Reviewed: Nov. 28, 2007

Wonderful recipe I sub applesauce with vanilla lf yogurt. Came out great.

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SUSANDON

	Cooking Level: Expert Home Town: Braintree, Massachusetts, USA Living In: Greensboro, North Carolina, USA
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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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kathleen

	Cooking Level: Intermediate Home Town: Plainfield, Indiana, USA Living In: Johnson City, Tennessee, USA
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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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Tiffany

	Cooking Level: Intermediate Home Town: Hartford, South Dakota, USA Living In: Toronto, Ontario, Canada
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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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Courtney Loring Ewer

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Conroe, Texas, USA
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Reviewed: Dec. 18, 2006

We loved it! I used cinnamon applesauce instead of plain applesauce. To keep the bread from drying out, just seal it in a zip lock bag along with a slice of bread. The pumpkin bread will absorb the moisture from the bread slice. Just be sure to change out the slice daily. Great recipe!

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LINEX45


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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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SPORTSNUT76

	Home Town: Ellsworth Afb, South Dakota, USA
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Reviewed: Sep. 29, 2006

I wasn't crazy about this recipe. I substitude splenda for half of the sugar. It was too sweet, and didn't have enough spices. It also tasted very eggy to me.

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1 user found this review helpful

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Bets1020W


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Reviewed: Jun. 5, 2006

this is an amazing recipe...i did edit it a little bit I used: 1/2 whole wheat flour instead of all white...i used splend for the sugar...added some flaxseed meal and a dash of vanilla...

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morbidrain


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Reviewed: May 6, 2006

Really, really good! Everyone who has tried it loves it! Even those who don't like pumpkin pie liked this bread.

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2 users found this review helpful

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KAT

	Cooking Level: Intermediate Home Town: Chatham, Ontario, Canada Living In: Port Elgin, Ontario, Canada
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Reviewed: Feb. 21, 2006

This bread has great flavor and moistness for using applesauce instead of oil. I used two 9x5 pans instead of 3 smaller pans. It's a keeper in our house for a lower fat treat!

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MLC-CO


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Reviewed: Dec. 21, 2005

This came out very good..sweet and very moist

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Monica


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Reviewed: Dec. 8, 2005

Others had said this was bland, so I doubled the spices but I still thought it was pretty flavorless. I did forget to add the nuts, so maybe it would have been better with those. I made muffins instead of loaves, which decreased the bake time to about 20 minutes.

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DiablosMom

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Missoula, Montana, USA
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Reviewed: Dec. 2, 2005

I usually hate anything made with pumpkin, but this was so good! It was also the first time I used applesauce as a butter substitute. I'd reduce the baking time to around 50 mins though; it was a little too crispy for me after an hour of baking.

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YESOPENILNO

	Cooking Level: Intermediate Living In: Long Beach, California, USA
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Reviewed: Nov. 5, 2005

this bread is great! instead of putting it into 3 bread pans, i put it in 8x8 pans, and it turned out great! i also added more of the spices and used fresh pumpkin

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katief


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Reviewed: Nov. 5, 2005

AWESOME - moist and sweet and lowfat (without tasting lowfat). I didnt change anything in the recipe. Was perfect as is!

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Alyssa


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Reviewed: Oct. 29, 2005

Fantastic recipe! I shared with it with everyone in the family. I used egg whites instead of whole eggs and still came out incredible.

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NTIMBROOK

	Cooking Level: Intermediate
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Reviewed: Oct. 16, 2005

this is a great way to enjoy pumpkin bread guiltlessly. i add 2tbsp light margarine to mine, and about tbsp chocolate chips which adds about 2 g fat to each piece but is worth it. i have not tried cutting out fat altogether but when i try it with banana bread, it just isnt good. a great tip is to increase spices, my cake was very gingery and so so yummy and moist!

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FAEREQUEEN


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Reviewed: Oct. 13, 2005

What a great recipe! I made this for a picnic we're having, so I made it into muffins. I used real pumpkin, I substituted cloves, nutmeg, & a little allspice for the pumpkin pie seasoning as I didn't have any, and chocolate chips (so the kids would eat them) for the nuts! They came out great, I will be sure to make this again!

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mykidsmom458


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Reviewed: Oct. 2, 2005

This was ok, not sure I'd make it again though. Was very bland, maybe it needs more spice, or some brown sugar for flavor?

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MOM2AARON


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Reviewed: Sep. 2, 2005

This is the best pumpkin bread I've ever made! It is moist and fills the whole house with a wonderful aroma while it's baking! My whole family loved it! My son has requested pumpkin bread for his 6th birthday next week!

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mommyjenny74

	Cooking Level: Expert Home Town: Sidney, Illinois, USA Living In: Urbana, Illinois, USA
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