Reviewed: May 7, 2012

I make an amazing pumpkin cake just like this but with only 2 cups of flour-used whole wheat flour once and still came out great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lmtricia

Reviewed: Mar. 2, 2012

I substituted 1 1/3 c. whole wheat flour and 2 cups white flour. I also substituted 1 cup Splenda for 1 cup of the sugar. I added 2 T applesauce and 1 T oil to make it a little more moist. It turned our great and got rave reviews. The recipe doubles easily with a 29 oz. can of pumpkin.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CarolJ

Reviewed: Nov. 23, 2011

I used whole wheat flour, fresh pumpkin and 2 eggs. I made two batches, one as bread and the other as muffins. For the bread, I made the mistake of putting all of the batter in a meatloaf/bread pan so it overflowed while cooking! It took about twice as long to cook, too! Oh well, it otherwise turned out good. For the muffins, I got 2 1/2 dozen full-size muffins out of one batch. They took about 17 min. to cook per dozen. In terms of the overall taste/texture, mine turned out very dense, likely moreso than the original recipe because I used whole wheat flour. Also, the pumpkin flavor (and all the related spices of pumpkin pie) were very subtle. I would have preferred a stronger pumpkin taste. Otherwise, I'm happy with this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dawn555

Reviewed: Nov. 6, 2011

Next time I will follow the directions exactly, if I try this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bernadette

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 4, 2011

I made this recipe, but decided to bake them into muffins, turned out very good, and I add like just 1/8-1/4 cup of mini chocolate chips. It is about 3 pts per muffin on Weight Watchers. Very yummy!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

packerh2o

Reviewed: Oct. 29, 2011

This is a really nice base recipe - I substituted 3 eggs for the egg product, and 1/2 cup oil for 1/2 cup applesauce. Wish the bread was a little more dense, but overall - still a great breakfast treat!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Oct. 23, 2011

I made this and LOVE it! Thanks for thinking low fat and healthy on this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CalifCarolyn

Reviewed: Oct. 16, 2011

I thought this bread was fabulous! I make the "full of fat" version as I call it and this one was truly just as yummy and moist! I even added flax seed to make it even more healthy like! Very tasty and will be repeated in this house!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Donna

Reviewed: Sep. 30, 2011

Delicious! I halved the recipe and used 2 packets of Splenda instead of sugar. Also used 1 egg. It didn't rise as much as I wanted it to, but it's not as dense and rubbery as other low-fat breads I've made.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aaaaamy

Cooking Level: Intermediate

Living In: Berkeley, California, USA

Reviewed: Feb. 20, 2011

This bread came out wonderful. I just joined weight watchers and have been looking for things to make that are tasty without taking all of my points for the day. I even screwed up mixing it and i accidently dumped the wet all at once into the dry but it didnt ruin the texture at all. I also used half brown and half white sugar. Will definately be making this again!!!

Was this review helpful? [ YES ]
2 users found this review helpful