Reviewed: Nov. 27, 2009

really a moist, delicious pumpkin bread !! This recipe is a keeper ...would love to make it again and again.

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Reviewed: Nov. 27, 2009

Super good recipe. I used a extra large muffin pan to make this. I omitted the walnuts my family isnt a huge nut fan. But it disappeared quick at my Thanksgiving. I for sure will make this again!

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heidilynn

Reviewed: Nov. 27, 2009

Yum!

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KFERG371

Reviewed: Nov. 25, 2009

Tastes great with walnuts! I also added raisins. Made as muffins and a bundt cake ... Now I am baking it for the great pumpkin cake (from this site), for thanksgiving. Thanks

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Tetya

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 21, 2009

skipped the oil and added cranberry sauce; added replaced half of raisins with dried cranberries. very yummy!

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

Reviewed: Nov. 18, 2009

Great bread! everyone loved it and we can't stop eating it. Tripled the spices and when they came out of the oven brushed the top with butter. So yummy

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Kathryn L

Reviewed: Nov. 17, 2009

FABULOUS!!! Very moist & tasty. I get rave reviews when I make this, and everyone wants the recipe. The only change is to add 1 tsp of cloves.

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Phyllis

Reviewed: Nov. 11, 2009

I have made this pumpkin bread multiple times and in three different ways: plain, with walnuts, and with raisins. And, I have made it with both fresh and canned pumpkin. It is, in my never-to-be-humble opinion, the GREATEST pumpkin bread recipe on planet earth! Instead of three smaller pans (7"x3"), I use two regular sized loaf pans (5"x9"). This quick bread is a MUST for every baker's recipe file!

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