Reviewed: Oct. 5, 2009

The best pumpkin bread ever!!!! I have made it a dozen times and it is a huge hit every time!!

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bethany

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Reviewed: Apr. 11, 2009

My family loved it, didn't change a thing!

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kimberleyayn

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Reviewed: Mar. 15, 2009

I liked this bread a lot! I made it in muffin form. :) I did notice, however, that it had a slightly eggy taste. As if I had put some fried eggs into it.... I did change the recipe jusssst a tad, though. I used walnut oil instead of vegetable oil, and I also used pumpkin pie spice instead of all the spices. My roommates especially liked this.

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Aimee

Cooking Level: Beginning

Living In: Jupiter, Florida, USA

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Reviewed: Jan. 26, 2009

This was really good, but it made a lot more than expected. I used loaf pans instead of coffee cans, but it turned out great.

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Jeni

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Jan. 3, 2009

We made this recipe into muffins for my son's class and they were very good. Moist and flavorful. We used paper muffin cups and baked at the same temp. Pulled out of oven when a toothpick came out clean. They tasted a bit baking-soda-y but it could be because my 9-yr-old did some of the measuring. We will try this recipe again.

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acarp

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Reviewed: Dec. 22, 2008

I love this recipes and make it every Christmas to rave reviews. I think the 2 teaspoons of baking soda make all the difference. I make it in loaf pans vs. coffee cans. I get 3 loaves out of 1 15 oz can of pumpkin. And this year changed the spice mixture to 1 teaspoon ea of cinnamon, ginger & pumpkin pie spice. Yum!

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INDIAF

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Reviewed: Dec. 19, 2008

Yummy!!! I added 1 cup of raisins and 1 cup of finely chopped walnuts. Delicious moist bread.

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Janet S.

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

Very good one, but I just put 1 1/2 cup of sugar, or would be too sweet. And add a few chocolate chips too.

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cima

Cooking Level: Beginning

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Reviewed: Nov. 30, 2008

I made this the night before Thanksgiving and it was a great prelude to the big meal!!

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SlowCooker26

Cooking Level: Beginning

Home Town: Picher, Oklahoma, USA

Living In: Miami, Oklahoma, USA

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Reviewed: Oct. 18, 2008

Just got this bread out of the oven. And my family ate it before it was even cool. I changed the recipe though. I used brown sugar instead of white sugar and added chopped pecans. (I like it better with pecans).

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KY gal

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Reviewed: Nov. 18, 2007

This recipe was sooo good! I'm new to cooking and it was very easy to make. I made it even better with a teaspoon extra of the nutmeg, allspice, and cinnamon, as well as an extra 1/2 cup of the pumpkin puree. I would recommend this recipe to anyone!

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Ashleigh

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Nov. 15, 2007

Love this bread, and I can't believe how simple it is to make! M

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MeloFamily

Cooking Level: Beginning

Living In: San Jose, California, USA

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Reviewed: Nov. 11, 2007

I made some mini loaves today for Thanksgiving and they turned out great! (except I forgot to grease the pans, so the bottoms aren't pretty, but that was my fault!!!) I taste tested 1 and it is so yummy! I am sure everyone will love this.

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Crissy

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Reviewed: Nov. 10, 2007

I changed the recipe a bit, and it still turned out wonderful! I used whole wheat flour, instead of bleached flour. I reduced the sugar to 1 1/2 cups, reduced oil to 1/2 cup, reduced to 3 eggs, I used a pumpkin pie spice mixture and then I added 1 tbs of vanilla and sprinkled in some walnuts. Also, I baked with mini muffin tins,( about 12 minutes) and they were the perfect bite size. Great snack! I will definitely make them again.

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Jessica

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Reviewed: Nov. 7, 2007

the texture of this bread was incredibly moist and tender. I will kick up the spice a bit next time.

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Sara B.

Cooking Level: Expert

Home Town: Ozark, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 4, 2007

OMG!!! This bread was amazing! I didn't alter a thing (except for the coffee cans), and the results were PERFECT. I must have made a little smaller loaves than the recipe author, because I came away with five perfect little ones. I buttered the tops before wrapping them in Seran wrap for storage, and it created the most delicious top crust. MMMMMM!

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Liz W.

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Reviewed: Nov. 2, 2007

This bread was perfect exactly the way the recipe says! :)

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Kim R.

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Reviewed: Jan. 29, 2007

Will only use this recipe for pumpkin bread for now on!!!Loved it as well as the rest of my family. The only thing wrong with it is...It just doesn't last long enough around my house!!!!!!I will just have to make more

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Texasfairbaker

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Nov. 29, 2006

I downloaded this recipe several years ago and it is by far the BEST pumpkin bread I've ever made. No matter what, it turns out great every time. I've baked it in coffee cans, vegetable cans (large), loaf pans of all sizes...it is always a hit, even for those that don't like pumpkin!

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KathyAzhar

Cooking Level: Intermediate

Home Town: Brunswick, Missouri, USA

Living In: Plantersville, Texas, USA

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Reviewed: Nov. 18, 2006

This was the most delicious pumpkin bread I've ever tasted. We all agreed that the crust was so nice and chewy it was like a cookie bread with a nice moist center. I used heaping measures of the spices, and next time I think I'll add candied pecans. This bread is extremely delicious!

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allysan

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Pumpkin Bread III

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