Reviewed: Apr. 3, 2013

We loved this pumpkin bread.It was easy to make and it was very moist.I only added 1 cup of sugar.1/2 cup of white and 1/2 of brown sugar.Since we are trying to keep our sugar consumption light.

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Reviewer:

i_luvsweets

Reviewed: Jan. 28, 2013

I was really disappointed with this bread. Too rubbery and bland. I doubled the cinnamon, but it was still very bland.

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Reviewer:

Susan Quinn

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Nov. 29, 2012

Super delicious, you will never miss the oil! Every bit as good as the $7 loaf I buy at a local bakery, but made with better ingredients at home. I made a half recipe and baked it in a regular size loaf pan for 52 minutes at 325 degrees in a convection oven, following the advice of another reviewer. It turned out perfectly. I used a heaping cup of fresh pumpkin puree and omitted the water. I used all white whole wheat flower, and you couldn't tell it was whole grain at all. I cut the sugar to 1 cup, and added 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of ground ginger for the spices. My family loved it, even my husband who doesn't like pumpkin pie. It was even better after it had sit overnight. I'm making my second loaf today!

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Reviewer:

CATHERINE

Reviewed: Nov. 22, 2012

Made this a few days ago and it was a hit at work. Everyone loved it. I did make adjustments to the recipe and used 3 cups of brown sugar instead of granulated sugar, added in freshly grated nutmeg and some bittersweet ghiradelli chocolate chips. I will definitely make it again!

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Reviewer:

1geekybaker

Reviewed: Nov. 21, 2012

I accidentally left it in longer than the instructions called for but it still came out wonderful!

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Reviewer:

cjmarley

Reviewed: Nov. 19, 2012

I just found this recipe a few days ago and made it twice already!! I only made 1/2 the original servings though. It came out to one perfect sized loaf (twice). I made a few changes.. the amount of flour it called for.. 1 3/4 cups all purpose, I reduced that to 1 cup and added 3/4 cup whole wheat flour. Instead of pumpkin pie spice I used equal parts of clove and nutmeg. I reduced white sugar to 1 cup instead of 1 1/2. I added a good drizzle of pure maple syrup. I left out the nuts. This was such a good, flavorful, moist bread. It is a keeper & I'll be making it again & again.. very easy too!!!

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Reviewer:

Laura

Reviewed: Nov. 18, 2012

Used 1 cup white sugar, 1 cup brown sugar, 2 cups white flour, 1.5 cups gluten free flour, still tastes good.

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Reviewer:

Angclarisse

Reviewed: Nov. 18, 2012

Excellent, so moist and a great taste! Nice to have a recipe you just mix and bake! I made it exactly as the recipe states!

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Reviewer:

C_Lynn

Reviewed: Nov. 17, 2012

very tasty a bit healthier than some of the other recipes. Based on a few comments, I made a few modifications to my taste: - 1 1/2 c whole wheat flour, 2 c all purpose flour - added 2 tsp vanilla extract - substitue pecans for walnuts (that's what I had on hand) - add 1/4 c 2% milk with 1/4 c water - a little extra of each spice It was delicious and easy. I will definitely make this again!

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Reviewer:

Christine

Reviewed: Nov. 16, 2012

Sure was good! In fact I think the author must be messing something up. How on earth it ever gets the chance to dry out is beyond me! Gone in a flash..like 9 hours after it came out of the oven!

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