Reviewed: Nov. 20, 2011

This bread comes out lovely and moist. You can change up the additions and it still tastes wonderful. I have tried adding banana in place of the pumpkin. I also love to throw in walnuts and chocolate chips. The possibilities are endless with this delicious and easy pumpkin bread recipe.

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Reviewer:

MISSGIRLE

Reviewed: Nov. 20, 2011

Excellent recipe. The first time I split this into 1/3 to make one loaf and it worked well. I used fresh pumpkin puree and no raisins. It was excellent and I plan to make this one for a second time this season.

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3 users found this review helpful

Reviewer:

ailinnm

Reviewed: Nov. 12, 2011

Very Good!!

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Reviewer:

Joy

Cooking Level: Expert

Reviewed: Nov. 9, 2011

OMG delicious is right. I left out the nuts and the allspice & used fresh pumpkin. There was none leftover. Thanks for posting.

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Reviewer:

lisa s

Reviewed: Nov. 6, 2011

Moist and delicious! Skipped nuts and added chopped candied ginger. Absolutely wonderful!

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Reviewer:

sara.ollivierre

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

Mmm... Just had a fresh out of the oven slice, this recipe is great! I did add 3 teaspoons of pumpkin pie spice, and 2 teaspoons of vanilla, and I think that really added to the flavor. Next time I would also use half brown sugar, instead of all white sugar.

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Reviewer:

Kelly O!

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Nov. 3, 2011

I love this recipe... using fresh or canned pumpkin. It also makes up into muffins or mini-loaves, just reduce the baking time to ~30 minutes. Great for gifts. I use pecans though. ;)

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Reviewer:

WITTORFJ

Reviewed: Oct. 30, 2011

I used fresh pumpkin purée, and no raisins/nuts. I also halved the recipe, it made a lot! Very delicious indeed!

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Reviewer:

LoveJoy

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Arcata, California, USA

Reviewed: Oct. 29, 2011

First off, let me reiterate the advice of others, use 2 cups of sugar, one white and one brown. Also, I also liked the advice to increase the spices. (Mine totaled 2 TBSP once I finished of cinnamon, ginger and nutmeg.) Just a word of warning, don't put too much stuff into this wonderful bread or you will miss the good pumpkin flavor. On one batch I added craisins, nuts and chocolate chips. It was just too much and overpowered the subtle sweetness of the bread, but as the mistake was my own, it didn't affect my rating. ENJOY!

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Reviewer:

djbakanowsky

Cooking Level: Intermediate

Reviewed: Oct. 28, 2011

I use this recipe every fall, and everyone loves it. Comes out perfectly every time. I make always make muffins with it. The only change is that they only need to bake for 20 minutes or so. I've also topped them with cream cheese frosting for pumpkin cupcakes.

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