Reviewed: Dec. 5, 2007

This recipe is fabulous!! The only thing I changed was the sugar...I added 1.5 cups brown sugar and 1.5 cups white sugar. Yum!

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Mommy2AliJakeOwen

Home Town: Gulf Breeze, Florida, USA

Living In: Fishersville, Virginia, USA

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Reviewed: Nov. 25, 2007

This was delicious. Very moist and spicy. Best recipe I've found.

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MAWHINNM

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Reviewed: Nov. 20, 2007

I was never much of a pumpkin pie fan so I thought I would try something different. This was super easy! The bread turned out so good! I am so happy with the results. I will be making this for Thanksgiving from now on! Thanks!

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Peekie

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Reviewed: Nov. 16, 2007

We love this recipe! After perusing many of the reviews, I made some modifications to increase the recipe's "healthy factor." Here is my ingredient list: 2c white flour, 2c whole wheat flour, 2c sugar, 2 tsp baking soda, 1 tsp baking powder, 1 tsp allspice, 2 tsp salt, 1 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4c canola oil, 3/4c unsweetened applesauce, 3/4c water, 4 eggs, 15 oz can pumpkin puree. Combine the dry ingredients, blend in the wet ingredients, then bake. Yummy and I feel good about giving it to my toddler.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Nov. 10, 2007

Wow! totally wonderful and delish! I added 2 Tbsp of honey to the recipe and reduced the suger by 1/4 cup. I used 2 9x5 loaf pans and baked for 1 hr 20 mins, probably could have taken it out 5 min earlier. Nice and crispy around the edges but not burnt. Try it, you'll love it, packed full of flavor. Thanks Denise!

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74libra

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Reviewed: Nov. 10, 2007

I made three 5x3 loaves and one 9x5. I decreased the sugar to 2 cups, put the juice of one orange in a measuring cup, and filled it to the 3/4 cup mark with water, added the zest of the orange, used 1/4 cup of vegetable oil and 3/4 cup unsweetened homemade applesauce, and used 2 cups of unbleached flour and 1 1/2 cups of whole wheat flour. It was so yummy! Using the orange juice and zest gave it a really good flavor. My whole family loved it! I didn't put nuts or raisins in it because I don't like them.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

This was pretty good. I followed a couple of suggestions the first time and didn't care for the results. I used pumpkin pie filling and used more than the recipe called for. I did add a little more spice although not as much as the recipe called for. The spices were too strong and the bread was very heavy & dense. I decided to give it another try and following the recipe exactly turned out much better for my tastes. Good flavor & texture.

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Michelle

Cooking Level: Expert

Home Town: Trout Lake, Washington, USA

Living In: Shelton, Washington, USA

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Reviewed: Nov. 6, 2007

Wonderful recipe. I substituted applesauce for the oil. Bread was incredibly moist and fragrant. Will definitely make again. Great as mini-loaves for friends!

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vwshelb

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Reviewed: Oct. 31, 2007

This was OK, it's a basic pumpkin bread recipe. I havled the recipe and got 2 8x4 loaves.

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LoveTo Bake

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Reviewed: Oct. 31, 2007

The only thing different I did was I use a large can (29oz) can of pumpkin for more of a pumpkin flavor with the rasins and nuts..my co-workers love it! This is a great receipe. I'd love to try it using applesauce in place of something! (Ps.>I did not change the amount of the other ingredients)

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liznatl

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 29, 2007

I made this recipe for my coworkers and I was asked for the recipe by multiple people. One girl even said it was better than the one she's been making all these years! Thanks for sharing. It was delicious!

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C Echols

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Reviewed: Oct. 28, 2007

This is a really easy, delicious recipe! I would have liked for it to be a little more moist, but other than that it was great! I don't like raisens, but love nuts... so I put two packs of walnuts.

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autumn

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Reviewed: Oct. 27, 2007

This is the same recipe I have been making for about 8 years, after one bite of my "Aunt Eva's Pumpkin Bread". This recipe is very moist, flavorful and comes out every single time. I would suggest the following minor alterations - increase water to 1 C and decrease oil to 2/3 C. Pour the 1 C of (boiling) water over the raisins to plump them up, then use the raisin water for more flavor. I have been making it this way for 8 years and everybody loves it!

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jalexandropoulos

Cooking Level: Expert

Living In: Sitka, Alaska, USA

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Reviewed: Oct. 19, 2007

WOW! This is the first pumpkin bread recipe that has won my whole family's approval! My kids took it to school EVERY DAY for their snack and their teachers sent them home asking for the recipe! My husband took a loaf to work, and came home with 12 people asking for the recipe as well! This a very generous recipe, I made two huge loaves that were VERY moist and spicy. The only alteration I made was adding a whole 30 ounce can of pumpkin puree instead of the 15 oz can it called for. I wanted to make sure it had a lot of pumpkin flavor, and I wasn't disappointed in the least. This will be the recipe I choose to make everytime we have a craving for pumpkin bread! Thank you!

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OregonGirl

Cooking Level: Intermediate

Home Town: Siletz, Oregon, USA

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Reviewed: Oct. 15, 2007

I followed the ww-friendly recipe offered by another user and it was DELICIOUS! I ended up making this recipe twice because I'd given too much of it away the first time! As an added benefit, it made the house smell wonderful.

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Kelly

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Reviewed: Oct. 1, 2007

This bread is very easy to make and when I made it I added a bannana and it was sooooo good!!!!!!!!!!!!

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Anna Gigp.com

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 30, 2006

This such a moist quick bread. So easy to make. I love it because I always have the ingredients on hand. Very tasty!!

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cary

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Reviewed: Dec. 4, 2006

Great pumpkin recipe....I baked it in muffin tins. I froze most of them, so I'll always have some on hand.

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MEMERE57

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Reviewed: Oct. 25, 2006

I just made this bread tonight, it is the best pumpkin bread i have ever had, very yummy, very moist, i skiped the walnuts, but i plan on making mini loaves for my kids teachers, the best!!!

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CUTENES18

Cooking Level: Intermediate

Living In: Lincoln Park, Michigan, USA

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Reviewed: Oct. 23, 2006

I have been making this recipe, without nuts or raisins, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the center, add all the wet ingredients, then mix. Also, the instructions were clear about cooling, wrapping in plastic and refrigerating the loaves overnight for optimum moistness. I have also tinkered with this endlessly to make it more Weight Watchers friendly (low fat, high fiber). For the low fat version, change the 3.5 c flour to 2 c white, 1.5 c whole wheat flour. Reduce sugar to 2 cups. Reduce oil to 1/4 cup. Add 3/4 c unsweetened applesauce. Increase water to 3/4 cup. No nuts or raisins. works every time. Makes a zillion muffins at 2 points each. Or bread, makes 2, 9x5 loaves. But who can eat just ONE slice?!

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JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

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Holiday Pumpkin Bread

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