Reviewed: Dec. 5, 2012

After reading the original recipe, I thought 3 cups of sugar was too much. I altered the recipe as others have done before: substituted half of the oil for applesauce and reduced the sugar to 2 cups. Still came out pleasantly sweet and moist. My coworkers always gobble this up!

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Reviewer:

jazzyk

Reviewed: Dec. 5, 2012

Easy and delicious. I used mini pans and cooked it less time, and they came out great. Perfect portions for to go snacks for my guests.

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kmb461

Reviewed: Dec. 4, 2012

Turned out very moist, my family loved it.

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Waffles

Cooking Level: Intermediate

Living In: El Dorado, Arkansas, USA

Reviewed: Dec. 4, 2012

I didn't get the fantastic results everyone else did. This bread browned far too quickly, creating a very tough outer crust. I have a banana bread recipe that I make at least once a month and the outside does not get hard like this. I may try this again because of the outstanding reviews, but I will definitely cover it with foil after 30 minutes.

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VMCENROE

Reviewed: Dec. 4, 2012

I used 1/2 to 1/3 less sugar and substituted plain greek yogurt for the water called for. Came out delicious and moist the 3-4 times i made this. This is my pumpkin bread staple!

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p0o0o0h

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Dec. 2, 2012

I make this bread every year and deliver plates of it to my friends and colleages. I usually make the recipe exactly as it is, with no changes. This year I decided to 2 a batch of the normal plain pumpkin bread and then another batch adding a couple cups of golden raisins. It was actually a nice addition and people really liked it!

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chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

Reviewed: Dec. 2, 2012

There was nothing special about this bread. It is moist, but the flavor was just so-so.

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Wilcoxson Family

Reviewed: Dec. 1, 2012

Can I give this more stars? It's perfect as written! The second time I made it I added a half cup of unsweetened cocoa and it was amazingly delicious. So easy and quick to prepare. The hardest part is waiting for it to cool long enough to not burn your tongue when you eat it. And as the recipe contributor said, it's even better on Day 2. I gave a ton of these out as gifts on Thanksgiving and everyone raved and raved about how good it was. Perfection. Thanks so much. I will be using this year after year.

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Reviewer:

Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Tracy, California, USA

Reviewed: Nov. 29, 2012

My friend and I made this together, so of course I got to take one loaf home...let me say, its wonderful, so good, but what we did, was drop in fresh cranberries, just mixed it in, and it was amazing.

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