Reviewed: Jun. 2, 2013

This recipe is very good and pretty moist. It is a great pumpkin bread. I was concerned over baking it for so long though. Based on the advice of another reviewer, I baked it for 50 minutes, then took it out, lightly foiled it and baked it another 19 minutes. I actually wish I would have baked it only 15 minutes more, tops!! I was a bit disappointed with how dark the bread turned out. I will, however, make it again, and I am hoping it tastes better tomorrow. It is very good in my opinion, but not excellent. I will give this four stars.

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Reviewer:

RockstarSue

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Sandstone, Minnesota, USA

Reviewed: Jan. 28, 2013

This is a wonderful pumpkin bread...so moist and tasty. I make the recipe, omit the sugar until the end, then divide the mixture in half. Half gets splenda for my diabetic husband, the other half gets sugar. It works out wonderfully for both of us. We each get a loaf.

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Reviewer:

C_Lynn

Reviewed: Jan. 27, 2013

Stayed moist- tastes even better the next day (if you can wait that long!).

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Reviewer:

DOGLOVERS03

Reviewed: Jan. 14, 2013

Even my pickiest eater loved this. To make it even better, I sub apple sauce for the oil, use 1/2 white 1/2 ww flour, & sub brown sugar for the white sugar.

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Reviewer:

sarahe

Reviewed: Jan. 9, 2013

Amazing bread! Even with some healthy tweaks (I substituted half the sugar for stevia, 1/2 the flour for whole wheat flour and all the canola oil for sugar free applesauce). This bread came out incredibly moist, full of flavor and spice. I only made one loaf in case it didn't turn out and am definately regretting it now! I'm a much better cook than baker and am still struggling with breads, but this came out perfect!

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Reviewer:

janasue1459

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Reviewed: Jan. 8, 2013

Yummy! I did make changes as per others suggestions. 1 c brwn sauger and 2c white. 1cup applesauce rather than oil and increased the cinnamon to two tsp rather than one. I also omitted the water and exchanged it for the 2/3 cup pumpkin. Lots of flavor moist and fluffy! I am adding this to my only tried and true recipe collection.

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Reviewer:

kwilliams

Cooking Level: Intermediate

Home Town: Creston, British Columbia, Canada

Living In: Kimberley, British Columbia, Canada

Reviewed: Jan. 6, 2013

Made these Saturday into 24 cupcake tins sprayed with Pam. Excellent. Bake them about 20-30 mins. Put them into sandwich bags and into freezer for quick breakfast at school for kids or the office for mom & dad.

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Reviewer:

Sherry

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Dec. 20, 2012

I used this a couple times now. First time I made full batch using 2 cup of mashed pumpkins that were garden grown. As far as the spices are concerned I used 1 tablespoon of pumpkin spice and 1/4 tsp. of cardemom to kick up the taste a bit. It tasted really good. I baked 9 small loaves (~30 minutes at 350F), cooled and wrapped to give out to neighbors for the holidays. Worked really well!

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Reviewer:

Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 18, 2012

It's recipe is awesome, since I use all organic products it comes out light and fluffy and not to sweet. My husband and son loved, also my clients did too.

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