Reviewer:

PEGGIANNE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Home Town: Poteau, Oklahoma, USA

Living In: Allendale, Missouri, USA

Reviewed: May 22, 2012

Incredible! I make this every Fall and it always turns out perfectly!

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Reviewer:

SoDakTFA

Reviewed: May 19, 2012

Very moist and delisous, I loved it

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Reviewer:

Horses rule

Reviewed: May 13, 2012

This is the best pumpkin bread my family has ever had! I started making this around the holidays, and now make it several times a year. It really is better the next day...and it freezes well. Talk about easy too!

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Reviewer:

SaraMichelle

Reviewed: May 13, 2012

I love this recipe! The last time I made it the only change I made was replacing the 3 cups of sugar with 3 cups of baking splenda & it turned out just as tasty without all the calories!!

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Reviewer:

Alecia

Reviewed: May 11, 2012

I have made this countless times. My husband and son both love it and everyone asks for this recipe when I bring it to work or any get together. Because I have made this recipe so many times, I have done some tweaking. It is really great just as it is, but my favorite variation is to sub 1 c. brown sugar for one cup of the white and add 1 tsp. vanilla. Excellent, awesome, wonderful recipe.

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Reviewer:

zimmerann

Reviewed: May 9, 2012

Easy peasy. Tasted good. Making it again.

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Reviewer:

cschousboe

Reviewed: May 9, 2012

This bread is fantastic! My boyfriend took the third loaf home and his dad ate it all :)

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Reviewer:

Ashley

Reviewed: May 6, 2012

Fantastic. I added a bit of vanilla, decreased the sugar and split it between white and brown, halved the oil and replaced it with applesauce and substituted some of the flour with gluten free. Thanks so much!

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Reviewer:

chellebelle!

Reviewed: May 3, 2012

Definitely a 5-star recipe... delicious!! I followed the recipe exactly and they came out perfect! The only thing I did differently was bake them in 2 9x5 pans instead of the 3 7x3 pans since I don't own any pans that size. The baking time was longer - about 75-80 minutes and the loaves were done. And they truly are more moist and flavorful if you can restrain yourself long enough to let them sit for a day or so before cutting into them - trust me, it's difficult!! But so worth it. We ate one loaf up right away and I put the other one in the freezer for another day. Love this recipe! I think these would also be fantastic baked in mini loaf pans and given as gifts during the holidays! UPDATE 5/9/12: Took another reviewer's suggestion and used mashed bananas (about 4 medium) in place of the can of pumpkin and left all the other ingredients the same. Best banana bread EVER!

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