Reviewed: Nov. 10, 2009

Very good moist pumpkin bread. I did change a few things to make it a bit healthier. I did half regular flour and half whole wheat. I subtituted all the oil for applesauce and didn't add as much sugar. Still turned out great!

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sarahWATSON

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Reviewed: Nov. 6, 2009

I just finished my 3rd slice. This is so good. Thanks for the recipe

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Judy

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Reviewed: Nov. 5, 2009

So so so so good! I've had a slice for breakfast every morning this week. I left it in the fridge wrapped in foil.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Oct. 27, 2009

Very Moist and yummy!

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Suezq

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Reviewed: Oct. 24, 2009

Excellent bread. Moist and tasty. I didn't change a thing.

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dgessner

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Reviewed: Oct. 10, 2009

I found the 300 degree oven recommended too low to complete the bread in an hour. No problem. I went a little more than one half hour to finish the middle, and it is delicious! Dense, not to sweet and bursting with flavor. Try 350 degrees for 40-45 mins. as one reviewer said. Our oven is 15 years old and could account for extra time.

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Chef Scott

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Reviewed: Sep. 13, 2009

I was looking for a pumpkin bread recipe last weekend and found this one. I made it and it's great! Very large, dense loafs. I've made this twice and both times it's taken my about an 1 1/2 hours to bake instead of the hour that it says. But I didn't change a thing! Perfect bread! I will be making this a lot for partys and family get togethers this hoilday season!

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ErinE14

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Reviewed: Aug. 28, 2009

This pumpkin bread is absolutely delicious! I randomly selected this recipe out of all the pumpkin bread recipes and I am glad that I did! My original plan was to freeze the second loaf, but I'm not sure it's going to make it to the freezer! I took some suggestions from other reviews and substituted apple sauce for oil and reducing the sugar by one cup. This bread tastes great by itself and is even better with reduced-fat cream cheese icing!

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Theresa

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Reviewed: Apr. 18, 2009

This recipe was great! I had an extra can of pumpkin around the house and was looking for a good bread recipe. This one definitely hit the spot. Mmmmm...Delicious!

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corndogmcp

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 15, 2009

First time making pumpkin bread, so I followed the recipe exactly. It turned out wonderfully! It's a keeper!

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Emmaleigh504

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Reviewed: Jan. 12, 2009

Love it.

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niki1

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Reviewed: Jan. 3, 2009

I followed the recipe to the tee. Turned out to be tasty but dry. Pumpkin bread is usually moist, this was dry. I will try a new recipe.

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Bren0725

Cooking Level: Expert

Living In: Hunlock Creek, Pennsylvania, USA

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Reviewed: Nov. 25, 2008

I've been making this pumpkin bread for several years! It's awsome! Everyone loves it! I add 3, 1 1/2oz. boxes of raisins and... a 1/2 of a 10 oz. jar of maraschino cherrys!

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SEGREEN17

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Reviewed: Nov. 12, 2008

Just made this and sampled it-yummy! I think I would add another tsp of cinnamon next time. I used 1/2 cup oil and 1/2 cup applesauce and reduced the sugar by 1/4 cup. I also baked it at *325. But over-all really good and moist!

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Shelley P

Cooking Level: Intermediate

Living In: Sherwood, Oregon, USA

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Reviewed: Nov. 9, 2008

simple.....amazing! got rave reviews about this bread. i had to cook a little longer then said time, but not much. i also made a simple cinnamon glaze to pour over the top- DELICIOUS!

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ehlamb27

Cooking Level: Beginning

Home Town: Menasha, Wisconsin, USA

Living In: Bemidji, Minnesota, USA

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Reviewed: Nov. 5, 2008

My whole family loves this recipe; my mom in particular. I wish I knew how to make it a bit more moist and less crumbly than mine usually turns out but either way it's very yummy.

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Elysse

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Reviewed: Oct. 31, 2008

This was my first time trying any pumpkin bread recipe and after reading all of the ones on allrecipes, I settled on this one and boy was it the perfect choice! I followed the recipe exactly with a few minor changes. Some reviewers suggested upping the temperature to 325 degrees and bake for 1 hour 15 minutes so I did and the time and texture were spot-on. Also, I increased the spices to 3 teaspoons cinnamon, 2 teaspoons nutmeg, and 2 teaspoons all spice. The recipe yielded 1 loaf of the recommended size and 15 cupcakes!!! Thanks again; my friends and family thank you too! :)

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Rachel 'Tha Pizza Cutta' Joyce

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 13, 2008

I've made this recipe twice and have been told "it's the best you've ever made"! I found that at 300 degrees, the bread took much longer than an hour so I increased oven temp to 325 and cooked for 1 hour and 15 minutes.

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jmartin

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Reviewed: Oct. 5, 2008

This recipe is a winner. I doubled it, added 1/2 cup brown sugar and a splash (2 tsp) of vanilla. It made 2 loaves, a bundt ring and 12 muffins. Definitely a keeper! Thanks!

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JuliaLC

Cooking Level: Expert

Home Town: Estell Manor, New Jersey, USA

Living In: Brigantine, New Jersey, USA

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Reviewed: Oct. 5, 2008

This is amazing! Don't tell my mom but I think this recipe for pumpkin bread beats hers! It was quick and simple to whip up. I omitted the nuts because I don't care for them and I used olive oil instead of Crisco. Turned out fabulous!

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