Reviewer:

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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Reviewer:

Chef Scott

Cooking Level: Intermediate

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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Reviewer:

DES717

Cooking Level: Expert

Reviewed: Feb. 9, 2010

I make muffins from this recipe. I use cinnamon applesauce instead of oil, honey instead of sugar, and white whole wheat flour. I also add vanilla, orange peel, pumpkin pie spice, ginger, and cinnamon. bake on 350 until toothpick comes out clean, about 3o minutes. So easy and yummy!

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Reviewer:

glo

Home Town: Coral Gables, Florida, USA

Reviewed: Jan. 9, 2010

The first time I made this I followed the recipe as best I could, substituting whole wheat flour for bread flour, and using 1 tsp pumpkin spice. I wasn't sure what kind of brown sugar it called for so I used dark brown. It turned out not as moist as my Grandmother's (which called for 3 c. of sugar and had alot more of the puree) but just as enjoyable. It was more a breakfast/brunch bread then her's. My daughter LOVED it with homemade apple-butter. The second time, I mixed instant maple oatmeal with a 1/4 a stick of softened butter and crumbled it on top before baking. Just as great, though it did up the sugar.

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Reviewer:

Leffy

Reviewed: Jan. 3, 2010

This recipe is true to it's word...it is moist and has a nice texture, but it is rather bland as written. I will make this again, but next time I will add more spices. A 1/4 teaspoon just isn't enough.

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Reviewer:

Katie's Mom

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Reviewed: Dec. 23, 2009

I'm looking in the oven and using the foil loaf pans they are rising and cooking over in my oven!!! I guess it makes more than two small loaf pans. It will definitely have a big "muffin top"!!!

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