Reviewed: Dec. 23, 2004

First time I made it, the flavor was good, but much too much sugar! Not to mention, the directions should have stated fill loaf pan 1/2 full to avoid overflow in your oven. (what a disaster!) Second time I made it, better since I cut back the sugar (2 1/2 cups). I'm thinking it might be better yet with applesauce rather than oil. You have to play around with this recipe to get it right. Good starting point though.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

CookingFam

Reviewed: Dec. 14, 2004

I never liked pumpkin bread before, but this recipe is wonderful! The flavor is mild, but perfectly blended. Small loaves make great gifts at Christmas!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

NITTANY94

Reviewed: Nov. 26, 2004

Pretty good, next time I'll add nuts.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Gina

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 24, 2004

Great recipe, very moist. I did add a cup of pecan nuts though -- just a personal preference. I didn't use the coffee cans, just 3 loaf tins. Thanks for the recipe:)

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Lynn S

Reviewed: Nov. 21, 2004

Very good.. for a quick breakfast all week. Freezes beautifully

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Stephanie R

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Oakland, California, USA

Reviewed: Nov. 20, 2004

This is a fantastic pumpkin bread recipe. Very moist, very spicy, just delicious. I must admit I used one cup of brown sugar and butter crisco to add a bit to the dark taste and moistness. This is now my favorite pumpkin bread recipe!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

born2me

Reviewed: Nov. 16, 2004

This recipe was awesome. I was looking for a recipe with out cloves since I don't like them and found this one. It was great the only thing I did differently was use about 1 1/3 cups fresh pumpkin instead of the canned and baked it in four mini loaf pans. Excellent will make again and again. Thanks for a great recipe.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Nov. 2, 2004

This is a great recipe. Never having baked in a coffee can I didn't know what to expect. Make sure your oven rack is on "B". I had mine on "C" and lost the crown off two cans when I pulled them out and had a mess in the oven. Also, I used 1 2/3 c. fresh baked pumpkin (1 small baking pumpkin) instead of canned, & baked it a few minutes longer. It was perfect!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Turtley

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Oct. 26, 2004

This is just like my families pumpkin bread! My mom always made it and I paniced when she passed away and I didn't have it! I have been making it for years. I was glad to see it here!!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MTYSON

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Oct. 6, 2004

This is a great recipe for the fall time. I just made this and my husband loves it! The only thing that I changed was using olive oil instead of vegetable oil. It made quite a bit of bread, so I might send a loaf with my husband to work. Enjoy!

Was this review helpful? [ YES ]
3 users found this review helpful