Reviewed: Nov. 9, 2009

i love this website and everyones suggestions. they work out really well. and it good to know what substitutions work. they also make things healthier that way. thx

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grace baber

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Reviewed: Nov. 9, 2009

This is the best pumpkin bread I've ever made. I used 1/2 cup OJ, 1/2 cup water, and 2/3 cup of oil. I accidentally doubled the oil and had to double the recipe but the 6 loaves came out perfectly. I baked 3 with raisins and 3 without. The raisin loaves are definitely better.

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Kathi Summerfield

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Reviewed: Nov. 9, 2009

Excellent!! Light, flavorful, awesome. I, too, cut the sugar down to 2 cups, and substituted 1/2 c. applesauce for the oil. Very delicious.

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Gail

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Nov. 2, 2009

Perfect Pumpkin Bread! I followed the recipe exactly and it is wonderful.

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mamagillett

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

I made this to share with family and friends. Everybody loved it. Thanks for sharing your recipe.

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tenderbelle61

Cooking Level: Expert

Home Town: Sylacauga, Alabama, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 1, 2009

This is the best pumpkin bread recipe I've come across. Very easy to make, flavorful, and moist. And, not to mention if you make it plain, and add some cream cheese frosting you have a fabulous cake!!

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Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

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Reviewed: Oct. 29, 2009

My Grandmother always made pumpkin bread around the holidays and this recipe reminds me of hers. It was very moist. I cut the recipe in half, added 2 teaspoons of vanilla and baked in a 9x5 inch glass baking dish. It was done in 1 hour and 5 minutes. The smell was wonderful and filled the kitchen!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 26, 2009

I can't keep enough of this on the plate when I serve it. It is a hit even with my husband, and he doesn't like pumpkin!

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Sandy B

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Reviewed: Oct. 25, 2009

It was terrific....and it is all gone. I made two loaves, then four more...froze a few and it is all gone! Thank you

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neligh1

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Reviewed: Oct. 23, 2009

With an abundant supply of fresh pumpkins, I browsed the net for ideas - and this is what I found. Wow!! I have made this several times over with a few adjustments - honey instead of sugar; wheat + plain flour, half and half; soak raisins in hot water and then use the flavoured water. A master piece that my husband and I love to indulge...lol. Thank you!

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Geno

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Reviewed: Oct. 21, 2009

Wow,,, the best pumpkin bread i have come across yet,, very moist and lots of flavor....

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Steph

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Reviewed: Oct. 14, 2009

Mmmm good! a little note for those a little inexperienced (like me).. Fill the loaf pans maybe 3/4 of the way. I filled mine up a little too close to the top and while baking.. it overflowed. Also, instead of raisins and nuts, I added chocolate chips. Yum. Thanks for the great recipe. I will definately use again and again.

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elisap

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Reviewed: Oct. 12, 2009

I used 2 cups of sugar instead of 3, used 1/2 oil, 1/2 applesauce, and a little extra of each quantity of spice. I also used pumpkin puree from our pumpkin carvings. It turned out amazing!

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Liz B

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Reviewed: Oct. 11, 2009

Amazing! I didn't have the smaller loaf pans, so I just used two 5x9, and they turned out great. Oh, also I used all whole wheat flour because it is what I had, and although I'm sure they were more solid with the wheat, they were still moist and yummy!

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momma2kinsey

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Reviewed: Oct. 1, 2009

This is a great tasting pumpkin bread. I used 1/2 cup oil and 1/2 cup unsweetened applesauce and it turned out great. Very moist and flavorful!

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LKRISAK

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

This was what I was wanting. I didn't add the nuts or raisins because I don't like those and I only did one cup of white sugar and 2 brown. I just prefer that taste. This is a great recipe and the spices were just right for me. I'll be making this for gifts for the holidays.

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

Quick, easy, and tasty! I love how the top seemed to get a little carmalized almost! :) I did it in a 9x13 pan for 50-55 mins and it was perfect!

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Allison M.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Norwalk, California, USA

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Reviewed: Sep. 12, 2009

I don't make pumpkin bread very often but when I do my recipe is very similar (a bit less sugar and oil). I always substitute orange juice (fresh) for the water. Gives it an interesting taste and everyone loves it.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 14, 2009

I tried this bread as soon as it came out of the oven and my first thought was that it did not taste sweet. After it sat and cooled for about half an hour though, the sweetness came through and it was excellent.

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