both large and small loaf pans - equally good in both.

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Bo Fleming

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Reviewed: Oct. 18, 2007

Very good and very easy

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ChrissysCookin

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Reviewed: Oct. 18, 2007

I am not sure what it should taste like, but it did take good based on following the instruction. We did not add any nuts.

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Caribbean Food Lover

Cooking Level: Intermediate

Living In: Stamford, Connecticut, USA

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Reviewed: Oct. 15, 2007

The best part about this recipe is that you can make it in about 5 minutes. It is so easy. I think you need to add more spices than what the recipe calls for to it to liven up the flavor (anything that you could put into a pumpkin pie). I also added chocolate chips and cloves to mine and it made it more of a dessert instead of just a pumpkin bar, and sprinkled powder sugar over the tops. I halved the recipe and it made a 12x9 pan full of bars (and it was still a lot of food).

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Kristine

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Reviewed: Oct. 13, 2007

I made this to sell at a Bake Sale. We put out samples. Everyone wanted the recipe. It is so moist and delicious! The only little change I made was to substitute 3 tsp of Pumpkin Pie Spice for the cinnamon and nutmeg.

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STOKEC

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Reviewed: Oct. 13, 2007

This recipe was pretty good, but I think there is a better one out there. I substituted brown sugar for white sugar and added extra spices. I had some chocolate chips on hand and tossed them in. Our house enjoyed the bread and it stayed moist for a few days, it was just lacking the "oompf" I was looking for.

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JanerM

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Zumikon, Zurich, Switzerland

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Reviewed: Oct. 11, 2007

This is a great recipe. I used splenda, egg beaters and whole wheat flour to make it a lot healthier and you couldn't even tell! Wonderful!

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emc14833

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Reviewed: Oct. 10, 2007

Adding a little extra pumpkin pie spice was the only change I made to this recipe. It is very moist and tasty. I loved it and so did the people that I work with.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Oct. 9, 2007

I just made this again for my mother, following it exactly-once again it is fantastic. She asked me if I liked raisins and nuts in my bread....sure it would be good but I hate messing with perfection!!! MMMMM GOOD

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Lady Pamela

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 6, 2007

This was a fabulous recipe. I didn't make the bread and made it into cupcakes instead. I also halved the oil, used 1/2 cup cinnamon applesauce in place of it, used double the nutmet and cinnamon. I also added crumbs on top and baned until knife came out clean. Great recipe monte! thanks!

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Merryl's recipes

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Reviewed: Oct. 5, 2007

This is absolutely the best pumpkin bread ever. I have given this recipe out to at least 15 people who have simply raved about the flavor of this bread and requested the recipe. So simple and sooooo delicious. I make about 20 loaves to give out in the fall and that amount is quickly rising. A MUST to try.

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VAR627

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Reviewed: Oct. 1, 2007

This was very good. I used whole wheat flour and added craisens and chocolate chips. Yum!

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redbiscuit

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Reviewed: Oct. 1, 2007

Lovely Pumpkin Bread, I used half oil and half apple sauce, walnuts and vanilla. It made 4 mini loafs and one 4 1/2 X 8 1/2 loaf.. checked for doneness with a spagetti noodle...moist and mounded loafs..very flavorful.

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Sylvia

Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.

Living In: San Diego, California, USA

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Reviewed: Sep. 27, 2007

Followed the recipe exactly and this bread was both flavorful and very moist. I'll try some walnuts with the mix next time. An excellent addition to my bread box recipes.

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