Reviewed: Apr. 22, 2009

Soo good. This is the first time I've ever baked anything that didn't come out of a box. I made the low fat version with half apple sauce and half oil. I also added chocolate chips. Yummy! So good heated up!

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Shana

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Reviewed: Apr. 10, 2009

LOVE THIS! This has become a tradition for me to make for my family. After making it now, over twenty times, I can definitly say that it is a fantastic Pumpkin bread! I do think that the nuts add something special to it, so I never make it without. Also, even though it may take a little longer than what is listed to cook the bread, make sure not to over cook it! I have made that mistake a couple of times, also tried more spices, which I do not recommend. The recipe is pretty good on it's own; it really doens't need much of anything else(:

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Amber G.

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Reviewed: Mar. 4, 2009

Quick and easy! I made a half-batch and put about 2/3 into a loaf pan and the rest made about 6 large muffins. The muffins were done in about 30 minutes and the loaf was around 45 minutes.

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bmk09

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Feb. 21, 2009

Delicious!!!!!every one in my family just loves it!

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RAMAN

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Reviewed: Feb. 14, 2009

Like some other reviewers, I swapped out half the oil and sugar with applesauce, raising and extra walnuts. While the taste wasn't bad, the cooking time was way under. I'd say you need to add another hour in the oven.I'll keep working on this.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 4, 2009

This recipe was so delicious. I made this recipe twice and it s my favorite. My twelve year old daughter made this recipe all on her own and it's so easy for her to make!!

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Helen

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Jan. 24, 2009

I made this and took to work. They all really loved it but it was just OK to me. I probably will not make it again.

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Jackie

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Reviewed: Jan. 20, 2009

To me, it seemed like this recipe had too much sugar and oil and not enough spices. So I made the following alterations: I replaced half of the oil for applesauce, decreased the sugar to 2 cups, doubled the spices, added 1/2 tsp. allspice, 1/2 tsp. cloves, 1 tsp. vanilla, and 1 cup raisons (no walnuts). It came out very moist and tasted great! It was a huge hit and I'll be using this recipe every holiday season from now on.

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MOM2SOFIA

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

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Reviewed: Jan. 11, 2009

I cut the oil in half and use half applesauce. Can't tell the difference. I also make some with chocolate chips and walnuts. YUM!

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Amy

Cooking Level: Expert

Home Town: Bay Shore, New York, USA

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Reviewed: Jan. 11, 2009

Delicious pumpkin bread. I was looking for a recipe beacause I had a can of pumpkin. I made this bread and oh my it was the best ever, I dont like pumpkin desserts of ant kind and I decided to taste it beacause it felt so moist. I loved it and gave it out at Christmas. My brother in law loved it so much he bought me cans of pumpkin to make more for him. Also I put some in the freezer and it was still moist when I thaw it out to eat. I give it a 10 star recipe. Thank you.

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Tina

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Reviewed: Jan. 6, 2009

Made only one adjustment to this recipe and that was decreasing sugar to 2 cups and added a cup of raisins. Probably could have used 1 1/2, but did not want to find out the hard way. This bread is flavorful and moist. Everyone that I gave a loaf to for the holidays raved about it. Simple and easy recipe for any novice baker. Many other reviewers mentioned that this bread was not "pumpkiny" enough in flavor and in all my many years of baking do I recall any pumpkin bread or other pumpkin recipe with a strong pumpkin flavor except maybe pumpkin pie which is probably due to the fact that it's all pumpkin and no flour. 5 stars!!!!!!

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KRENEEA263

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Reviewed: Dec. 30, 2008

Mine flopped after following recipe exactly. My baking soda was new...I checked it. It looked great coming out of the oven, but a few minutes later it reacted like a burst ballon. I'm wondering if I should have left it in the oven to cool slowly, but nothing in the directions mentioned doing that.

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Red Hat Gal

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Reviewed: Dec. 28, 2008

Excellent. Will make again next year. It did come out more cake-like then a toasty bread.

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eyegirl

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

WOW!!! This pumpkin bread was delicious! My mom used to make it for me when I was a kid and this recipe took me back to those wonderful days :) I will be making this recipe often

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vdhrbh

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Dec. 16, 2008

This bread was amazing. In lieu of the walnuts, I added the zest of one orange, a handful of dried cranberries, and a handful of toasted pecan pieces. I wrapped up loaves and gave them to neighbors for Thanksgiving. They have asked for the recipe. The one loaf we kept for ourselves was still moist a week later (just kept it wrapped in plastic wrap on the counter).

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CANDI591

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Reviewed: Dec. 16, 2008

i *love* this recipe. i've made it several times now and keep getting asked for the recipe. i leave out the nuts and add raisins instead. (i just dump in one of the small snack-size boxes). i also used the easy pumpkin pie mix with all the spices added and sprinkle in some more cloves for added flavor. this bread is so moist!

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kdungan

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Reviewed: Dec. 14, 2008

Gotta love it!

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kelpdip

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Reviewed: Dec. 14, 2008

V.Good! And I didn't have baking soda.. I used baking powder x2. Also added extra vanilla,YUM!

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JODOWD

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Reviewed: Dec. 11, 2008

Perfect! I followed the recipe verbatim!

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xpollux

Cooking Level: Intermediate

Home Town: La Verkin, Utah, USA

Living In: Redmond, Washington, USA

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Reviewed: Dec. 8, 2008

This recipe was wonderful. The bread was nice and moist. My daughter and I used the pre spiced canned pumpkin and didn't need to add any of the spices listed in the ingredients.

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