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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momica

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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ashleyandlee

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Reviewed: Oct. 1, 2009

Fantastic!! Made just as written and turned out wonderful! A must try for pumpkin fans! :)

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Centenar

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Sep. 30, 2009

I just finished making this bread. Once it cooled, I tasted some with cream cheese. That's all I can say is, "Delicious!". As others stated this is very tasty. I made the recipe as is except I only used 1 tsp. cloves, and added in the pumpkin pie spice, as recommended by someone else. I also adjusted to cooking temperature down to 325 F, and cooked for and hour and 20 minutes. Came out very moist. This is a keeper. Thanks for a great recipe!

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BAGHDIG

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Reviewed: Sep. 30, 2009

I loved this bread, very moist.

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ChefAmy1033

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Reviewed: Sep. 29, 2009

This has always been a family favorite, just as is and great to give as a gift. Since I make it so often I have lightened up the recipe. I use applesauce instead of oil, I use all egg whites, only 3 cups of sugar and I add 1 cup of flax seed meal. That way I can still make some with the mini chocolate chips and enjoy it too! Try roasting your own pie pumpkin and pureeing it yourself, so awesome!

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shashy

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Reviewed: Sep. 28, 2009

Very easy recipe. I took the suggestion of others and used pumpkin pie spice but didn't omit the ground cloves in the original recipe. I think this was a mistake on my part and next time will omit the cloves and just use the pumpkin pie spice and maybe a little more cinnamon. I actually reduced the recipe amount to make 24 servings and used 2c of sugar instead of the amount called for. I felt 2 cups was plenty and could use even less. The 24 serving size yielded 72 mini muffins and I only had to bake the mini muffins for 15 minutes. Great recipe - thanks!

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CMYLEE93

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Reviewed: Sep. 27, 2009

great easy recipe. Mine took a little longer than I thought, maybe about 75mins. Very good though. I added about 1/2cup of raisins to it and it was great.

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Amy P

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Reviewed: Sep. 23, 2009

I love this Recipe! I added the 29 oz can of Pumpkin. I also have a whole grain wheat that I grind for my flour. I used this and it works wonderful. The bread is very moist and very yummy. It is so easy to make too. I would maybe add some more spices to it next time, for my personal preference, but it is good as is. I also only had 2 bread pans so for the leftover batter I made muffins. They are perfect and so tasty. I might like to try the muffins with a streusel top next time. That seems like it would be a very holiday desert/treat.

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hotmama

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

Taste, texture and density all great! I add more spice since I like that but great recipe!

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Keelyad

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

Perfect, absolutely perfect. Changed one thing though: Due to the sheer volume of reviews that called for extra cooking time I lowered the temp to 325 and baked for about an hour and a half, the loaves came out perfect! Moist and cinnamon'y. Finally!! A pumpkin bread that isn't dry and bland tasting!!

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Autumn

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 16, 2009

This is so easy to make and if you top it off with a little bit of cream cheese frosting it is an AMAZING desert!!!

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Rebecca

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Reviewed: Sep. 13, 2009

Yum! Easy to make, moist, and not overly sweet! Great for the fall!

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Kat H

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Reviewed: Sep. 12, 2009

This is the BEST pumpkin bread recipe ever! It does taste a lot better with fresh cooked organic pumpkin (if you have the time). I cut the recipe in half and it still made 1 large loaf and 5 large muffins. YUMMY!!!

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Shannon A

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Reviewed: Sep. 10, 2009

Loved this bread! I always was on the lookout for a great Pumpkin Bread recipe and this is it. To cut down on fat, I did equal parts vegetable oil and applesauce to make up the amount called for in the recipe.

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amydianet

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Reviewed: Sep. 10, 2009

Really good and warming for a chilly morning. I scaled the recipe down to 6 servings to make a small loaf for breakfast. Also, to replace the oil I used 2 Tblsp veg oil and 2 Tblsp applesauce. For the sugar, I used 1/3 cup sugar and 1/3 cup applesauce.

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