Reviewer:

melissa

Cooking Level: Expert

Home Town: Buckley, Washington, USA

Reviewed: Jun. 17, 2013

I loved this recipe. I made minor tweaks to the recipe based on another recipe that I found using "healthy" in the search box. I used 1/3 cup vegetable oil and 2/3 cups low fat vanilla yogurt. I also used 1 cup of brown sugar in place of the white sugar. Finally, I always mix my flour 50/50 white and whole wheat. I'll definitely make this again.

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Reviewer:

Michey

Reviewed: Jun. 11, 2013

Fantastic! Couldn't believe a recipe had 5 stars after so many reviews. Now I understand!

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Reviewer:

T Collins

Reviewed: Jun. 11, 2013

Absolutely delicious! I substituted a few things, for instance fresh pumpkin puree rather than canned and sunflower oil for veggie oil. I also added allspice and vanilla extract as well as increased the amount of the other spices. Just for fun, I tossed in some chocolate chips and walnuts. This recipe is so moist and full of flavor, I received so many compliments on the mini breads I gave as gifts I can't wait to make it again!

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Reviewer:

boudica1983

Reviewed: Jun. 9, 2013

best with homegrown everything :)

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Reviewer:

HungerGames1

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: May 31, 2013

I have been making this exact recipe (got it from here over 3 years ago! I freeze my loaves for unexpected company and I will say that never ever, have I received anything bout outstanding comments on the flavor of this bread and its moistness. I make several kinds of sweet breads and this is probably my favorite! I add mini choc chips sometimes and another time I added dried tart cherries and another time I put in mixed dried fruit all were awesome!

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Reviewer:

April

Reviewed: May 28, 2013

WONDERFUL! It is so easy to make and super moist. I've tried other pumpkin recipes and they are good but this one is by far the best. Just as it says, it's even better the next day! I made this for a Christmas party one year and people couldn't get enough or stop talking about how great it was! Thanks for sharing!!

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Reviewer:

saphirewater

Reviewed: May 22, 2013

I can see this being great with walnuts to make it even heartier for my long study days. :-)

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Reviewer:

JewRican

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: May 8, 2013

Lots of changes to the recipe and it was still great! Doubled the recipe with 29 oz can of pumpkin, 2 cups of brown sugar and 1 cup of white sugar (sweet enough), used egg replacer, 1/2 cup unsweetened applesauce, 1/2 cup oil.

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Reviewer:

Emerald

Reviewed: May 7, 2013

Good reciepe as is. I like to butter the pan and dust i with a sugar cinnamon mix. Plus I use vanilla out of habit don't even know if it changes the reciepe.

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