Reviewed: Apr. 4, 2009

Delicious! I had no idea what I was going to do with half a can of pumpkin (leftover from pumpkin cheesecake), so I decided to scale and make this recipe. I got rave reviews. As with all "cake-breads", I cooled it wrapped in foil to keep the crust soft. Delicious. Thanks.

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Kelly in Kitsuki

Cooking Level: Beginning

Home Town: Micanopy, Florida, USA

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Reviewed: Mar. 1, 2009

I baked this recipe at my nieces' request for pumpkin bread, and they flipped for it. (My sister, finishing the last piece before church this morning, loudly proclaimed that this is the best bread I've ever made.) ***Used pecans instead of any lesser nut and golden raisins for regular raisins.*** Guess you could say Holiday Pumpkin Bread was a hit...but why save this recipe for a holiday? I vote for baking this any time you find a can of pumpkin in the back of the pantry!

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mad4books

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Reviewed: Feb. 21, 2009

This is by far my fav pumpkin bread! I never have allspice so I made it w/o it and it was still sensational! I live in high alt. 7500 ft and I had to adjust it a little. I added a tad more liquids, less sugar and a tiny bit less baking soda/podwer.

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Mogchi

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

This is the first time I've ever made pumpkin bread, and it turned out delicious! I didn't have allspice, so I used pumpkin pie spice instead and the results were great. Great recipe!

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Secret Chef

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 25, 2009

This Pumpkin Bread was an awesome recipe. I would have given 5 stars, but......I had to add double and some times triple the amount of measured spices (cinnimon,alspice,cloves,etc...) I made 75 loaves for family and friend's for Christmas, they RAVED over the Bread! GreatRecipe!! Sincerely, Countrygypsy

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Country Gypsy

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Reviewed: Dec. 29, 2008

This recipe was my first attempt at pumpkin bread and it was delicious! It had a perfectly moist and fluffy texture. I will definitely make it again in the near future.

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JENIFER76

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Reviewed: Dec. 29, 2008

This was the best pumpkin bread ever....i followed recipe exactly but didnt add raisins. It was a huge hit and I ate way too much of it! Thanks!

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Kimberly

Cooking Level: Expert

Home Town: West Chesterfield, New Hampshire, USA

Living In: Chesterfield, New Hampshire, USA

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Reviewed: Dec. 24, 2008

first time making it - came out great - I didnt have all spice so I used a little extra nutmeg/cinnamon/cloves.

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Firealarm

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

I searched for a pumpkin bread recipe that was moist and with lots of flavor without over powering you. This is the best one I have found. I only adapted this recipe by adding a tsp more of cinnamon and cutting the cloves to 1/4tsp for my own personal taste, but the original recipe is still great

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jmpnorton

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Dec. 18, 2008

This pumpkin bread is great! It's very moist and delicious! I will make this bread again.

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denise12341

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Reviewed: Dec. 8, 2008

I gave this recipe 5 stars! It really is easy and good. I did change oil to 1/4 and applesauce 3/4 cup. Added 29 ozs. of pumpkin and decreased water to 1/3 cup. I used 2 cups of sugar . My husband has been on Weight Watchers for a year so I do try to make it somewhat healthier! This will replace all pumpkin bread recipes I have.

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LINDAROYCE

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Reviewed: Dec. 4, 2008

I just finished making my third batch in a week. I cut the oil to 1/4 cup and used 3/4 cup applesauce as suggested by another reviewer, otherwise followed recipe as written. Thanks for the recipe.

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jane

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Reviewed: Nov. 29, 2008

WOW! This bread is so simple to make and the taste is amazing! It was so good that at Thanksgiving my Dad was "so full" he couldn't finish what was on his plate because he ate so much of this bread!

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mrsmarc

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Reviewed: Nov. 26, 2008

I will never use another pumpkin bread recipe again!

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Sarah

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Reviewed: Nov. 15, 2008

very moist

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aimeecooks

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Reviewed: Nov. 15, 2008

This pumpkin bread is wonderful! I didn't have any raisins so I skipped that, but I think it would have made it even better. Just enough sweet and spice for my husband and I!

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Lori

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Reviewed: Nov. 14, 2008

very easy recipe, but I doubled the spices for more flavor.

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Mary

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Reviewed: Nov. 10, 2008

I LOVED this recipe, as it makes so many loaves at once. One loaf can have nuts, one can have raisins and one can have mini chocolate chips.I substituted Cinnamon applesauce for the oil and thought it gave it some extra zing.

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karin

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Reviewed: Oct. 20, 2008

I made this bread without raisins or nuts and it is delicious. My family wolfed it down. It's moist and sweet and flavorful. It's going into my recipe box.

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bon apetite

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Reviewed: Oct. 18, 2008

This recipe was very tasty, but the suggested cooking time was a bit too long. It is a little better when slightly under cooked, 40-45 minutes in the oven is better than 50.

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