Reviewed: Mar. 16, 2010

yum

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Reviewed: Dec. 3, 2009

VERY good, especially for being a lower fat version. I sub'd Splenda for the sugar, but will try half splenda next time, as I think it leaves an aftertaste. We had lots of pumpkin puree left from our fall pumpkins, so I used fresh in case of canned. I also used jarred baby applesauce since it was all I had (I'm not ashamed! :), 1 whole egg & the rest whites, doubled the cinnamon (I like a lot), and used nutmeg. Also used semi-sweet choc chips in place of nuts/raisins. It was delicious, and I'll be making it again!

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catastrophiccook

Cooking Level: Beginning

Reviewed: Nov. 22, 2009

What a successful low-fat recipe for pumpkin bread. It was not dry like most low fat breads. Nice and moist, perfect balance of sugar and spice. I used the allspice and everything else as written in the recipe. Thanks for posting. I will be saving this one for sure.

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pamhoff

Home Town: Camarillo, California, USA

Reviewed: Nov. 5, 2009

Loved this bread! Moist and delicious. I used 3 eggs instead of substitute. I also only used brown sugar because I didn't have any white on hand. I also added 1 teaspoon of pumpkin spice to kick the flavor up a notch. I put raisins in because I am not a fan of nuts and it was the best bread. Next time I am going to try and cut back on sugar and see how it turns out and try and use half whole wheat flower. I made 2 loaves and gave one away so I wouldn't eat it all. I will definitely be making this again and keep tweaking it to get it as healthy as possible.

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momma blue eyes

Reviewed: Nov. 3, 2009

SO yummy!! I reduced the sugar to just 1 cup and used 2 eggs instead of the egg subtitute. When I mixed the batter, it was extemely stiff, so I added 1/2 cup of apple juice to it and it and the bread turned out great. It rose nice and high, and I baked it in a 9x13 pan so I got 24 good-sized pieves out of it. Thanks!

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400luv

Cooking Level: Intermediate

Reviewed: Apr. 2, 2009

Absolutely delicious. I used the nutmeg rather than the allspice. Didn't have egg substitute so I used 3 eggs.

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Courtney

Reviewed: Jan. 9, 2009

Thank you! This is a great recipe! I didn't have egg substitute so I used 2 egg whites and 1 whole egg. I also substituted half of the white flour w/whole wheat flour. Then I threw in a cup of chocolate chips. The kids love it!

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chris

Reviewed: Nov. 19, 2008

Great bread, I couldn't even tell that it was low fat!!!

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DaniandChloe

Reviewed: Aug. 22, 2008

This recipe is wonderful! It's also very easy to make, which is always a plus. I did make a few minor changes, however. I used half white sugar, half light brown sugar. Also, I didn't have any egg substitute so I used three eggs. And for a little extra, I sprinkled a store bought sweet cinnamon mixture on top of the batter before baking. I love how moist the bread turned out! Taste great with some peanut butter or some cream cheese. Yum!

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Kelcey

Reviewed: Jul. 29, 2008

Yum! So moist you can't even tell it's low-fat. I finished a whole loaf in 2 days!

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Cook4U

Cooking Level: Intermediate

Reviewed: Mar. 12, 2008

This bread was delicious!! Has tons of flavor and is so moist, I have my second batch baking rigt now and the aroma is wonderful!!

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busymom

Reviewed: Jan. 17, 2008

What a wonderful bread this turned out to be. You would never guess that it was a low-fat recipe.

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Melissa

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Dec. 28, 2007

This was so fabulous!!!! Very very moist. Makes great gifts. Made in the little foil disposable pans. Loved it!!!

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Susan

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

Reviewed: Oct. 20, 2007

Even my five-year-old commented, "It tastes plain." I thought the recipe looked low on spices, so I added 1/2 tsp cloves. It still seemed bland. The crust came out sort of tough and chewy andt he inside was an unusual texture. Nice low-fat option if you're willing to give up the smooth oily texture of traditional pumpkin bread.

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karla

Reviewed: Sep. 29, 2007

Pretty good - I made 1 loaf with walnuts, one without. I enjoyed the nutty loaf the best. Also, I used allspice, as you get a choice, but I think nut meg will be better.

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Ms. Ritchey

Cooking Level: Intermediate

Living In: Fontana, California, USA

Reviewed: Sep. 24, 2007

This was DELICIOUS! I used half a cup of chocolate chips and half a cup of raisins, but followed the recipe exactly other than that! I will definitely make this bread again.

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Emma

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 2, 2007

Made this bread today and it turned out wonderful! It is very moist, and has tons of flavor. It was perfect. The only changes I made (and I do this with ALL of my recipes)...I used half white sugar and half brown sugar, and I used half AP flour and half wheat flour. I would highly recommend this recipe!

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stacrich

Low-Fat Pumpkin Bread

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