Reviewed: Apr. 16, 2012

This recipe is fantastic! The only thing I changed because of my family's tastes, is I tripled the cinnamon and added 2 tbls of vanilla. Love it!

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Reviewer:

lincolnpondlover

Reviewed: Mar. 28, 2012

I love this recipe. My mom gave it to me years ago. I don´t use any salt and in place of the spices in the recipe I use 1 teaspoon pumpkin pie spice +2 teaspoons cinnamon. The flour is increased to 3 1/2 cups plus 1 cup raisins instead of walnuts.It makes a lot and to avoid the raw dough in the middle, I only fill each of the two large loaf pans with 2 1/2 cups of the batter and make up 18 muffins using the rest of it.

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Liz

Reviewed: Feb. 7, 2012

v monte: PLEASE thank your Mum for this fantastic recipe!!! For over 50 years, I've tried many pumpkin bread recipes and hated them all!Too dry, too sweet, too complicated. WHY I kept trying, I don't know. Made this without changes and it finally became the pumpkin bread of my dreams! Made them as jumbo muffins rather than loaf bread, simply to make commuting easier. Very moist, days after; rich pumpkin taste; super easy recipe...my half century quest has been solved! Passed it along to all my friends the very next day, I was that impressed. :)

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Reviewer:

ELDERBERRYBABY

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 27, 2012

This is my favorite recipe for moist pumpkin bread. I follow recipe exactly with the exception of adding 1/2 cup of raisins. Sometimes, instead of raisins, I will add dried cranberries or chocolate chips. We especially like the orange flavored cranberries. It is also good with a vanilla glaze or cream cheese. Great recipe!

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Shearone

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Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Jan. 23, 2012

I thought the raisins were a really nice touch to the traditional pumpkin bread.

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CookinCarrie

Reviewed: Jan. 8, 2012

After reading the prior reviews, I made some adjustments: for dry ingredients, I used 1 1/2 c whole wheat flour and 1 3/4 c white flour. Decreased salt to 1 tsp and decreased sugar to 2 c. I doubled the spices: 2 tsp nutmeg and 2 tsp cinnamon, added 1/4 tsp cloves and a few shakes of the McCormicks Chinese 5 spice (contains a mix of anise, cinnamon, star anise, cloves and ginger). For wet ingredients, I used a generous 2 c of mashed baked sugar pie pumpkin (which I peeled and cubed, then baked covered with foil for~45 min a few days prior). Increased the water to nearly 1 cup (since I used whole wheat flour which other reviewers said absorbs more water), and decreased to 1/3 c veg oil with 3/4 c vanilla yogurt. Added 1 1/2 tsp vanilla. Mixed 1 cup large dark chocolate chips into 2 of the 3 loafs and omitted the walnuts. I used 3 4x8" loaf pans, and cooked on convection at 325 for only 45-50 minutes. Pure perfection! YUM!

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Beth

Reviewed: Dec. 21, 2011

i do both nuts and raisens. My mom makes this in an the metal coffee cans. YUMMY

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moonbirdies

Reviewed: Dec. 20, 2011

Awesome recipe. I substituted all-purpose flour with hole het flour. I also added 1/2 cup chopped walnuts and 1/2 cup raisins. Everyone loved this bread. I'll make again next year.

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Reviewer:

dawndavid49

Reviewed: Dec. 7, 2011

First time I've made pumpkin bread.. it was yummy and not difficult.

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Reviewer:

gsxrgirl

Reviewed: Dec. 6, 2011

Very good. I used one cup chopped walnuts and one cup Craisins. Next time I would rough-chop the Craisins. When they plumped, some of them were a bit big. I also used 1/2 teaspoon cinnamon as I bought some Saigon cinnamon and think it's really strong! I made seven mini-loaves (about 3" x 5.75").

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