The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 12, 2006
Outstanding !!! Very moist and delicious. I made 3 small loaves for my kid's teachers for thanksgiving used 2 1/2 tsp pumpkin pie spice instead of all the other spices, topped it with chopped walnuts. I was asked for the recipe by 2 of the teachers stating it was the best they had ever had.
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Cooking Level: Expert

Living In: Walnut, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 12, 2006
Best pumpkin bread recipe I've ever found! (and I've been searching..)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 11, 2006
This truly is a great pumpkin bread. I'd second the suggestion to cut back on the cloves though. I went with 1 tsp and will probably back off a bit more when making this again. I also went to 2 tsp cinammon which I think worked well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 11, 2006
great! I added vanilla and allspice and cut back on the cloves a little as recommended. It was a big hit at Thanksgiving.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 10, 2006
I've never made pumpkin bread before, but it sounded yummy, and festive for the holidays. I thought 3 cups of sugar sounded like a lot, so I only used 2 cups, and it has just enough sweetness. But could use some salt. Next time, i'll add ½ tea salt or maybe more...Oh, i also added some chopped walnuts --sprinkled on the top of the loaf (because i forgot to add to the batter) and it's a nice touch. It makes a tastey, easy and quick breakfast for hubby and me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 10, 2006
This has to be the best Pumpkin bread recipe I have ever baked.It is moist and has a rich smooth taste.I highly recomend using pure butter instead of margarine.
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Cooking Level: Expert

Living In: Vernon, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 6, 2006
I substituted splenda, promise, and egg beaters and the taste was STILL fantastic with no guilt. The texture was off and it fell apart, but that's what I get for trying to make guilt free pumpkin bread. No doubt great texture with SOME sort of fat in this bread.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 3, 2006
This had good flavor, but mine turned out VERY crumbly. I couldnt even get a piece out of the pan without it falling apart. This could be my fault as I used a bundt pan instead of two loaf pans (only had one). I was disappointed.
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Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 2, 2006
this really is the best pumpkin bread i have ever made. i gave it to my daughters teacher for thanksgiving and she loved it! this is great to give to friends. i've found that it cooks up a little faster if you do 3 small loaves.
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Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 1, 2006
Super moist and crispy outside. Mine cooked in less than an hour, I did both a glass pan and a nonstick at the same time. Add vanilla too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 1, 2006
This bread is wonderful! I made it in a bundt pan instead of 2 loaf pans and baked it for 1 hour and 10 minutes. I also decreased the nutmeg and cloves to 1 teaspoon and added 1/2 teaspoon of Mexican vanilla with the pumpkin. My house smelled so good as it was baking! It was hard to wait to eat it. The top is hard and crunchy and the inside is very moist and flavorful. I have just found a new favorite recipe! I will definitely be making this 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 4.76 star rating.
Reviewed: Nov. 30, 2006
Quick, easy, super moist, and delicious. My kind of recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 24, 2006
this was so good..took to work and every one wanted the recipe.....hubby really likes it too! will make this on regular basis,especially for the Holidays..
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2006
Nice spicy flavor. Pretty moist too. Not my favorite recipe, but worth making again. Might be great for pumpkin roll.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2006
I just made this recipe for Thanksgiving. It's cooling on the counter. I seperated the batch and added chopped pecans to one half and sprinkled them on top of the uncooked dough. I used two different styles of pans and have found, unfortunately, that wider set pans work best. One loaf caved in on itselfs as there wasn't enough room to cook. Nevertheless, this recipe has a authentic pumpkin spice flavor and does not taste "fake." Comparable to zucchini walnut loaf. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2006
excellent!
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Cooking Level: Intermediate

Home Town: Westland, Michigan, USA
Living In: Skanee, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 22, 2006
I have made pumpkin bread before and used other recipes on this site. This is by far the best. Using the butter is much better than other oil recipes. The bread comes out dense, not spongy or oily and a nice hard crust around all edges. I definately used this recipe as a base and added some items I found work in other recipes. Such as: 1 tsp of ginger, 2 cups of chopped walnuts, cut the sugar down 2/3 cup and kept the bread uncovered so its crust wouldn't get soft. Amazing bread, this is my third in a week but I wanna devour this one!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 22, 2006
This recipe is far too spicy. On the positive side, it is nice and moist. However, the amount of cloves in it made my tongue hurt -- and that is after reducing it from one and a half to one. If you are going to serve with lots of whipped cream -- well, maybe. As for me, I made another recipe in time for Thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 22, 2006
all I'll say is I'm on my 4th batch of loaves--on one batch I added a glaze and served it like breakfast bread!! great recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 22, 2006
Wow: What a simple recipe! And it baked beautifully. I didn't measure the spices, because I used pumpkin pie spice...I just put enough in until it "smelled right." And I also used my mixer for the whole recipe: I hate mixing by hand. It is a wonderful recipe that I know I'll be using a lot.
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