The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 2, 2008
Loved it!!! This recipe will go good for any occasion. For a sunday afternoon snack w/coffee or just plain whole milk.
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Cooking Level: Beginning

Home Town: Brownsville, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 27, 2008
This is one of my desert-island recipes. My family gets upset if there's none on-hand in the mornings. I make a huge batch of it and freeze most of it in quart-sized bags. It thaws beautifully and one batch lasts weeks that way. I followed the advice of others: I substitute apple sauce for half the oil, and I double the spices. I also sometimes increase the amount of pumpkin if I double the recipe, because I don't want to waste the rest of the large can.
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Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 27, 2008
This is the best, moistest, most flavorful pumpkin bread I've ever tried. My 9-year old daughter has made about this recipe over and over the last couple of weeks, because we always want one loaf for us and a couple more to give away. We don't change a single thing.Thanks for a great recipe!
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Photo by KarenMomTo5

Cooking Level: Intermediate

Home Town: Peekskill, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 26, 2008
This is one of the best!Gauranteed to turn out right, even if you goof up a little.I have my 2 1/2 year old grandson with me this week. I decided to let him help me make this bread and a pumpkin cheesecake recipe. So I forgot the sugar until the end, and started using the pecans from the other recipe. Then used walnuts for the other half. I did use 1 cup brown sugar, in place of some of the white. It turned out Perfect!! Thanks for the great recipe. It is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 26, 2008
This is by far a great recipe, I added a couple handfuls of semi-sweet Chocalate chips. What a great addition. Made it for a Cookout and had rave reviews.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 25, 2008
This had a great texture, was perfectly moist and lighter than I expected a pumpkin muffin to be. It also had a good pumpkin flavor, but it needed a lot more seasoning. It served as a wonderful base recipe though. I made changes in flour and sugar types, subbed some oil with yogurt and added a lot more seasonings. The final result was a completely different recipe, but I appreciated having this one to start with.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 25, 2008
Good recipe...put 1/2 cup oil and pureed 3/4 of an Asian pear to make up the other 1/2 cup. Canned pumpkin was 15 ounces so I put about 1/2 cup of sour cream too. Very moist.
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Cooking Level: Intermediate

Home Town: San Ramon, California, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 24, 2008
I substituted butternut squash for the pumpkin and it was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2008
Awesome! I made half the batch with raisins, half without. Even people who don't like pumpkin bread liked this. I can't wait to make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 22, 2008
This bread was very good. I did as some others said and added a little bit of vanilla to give a little more flavor. I changed it to a serving for 18 because I didn't have enough pumpkin for 24 servings. It ended up making two loaves. The first loaf I made with nothing in it just plain. The second one I added 1/2 cup of chocolate chips for my husband because he doesn't like nuts. They both turned out very good and very yummy. I will for sure be making this again.
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Cooking Level: Expert

Home Town: Germantown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 17, 2008
This recipe is FABULOUS! Sooo moist and easy to make. I love pumpkin bread and have not found a recipe as moist as this. I did add a 1/2 tsp of ginger and changed the sugar to half white/half brown. I made two batches one with golden raisins and the other with a pecan crunch topping.I had company for dinner that evening and they just loved it! Thank you for this great recipe!
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ann
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Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 17, 2008
We loved it following the recipe exactly. Also loved it with some chocolate chips mixed in.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 17, 2008
Wow...this is great. I'm eating a piece warm from the oven now. I did the 1/2 oil, 1/2 applesauce. Used one 15oz can of libby's pumpkin pie filling (can never find pumpkin puree...what is that?), 1 heaping t of cinnamon, 1/4 t. pumpkin pie spice, no nutmeg, about 1/4 t. vanilla and about 1/2 c of raisons...din't measure them just dumped some out of the box. Filled just 2 loaf pans and took them out of the oven in about 55 minutes. The tops cracked a little, but the texture and taste are wonderful. I'm gong to freeze one loaf for Thanksgiving weekend. 1/1/09...made this again and didn't get the same results. The middle didn't cook. I guess I didn't check it before I pulled it out of the oven because it sure was gooey. Will have to watch that next time I make this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 8, 2008
This was great, the only thing I would add more of is the cinnomon and vanilla. The texture was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 8, 2008
Holy moly, that is good bread. I combined many of the suggestions given by previous reviewers and thought a summary might be helpful here: instead of the spice suggested, I added 3 tbsp pumpkin pie spice (which I made vs bought), 1/2 tsp cloves, 1 generous tsp vanilla, used half oil/half applesauce, reduced white sugar to approx 1 3/4 cups and added approx 2/3 cups of brown sugar, and added 1 generous cup of chocolate chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 6, 2008
Just tried bread recipe. Family loved muffins I made with it . I used the 1/2 cup applesauce and 1/2 oil and 2 cups white sugar and 1 cup brown. Will be making plenty this year.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 2, 2008
My substitutions may have ruined this recipe, but this just didn't do it for me. My bread came out chewy. The flavor is fine, I'm just not a fan of the texture or consistency.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 2, 2008
Good, but not out of this world.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 1, 2008
This was great and easy.But, I did do as someone advised change just a little.I used 1/2 cup oil (we know why)& put in 1/2 cup apple sauce only 2cups white sugar & 1 cup choclate chips. It made 4 loaf pans just sooo Good!Thxs from Arizona
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 1, 2008
Absolutely fabulous! I used only 1 cup of white sugar and 1 cup of brown sugar; also, substituted applesauce for 1/2 of the oil. Still very sweet and did not affect the moistness of the bread at all. Will make this again and again - plain, with walnuts, and with raisins.
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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