Reviewed: Jul. 2, 2009

This recipe was really good. I made it using a 28 oz can of pumpkin puree because I wasn't going to waste the little bit left over, and it turned out fine. I also replaced oil altogether with applesauce. It tasted great, but when adding applesauce I would say let it cook a little longer. I thought mine was done when the toothpick was clean, but it had gooey spots in the middle. Overall, a very good recipe. I will make this again.

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Kayla

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

I've made this twice. The first time it was the hit of our Christmas dinner! My boyfriend begged me to make it again! I followed the directions except I substituted pumpkin spice for the cinnamon, nutmeg and cloves. The second time I made it... I have to admit, I messed up. I didn't have the pumpkin spice and I only had cinnamon and cloves. So I made it without the nutmeg and forgot the salt! It wasn't as good... everyone could tell something was missing. I also used half oil and half apple sauce to make it a bit healthier. I'm not sure if it affected the taste also, but it definitely didn't affect the moisture, because it was still nice and moist.

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SuzieQ

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Breckenridge, Colorado, USA

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Reviewed: Jun. 27, 2009

yum,yum,yum this is soooo good!! the family really loves this i made bread and muffins words cant describe how good this is, the only thing i did different is add applesauce for half of the oil and added pumpkin pie spice as it was what i had on hand, thanks for shareing:)

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Jun. 11, 2009

I made this with frozen squash which was wonderful! I cut the oil down 1/2 and added applesauce as suggested. I also cut the sugar back which I don't think I'd do again. We like it with butter (there goes the benefit of cutting back on the oil) for breakfast.

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Tracy K

Cooking Level: Expert

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Reviewed: Jun. 6, 2009

Awesome recipe...LOVE this pumpkin bread and I make it year round. I also add pecans to the recipe...The BEST pumpkin bread recipe ever....thanks so much for sharing this recipe. It's a KEEPER for sure

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Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Jun. 6, 2009

I am diabetic so we made ours with Splenda rather than with regular sugar. My family loved it so much we now make it in the sandwich maker so we get it done faster! In the sandwich maker all you do is poor some in, close the lid and when the light turns green (about 5 min) it's done and ready to eat! HIGHLY RECCOMENDED RECIPE. :o)

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momdadnsixkids

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Reviewed: May 25, 2009

I'm not a bread person but this stuff is awesome, you will not be disappointed.

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S1OLIVER

Cooking Level: Expert

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Reviewed: May 8, 2009

Very yummy! I halved the recipe and I made them into muffins instead. I only put one cup of sugar and they were sweet enough.

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Isabelle

Cooking Level: Intermediate

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Reviewed: May 1, 2009

I followed the instructions of another reviewer and did 1/2 the recipe and made 4 mini-loaves. I tried one with rum-soaked raisins, one with walnuts, one with mini choco-chips, and the last one plain. I did substitute half the oil with applesauce and hardly found a deficit in taste and texture. The walnuts were definitely the most popular, and we all ended up slathering the breads with some cream cheese frosting I had leftover from another recipe. That was definitely a tasty addition! I only give 4 instead of 5 stars b/c I think the spice ratio needs to be tweaked - maybe more cinnamon and less nutmeg. Great, nutritious bread - lovely with tea.

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fatnice

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Reviewed: May 1, 2009

Fantastic!

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WifeyJo

Cooking Level: Beginning

Living In: Cannon Falls, Minnesota, USA

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Reviewed: Apr. 14, 2009

My sister and I love the Pumpkin Muffins from Panera Bread and I have long searched for a recipe that would be equivalent. This is nearly it. I think the cloves were a little stronger than what Panera uses but it was still awesome! Panera uses a cinnamon walnut streusel topping on the top though so I will be doing that next time(I used to work there-lol) For anyone wanting to make this in a bread machine: I was able to do this easily. The recipe was rather large so I cut it down to a 1/3. I added all the ingredients into the bread pan in the order listed in the recipe. Then I set my bread machine to the 'express' setting. It may be called 'cake' or 'quick breads' on some machines. Some machines may not have it but mine did so it works well. Cutting the recipe down to 1/3 made for a small loaf- probably about 1.5 pounds but my machine can make up to a 3 pound loaf so will probably just half the original recipe next time. My hubby loved it and says that I have to make this all the time now. The real test will be when my sister comes over tomorrow for some. ^_^

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gildawen

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 10, 2009

Very quick and tasty recipe!:)

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Jen

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Reviewed: Apr. 9, 2009

I am not really a great baker, I tried this receipe and followed it to the T, it was fantastic. I have very fussy 4 year old but she loved this and asks for it all the time. I used fresh pumpkin which I boiled and cooled down. I make this at least 3 times a month and its gone with a day

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isabelng

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Reviewed: Mar. 30, 2009

I made this a lot during the Holidays! My family loved it! The only thing I recall doing different is using apple sauce in place of oil and I added extra spice. Delish!!

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Mrs. Goetz

Cooking Level: Intermediate

Home Town: Gravois Mills, Missouri, USA

Living In: Lake Ozark, Missouri, USA

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Reviewed: Mar. 18, 2009

Absolutely wonderful! I made a few changes, 1 1/4 cup oil, and 1 cup brown sugar, 2 1/2 cups white sugar. It probably could have done with even less sugar if you really wanted to save calories. I had two storebought cans of pumpkin, so it was a little more than 3 cups. This was SO good and made a ton!!

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Brooke Summer

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Mar. 3, 2009

this bread is very good, I baked it for an hour and I would probably bake for another 10 minutes because it is really dense. I gave 4 stars because it is so sweet. I'll try to put less sugar next time.

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the Handley Family

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Reviewed: Mar. 2, 2009

Really good. Made them Sunday morning for my sister... her in laws came to town. Instead of a bread I made muffins, 15 medium/large muffins using 1/3 the recipe. I also only baked them for 25-30 min. I made them with out the oil and used applesauce instead. So moist and really good. You would never know these were virtually fat free and really low cal! Thanks

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mollymollymolly

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Mar. 2, 2009

Absolutely wonderful pumpkin bread! I followed the recipe exactly and was perfect. The mini ch chip addition is wonderful with the pumpkin flavor.

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stacey

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

I actually overcooked the 2 loaves I made and found something very interesting. The first loaf we ate was dry and over-cooked tasting. The second loaf I wrapped and stuck in the refrigerator for about 2 weeks. When I finally took it out to see if it was edible or if I should throw it away - it was delicious! Something about sitting made everything as moist and delicious as it should have been. Any bread that springs back from a mistake like that is a winner in my book!

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