The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 30, 2009
Love this recipe! As others have said, less sugar and egg whites instead of eggs don't change the taste at all, but it's also good just the way it is. I usually serve it with a little cream cheese to spread and it's fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2009
Excellent! I will be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2009
Fantastic recipe. I used only two eggs, 1 cup of sugar and added 1/2 teaspoon of nutmeg and 1 tbs of canola oil which gave this bread just the right amount of sweet,moist and fluff! My husband brought it to work and got rave reviews.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 28, 2009
The taste is fantastic. The bread is better the second day as far as flavor. The texture however is a little rubbery. I will try 1/2 oil 1/2 applesauce next time so its not as rubbery. I also modified this recipe by adding 1/2 white sugar 1/2 brown sugar. The brown sugar added a lot of depth to the flavor. I would also like to skip the white sugar and try 1/2 honey 1/2 brown sugar next time. Yummy...
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 9, 2009
I give this recipe 5 stars because it's tasty, simple and lower in fat. My girls, who usually don't like pumpkin bread, ate two slices each.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 12, 2009
i've tried this recipe several times now but have tweaked it a bit. took the advice of some of the reviewers and doubled the spices and used 2 whole eggs and 2 egg whites, and added 1 teaspoon of vanilla. i cut down the sugar to a little less than 2 cups. decreased the 3 cups of flour to 2 2/3 and only used 1 1/2 teaspoon of baking soda because the recipe's version didn't make the bread as dense as i'd like it to be. otherwise, good recipe. just needed some personal adjustments
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 5, 2009
Delicious! The two loaves were gone in no time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 11, 2009
This is one of the best pumpkin breads I have ever tasted. It was easy to prepare and turned out so moist. I like that you can change the amount that you want to make and did it for two loaves. Next time I will make three because I don't think that they will last long in my house. I didn't have nuts so I added Craisins instead and they worked out well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 13, 2008
very nice pumpkin bread recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 19, 2008
GREAT bread and easy to make! I only modified it to have 2 tsp of pumpkin pie spice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 7, 2008
doesn't seem to be moving in my house.
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 6, 2008
Thank you so much for this recipe. I used to make something similar years ago, and lost the recipe. I added about 3 oz. more pumpkin to make the bread more dense and moist, and raisins instead of walnuts. I also used a simple vanilla/almond glaze to top it off. There was none left after a few hours, my family loved it! Thanks!
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Cooking Level: Intermediate

Home Town: Brunswick, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 25, 2008
I used whole wheat flour in stead of all-purpose flour and subtracted 1/2 cup sugar from the recipe to make it even healthier. It turned out FANTASTIC! Definately a repeat in my recipe box!
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Cooking Level: Beginning

Home Town: Hudson, Iowa, USA
Living In: Oviedo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 19, 2008
This is the best pumpkin bread recipe! Everyone always loves it. My family likes raisins so I add 1/2 cup to the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 10, 2008
I substituted splenda for half the sugar and used egg beaters instead of the eggs and it turned out great. I bake with convection and lowered the temp to 325^ and baked it for about 51-52 minutes. I used 2 regular loaf pans and I omitted the nuts and add 1/4c. chocolate chips to one loaf. Turned out great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2007
Wonderful recipe I sub applesauce with vanilla lf yogurt. Came out great.
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Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 11, 2007
This was fantastic! I used 1 c white sugar and 1 c brown sugar, egg substitute for the eggs, and sugar-free apple cider in place of the water. Came out incredibly moist and flavorful... yum! And it's very healthy too! :-)
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Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 10, 2007
This was an excellent recipe. Be prepared - it makes a lot. I used 3 mini bread pans, 1 reg. bread pan, and still had enough batter left over to make 6 muffins! All were great though.
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Cooking Level: Intermediate

Home Town: Hartford, South Dakota, USA
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 22, 2006
I love this recipe! I make this every year for my children's teachers and for my family and friends as gifts. And the applesauce used to lower the fat is an added bonus!!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Conroe, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 1, 2006
I really liked this recipe but, it took forever to get done. I also, baked 2 loafs at one time??? Not sure, if I was supposed to do that?? Or, it could of been my horrible base housing oven! HAAAA! I didn't have any pumpkin spice so, I used extra cinnamon, nutmeg and clove. It came out very good! Yummy! I will be using this is fall! Thanks!
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Home Town: Ellsworth Afb, South Dakota, USA

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