Reviewed: Dec. 11, 2011

First time making pumpkin bread and this was amazing. I substituted with some whole flour, brown sugar, and applesauce. I slightly increased all the spices too. I had something to bake at 350 so I just used that temperature and it was done after 60 minutes in the oven. This was fluffy and light and yummy.

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Jo C.

Reviewed: Nov. 24, 2011

Just made this...Miss Amy, this recipe is AMAZING!

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Nancyricken

Reviewed: Jan. 10, 2011

This was awesome!!! I only made a few changes and that was to use 1 cup brown sugar and 2 white (instead of three white) and plopped in a kiddie cinnamon applesauce cup into the mixture. Turns out amazing every time I bake them (which is a lot because my husband eats the whole loaf)!!! Thank you for this recipe!

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Reviewer:

oliviajvega

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Havelock, North Carolina, USA

Reviewed: Nov. 24, 2010

The flavor of this bread is right on. However, the first time I made it, the bread came out oily. The next time I only added 3/4 cup of oil and it came out perfect!

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Julie's favorites

Reviewed: Oct. 9, 2010

This is bread is so good! I followed the recipe exactly except added some pumpkin pie spice and a little more cinnamon. It had a great taste, I loved it! The next time I am going to add either raisins or cinnamon chips.

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Reviewer:

traceylynn366

Cooking Level: Intermediate

Home Town: Audubon, New Jersey, USA

Reviewed: Sep. 30, 2010

My husband introduced me to pumpkin nut bread, and it's one of my favorites. I only use 2 c sugar, 3 c flour, 1 tsp salt, cloves instead of allspice (and half the amt of cloves and nutmeg), add in 1 T vanilla and double the amount of nuts. I also had to sub margaine today for oil, because i was out and I couldn't tell a difference. It makes 2 dozen cupcakes, that I cooked at 350 for 20 min (until toothpick comes out clean).

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footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Sep. 30, 2010

i found that this pumpkin bread came out really dense and heavy. i used half whole wheat flour and half all purpose so i dont know if that affected it or not. but when i make breads like this i like them to be light and not heavy

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Mama2aPrincess

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

Reviewed: Feb. 5, 2010

Yummy! So moist. Next time I'll try apple sauce instead of veg oil to cut calories. Otherwise, everyone loved it.

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Reviewer:

tahitian4rmj

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Reviewed: Dec. 17, 2009

Absolutely wonderful! The extra cinnamon leaves a very light taste but not at all overpowering. I am currently making my 4th batch for this year and it still may not be the last. I make mine without nuts and it is so moist and heavy, noone cares about NO NUTS. Love it!!!!!!!!!

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Grampa Sherman

Cooking Level: Expert

Living In: Deposit, New York, USA

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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