The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 5, 2009
Exactly the recipe I've been looking for! Flavorful and moist. I substituted half the oil with applesauce and it was perfect. The other change I made was in pan size. 7x3 inch pans are impossible to find here, so I used 2 9x5 pans and still had enough batter left for one mini loaf. This is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 5, 2009
It was a good bread. Didn't have as much flavor as I would have expected - especially being in Downeast Maine. Next time, I'll increase the spice. I do like the versatility with the batter. I was able to make three loaves: regular, cran pumpkin and chocolate chip pumpkin.
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Photo by Sweetness

Cooking Level: Intermediate

Home Town: Bucksport, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 5, 2009
Made the BEST pumpkin bread! Moist and delicious, I received many compliments.
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Photo by Susan Strandberg

Cooking Level: Expert

Living In: Cooperstown, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 5, 2009
This is awesome. I added pecans & vanilla. Makes 6 miniloaves of the best pumpkin bread ever!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 5, 2009
One word..... PHENOMENAL!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 4, 2009
Wow... this was amazing! SO easy to make. Usually I find that the easier things are to make, the more subpar the end product is, but that is NOT the case here! I do have to admit to making a few substitutions because I didn't have enough AP flour or oil (bad, I know!!) - 1/2 the oil w/ applesauce and 1/3 the flour with graham flour. I did substitute 1 c of the sugar with 3/4 c brown sugar just for grins. Because I used 2 8x4 loaf pans instead of 3 3x7, it took 15+ more minutes to finish baking. But the wait was worth it!! Moist, hearty... my husband and son both LOVED it. If it's true that it's better tomorrow, I can't wait to have some for breakfast!! HUGE thanks to Ms. Bennett for sharing this recipe!
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kg

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 4, 2009
This is by far the best pumpkin bread I've ever had. Made it for almost hundreds of people by now, all getting rave reviews. My modifications are very similar to others: I use half butter half oil, 1 cup brown sugar and 2 cups of white sugar. I also use pumpkin pie spice in addition to the listed spices, I don't find it to be too much. And spread butter/sprinkle cinnamon and brown sugar on top prior to baking. Yum!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 4, 2009
The texture is always inconsistent for me, which is really unusual...taste fine but requires a bit of tweaking every time with the duration spent in the oven.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 4, 2009
Excellent! Very sweet, almost dessert like. followed recipe exactly except subbed fresh pumpkin puree for canned.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 4, 2009
This was SO good. I make some sort of loaf bread every Christmas for my husband's employees, and I did a test run on this one last week. It was amazing! It made a lot... like 3 loaves, so be prepared for that. But I am definitely going to use it for my recipe this year... and I'm sure everyone will love it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 3, 2009
I liked this recipe, although I found it a bit too sweet for my taste. I may take the advice of other reviewers and tone down the sugar to 2 cups, and/or use a white/brown sugar blend. Otherwise, great flavors and a wonderful texture! Oh, and it actually does taste even better the day--or two--after you bake it. I'll try this again.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 3, 2009
This was a hit at a brunch- I made it Sugar free with Splenda due to a guests food restrictions and it was fine- I made both a loaf and muffins and both were good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 2, 2009
Wow! This pumpkin bread is wonderful! I only used 1 1/2 C of sugar and 1 C of raisin. I made 7 mini-loaves and they were fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 2, 2009
10 stars for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 2, 2009
Amazing! I made it gluten-free and it still had a wonderful texture! In place of wheat I used 2 cups brown rice flour and 1.5 cups whole foods gluten-free baking mix (mostly white rice flour, plus a couple thickeners).
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Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 2, 2009
Amazing!I only made a little change by using half applesauce and adding a bit of vanilla. It was incredible! 'Better than starbucks' was one compliment! I'm making it again right now too! It was moist, flavorful and delicious!
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Cooking Level: Intermediate

Home Town: Watertown, New York, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 2, 2009
This bread is fantastic! I made it twice over Thanksgiving time -- once for friends and once for family. Both groups loved it! One tip I have -- I couldn't find any 7x3 pans. I ended up buying disposable 8x4 loaf pans, and it worked out just great! I just spread the mix equally between loaf pans, and there were no problems at all. I am definitely going to plan on making this again next Thanksgiving.. or maybe even sooner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 2, 2009
I lowered the calories to just under 100 calories if you make 24 muffins by using 1/2 oil and 1/2 applesauce. I also reduced the sugar to 2 cups and did 1/2 white and 1/2 brown sugars. Came out great and I don't miss the extra sugar!
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Photo by greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 2, 2009
This is fabulous bread! It definitely gets better with age. I make it and freeze it and it's wonderful months later.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Photo by MamaToNikolas
Reviewed: Dec. 1, 2009
This was an excellent recipe! The only thing I changed (and that is because I didn't have any) was the cloves, I made the loaves without them but they still turned out delicious!!
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Photo by MamaToNikolas

Cooking Level: Expert

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