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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mom

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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 31, 2009
This recipe is EXCELLENT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 31, 2009
My family loved this recipe. I made the recipe as written except I added nuts and raisin, a family preference. The only complaint is that it got a bit too done on the outside before the middle was done.
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Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 31, 2009
Love this recipe and have been using it for 2 seasons now...although, I do use a cup less sugar and 1/2 cup less oil (canola, not veg). I get requests from friends/family for more loaves after they've tried it. And, it's great with homemade pumpkin butter!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 30, 2009
SPECTACULAR! Really that's all that needs to be said about this delicious pumpkin bread recipe. Don't change a thing - it's perfect and will be very well received by all!
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 30, 2009
Big hit at the office party! Recipe requested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 30, 2009
This is an awesome recipe. I made some substitutions to cut back on the fat/calories. Instead of the 1 1/2 cups of oil, I used 3/4 cup oil and 3/4 cup of regular applesauce. Instead of the 4 cups of sugar, I used 3 c. sugar and 1/2 c. of sugar/splenda blend. The bread was very moist, just the right level of sweetness and the flavor of the spices creates the perfect pumpkin bread. I will be making this for years to come. I also like the idea that it makes 3 loaves. No one would ever know that I made the substitutions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 29, 2009
Tasty and easy! I made one 9x5 loaf and two 8x3's. The bread not only smells wonderful, but is super moist and not too sweet. The flavor is very mild and perfect with butter, or just plain (how my Mom prefers it). I plan to give these out as gifts, and was delighted with how they turned out. The only thing is I did end up baking them for around 75mins as other reviewers have stated. They came out perfect. Next time I'll try substituting the oil for applesauce!
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Cooking Level: Beginning

Home Town: San Jose, California, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 29, 2009
Loved this recipe! I added chocolate chips and it was a hit.
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