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: 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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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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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. 24, 2005

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: 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. 16, 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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Tammy

Cooking Level: Expert

Living In: Cassville, New York, USA

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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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Reviewed: Jul. 18, 2005

Delicious! I sprinkled chocolate chips on the top and it was a big hit!

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FREAKYCHICA

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Reviewed: May 4, 2005

This was the best pumpkin bread I have ever had, and I love pumpkin bread!! The fact that it was lower in fat madeit that much better. I made it in one loaf pan and one 9x9 pan since I didn't have 3 loaf pans. It turned out great!!!

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Apr. 22, 2005

I love this recipe! Quite possibly the best pumpkin bread I have ever had. Ever. First time i've ever tried substituting and using applesauce instead of oil. It was so moist and full of flavor. I opted not to include the nuts and made two loaves and added 1/2 cup mini choc chips to remaining batter and made a dozen muffins. Unbelievably good! Will definately make again. And have to agree with another reviewer(sorry can't remember who) - these would be great to freeze, but they disappear too quickly :)

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