The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2008
Great bread, I couldn't even tell that it was low fat!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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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Photo by Ms. Ritchey

Cooking Level: Intermediate

Living In: Fontana, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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