Reviewed: Dec. 10, 2011

This is known as Amazing Pumpkin Bread at my office. I did not change a single thing, the flavors are just perfect! The coffee cans make it THE BEST although it can be baked in anything and still be good. The way it bakes in the cans it continuously rises up the can and ends up with a rounded top. Seems more moist and dense in the coffee can than the other pans I've used. Plus it looks so nice wrapped in colored plastic wrap with a bow on top. I make a simple cream cheese icing to spread on the slices when serving it myself. Amazing! Try the cans, seriously.

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Reviewer:

Lyla

Reviewed: Nov. 7, 2010

Very good! I used two loaf pans instead of coffee cans and omitted the allspice and added some ground clove. I also sprinkled brown sugar on top as well.

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14 users found this review helpful

Reviewer:

Marieclaire0924

Cooking Level: Intermediate

Reviewed: Nov. 30, 2009

I substituted 1 1/2 c brown sugar and 1 c white sugar, cut 1/4 c oil and added 1/4 c additional water. I added 1/2 c chopped walnuts and 1/2 c raisins. I used a bundt pan and had enough to bake another medium loaf. It is a delicious recipe and I will use it again.

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Reviewer:

William

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Clearlake, California, USA

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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12 users found this review helpful

Reviewer:

bethany

Reviewed: Apr. 11, 2009

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

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Reviewer:

kimeaton95

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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Reviewer:

Aimee

Cooking Level: Beginning

Living In: Jupiter, Florida, USA

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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10 users found this review helpful

Reviewer:

Jeni

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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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10 users found this review helpful

Reviewer:

acarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

Living In: Claremont, California, USA

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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12 users found this review helpful