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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. 24, 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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scorpigal

	Cooking Level: Intermediate Home Town: Fort Wayne, Indiana, USA
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Reviewed: Jan. 15, 2007

I was skeptical of mixing peanut butter with pumpkin, though I love each of them seperately. They were great! I mixed 1/2 brown sugar and 1/2 white. I also used 1/2 white flour and 1/2 spelt. I also halved the recipe and made 12 muffins. Baking them at 400 for 20-25 minutes.

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CUTIE6


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Reviewed: Dec. 30, 2006

I made this recipe for a Thanksgiving treat. My husband ate all of it before our guests arrived!! Wonderful!!

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Monica

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Everett, Washington, USA
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Reviewed: Oct. 19, 2006

This bread tasted excellent, very moist, very flavorful.

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peanut

	Home Town: Langley, British Columbia, Canada Living In: Calgary, Alberta, Canada
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