The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 6, 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 4.77 star rating.
Reviewed: Jun. 23, 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 4.77 star rating.
Reviewed: Jun. 2, 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 4.77 star rating.
Reviewed: May 19, 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 4.77 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 4.77 star rating.
Reviewed: Mar. 16, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 6, 2009
We had a Christmas party for my college class and I decided to make this to bring. Everyone raved over it and there were no leftovers. It was very moist and delicious. Very good!
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2009
I've had so many rave reviews with this recipe - however, I made some (very) slight alterations. I used Baker's Sugar (it blends so much more smoothly), took away 1/2 tsp each nutmeg & cloves and added 1 tsp allspice, and sprinkled the top with Cinnamon Sugar - also, I definitely prefer butter - cooks up so much nicer!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2009
I've been baking this recipe for 3+ years but realized I never added my rating. I do use only 2 cups sugar, omit cloves, and add 1 tsp ground ginger. If you love pumpkin bread without nuts this one is a hit.
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Cooking Level: Expert

Home Town: Irvine, California, USA
Living In: Anaheim, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 20, 2009
This is DELICIOUS! I did make some changes though. Instead of 3 cups of sugar, I used 2 cups; 1 white sugar, 1 brown sugar. I didn't make it in 2 loaf pans, but instead used a 9x13x2 and baked it for the same amount of time. I also used 1 & 1/2 TBSP of pumpkin pie spice instead of the seperate spices. This batch came out quite crumbly, but still delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 15, 2009
Between Thanksgiving and Christmas I made this recipe 4 times! Everyone who tries it loves it and wants more. My friends daughter, who is a very picky eater ate it and loved it! Now I'm always asked to make this at office and family functions!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 7, 2009
I made this in mini loaves as gifts to DH's co-workers. They were a huge hit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 23, 2008
This turned out very well. The flavor and texture were both great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 18, 2008
This receipe came out delicious! I picked it for it's simple ingredients and that it didn't call for a cup of vegetable oil. It was easy to make, delicious and my mother loved it. If she likes it, it must be good. I can envision adding nuts and raisins to it too. I'll be making this for the big Christmas family dinner this year.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 16, 2008
This is the best! I like to add chopped pecans. Also, I added a little less cloves and nutmeg than suggested. I also added 1 tsp. vanilla. WONDERFUL.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 16, 2008
Addendum: Changed to 2 tsp of soda and this worked perfectly, no sunken middles. Also in one loaf I added 1 cup of chopped pecans and about 3/4 cup dried cranberries. It's OH SO Purdy. And the house smells divine. Although the other ones turned out sunken, they tasted great.------------------------------------------- I'm not sure why this works for some and not for others, but mine sunk in the middle and it was extremely disappointing after reading all the great reviews. I looked at other pumpkin bread recipes here and NO one uses 1 TABLESPOON of baking soda. I think that's a typo. Another popular pumpkin bread recipe makes 3 - 9x5 batches and only uses "1 tsp of soda". Kudos to those of you who got it to work without tweaking anything. :) I might try it again with less soda. It probably raised too fast without having enough substance to hold it up per the 1 TBLE of soda. Less might work better.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 12, 2008
Delicious! So moist and very easy to make. Love it!
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Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 3, 2008
Yum, yum! Used 1 cup of brown sugar instead of all white, no cloves, and 2 tsp of cinnamon. Little vanilla and salt. Put it in a bundt pan and it's so yummy. Pumpkin cake! If you make this, you'll make it again and again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 25, 2008
I made this bread tonight for the first time...wow, this is the best recipe for pumpkin bread ever!! It is sooo moist and flavorful. I made a small change, I only put 1tsp of cloves (because that was all I had) and it was perfectly seasoned. Make this one..you will not be disapointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 24, 2008
I have tried many pumpkin bread recipes, including the top two rated ones here. This one is fabulous!! I just did a taste test with my husband and kids comparing the top two rated and this one. All three of them chose this one hands down. It was moister and more flavorful. This one is a keeper.
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