Reviewed: Oct. 10, 2009

Great recipe! I substituted applesauce for some of the oil and used whole wheat flour for half of the flour, as well as added wheat germ to make it slightly more nutritious and sneak in some folic acid since I'm pregnant. It took a little longer than the recipe stated to cook, but turned out moist, delicious and picture perfect! Great recipe!

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katierosebuchinger

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

wonderful. very flavorful and fluffy. even put extra batter into a mini muffin tray and my family loves them!!!

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skifaeri

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Reviewed: Oct. 10, 2009

Without a doubt THE BEST Pumpkin bread recipe......I make it every year and it is always a hit. Everyone goes crazy, they love it! =)

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Ms. Jonas

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Reviewed: Oct. 9, 2009

This is best when mini choc chips are added. I use the muffin top tins, which make them easy to freeze and take out individually..

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abbs

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Reviewed: Oct. 9, 2009

My grandson asks me to make this favorite of his all year round. We love it!

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Susan Pattock

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Reviewed: Oct. 9, 2009

Moist and delicious. I used "no sugar added" applesauce instead of oil and reduced the sugar by one cup. Thanks for sharing this recipe Cheryl, we love it.

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Whats4Supper

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 8, 2009

Excellent moist bread, especially when made a day ahead and refridgerated. Took to church coffee hour and was asked by quite a few people for the recipe. Did have to bake a little longer than the recommended time. Will definately make again.

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Kris

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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Reviewed: Oct. 8, 2009

Fabulous! I used a 50/50 ratio of applesauce to oil and only half of the sugar called for. I baked at 350 for 1 hr and 20 min, and it came out perfect. This bread is so moist and so easy to make. Will definitely make again!

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erexson

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Reviewed: Oct. 8, 2009

This is the best Pumpkin Bread I have ever tried!!! It is so moist(even the next day)and flavor rich that there is no reason for butter or cream cheese and with me that is a must. But this bread is just too good to to mess with! I followed the recipe almost exactly only a few minor changes, like someone else I used the whole can (29oz) of pumpkin, I always add a little extra spice(just about doubled what was called for). I added a pinch of salt (be careful more than a pinch would ruin it fast!) and a bit of vanilla and of course walnuts. Oh yeah I replaced 1/2 cup of sugar with 1/2 cup of brown sugar. Also I baked it on 350 for 50 than turned the oven off and left it in there for about an hour because it was not fully cooked and i had to leave. What a wonderful thing to come home to! The whole family loved it and so did the neighbors who could smell it cooking at their house and had to try some. I am going to try it in my pumpkin roll for the holidays. This recipe is a keeper!!! Happy Baking!

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Whatchacookin

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Reviewed: Oct. 7, 2009

I used a 75/25 ratio of applesauce to oil, and the bread came out wonderfully! I baked for about 55 minutes and might decrease the time by five minutes next time. Like others suggested, I would add a little more spices, but that's mostly a matter of taste. I might also reduce the sugar by 1/2 next time to allow the pumpkin and spices to really shine. Great recipe!

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Lyuda

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Reviewed: Oct. 6, 2009

Substituted Half the oil for Applesauce. Made it even better.

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Jessica Wilson

Cooking Level: Beginning

Living In: Topeka, Kansas, USA

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Reviewed: Oct. 6, 2009

This recipe made some very tasty pumpkin bread. I only made two thirds of what the recipe called for and only made two loaves. I made a couple of changes: (1) I wound up using more pumpkin than the recipe called for - this may have made the bread slightly more moist than I anticipated. As a result, my bread was not 100% cooked through after one hour. It was close though. (2) I added a teaspoon of pumpkin pie spice and slightly reduced the amount of cloves called for. (3) Instead of oil, I used half oil, half unsweetened applesauce. This resulted in a delicious bread with a strong pumpkin flavor. Thanks for the recipe!

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Gwen on the West Coast

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Reviewed: Oct. 5, 2009

The best. Pumpkin bread. Ever. No need to use all the oil; I substituted half the oil for unsweetened applesauce, and the bread was moist and delicious. All that oil simply isn't necessary. Might try all applesauce and no oil next time as another reviewer noted. The perfect fall treat.

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Toasteh

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Reviewed: Oct. 5, 2009

This recipe is fantastic, but instead of using canned pumpkin I used two small pie pumpkins instead. The results are to die for!

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SOLRAVR

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Easy and very tasty, thanks for sharing

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Lianne

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Reviewed: Oct. 3, 2009

This recipe passed the husband test with flying colors! Delicious!

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klovich

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Reviewed: Oct. 3, 2009

It was good. Not remarkable. Easy. Recipe makes a lot so I sliced it up and froze it in sandwich bags for the kids lunches. Included a tiny cup of cream cheese frosting to make it interesting at the lunch table. Tasty

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mrythern

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

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Reviewed: Oct. 3, 2009

This is by far the best and easiest pumpkin bread recipe known to man. Cut the recipe by 2/3 so I only came out with one loaf but it is so good I probably should have made more!

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CAMPBLSOUPGRL

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Reviewed: Oct. 2, 2009

Followed the recipe to a T and it came out PERFECT! Very, very yummy! I baked it in 2 large tin loaf pans, at 325 for exactly 2 hours (they are quite large loaves). They came out so moist! Will definitely be making this again!

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