The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
YUMMY!!! I made this exactly as the recipe states. It is very moist and delicious. The perfect amount of spice! I made 3 4x8 loaves instead of 3 3x7 loaves because that's the only size loaf pans I have. I did have to cook it for an additional 10 minutes. Very easy to make. Will definitely make this again. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
This is the same recipe my cousin gave me. It is great. The only differnce is I only used 1 1/3 cup flour, 1/2 tsp salt, and no cloves or ginger. It is great. My kids loved it. My cousin also added walnuts and raisins. I baked in 4 8 inch foil bread pans. Yum! I usually don't like pumpkin bread, but I like this. I might try someone elses suggestion and use 1/2 cup applesauce and 1/2 cup oil next time to make it a little healthier.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
I made the recipe as is except I didn't have nutmeg and it turned out wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
used 1/2 c olive oil, 1/2 c apple sauce. 2 c sugar, splash of vanilla and no nutmeg. Made 12 muffins and med size loaf of bread. Very good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
wow, this was so easy and a delicious recipe. i didn't make any changes to the original. everyone i shared it with made such a fuss over it! thank you!!!
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nik

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
Absolutely delicious! I made 12 muffins and a large loaf and the muffins were half gone before the loaf was even out of the oven. I used leftover butternut squash in place of the pumpkin (a very acceptable substitute I read). I will definitely be making again and again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
The BEST recipe ever!!! I followed the suggestion of most reviews and used 1/2 cup of vegetable oil and 1/2 cup apple sauce. My husband ate an entire loaf in one day! my sister in law proclaimed that this was THE BEST PUMPKIN BREAD she's ever eaten in her entire life, and my mother in law insisted that I bring this to every holiday meal from here on through forever! What a hit this was. I'm making it for the second time this week at my husband's eager request. I can not stress enough....THIS BREAD IS AWESOME!
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Cooking Level: Beginning

Living In: Flushing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
Couldn't stop eating it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 6, 2009
I make this bread quite often. I usually make this recipe with a few modifications. I use 1.5 cans pumpkin puree and lower the oil to about 3/4 C. I also reduce the sugar to 3/4 C (personal preference, but it is good with the full amount too), and substitue allspice rather than using cloves and ginger (because that is how my mother made it growing up). So very very very good. Also, I have made this with whole wheat PASTRY flour and it turns out well (but not so much with just normal whole wheat flour - I've tried!).
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 6, 2009
Oh my gosh, this was amazing. I doubled it and made three big loaves! First time I've ever made a pumpkin bread. I added a simple glaze of just whipping cream, icing sugar, and vanilla. It's perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 6, 2009
Followed recipe exactly first time out. Came out tasty and moist. Husband said it was the best pumpkin bread he'd ever had. I made two larger loafs from it.
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Photo by Nancy Cotton

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 6, 2009
Very Good. Just as good days later.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 6, 2009
Just wanted to say I made this amazing bread just as the recipe reads, no changes, and it was fantastic just as written! Moist, pumpkin-y, spicy. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 6, 2009
So moist and delicious. I did as others suggested and used 1/4 cup veg oil, 1/4 cup of unsweetened applesauce and 1/2 cup of melted butter instead of 1 cup of veg oil. I also added chocolate chips to one loaf, and walnuts to another, and topped the last one with cinnamon+sugar butter mixture. I also reduced white sugar to 2 cups and used one cup of brown sugar as well, and also 1/2 of the flour as whole wheat. Will be making this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 6, 2009
this recipe made my day. I substituted butter for oil and used a 1/2 cup and 1/2 cup cinnamon applesauce. I also used 1tsp cloves and 1tsp ginger to give to give it some extra spice. I took everyone's advice and added the sugar/cinnamon/butter blend after I took the loaf out of the oven and poked holes over the top to let the yumminess seep in. loved this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
This recipe makes so much! I made a loaf and 12 mufffins and they turned out great. I made very few changes, maybe just a little more cinnamon and a pinch of ginger. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
Absolutely delicious! I love spices so I increased some of them. Will make this again and again. Also used fresh pumpkin :-) Thanks !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
I can easily see why this recipe gets 5 stars & will quickly become a "west coast" favorite as well :) The perfect amount of spice and moisture. I used 2 cups all purpose and 1.5 cups whole wheat and had to bake an extra 10 minutes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
This bread was sooooo good! I made loafs and muffins with it and both were good. My boyfriend LOVED it! I added chocolate chips and took the advice of another rating and froze them first. It worked well. I also substituted half of the oil with apple sauce (no sugar added) and substituted half the sugar with brown sugar. Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
I have tried many pumpkin bread recipes. This is hands down the best. I made it as is, except I didn't have veg oil so I used EVOO. It really is even better the next day! Do it!
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Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA
Living In: Flagstaff, Arizona, USA

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