Reviewed: Dec. 22, 2009

This bread is amazing! I didn't change a thing! It was a huge hit at Thanksgiving, and I'll be making it again on Christmas!

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Terri

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Reviewed: Dec. 22, 2009

WOW ~ this bread is wonderful! Definitely 5 stars ~ I'd give it 10 stars if I could!! Based on the reviews from others I made the following adjustments: 2 cups of whole wheat "Graham" flower 1 1/2 cup all purpose white flour 1/4 cup veggie oil 1/4 cup melted butter 1/2 cup unsweetened apple sauce 1 cup brown sugar 1 cup Splenda blend ~ new product (package says "use half a cup in place of 1 cup of sugar") I added more cinnamon than the recipe calls for and added 1 t. pumpkin pie spice I added 1 1/2 cups walnuts (I love walnuts!) I made 3 loaves ~ one with just the walnuts added, one with the walnuts and 1/3 cup craisins added and the last loaf with the walnuts and 1/3 cup chocolate chips added. All three loaves are wonderful but my husband and I like the one with chocolate chips the best! I will be making this recipe again tomorrow (12/23/09) so I can take three loaves with us to a Christmas Eve family gathering in Oklahoma (we live in Texas). I highly recommend this recipe!!

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Soonergirl99

Cooking Level: Intermediate

Home Town: Hays, Kansas, USA

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Reviewed: Dec. 22, 2009

Excellent recipe..thanks for sharing it. I made 3 loaves (8 x 3 7/8) out of the batter. Followed all the suggestions given by other reviewers and it turned out great. Baked at 350 for 45 minutes (Convection Oven). Thanks again!

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Bory

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Reviewed: Dec. 22, 2009

absolutely wonderful, followed the recipe exactly and it all turned out great, thank you for sharing

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yara

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Reviewed: Dec. 22, 2009

YUM. I made 12 muffins and an 8x8 pan. Muffins came out at 30 mins (probably could have taken them out at 27 minutes). As far as the 8x8 dish, I just checked for doneness but it was only maybe 10 more minutes.

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ADIBAX

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Reviewed: Dec. 21, 2009

Delicious. Moist and nice pumpkin flavor. Will be my permanent pumpkin bread recipe. Cant stop eating it. I only made 2 big loafs instead of three.

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stacey

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2009

Absolutely amazing!!! Perfectly moist and delicious...I made several loaves for my family and friends for the Holidays! The recipe might yield a little less than 3 loaves, but otherwise, it is excellent! The only change I made was I substituted Coconut Oil for the Vege Oil...And added lots of walnuts...Yum!! Enjoy!!

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mary11

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Reviewed: Dec. 20, 2009

This is the exact same recipe as the Better Homes and Gardens Pumpkin Bread except for the cloves. I did the 1/2 cup applesauce and 1 cup brown sugar bit. But otherwise I didn't change a thing. A crowd pleaser, I have friends asking when I'm going to make it again. Excellent and easy bread recipe.

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pacislander

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Reviewed: Dec. 20, 2009

I love this recipe! This is the 3rd time I have made this bread. It is moist, flavorful and it creates a nice crust on the outside. I did increase the spices by 1/2 tsp.

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lbjackson33

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Reviewed: Dec. 20, 2009

Very moist!! I'll definitely save this recipe to make again and again. I was surprised how it continued to stay moist for several days as we would eat a slice for breakfast each morning!

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stephanieweaver

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Reviewed: Dec. 20, 2009

Great. A hit everytime. Moist and delicious, and I don't even like pumpkins!

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ek-p

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Reviewed: Dec. 20, 2009

This is the most awesome pumpkin bread recipe. I have already made 8 dozen muffins this holiday season and will probably have to make more since everyone loves them!

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Debby

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Reviewed: Dec. 20, 2009

Perfect....wouldn't change a thing. So moist and flavorful. A huge hit with the family.

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dr-franimal

Cooking Level: Expert

Home Town: Mooresville, North Carolina, USA

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Reviewed: Dec. 19, 2009

This is almost exactly like the Pumpkin Bread our family has made for years! We use 2/3c shortening in place of the vegetable oil and I've been cutting the sugar back to 1 1/2- 1 2/3 cup rather than 2 1/2 or 3 cups. Also we about a cup each of chopped dates and chopped walnuts. Yum! We use the smaller bread pans to make more loaves to freeze or to give away to teachers, neighbors, friends, kids off to college and others.

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PATI L

Cooking Level: Beginning

Living In: Wasilla, Alaska, USA

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Reviewed: Dec. 19, 2009

Awsome! I made a cream cheese glaze with a hint of coconut extract and substituted coconut milk for the water, everyone loved it!

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J. Eaton

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Reviewed: Dec. 19, 2009

excellent recipe

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benjay

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Reviewed: Dec. 18, 2009

I used homemade pumpkin puree and it turned out great flavor-wise...a nice, subtle spiciness. However, maybe because my puree was a bit more watery than canned pumpkin, the bread took much longer to cook and seemed almost too moist, even with the extra time. I had reduced the water, too, so perhaps next time I will eliminate it altogether. I also made a loaf with raisins in it--delicious!

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sara

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Reviewed: Dec. 18, 2009

his pumkin bread is so good, it was very hard not to eat all 6 muffins at one sitting! I followed recipe exactly exept I made 1 large loaf and 6 big muffins- I'm going to make more for x-mas.

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Julee

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Reviewed: Dec. 18, 2009

SO GOOD. Changes made: 2 cups white sugar, 1 cup lightly packed brown, about a tablespoon of vanilla, and extra spices (i like mine ore spicy!). I also added chocolate chips. This bread is perfect, I have made it "as-is" before and it was wonderful then too.

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