Reviewed: Oct. 7, 2011

You can sub using the oil for applesauce in any recipe It makes it better for you than all that oil or even 1/2 oil and 1/2 applesauce.

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7 users found this review helpful

Reviewer:

Ccatts

Cooking Level: Intermediate

Reviewed: Oct. 5, 2011

Turned out so moist and delicious! Ive gotten so many compliments on this bread! I used fresh roasted pumpkin, not canned, and added 1 teaspoon ginger. I also omitted the walnuts.

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2 users found this review helpful

Reviewer:

LadyClotho

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Tustin, California, USA

Reviewed: Sep. 29, 2011

Great (large) recipe, and easy to make. My first time making pumpkin bread and it turned out just fine. I made the recipe into one loaf and two dozen muffins. I omitted the walnuts, as I'm allergic and used some chocolate chips and some raisins in my muffins. I also substituted half the oil for applesauce as other have suggested. Will definitely use this one again!

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Reviewer:

Obsequies

Cooking Level: Beginning

Reviewed: Sep. 27, 2011

I used mashd bananas instead of the oil and added some flax and chia seed. It was great!

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3 users found this review helpful

Reviewer:

Redlipstickcindymartin

Reviewed: Sep. 20, 2011

This was the first time I every tried to make pumpkin bread and I was not dissapointed. I did use about 1/2 cup raisans in just one of the loafs and next time I think I will put raisians in the whole batch. Also used 1/2 oil 1/2 applesauce. Very moist and delicious. A keeper.

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4 users found this review helpful

Reviewer:

norm

Cooking Level: Intermediate

Living In: Thomaston, Georgia, USA

Reviewed: Sep. 20, 2011

This was the best pumpkin bread ever. I used dates and walnuts and added a little pumpkin pie spice. Everyone loved it!!!!!

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3 users found this review helpful

Reviewer:

efen73

Reviewed: Sep. 11, 2011

moist, excellent flavor... I used half applesauce & half oil & added 1/2 cup craisins... otherwise made as directed. I will definitely make again and again.

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4 users found this review helpful

Reviewer:

Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

Reviewed: Jul. 30, 2011

Delicious and moist! Couple modifications- I increased to 3t of cinnamon and decreased sugar to 1 cup brown and .5 cup white and they were plenty sweet! My kids loved them!

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7 users found this review helpful

Reviewer:

kellylee

Reviewed: Jun. 24, 2011

Very easy and yummy too! I have been teaching my daughter to cook and this was perfect. I did add less sugar, 2 1/2 cups. And, I did add 1 teaspoon of ginger and 1/2 teaspoon of cloves. Also, I didn't have walnuts on hand (I don't know how that happened) so I used pecans. This is definitely a do again recipe.

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Reviewer:

Monica71

Reviewed: May 30, 2011

I was hoping this would be the perfect pumpkin bread but, as with most pumpkin breads, it is just too sweet for me and also too oily. Needs adjusting which I do constantly and also too much baking soda because we do not like that taste. Sorry, too many adjustments to rate as it stands. The basics are there if you want to play around with them.

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7 users found this review helpful