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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Suzanl

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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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KariCanBake

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 29, 2009

Loved this recipe! I added chocolate chips and it was a hit.

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Misty Stagg

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Reviewed: Oct. 29, 2009

The only reason I'm giving this 4 stars is because I modified it slightly. I used a full 29 oz. can of pumpkin so I didn't have to measure it. I replaced the oil with unsweetened applesauce (great idea!) I split the sugar half white and half light brown. Used 2 3/4 cups all-purpose flour and 2 cups whole wheat flour. (I have a 2 year old.) Omitted the spices and replaced with 5 teaspoons pumpkin pie spice and 1 teaspoon cinnamon. Also added 1 teaspoon vanilla. I made muffins and it yielded 48+ (I ran out of muffin cups after that so I had to toss the remaining batter.) Sprinkled the batter with decorator's sugar before baking to give it a sweet crunch. Bake for 15-20 minutes depending on your oven at 325. So delicious!!!

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Michelle9175

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Reviewed: Oct. 29, 2009

This is a very good recipe. It is very moist and has a great flavor. I did use 1 c. of apple sauce. I also used 1 c. of Splenda. Think next time I will use only apple sauce and no oil. I will also use 2 c. of Splenda and 2 c. of sugar. Will make again.

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lnathaniel

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Reviewed: Oct. 28, 2009

omg! the best. I'am makeing again good easy recipe. thank you...

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anna

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Reviewed: Oct. 27, 2009

I used the fresh pumpkin pulp from our jack o lantern cuttings and scrapings. This even left me with plenty of pumpkin to make a soup with. I used 1 cup apple butter and 1/2 cup canola oil. 2 cups white sugar and 2 cups brown. 4 eggs and 1/2 cup egg white beaters, allspice instead of cloves. Yummy!

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AmberedDreams

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Reviewed: Oct. 27, 2009

I didn't have enough regular flour, so I added 1/2 whole wheat flour. Delicious, and a tad healthier!!

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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: Oct. 26, 2009

So So Yummy! Perfect bread for fall. It turned out so moist and the pumpkin flavor is just the right amount. I am definitely going to be bringing this bread to Thanksgiving so everyone else can enjoy it too!

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Chesnee22

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Reviewed: Oct. 26, 2009

This is wonderful. Made for grandchildren so substituted a cup of flour with whole wheat flour. Ran out of sugar and used a cup of dark brown and it still came out heavenly. I hope they don't like it so I can eat it all!

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sandy

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Reviewed: Oct. 26, 2009

This bread is amazing! It is very moist, and the spices taste fantastic in it! I cut the recipe to make 2 loaves I did have to bake it a little longer than the time on the recipe..I'm not sure if it was because of my oven or not. I ended up cooking the two loaves for 1 hour and 15 minutes instead of the 45 mins-1 hour. This recipe is so simple and takes no time at all to make! Of the two loves, I brought one to a family get-together this weekend, everyone raved about how great it was! The other loaf I kept at home for my husband and roommates - I made the bread on Saturday morning, and the whole loaf, except for two pieces, had disappeared by Sunday evening! This would be a great item to bring to Thanksgiving dinner! I will definitely be making this pumpkin bread again this fall!

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Mrs. Lee

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Reviewed: Oct. 26, 2009

Delicious! I'm not even a big fan of pumpkin desserts, but I do make them for my husband who loves anything and everything pumpkin. I cut down the recipe to 12 servings and baked in an 8x8 square pan. It was perfect.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 25, 2009

I cooked one loaf and one bundt with this recipe. The bundt came out perfectly and tasted amazing! The loaf pan required longer cooking time than called for and was still a little too moist in the very center. But the taste of this recipe is wonderful!

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melanie

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Reviewed: Oct. 25, 2009

This was excellent... I only made 1/3 of the recipe. I used 1/4 cup oil and 1/4 applesauce, but otherwise followed the recipe exactly. Bake time was around 80 - 90 minutes.

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Robin B

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Reviewed: Oct. 25, 2009

this is a great recipe 4 cups of sugar seems like a lot but it really isn't its perfect not too sweet at all. Thanks

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Lisa

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Reviewed: Oct. 24, 2009

I think I overdid the clove and nutmeg just a tad, but it's still amazing. I did add 4 cups of pumpkin because I'm just a huge fan of pumpkin and I thought the worst it could do to this bread was make it more moist. I was right! The bread turned out super moist with just a little bit of buttery crunch on top (I put butter on the outside as soon as I got it out of the oven). I can't wait to share this with my family!

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Julie

Cooking Level: Intermediate

Home Town: Gentry, Arkansas, USA

Living In: Rockwall, Texas, USA

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Reviewed: Oct. 24, 2009

I just made this. Now I'm eating a big slice with a little butter. This is soooo good! The only thing I added was chopped walnuts. You won't be disappointed. Thank you Cheryl...

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Dog lover

Cooking Level: Expert

Home Town: Redmond, Washington, USA

Living In: Surprise, Arizona, USA

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Reviewed: Oct. 24, 2009

Excellent, moist pumpkin bread - my new favorite! I decreased the sugar to 3 cups instead of 4 - I thought 4 seemed like a lot. And I used fresh pumpkin puree that I had cooked down, and the results were perfect. Oh yes, and I did add a cup or so of mini chocolate chips!

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Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

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Reviewed: Oct. 24, 2009

I love this recipe!. I soaked my rasins in almost a 1/3 cup of good whisky. This added another layer of flavor

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Faye

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Reviewed: Oct. 22, 2009

This is such a great recipe! I followed it exactly but added 1t of ground ginger.

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JSmith

Cooking Level: Expert

Home Town: Hamilton, Alabama, USA

Living In: Chicago, Illinois, USA

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Pumpkin Bread IV

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