Reviewed: Oct. 26, 2009

This came out really good and i even made them healthier than the recipe called for. I cut the amount of sugar in half and used splenda, i used whole wheat flour and also substituted applesauce for oil. I made 1 pan of bread and used the rest of the batter to make muffins. I don't think i would make muffins again only because they didn't come out as moist as i would have liked (i am attributing that to my substitutions).

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gone2thebeach

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Reviewed: Aug. 16, 2009

This is a really good bread. I made 2 big loaves of bread and 24 mini muffins. Thanks for a great recipe!

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BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA

Living In: Frederick, Colorado, USA

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Reviewed: Mar. 30, 2009

We like peanut butter, we like pumpkin bread... together we still like it! Very good, was a little soft, could have cooked longer I guess

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Mar. 26, 2009

If you make a lot of pumpkin goods, this is a great recipe to add variety and try something new. It's good. I added some chocolate chips and the combination with the peanut butter and pumpkin was excellent. On the other hand, if you are looking for a more classic pumpkin cake/bread, I recommend Pumpkin Cake III from this site. I would probably only make this recipe 1 in every 10 times that I make the other, but this is one is still quite good.

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rubyruth

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

This recipe has been a hit for the past few years with my friends at work. When the fall comes- they look for this & my sweet potato pies. The baking time, however, is a little longer than instructed so your bread isn't soggy on the bottom. I love this Bread!

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Stephascope23

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Reviewed: Feb. 20, 2009

LOVED IT. I added raisins, made muffins and 1 loaf. Used 1-1/2c of APflour, and one cup of WW.flour, and one cup of Spelt flour. Kids loved it as well... Will be making again, in fact waiting for hubby to come home so I can go to the store for more ingredients...

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Laura

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Reviewed: Jan. 11, 2009

This is a great bread w/ some changes. I used 2C WW flour, 1C AP & 1/2C toasted wheat germ. I used vanilla yogurt in place of the oil. I used OJ in place of the water. I added chocolate chips & raisins. Came out w/ 18 reg size muffins & 1 full-size loaf. Very tasty.

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CHEFLYNNS

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Reviewed: Dec. 21, 2008

Loved it. I am a huge peanut butter fan, but the peanut butter is not overpowering... it's just suttle and adds a little something special to regular pumpkin bread.

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eakrsbr

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Reviewed: Dec. 2, 2008

Following the advice of others, I cut back on the sugar by 1 cup, only adding 1 c. white & 1 c. packed brown sugar. Used 1 c. Egg Beaters, 3/4 c. apple sauce in place of the oil, 3/4 c. peanut butter, 1.5 tsp. cinnamon and eliminated the nutmeg(only for personnal taste). I got rave reviews from everyone. This is definitely a keeper. Thank you so much.

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

The most unusual wonderful taste. I did 4 little loafs and 15 minicupcakes and enough left for another miniloaf (at least). Make sure to fill only 1/2 - 2/3 full because it expands a lot. I used the same cup for oil and then for the peanut butter to help make measuring the peanut butter easier. I thought it tasted like peanut butter (which I love), but grandpa and neighbors swore you couldn't tell what the ingredients were (although it was hard to understand them they were stuffing their mouths so full).

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Mary

Living In: Dallas, Texas, USA

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Reviewed: Feb. 12, 2008

I did reduce the sugar by one cup and used a combination of whole wheat flour/buckwheat flour and milled flax seed. I added ginger and more cinnamon and nutmeg and cloves. but i LOVE this! very good!

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stungbunny

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Reviewed: Jan. 20, 2008

Great recipie - made it into muffins, with chocolate chips on top.... was fantastic. Wouldn't change a thing.

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LauraP

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Reviewed: Jan. 9, 2008

Good Bread but, I too, substituted brown sugar for half the white sugar and added extra nutmeg, cinnamon, a 1/2 tsp. pumpkin spice and tsp. vanilla extract and it turned out much better.

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Todd

Cooking Level: Intermediate

Living In: Attica, New York, USA

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Reviewed: Dec. 8, 2007

This was a nice, mild bread. It didn't have a strong pumpkin taste, or a strong peanut butter taste for that matter. Still I thought it was pretty tasty. I substituted yogurt for oil and decreased the sugar to 2 cups.

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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Oct. 19, 2007

Awesome! Moist and YUM! I used extra puree and it was fresh from my garden. This would be quick and oh so tasty with canned pumpkin too! Love the Pnut Butter flavor.

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kat

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Reviewed: Oct. 18, 2007

I did not care for this at all. I was excited about trying it but it was not at all appealing

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Jessie

Cooking Level: Intermediate

Home Town: Jay, Maine, USA

Living In: Livermore, Maine, USA

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Reviewed: Jun. 19, 2007

This was okay, but nothing fabulous. I made muffins, and it makes A LOT of muffins (four dozen!). It was too sweet, so if I make this again I'll reduce the sugar by one cup. I will also use half whole wheat flour, as this bread had a very soft, fine texture (not to my liking for muffins). I'll also try adding some cloves and vanilla.. it definitely needs something extra. It has the perfect amount of peanut butter, though; I was afraid it would overpower, but it's very nice and subtle. All in all, I think this is a good recipe to tweak.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 5, 2007

Unusual combination, but it works. I veganized it, substituting eggs with Ener-G, and it turned out just fine!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Apr. 25, 2007

Excellent! I like to substitute a lot so here is my version which is vegan- I made a half recipe- use pureed squash instead of pumpkin and more of it so that you can omit water (like 12 oz of pureed squash), use crunchy pb, use ground flax in place of eggs (2T in 1/2 c water= 2 eggs), spice it up with cinnamon, nutmeg, cloves, coriander and a dash of cayenne pepper; add a handful of raw sunflower seeds and raisins, and bake in muffin cups for about 25 mins. Yum!

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M.N.

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Reviewed: Jan. 17, 2007

Very tasty. Was really curious about pumpkin & PB together. Since those are hubby favs thought I would try it. WARNING this makes alot!! Just wanted a little treat for hubby & I and it made 24 muffins and one small loaf. Kinda seems like it could use something else in it, nuts or raisins would be good. Possibly use crunchy peanut butter?

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