Reviewed: Jan. 20, 2013

Two deliciously rich and moist pumpkin bread loaves resulted from this easy to follow recipe and they did improve with age. Fabulous. To make the bread more dessert like I may add brown sugar with cinnamon and a little butter mixed together to the top of the loaves just before I put them in the oven.

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Reviewer:

Sandra

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Jan. 19, 2013

really good

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Reviewer:

Sandy

Reviewed: Jan. 19, 2013

This is so good! I prepared the recipe using 2 cups baked pumpkin puree instead of canned pumpkin. I also added a dash of vanilla, a dash of molasses, and 1/2 teaspoon of ground ginger instead of 1/4 teaspoon, as other reviewers recommended. I added lots of pecans,too, since I happen to have lots of them this year. I placed the batter into one stoneware bundt pan,instead of 3 loaf pans. Unfortunately, since this was too much batter for one pan, the batter near the center of the pan still wasn't done after approximately an hour and 15 minutes of baking. So I turned off the oven, placed the pan back in the warm oven, and let it sit there overnight, hoping for the best. This morning it was done in the middle and crunchy on the top. What an awesome recipe, to still turn out well despite all the changes I made to it. Yummy good!

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Reviewer:

Morrisk

Reviewed: Jan. 15, 2013

I LOVE this recipe! I bake this every fall and winter. You can even make muffins with it by baking for 20min. Also it freezes well for back up bread anytime.

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Reviewer:

al_ex_is2002

Reviewed: Jan. 15, 2013

I would give this recipe more stars if I could. I have been craving pumpkin lately and this is a perfect way to satisfy my cravings. Love it, it is moist, spicy and delicious. I halved the recipe and it worked out great. I had previously made it using less sugar and replacing some of the oil with applesauce but the original recipe tastes better. I like to add raisins and a bit of walnuts in mine. Thank you so much for this wonderful recipe.

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Reviewer:

am1982

Reviewed: Jan. 14, 2013

Excellent Recipe! My mom used to make a pumpkin bundt cake that is pretty darn good, but this bread is outstanding. I made as is, i add vanilla to most of my baking and did to this too. Very Moist. Wrapped tightly and it continued to get better as flavors melded together. Only think i'll change is i'll try adding some english or black walnuts to my next batch. Thank you for sharing!

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Reviewer:

jenni

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Lindsborg, Kansas, USA

Reviewed: Jan. 12, 2013

Great recipe! I make it often and it gets devoured quickly every time!!

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Reviewer:

rpaulson001

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 12, 2013

Followed the directions exactly, it comes out great! I had to increase the cooking time by 20 extra minutes for the center to be completely cooked. Everyone loves the way this tastes, it is now the only recipe I use.

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Reviewer:

xomezmereyezzox

Reviewed: Jan. 12, 2013

I love this recipe! I make it all the time. I usually put in walnuts, and use squash instead of pumpkin, but it is sooo delicious!

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Reviewer:

Ella-Bella

Living In: Broomfield, Colorado, USA

Reviewed: Jan. 10, 2013

I HAVE TO ADMIT THAT I USED SPLENDA, WHICH MAY BE WHY I WASN'T THRILLED WITH THIS ALTHO I USE SPLENDA IN A LOT OF OTHER RECIPES THAT WORKS OUT WELL. THE CAKE WAS MOIST, AND VERY FLAVORFUL, BUT JUST NOT SOMETHING I WOULD MAKE AGAIN.

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