The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 24, 2009
This pumpkin bread is delicious. Definitely better the day after baking, although tough to resist. I add about 1 1/2 tsp cinnamon and 1/2 tsp ginger -- because we like the spices, but that's a matter of personal taste. I sometimes add chocolate chips and a hard chocolate glaze which my kids and my husband LOVE. Pecans are another addition. But it is wonderful straight up as well. When I grease the pan, I use cinnamon sugar rather than flour and it gives the bread a crunchy, sweet, delicate crust -- especially in combination with the butter. Thanks for a great recipe, Shirley!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2009
Just made it. Very good, next time I will siffently lighten up on the spices though.
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Cooking Level: Intermediate

Home Town: Tenino, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 22, 2009
Good bread, but to much cloves. I even followed a suggestion of another reviewer and only added 1tsp, but still that was to much for me. Next time will use 1/2 tsp and add vanilla extract to sweeten it up more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 15, 2009
Wonderful, basic recipe. I liked how easy it was to make. I substituted whole wheat flour for half the all purpose (1 1/2 cups of each). I will definitely make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 12, 2009
AMAZING!!!! SUPER moist and the amount of spices are perfection!!! will definitely be making again very soon!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 12, 2009
Wow! Incredibly moist and delicious with tons of flavor. A hit with the whole family!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 12, 2009
Excellent recipe. I read the first few reviews and made some modifications to the original, and now I have something that I can't wait to make and serve to my overseas guests tomorrow!! I used half white sugar and half dark brown sugar, used fresh pumpkin simply because this area doesn't have any canned, added a cup of coarsely chopped walnuts, 1 Tbl of vanilla, and a teaspoon of ground allspice, and reduced the cloves by half. I baked it in a bundt pan and was surprised that it was done in just one hour. Baking is not my strong suit, but you'd never know it by my pumpkin bread!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 2, 2009
Love this recipe! So easy! I even use different flours, and it still tastes awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 1, 2009
I followed the recipe exactly as written. The loaves had a wonderful texture; firm and moist without being greasy. Next time I may reduce the sugar since the bread was a little too sweet for my taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 25, 2009
I like to substitute applesauce or plain yogurt for half the butter. The bread still turns out very moist! I also substitute pumpkin pie spice (with some extra cinnamon) for the spices if I don't have the particular ones listed in the recipe. I bring this to work frequently and all of my colleagues rave about it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 24, 2009
I substituted palm sugar for the white sugar and it tasted great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 15, 2009
I chose this recipe because I didn't have any vegetable oil and didn't want to go down to the store to buy some. Next time, I'll make the trip to the store. While the flavor IS good, the batter was extremely hard to work with and I ended up having clumps of the butter/flour mixture running throughout the batter after adding the pumpkin. Perhaps I did something wrong, but I won't be making this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 24, 2009
Very good. Cut the cloves to 1 teaspoon. Needed to bake quite a bit longer than 1 hour, but that was probably just my oven. I have made this recipe several times since my first review, after trying other recipes. This recipe is by far the best one I have used. I won't be looking any further.
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Cooking Level: Intermediate

Home Town: Selden, New York, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 18, 2009
Delicious and makes the house smell divine. Took one loaf to neighbours and kept the other for us. Thanks so mauch for the great recipe!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 5, 2009
Excellent! Tasty, moist, everything pumpkin bread should be. Like another reviewer, I made mine in a bundt cake pan, and with some mini chocolate chips thrown in it's good enough to serve for dessert with a little whipped cream on top!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 21, 2009
This was excellent!! I had leftover pumpkin from a cheesecake I had made but not enough for the whole recipe so I cut it in half with the intentions of making one loaf. Much to my dismay, I discovered I no longer had a loaf pan so I made muffins instead! They were gone 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 4.76 star rating.
Reviewed: Jun. 1, 2009
This is the best pumpkin bread recipe I have been able to find! I made a few changes like recommended by previous reviews, like increasing the cinnamon and decreasing the nutmeg and cloves. Everyone loved it! Next time I will add raisins and it will taste exactly like my grandmother's! Thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 18, 2009
I just made this. The only change I made was using pumpkin pie spice instead of the individual spices. I just used a regular size can of pumpkin, didn't look at how many ounces it was. Either way, this is an awesome recipe! The flavor is great, and the texture is great. The only problem I had was the middle sunk in, so I'll tweak the recipe to avoid that next time. The top also got a bit too crunchy, so next time I'll cover the pans with foil for the last 15-20 minutes of baking. Even still, this is the best pumpkin bread I've ever had (or made). It's even better than my mother-in-law's!
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Cooking Level: Intermediate

Home Town: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 8, 2009
This is a yummy pumpkin bread. Since it makes 2 loaves I made one plain and sprinkled chocolate chips over the other YUM! I also cut the cloves slightly and added allspice.
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Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 9, 2009
Easy to make. A little crumbly. Used 1/2 cup butter, half cup applesauce; only one tsp of cloves and 1 1/2 cap white sugar, 1 1/2 brown sugar. Plus a dash of vanilla. Next time might try with a cup of sour cream to see if that takes awy some of the crumbling.
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