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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Reviewed: Oct. 23, 2006

this was the best pumpkin bread recipe i've ever tried.The ingredients were simple and easy to follow.Thanks!!!

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starr

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Oct. 23, 2006

This is my favorite Bread.It taste a very good! :-)

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Regina Bullard

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Reviewed: Nov. 11, 2005

This is the best pumpkin bread! I have made it dozens of times and it's always a hit. I have even made it as a cake: double the recipe, take two bundt cake pans and prepare as directed, bake as directed, allow to cool, cut off the tops of each to make them flat so they will fit together when place with cut sides place together, it should resemble a pumpkin, ice with cream cheese icing (colored orange). So cute!

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jashwell29

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Reviewed: Oct. 7, 2005

I use whole wheat pastry flour and bake as muffins for my son's school snack. They come out wonderful every time!

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GAYLE1961

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Reviewed: Aug. 27, 2005

Definately a great recipe although I used pecans instead of walnuts, and I left the raisins out. The bread came out very moist and smelled wonderful while baking. However, this bread was just a tad bit too sweet for my liking; next time I will reduce the sugar to maybe 2 3/4 cups instead of 3 cups. Excellent fresh from the oven spread with butter or cream cheese!!

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MLTS

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Reviewed: Apr. 12, 2005

This bread would be great for people who love bread with fruit and nuts in it, but we don’t. it had a good flavor, nothing was too strong. There were many ingredients and therefore a lot of clean up. The baking time was perfect, the bread was moist and golden brown.

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Allie and Emily

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Reviewed: Jan. 25, 2005

This is by far the best pumpkin bread I have ever made. Just plain wonderful!

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MICHELLEGACEK

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Reviewed: Oct. 26, 2004

After going pumpkin picking, I decided to try making this recipe with fresh pumpkin. I had given a loaf of this pumpkin bread to my neighbor and a coworker. I've gotten nothing but great feedback on it. Everyone wants the recipe. This is a great recipe, makes enough to go around, and it doesn't last long. Thanks for sharing this and I HIGHLY recommend this for everyone to try.

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VMOOR

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Reviewed: Oct. 27, 2003

This turned out very good. It was just a little dry, but I would definitely make it again.

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Juliet

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Reviewed: Dec. 13, 2000

Nice soft and moist recipe. Very easy to make, even for a cooking novice like me.

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Reviewer:

ula

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Reviewed: Oct. 27, 2000

I do not normally eat pumpkin but have enjoyed pumpkin bread before so I thought I'd try this recipe. It came out beautifully. Very moist and yummy! I do not add the walnuts to mine and it was still delicious. I recommend it!

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DBFREE

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Reviewed: Oct. 17, 2000

I enjoyed this recipe and had lots of compliments on it. I made some with and without pecans. It makes a lot - I gave some away. I also left the raisins out only because my family doesn't like raisins. It was very enjoyable though. Very moist and delicious. I recommend it!!!

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