The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 8, 2009
Made this recipe twice. First time with applesauce, was so bad had to throw it away. 2nd time made as written. I thought it was too bland, but my husband liked it. That's why 3 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 8, 2009
Awesome recipe. I used 4 teaspoons of pumpkin pie spice instead of the cinn/nutmeg/clove. I also added a bag of cinnamon chips . . . yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 8, 2009
This is the most moist pumpkin bread I have ever made! Delicious! I added walnuts and raisins. I even forgot to add vanilla and it still turned out wonderful! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 7, 2009
Phenomenal! I substitute the vegetable oil with light tasting olive oil, use the whole 29 oz can of pumpkin and add 2 cups crushed walnuts. The additional pumpkin makes it extra moist. I have received so many complements on this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 7, 2009
I've tried lots of pumpkin breads and they all seem to be good, but this one is for sure the best. Just sweet enough, just moist enough, just the right amount of spice. Yum! I added a bag of semi-sweet choco chips, and that made it very chocolatly. Next time maybe half a bag? Delicious though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 4, 2009
I have tried this and the other highly rated pumpkin bread recipe and much prefer this one. It's easy to make and is absolutely delicious. I have made it for several friends and family members who raved about it. It's perfect as-is ~ no modifications are necessary. I am making some now to take into my son's school tomorrow!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 4, 2009
Delicious! Cut the sugar by 1/2 cup, used half oil and half apple sauce. Still good and very moist.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 4, 2009
looked and smelled good in the oven but as soon as I let it cool it deflated to about half the size. Good flavor but I made the mistake of adding allspice which I think was not needed. either I screwed something up, or this pumpkin bread isn't all that everyone is raving about. I really had high hopes from reading all the other reviews, but it's not what I had in mind.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 4, 2009
The recipe made way more than I expected so I took a loaf to work and gave another to my husband's single sailor buddies who don't get baked goods very often - it was such a hit!! It was moist, flavorful, and absolutely delicious! I keep getting harassed to make more. Added the whole can of pumpkin because I didn't want to toss a cup. Thanks for a recipe that's going to be in the family forever!
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Cooking Level: Intermediate

Home Town: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 3, 2009
Sinfully amazing. I make these into muffins and this recipe makes three dozen. Just use the whole can of pumpkin as it's just over 3 cups. I've been toying with ways to make it healthier, but after ruining the recipe once with too many substitutions, currently my only change is to use 1 cup applesauce and 1/2 cup oil instead of 1-1/2 cups oil and 1-3/4 cups whole wheat flour in place of the same amount white flour. Honestly it is perfect with no changes, I am just doing what I can to make it slightly less sinful!
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Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 3, 2009
Love this recipe. I've made it just as is as well as with many variations....adding raisins and chopped pecans....or craisins. Have doubled the spices at times (I like strong flavor in pumpkin bread), I've used white whole wheat (my favorite), substituted 1/2 c applesauce for 1/2 c oil, used splenda in place of some of the white sugar, used a bit of brown sugar in place of some white sugar. The point is, I just don't think you can go wrong with this recipe, whether you use it as written or as a starting point for your creativity. LOVE IT.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 3, 2009
This was great!! I will make again. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 3, 2009
Great recipe! Made with applesauce instead of oil and used real pumpkin instead of canned pumpkin. The smell was amazing and it tastes great.
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Home Town: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 2, 2009
This is the bestt :) I make it all the time.. i even add a little pumpkin pie spice just for the heck of it.. turns out perfect everytime!
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Home Town: Sebeka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 2, 2009
I keep making, and it keeps disappearing. Even hiding a loaf or two in the freezer won't keep my kids from devouring this. So moist and soft and full of flavor. Thanks for sharing such a yummy recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
This bread smells wonderful in the oven, and looks beautiful when you pull it out. It's super moist and flavorful. I used unsweetened apple sauce instead of the oil, and it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
This bread is fantastic! I divided the batter into 3 and added chocolate chips to 1/3, nuts to 1/3, and left 1/3 plain. I made them into 24 mini loaf pans which needed about 25min to cook in my oven. I also substituted 1/2 cup apple sauce for 1/2 cup of the oil. Didn't change the health factor by much, I'm sure, but made me feel a bit better.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
Excellent. My house smelled wonderfully and I timed it so they came out of the oven as guests were arriving. I had to cook it for about 75 minutes to get it to cook through. I will definitely make it again.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
This was my first pumpkin bread I've ever made and it turned out delicious. I'm allergic to eggs so I used the Ener-G egg replacer and the bread still turned out moist and fluffy. SOO good! (My friends even liked it a lot!) Also, I happened to only have 3 cups of sugar in the house so I used 1 cup of brown sugar. Still turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 31, 2009
I used real pumpkin and cut the sugar in 1/2. I also used 1/2 the oil and subbed apple sauce. I also used 1/2 whole wheat flour and 1/2 white. This is AMAZING! As a final touch, I sprinkeled sugar over the top and it made a glaze as it baked. YUM!
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