Reviewed: Dec. 3, 2009

Delicious! Reduced to two loaves but otherwise followed the recipe exactly. Next time I'll make three so I can give two away. I like to give home-baked goods as gifts when money is tight as it is this year. This is fantastic!

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RICHELLEG

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2009

I give this recipe 5 stars for its reliable texture and moistness. I have just a few suggestions: If you factor the servings to 24 you get a very simple recipe to follow and two 5X8" loaves to be proud of. If you make the 36 serving recipe it will produce 2-5X8" loaves and 24 cupcake sized muffins. Save yourself the stress and use paper cups... Do not put more than 2lbs. of batter in a loaf. The top will be too dark by the time the bread is cooked (200F). Don't be afraid to play with it. I added 1C. each of raisans and craisans maserated in 1/4C. Marsala wine. You can reduce the sugar for your own taste, but I found that it needs the oil. One last pointer, use freshly ground spices. It makes all the difference! Bon Appetito--Chef Chris

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Wild1@ChefsGoneWild.com

Cooking Level: Professional

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Reviewed: Dec. 1, 2009

taste is great...needs less oil or something because the bread was flat and slightly crunchy on top...will have to work on that.

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Jodie

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Reviewed: Dec. 1, 2009

this was so delicious! and so easy to make! i actually made the recipe for 12 bc i couldnt fathom needing 3 pans of bread, so wrong! i wish i had more pans to share bc no one is getting any of my loaf. i made some swaps just due to what i had on hand: used dark brown sugar instead, used butter instead of oil, used allspice instead of nutmeg, and threw in about half a cup of raisins. i dont know if i'll ever try this recipe to the T since the changes i happened to make this time resulted in such an amazing loaf.

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NYSMILEZ

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Nov. 30, 2009

I thought this recipe for pumpkin bread turned out excellent. I only used 1 cup oil and a half cup of applesauce. Also, I used only 3 1/2 cups sugar. It was so popular, I had to make another batch!

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Nikki

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Reviewed: Nov. 30, 2009

Yummy, thanks for sharing. I also, made with applesauce to cut the fat.

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Christina

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Reviewed: Nov. 30, 2009

I love this recipe. (Pumpkin bread is my favorite.) I increased to 48 servings and just used my two 15 oz. cans of pumpkin. I also reduced the oil to 1 1/2 cups. Not too dense. Added choc. chips. I cooked 3 different sizes so just had to check with a toothpick every once in a while for doneness and covered with foil if getting too done on top. Perfect!!!!

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Karisa

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2009

This recipe was only so-so for me. I tried it twice, once with Fresh pumpkin, and once with fresh AND canned pumpkin. It did NOT taste like pumpkin, I must say. The first time I overdid the spices (my fault) and ended up with to much cloves. Second time though, I doubled the recipe and added both fresh and canned pumpkin. Still had not a whole lot of pumpkin flavor. It tasted somewhat like Banana Bread, minus the Banana flavor. I will probably go back to using my mother's recipe for pumpkin bread, which was WAAAY better, and requires yeast. Only reason I didn't use that is it calls for yeast and I just didn't have the time this year to commit to a yeast recipe. I will MAKE the time from here on out!

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Hlthy_mom

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Reviewed: Nov. 29, 2009

I made this recipe to put in gift baskets for Christmas. I put it in 9 mini loaf pans, and instead of using plain pumpkin, I used pumpkin pie mix, and it turned out amazing. My whole house smelled so good. I wll be making this one part of Christmas tradtions.

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mandykaye

Cooking Level: Intermediate

Living In: Chico, Texas, USA

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Reviewed: Nov. 28, 2009

So yummy and moisst. I used whole wheat flour and it still came out very good! My family loved it!

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Chelg

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Reviewed: Nov. 27, 2009

SOOOOO good. I made both muffins and loaves with this recipe and the muffins took exactly 45 minutes, with the loaf taking a little longer. I'd say 10 minutes longer. These are excellent and I can't think of any way to make them better.

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melodee

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2009

Very good, moist and easy to make

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Monika

Cooking Level: Expert

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Reviewed: Nov. 27, 2009

This was delicious, moist and great. I used real pumpkin from a small sugar pumpkin. Everyone loved this! Make sure to drain or take out excess water from real pumpkin.

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Nov. 27, 2009

Two loaves were gone in under 24 hours -- this will be my new go-to recipe.

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Reader0527

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Reviewed: Nov. 26, 2009

I made this bread as indicated for brunch and it got devoured! I made a second batch as muffins with Craisins and chocolate chips and they were also delicious!

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LOLA7272

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Nov. 26, 2009

Very tasty! I halved the recipe since I didn't need so much and though some of my measurements were at best approximate - it still turned out fine. I substituted some plain yogurt for 1+cups of oil then made up the difference with oil. I was really pleased with how it turned out. I baked 2 small loaves and one large. The small ones were done perfectly in about 45 minutes but the big one had to bake about an 1 1/4 hour to get the center done.

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Kayjay

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Reviewed: Nov. 26, 2009

My 8 year old who does not like anything new, LOVES this. I made mini loaves and it still took nearly an hour to bake. Mixed in mini chocolate chips into a few of the loaves and left the others as is. This is a winner in my book!

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WifeofBill

Cooking Level: Expert

Home Town: Altamonte Springs, Florida, USA

Living In: Winter Springs, Florida, USA

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Reviewed: Nov. 26, 2009

My daughter said it was great!! I used 1c applesauce and 1/2c oil. The house smells so good when I was cooking it.. THis is a keeper!!

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Momma G's Kitchen

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Reviewed: Nov. 25, 2009

I did EVERYTHING by this recipe and it was wonderful! Will make again!

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lauryn

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Reviewed: Nov. 25, 2009

I liked this recipe. I made it for 12 servings and divded it between 2 loaf pans and cooked for 45 min. Turned out perfect! Next time I will add some walnuts for a little crunch.

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startercook

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Pumpkin Bread IV

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