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!

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!

This smooth, undemanding pumpkin bread pleases at any time of the day. Perfect for breakfast or served in a bowl with heavy cream for dessert.

WONDERFUL pumpkin bread recipe! I was in the mood to bake something "fallish" to kick off the beginning of the fall season and found this recipe. Although it isn't the healthiest recipe (next time I'm going to try to make some healthier substiutes for the oil, eggs, etc.) it is an incredibly yummy recipe! I made two loaves- keeping one for us and giving the other one away to my husband's grandparents- they LOVED it. The loaf in our house didn't last for more than two days! I decided to make two more loaves later on in the week but I didn't have quite enough white sugar- so I used half white sugar and half brown sugar. Also, I only had 3 eggs. It still turned out really yummy- we couldn't tell the difference. This will definitely be added to my fall recipe collection!

This bread tastes wonderful. I did double all of the spices, add some ground cloves, and a dash of pumpkin pie spice. But with the amount of sugar, this "bread" should be called "cake".

Delicious! Next time I would reduce the oil (as another commenter mentioned). The texture was a bit too "wet" for my liking.

Great recipe! I've had this in my book for a couple of years and ironically found the same recipe here online. My version however always yields 3 loaves for some reason, and I bake it at 350 for 1 hour. I love to modify each loaf by adding mini chocolate chips or nuts. They freeze very well and are great treats for drop-in visitors!

This is a great recipe. I always let mine sit overnight after baking and it gets even moister!

moist, not too sweet

We really like this bread. it was very flavorful.

I loved it, but I also altered it some. Using melted butter in place of oil and adding a tsp of vanilla and 1/4 tsp more of each of the all spice, nutmeg and cinnamon. I also added a 1/4 tsp of ginger and cloves. It was super moist and very flavorful!

NOTE: the bread does not get done at 300 degrees for 1 hour. Probably should be 350 for an hour. The allspice is too over-powering for my taste. I would leave it out if I were to make this again. The bread is REALLY moist though!

I've been wanting to make pumpkin bread for years. I knew nothing about it, and I've only tried it once 7 years ago. This recipe was simple enough that even I could do it and MAN was it great. It makes a ton so I ran out of pans but I improvised. I had plenty to give to family, and now my boyfriend keeps asking for it. :)

I am an inexperienced baker. I had never made bread before last night, but I made pumpkin bread last night using this recipe as a base. My bread was easy to make, and it was delicious. It hasn't even been 24 hours, and one loaf has been devoured...and 1/3rd of the other loaf is gone. I did make a few changes though. I replaced the one cup of oil with 1 cup unsweetened apple sauce. I only used one cup of sugar and 8 packets of stevia in place of the 3 cups sugar. I used 100% whole wheat flour instead of all purpose flour (as well as 1/4 cup wheat germ and 1/4 cup ground flax seeds) I sprinkled a teaspoon of sugar on top of each loaf before baking. I spiced it up a little also. I used 1 and 1/2 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, 1/2 teaspoon ground ginger, and 1/2 teaspoon nutmeg. I also added 1/2 cup grated zucchini to the batter of the second loaf. Despite all these substitutions...the bread was extremely moist (but firm). The way I made it may not be sweet enough for some, but it was perfect for me. Others pumpkins bread is more like cake than bread...but this is definately more like bread. My family loved this bread. My Mom asked for seconds and then thirds!!! She rarely even asks for seconds. Next time, I'll up the pumpkin by 1/2 a cup. I really like pumpkin.

THis is an awesome recipe. I made it as muffins and they turned out great. Really rich and delicious

This was an ok pumpkin bread, but I think the oven temperature has to be wrong. 300 is just too low. Try 350 or 175 C.

Very moist and extremely tast- good bread to bring somewhere

Super easy to make, light clean up, great recipe! After reading other reviews, I reduced the sugar to about 2 cups and replaced half of the oil with unsweetened applesauce... and the result was awesome! I made two batches, one w