This was awesome! It was very well liked in our home. I didn't measure out the pumpkin puree I just added the whole can. I also doubled the measurements of the spices. It was moist and very delicious.

Absolutely delicious! I didn't need very much, so I thirded the recipe, and it still turned out beautifully. The only alterations I made were adding a teaspoon of vanilla and (as others have said) a little pumpkin pie spice. It was wonderful! Very moist!

Wow, I made this for a bakesale with my friends but we ate it all up before even selling it! I did take other people's advice by taking away the cloves and adding a tsp. of vanilla and subsituting half of the oil for apple sauce. I would reccomend the cinnamon-sugar glaze on the top!

Wow!!! This was delicious! It seemed like a lot of sugar, so I decreased it a little, and also skimped on the oil. I halved the recipe and made muffins with it. This is a great recipe!! They were soft, moist, and a little gummy. I added chocolate chips to some, and sprinkled chopped pecans on another. Delish!!!

I took out all the oil and used applesauce. I like to do this because it gives the bread a great chewy texture. I made sure to beat the eggs and pumpkin until it was light and fluffy which made the bread also spongier and lighter- which I love in quick breads. I added a bounty of walnuts and pecans and threw this all into a 9x13 and baked it for an hour. Delicious! Will make it again for sure but will experiment with vanilla extract and chocolate chips next time.

Thanks so much for sharing this recipe. After testing several Pumpkin Bread recipes, this one was declared the "best" by my family. It's requested for school treats, is a favorite for breakfast on the go, and always receives rave reviews. Kids and teens love it! I couldn't even begin to count how many times I've made it over the past five months...

love this bread. Other posts have probably already said it, but a 15oz. can of pumpkin will make two loaves and you can decrease the oil too. I use Penzeys baking spice and it is a perfect sub for the spices.

Pretty good but not the best ive had. but it is the best ive made before

My husband and I are not a huge fun of pumpkin, but since I had some canned pumpkin I tried this recepi. And we both liked it! As other people suggest, I used 1/4 cup of oil and 1 cup of brown sugar. (I made only one loaf) My husband wanted me to add more sugar and cinnamon next time.

Love this bread recipe but after reading many reviews decided to go for a healthier version. I used 4 cups whole wheat flour & 3/4 cup wheat germ in place of the flour;4 1/2 tsp. of pumpkin pie spice in place of all the spices; 1 1/2 cup applesauce in exchange for all of the oil; 3 cups of Organic Sucanat (free-flowing organic brown sugar in place of the regular sugar;and a 29 ounce can of pumpkin. I made muffins without muffin cups sprayed the pan with canola oil and baked at 350 for 20 min. Turned out good I am bringing them to a potluck at my son's school! YUMMY!

HANDS DOWN THE BEST EVER EVER EVER!!!! Moist and simply fantastic! Perfect for the holidays because it makes so much and it’s a real winner in the gift-giving department! Here’s what I’ve done to it, but again as is, it’s just wonderful! I use 2 cns. (15oz ea.) Pumpkin, 2 t. salt, 2 t. cinnamon, 2 t. nutmeg & 2 t. cloves. Everything else stays the same. To make it even more special, I make a topping for it that consisted of walnuts and sugar, and people often have told me that the topping is the best part too! The topping may be good, but this fantastic bread deserves all the credit!! Try it!! You won’t be sorry you did!!

Wow, this bread is amazing!! It stays moist (even after a day or two) and has perfect balance of spices and flavors--I didn't change a thing and it was perfect! Will be making again for a bake sale!

I've made this several times and this time used only wholewheat flour and increased the pumpkin to the whole 28 ounce can, but omitted all the oil. It was still very moist but did take a bit longer to bake. I also used a light cinnamon glaze on it and everyone loved it!

Really good. I reduced the recipe to 24, which makes 2 loaf pans and makes all the ingredients more "normal"--one can of filling, 3 cups of flour, 1 tsp of most of the other dry ingredients. I added walnuts, and just a touch more of each spice b/c I like that. Delicious.

This was amazing. I scaled it to make 2 loaves, added more pumpkin than called for because I needed to use it up, and used part whole wheat, white whole wheat, and regular flour. If you use whole wheat a secret is to add a splash of orange juice, they just go together, even though it sounds odd. Even the picky kids liked it.

If you're looking for a recipe that is super moist and doesn't fall apart, this is it. I used Libby's canned pumpkin and the loaves came out a beauiful deep pumpkin color. I also cut back on the nutmeg quite a bit. Next time I will try putting in some orange zest to enhance the flavor, and I probably won't leave as much nutmeg out.

Absolutely the best I have had...Very moist. ..Everyone I have made it for has begged me to make it again as long as they pay for the ingredients I don't care.