Reviewed: Nov. 21, 2009

A seasonal crowd pleaser! Loved by everyone! Very moist and aromatic. I didn't put any nuts or raisins in mine but it definitely didn't feel like it was missing anything. Highly recommended recipe!

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sadieandleo

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Reviewed: Nov. 19, 2009

i tried several recipes on this site -- this is the best. i soaked raisins in water while preparing ingredients --- best flavor, moist, you get 3 loaves, MY FAMILY LOVES THIS =

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sandra

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Reviewed: Nov. 15, 2009

This bread was good, but it was a little too "spicey" for my southern tastebuds. I got my Grandmother's recipe out and saw that her's was similar but did not use ground cloves and only used 1/2 a tsp. of the nutmeg and allspice instead of the 1 tsp this recipe calls for. Her's also added 1 tsp of vanilla. I think that made the bread! Also, this recipe doesn't give good directions for adding the wet and dry ingredients together. If you just "add" them, the batter is lumpy. Mix the dry together in one bowl, the wet in another and slowly add the wet to the dry as you stir.

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samantha

Cooking Level: Expert

Living In: Brandon, Mississippi, USA

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Reviewed: Nov. 14, 2009

Loved it! I made my own pumpkin puree and prepared the pans with Baking Pam spray, but other than that I kept everything else the same. Everyone loved it and said it wasn't overwhelmingly "pumpkinish" (as these holiday breads can sometimes be).

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Shortcake42

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Reviewed: Nov. 11, 2009

Loved this pumpking bread! I'm making another batch right now. Ymmmmmmmm

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BJ

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Reviewed: Nov. 11, 2009

This is so good I usually make it several times over the holidays, and not usually the same way twice. You can substitute dried cranberries for the raisins, pecans for the walnuts, it all works!

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Kelly

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Reviewed: Nov. 11, 2009

This was WONDERFUL! Following the advice of the first review, I made this weight watchers friendly. Left out nuts and raisins, added chocolate chips (still only 4 points each muffin--2 each without chocolate), and made into muffins. KIDS loved them, FRIENDS loved them! Will make again, without chocolate chips and with a maple glaze...YUM. This is a keeper for sure! Love it! :)

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Good Lookin'

Cooking Level: Expert

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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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Holiday Pumpkin Bread

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