Reviewed: Nov. 11, 2009

awesome! moist for days!

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Rachel

Cooking Level: Intermediate

Home Town: Redding, California, USA

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Reviewed: Nov. 11, 2009

The texture was very much like pumpkin pie. The recipe needed more spice though.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 22, 2009

This bread is great! I made one loaf and 12 muffins with my batch. I did add the 2 tsp. or baking powder and I could only find the non-instant pudding mix, but it didn't seem to affect the product. SOOO super moist and flavorful!!!

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vicki9792

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This recipe did not turn out for me. The bread did not rise. It turned out very oily. Very dissappointed.

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Family

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Reviewed: Oct. 13, 2009

I love this recipe and make it a few times every fall. I always substitute the oil for applesauce, the white flour with whole wheat flour, and the sugar with splenda. I also use more baking soda to help it rise. It turns out almost exactly the same but has way fewer calories and it makes it very healthy. My three year old gobbles it up!! So do all my friends!

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Miranda Mom

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Reviewed: Oct. 10, 2009

I also had to change a few things - added 1tsp of baking soda, 1tsp of baking powder, plus one cup of brown sugar and reduced the white sugar to 1cup. Usually, I just throw in a little cinnamin, nutmeg, and ginger - but I don't measure. Pumpkin pie spice would be great too! My husband and I both really hate coconut, but it really can't be tasted in this recipe. The first time I made it with one box (rather than 2), and it was superb! Even with the full 2 boxes, it changes the flavor, but nothing is distinctly coconut - just super moist! Great to eat right out of the oven or frozen for later!

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KAIKAI

Cooking Level: Beginning

Living In: West Windsor, New Jersey, USA

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Reviewed: Oct. 8, 2009

Great pumpkin bread!! I followed some of the other suggestions and added 2 teaspoons of baking powder. I also reduced the amount of oil that I added to the mix. My oven's not the greatest so I had to bake and extra 15 minutes too. The bread came out nice and moist and delicious!! I would totally recomend this to everyone!!

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bummy03

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Reviewed: Aug. 29, 2009

My husband loved this bread with the coconut pudding. I was a little less enthused,as I am not a coconut fan. But very moist and tender. Will make again for my husband and kids.

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Crumpet

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Reviewed: Aug. 3, 2009

I've been making this recipe now for about 4 years. It is a favorite here in our house. I make it a lot for playgroup too and always get asked for the recipe. Sometimes I use 1 coconut and 1 vanilla pudding, but it is excellent as is. I'd give this 90 stars if that was an option!

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ONEHIPMOMMY

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Reviewed: Jun. 8, 2009

This was the best dessert ever! my whole family loved it! one of my friends was allergic to coconut so i used vanilla pudding instead and it was just as great! ive made this about 7 times! I cook it about 15 min more because it came out a little raw in the middle. THIS IS AMAZING!

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Soccer Chick

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

I replaced some of the white sugar with brown sugar and added a few other things and it was great! I baked thee loaves for Easter and everyone LOVED it. It definitely deserves its title...melts in your mouth!

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Niecy

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: New Castle, Delaware, USA

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Reviewed: Mar. 6, 2009

So dense it doesn't have a pretty muffin top. However, the bread it pretty healthy, filling, and very good!

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Kim

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Reviewed: Feb. 10, 2009

I added the baking powder and my bread still did not rise very much. I substituted 1/2 c. unsweetened apple sauce for 1/2 c. of oil and only used 1/2 c. oil for a total of 1 cup. Used 1 cup splenda and 1 cup sugar. Otherwise I followed the recipe. It has a good flavor but is VERY dense and EXTREMELY moist - which is not a bad thing. I have made other pumpkin bread that I like better so probably will not make this again.

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Laura B.

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Hazelwood, Missouri, USA

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Reviewed: Dec. 29, 2008

Although this had a great flavor. It was a little too oily for me. Next time I will decrease the amount of oil and try the applesauce.

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Paula

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Dec. 25, 2008

Great bread...next time I think I will use a little less oil. All I had on hand was a can of Libby's pumpkin pie mix and it tasted great.

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CHEEZAZ

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Reviewed: Dec. 24, 2008

We love pumpkin bread and with a few revisions of our own, this recipe was a serious hit! We made 8 loaves and took to neighbors. OUR VERSION: we replaced the 1 1/2 Cup of oil with two ripe bananas mashed and 1/2 cup of real butter softened. The loaves were beautiful, moist and loved by all! I added chopped walnuts to some for the people who love nuts it made this delicious bread even better! This recipe is a keeper. NOTE: We tried one batch with butterscotch pudding, 3/4 cup coconut, walnuts and butterscotch chips- It was amazing too!

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Morning Sunshine

Cooking Level: Expert

Living In: Snohomish, Washington, USA

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Reviewed: Nov. 26, 2008

This was very good bread. even better when cooled. I followed the advice of some of the reviews but I used all applesauce & no oil at all. I also used 1 frence vanilla pudding & 1 sugar free vanilla pudding insted of coconut. It was great. And my husband who likes nothing "low fat" could not even tell the difference. It was VERY moist though so if you like a firm bread consistancy this might not be the one for you.

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Amy J

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Sachse, Texas, USA

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Reviewed: Nov. 25, 2008

This recipe is very good!! My only reccomendation is using applesauce instead of oil. The first time I made it i used the amount of oil the recipe called for and it was way too oily.

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vizsla mom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 19, 2008

This is awesome. Best pumpkin bread I've ever had.

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deanna

Cooking Level: Beginning

Living In: Olympia, Washington, USA

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Reviewed: Nov. 9, 2008

This recipe was pretty good... The coconut adds an interesting texture, i thought i would taste the coconut more, so i was pleasently surprised. I forgot that other people said to add in some baking powder and I hadn't... And they still rose, just not by much. Very good, very moist, and dense. However, I might double the recipe, but use three boxes of pudding... Make them for christmas presents. It was a little bit TOO dense and moist for me. My boyfriend really likes it though.

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