The reviewer gave this recipe 5 stars. This recipe averages a 4.77 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 4.77 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 22, 2006
This was wonderful! I cut down on the amount of cloves per the other reviewers suggestions and added some vanilla. I have been looking for a good pumpkin bread recipe and this is definitely the one I will be using from now on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 16, 2006
This bread is delcious...very moist and good flavor. It freezes well too.
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Home Town: Irving, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2006
I, too, cut back on the cloves and nutmeg. I also added a half teaspoon of salt. Turned out perfectly browned and flavorful baked in glass loaf pans in convection oven. Thank you for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2006
I love this recipe for pumpkin bread! I followed the recipe exactly, but I did add a little vanilla extract. My family raved about it. I will definitely use this one again!!
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Cooking Level: Intermediate

Living In: Wabasha, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2006
This bread made my whole house smell great so I knew it would taste great too. My husband's coworker even asked for the recipe--no one has ever asked me for a recipe. Great stuff!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2006
We really enjoyed this recipe. To suit our tastes, though, I may lessen the cloves next time, add a little ginger, and sweeten it just a bit with cinnamon and sugar sprinkled on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 12, 2006
This recipe is wonderful. Moist, flavorful bread with exactly the right touch of spices. I'll definitely be making this again and again.
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Photo by Amy D.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 10, 2006
This is delicious! I skipped the cloves and used pumpkin spice instead of nutmeg. I even did a second batch using Splenda instead of sugar and it came out great! (In first batch I did 2 cups Splenda and 1 cup sugar---I think I like that blend best!)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 9, 2006
This pumpkin bread is delicious! I was worried that it called for too much nutmeg, but I loved it! Apparently, my dog thought it was delicious, too, since she grabbed half a loaf off the table and ate most of it! LOL! We all loved it!
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Photo by DAWNK777

Cooking Level: Expert

Living In: Sheboygan, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 7, 2006
This pumpkin bread is not only delicious, but also very easy to make. I cut back on the nutmeg a bit and baked it in one regular size bread pan and two mini loaves. My husband says that this is the best bread I have ever made... we'll have it again!
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Dee

Cooking Level: Intermediate

Home Town: Riverside, California, USA
Living In: Snohomish, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 6, 2006
This recipe is THE BEST! Very rich and spicy. I made the recipe exactly as posted and would definately make again.Next time I'll try cuting back on the cloves and add vanilla and allspice or pumpkin pie spice like others have suggested, altho the bread was milder once completely cooled. The recipe is sooo moist with a crisp top. I had to bake mine for 35 minutes. I brought a loaf to work and it was whoofed down very quickly with all kinds of ooohs and ahhhs. Definately a keeper!!! Much better than oil recipes.
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Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 4, 2006
This recipe is to die for! I made a few modifications to the original recipe. I added a teaspoon of Vanilla Extract, reduced the ground Cloves to 1 teaspoon and added 1 teaspoon of ground Allspice. I also added a cup of chopped, glazed walnuts to the batter. I didn't have 2 loaf pans so I poured the batter into a Bundt pan. I had to bake it at 350 for an hour and twenty minutes. I dusted the top with a mix of powdered sugar and cinnamon for a little pizazz! Not many recipes pass the test and go into my Family Favorite file, but this one will for sure. Oh, did I mention, the whole house smells absolutely devine while this is baking!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 4, 2006
this is a good recipe, not exceptional though. i will keep looking for "exceptional".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 3, 2006
This was amazing! I had tried a recipe prior to making this one that came out tasting like vegetable oil. I had to redeem myself, and this recipe sure helped! I added vanilla extract and pumpkin pie spice and all spice instead of the other spices because that was what I already had. I made them into muffins and baked them for 25 minutes. I also added cream cheese frosting which was good, but they didn't need it, because they formed an excellent crispy crust on the top!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 3, 2006
I made this bread yesterday and it is to die for! It was so moist and so good that we nearly ate it all in one day! I used the 32 serving and was able to get a loaf and 6 mini bunt cakes out of it. So easy to make and so yummy! Makes the house smell amazing and its cooking as well! This is a keeper and will be made again for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 3, 2006
I made it for a Halloween party recently, and everyone came back for seconds. Delicious!
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RJB

Cooking Level: Intermediate

Home Town: Murfreesboro, Tennessee, USA
Living In: Bangor, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 2, 2006
this was absolutely wonderful! i made it for a group of friends and one whole loaf was gone by the end. It is even good a few days after being baked!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 30, 2006
I wish I could give this recipe 10 stars... Only changes I made were to add a tsp. of QUALITY pure vanilla extract and I sprinkled the top with cinnamon and sugar. I got three loaves out of this (but used the slightly smaller disposible tin pans). I took one loaf to work and it was GONE. Two of the younger guys told me it was 'da bomb' and one said it was better than his mom's. Thanks for sharing such a great recipe!
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