Reviewed: Dec. 12, 2011

it's not very sweet.

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Reviewed: May 30, 2011

This bread we like but to avoid it being dry I replaced whole wheat flour with white. Whole wheat sometimes gives a dry result and rarely use it in sweet breads. Also, it does not have too much baking soda which is a pleasant change and nor does it have that "heavy" texture. I guess this review is definitely based on our tastes and not everyones. As to the omission of oven tempurate all one has to do is check out other similar breads and certainly not something to change a rating drastically.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 20, 2010

I liked this recipe because it wasn't too sweet, and I liked that you add whole wheat flour too it. I made it for a party and it got great reviews. I'll definitely make this one again.

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CookinCarrie

Reviewed: Nov. 15, 2010

This was very yummy. I used 2 cups of whole wheat pastry flour instead of 1 cup each of wheat and white flours. I used applesauce in place of the oil and added 1/2 tsp cinnamon in place of the allspice (I had none on hand) and 1/2 tsp. of nutmeg as the other reviewers suggested. I also added 1/2 cup chopped walnuts. I will definitely make this again.

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EpicBrunette

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

This was very simple to make and turned out ok considering that it is a 'healthier' bread than some of the other recipes that call for cups and cups of sugar. It's a bit dry (I think I might have overbaked it a bit), but all in all it makes for a nice snack with tea. Instead of the spices listed, I used pumpkin pie spice, but I wish I added a bit more than 1/2 tsp as I would have liked it spicier.

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Yummm

Reviewed: Oct. 5, 2010

This is very good, but I will add more spice next time (probably pumpkin pie spice) as this is just a little bit under-spiced for me. I added mini chocolate chips to this with great results.

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Alex

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Aug. 3, 2010

This is awesome and I don't feel like I'm ingesting 400 calories per slice. I doubled the spices (and used pumpkin pie spice, too) but that's all I changed. Overall, it's exactly what I was looking for. Thanks for posting!

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CASLJ97

Reviewed: May 15, 2010

Great Recipe!! Everone loved it!!

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kimiko33

Reviewed: Apr. 14, 2010

This pumpkin bread is a not-to-sweet treat, starring pumpkin and a cameo by orange juice. The wheat flour reminds me of breads long ago, My 13-year-old daughter anxiously awaited to eat this bread as I mader it at night. I convinced her to wait til the next morning. She ate it all, but slowly. Not like chocolate, this moist cake will have you coming back for more.

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Chef Scott

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Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

Living In: Galloway Township, New Jersey, USA

Reviewed: Mar. 20, 2010

My brother loves pumpkin bread so I made this for him. It was pretty good. I would have loves for it to be a bit more moist. Next time I will add sour cream.

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