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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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 11, 2009

Very good! Use double the spices though!

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MillsyCooker

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Reviewed: Oct. 8, 2009

IT DIDN'T LAST LONG SO I WOULD SAY IT WAS GOOD. WILL MAKE AGAIN.

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Joyce H

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Reviewed: Oct. 5, 2009

Really liked this. Did as others suggested - cut sugar down, subbed applesauce for oil, increased spices. Great flavor and texture. I cooked this in 2 large loaf pans rather than 3 small, and it didn't cook all the way. I think I had it in for about 15-20 minutes extra, but I didn't set a timer so I'm not quite sure! Will try again and update.

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Lisa B

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

I followed the recipe but I think this was too bland for me I should have made pumpkin bars. My husband and enjoyed it better after putting butter on it.

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Donna

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Reviewed: Oct. 3, 2009

This was really good! I just made it so I bet it will be even better tomorrow! I did change it a tiny bit though. I used half flour and half ground nuts and used pumpkin pie spice. Delicious!!

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Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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Reviewed: Sep. 20, 2009

WOW!!! So good!! I followed a suggestion and I used only two cups of sugar (1 white & one brown), 1/2 cup naturally sweetened applesauce for 1/2 cup of the oil, evaporated milk for the water and 2 tsps of pumpkin pie spice, a pinch of fresh nutmeg and cardamom. I also added an oatmeal streusel topping. AMAZING!!! Would probably be great drizzled with a cream cheese icing. I made 2- 8" x 4" loaves.

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: Sep. 19, 2009

I made 6 servings to equal out 24 mini muffins. Also, I replaced half the oil with applesauce and half the sugar with applesauce. Cooked 350 degrees for 15 minutes. Topped with "Cream Cheese Frosting II."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 20, 2009

The name says it all....

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Miss BD

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Reviewed: Jul. 18, 2009

We loved it. Used apple sauce for oil. Used brown sugar substitute. Added black walnuts. It will make great Christmas gifts for neighbors.

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Terri

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Reviewed: Jun. 30, 2009

Okay so i followed what everybody else suggested and I subsituted half of the oil with apple sauce and used brown sugar which turned out great :) I reduced the sugar by half...it was still too sweet for me (maybe because of the applesauce and the dates.) I added a dash of cloves put in toasted pine nuts and dates...which also worked out. I used kobacha squash which is often known as japanese pumpkin (I didn't have real pumpkin). The flavour was excellent! But I found that it was just a bit mushy. I think it's from adding extra pumpkin and applesauce. But, I will diffinitely be making this again. Thanks for the recipe :)

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thecookiemonster

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Reviewed: Jun. 26, 2009

I tried to make a "clean eating" version of this recipe; I think the pumpkin flavor was milder but it was still really tasty. For the flour, I did 1-1/2 C. wheat and 1-3/4 C. white; for the vegetable oil I used 1/2 C. applesauce (thanks other reviewers!) and 1-1/2 C. flaxseed meal; for the sugar, 2 C. of sucanat and a tsp. of brown sugar; I also added a tsp. of vanilla, a tsp. of pumpkin pie spice, and a dash of cloves and a dash of cardamom. I left the eggs alone, as I wasn't sure how to change them. I'd maybe even add more spices next time, and not use the flaxseed meal to get a more "traditional" taste. Also I cheated and added chocolate chips to tempt my husband! All in all very good!!

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Jo

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Reviewed: May 25, 2009

I do not like pumpkin. I had a can that someone gave to me, so I tried this recipe. All I can say in YUM!!!! I baked this in 2 cast iron bread pans and it was perfect. I topped it off with a cream cheese frosting. My husband won't leave it alone. I have found a favorite recipe. Thanks!

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