Reviewed: Nov. 5, 2012

I used 1.5 tsp cinnamon, and 1% milk, and 1/4 butter, I also used real pumpkin from the garden. It is a new favorite.

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Sparkle

Reviewed: Oct. 19, 2012

Very good!

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Reviewer:

Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Bartlett, Illinois, USA

Reviewed: Oct. 1, 2012

I just finished baking one. Too hot to try since it's midnight. I made it as instructed with the exception of adding "just" 2 tsp of cinnamon. Smells wonderful and can't wait to taste it for breakfast! *Edit* Just remembered, I didn't have shortening so used 1/3 cup of margarine.

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annalee

Reviewed: Nov. 12, 2011

Loved it! And that's really good considering I do not like pumpkin! I used fresh pumpkin, not canned. I doubled the recipe and for the last cup of flour I used wheat flour. A very nicely spiced bread. Definitely will make again! I did have to bake it between 20-30 min longer than what the instructions called for but not sure if that was due to the changes in ingredients I made. And maybe my oven was a little cold to start. Kids loved it too!

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Cristie

Reviewed: Nov. 23, 2010

I made this with my 11 yr old son as it looked like something he could handle. It came out AWESOME! We doubled it to get two loaves and may have used too much pumpkin ( a whole large can!) but the texture was amazing. We're going to have make two more loaves for Thanksgiving as the ones we made tonight barely lasted 10 minutes!

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Reviewer:

KitchenWitch

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Ponca City, Oklahoma, USA

Reviewed: Feb. 21, 2010

This has entered my top three favorite breads to make. The consistency, smell, texture and ease were all fantastic. I've only made it once so far and I did so without raisins. The next one will have raisins in it as I imagine they will compliment the pumpkin nicely.

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Sidney

Cooking Level: Beginning

Living In: Carbondale, Kansas, USA

Reviewed: Nov. 24, 2009

Very good, my try was a little dry but getting the technique down

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Red Cloud

Cooking Level: Intermediate

Home Town: Tooele, Utah, USA

Living In: Pueblo, Colorado, USA

Reviewed: Nov. 15, 2009

All of my quickbread recipes that I have made in the past always stuck to the pan and came out all wrong using all the right instructions. I have made this pumpkin bread recipe twice now and it has come out perfectly every time. Instead of Baking Powder I use one teaspoon of potato starch and one teaspoon baking soda as a replacement. It still makes a wonderful moist loaf for me to enjoy.

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cheerios

Cooking Level: Intermediate

Reviewed: Oct. 6, 2009

so good i made it multiple times! followed the recipe perfectly the first time, then wanted to make more cupcake-y muffins, so i added about another half cup of pumpkin and took out the milk. delicious! will make again and again and it is so easy!!

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Reviewer:

aliceanthem

Reviewed: Jan. 16, 2009

Would've given more stars for the fab flavor, but the baking time seemed off tome - & I use an oven thermometer. I'm in Chicago, 597 feet above sea level - maybe altitude was a factor? Anyway, baked as directed but the middle was very wiggly, so I gave it another 15 minutes (checking after every 5 minutes) - while the bread was cooling, it collapsed inthe WAY undercooked center, but we ate it anyway - it was delicious! But the end pieces were more like a quick bread, while the middle was more like a Christmas steamed pudding. Also, it was VERY close to overflowing the loaf pan - if I hadn't placed the loaf pan on a parchment paper lined cookie sheet, it would've made a HUGE mess in my oven!

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