The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 16, 2012
This bread is phenomenal! I made only a few slight changes, as I left out the cloves since I had none on hand. I also through in a pinch of salt. It bakes up to a wonderfully moist, delicious cake-y pumpkin bread, I love that it uses the whole can of pumpkin, as it doesn't leave you with an odd amount to find a use for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 15, 2012
I made this bread last night and accidently used 1/2 cup butter (1 stick) instead of 1 cup... and it turned out fine! I think next time I make it I will use applesauce for the other half of butter anyway. I did use 1/2 teaspoon ground cloves instead of 1 1/2 and it was enough! Love this bread and the house smelled wonderful.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: May 9, 2012
This recipe calls for far too much sugar. I am not a particularly health conscious person, or adverse to sweet things, but putting in as much sugar as there is flour is ridiculous. I made it with 2 1/2 cups, and I would suggest cutting it down even further to 2, maybe 1 1/2 cups of sugar. With the sugar cut, it is a very tasty recipe :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 2, 2012
This bread is great! I made a few modifications based on other reviewers suggestions - I used 1/2 c. butter and 1/2 c. applesauce, and reduced the sugar to 1 1/2 cup. I also substituted 1/4 c. flaxseed meal for 1/4 c. of the flour and added 1/2 tsp. of ground ginger. The bread is light and fragrant - and is being rapidly devoured! Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 29, 2012
OMG! this is wonderful! moist and flavorful...I followed the recipe almost exactly - I added a dash of ginger and mixed a handful of roasted pumpkin seeds into the batter, and sprinkled some on top before baking. THANK YOU for this recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 27, 2012
The house smelled wonderful while I baked it. My first attempt at making pumpkin bread and I nailed it with this recipe. Easily Bested the one my ex-wife had made for years. Followed the recipe as written.
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Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 24, 2012
It was a bit too spicy to my family's likings: I read the reviews and reduced ground cloves to 1 tsp, but, still. Other than that, this was a nice recipe; easy to follow even for me, a first time pumpkin bread maker. Next time I will reduce the spices further and see what happens.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 1, 2012
easy and very good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 8, 2012
This is a super easy recipe that turns out very moist. I only made one major change. I used 3 teaspoons of Pumpkin Pie Spice as a substitute for the 4.5 tsp of combined cloves, cinnamon and nutmeg called for. I'm not a fan of having too much of a clove flavor in anything and this helps alot . this last time I added mini choc. chips and some grated orange peel. This too, turned out really good. As for those of you that are having troubles with this "falling" in the center, I'm betting you are using Margarine. I suggest using sweet cream butter sticks instead, as margarine is made of mostly oil, which makes for super moistness, but less density. If you want not to use so much fat, substitute 1/2 unsweetened applesauce and 1/2 butter. Also, bake a min or two longer if the top is still quite sticky to the touch, even if a toothpick comes out clean. It's less likely to fall if its only just slightly sticky.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 2, 2012
I absolutely loved this bread and will definitely be making it again. I used half brown and half white sugar, although the next time I will probably cut back on it as it was pretty sweet. I also took the advice in other reviews and cut way back on the cloves. Delicious. Can't wait to make it again!
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