Reviewed: Nov. 21, 2007

Wonderful Recipe , each batch made approx 12 mini loaves ! I did add pecans to this , and like others i tried the 2 cups white sugar and 1 cup brown . and substituted pumpkin pie spice (4 tsp) for the spices since they werent on hand . Extremely moist , dense and very flavorful.

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Reviewer:

Michelle Johnson

Reviewed: Oct. 29, 2007

This was my first try at pumpkin anything! I used my own pumpkin from the garden. It was so good that it was gone before I was able to freeze any for the holidays. I didnt want to buy cloves and allspice just to try this recipe, so I just used more cinnamon and nutmeg and it was really good!

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Reviewer:

Tracy

Cooking Level: Intermediate

Reviewed: Oct. 27, 2007

Delicious and easy to make!

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Reviewer:

May

Reviewed: Oct. 24, 2007

This is a very tasty excellant bread! I love the smell of this bread while its baking in the oven. I changed two things to make it a little more healthy. Replaced 1 cup of the white flour with whole wheat. Instead of 1 cup oil used 1/2 cup and 1/2 cup of applesauce. Tasted great. Family really enjoyed it. Ate one loaf with dinner last night and froze the second one.

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Reviewer:

Joyce

Reviewed: Oct. 22, 2007

Super terrible for you nutrition wise, but the boyfriend loved it!

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Reviewer:

limeofurelife

Cooking Level: Intermediate

Reviewed: Oct. 20, 2007

I made this bread exactly like the receipe said and it was delicious. I will being making this one again and again. It's a keeper.

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Reviewer:

Kathie

Cooking Level: Expert

Living In: Aiken, South Carolina, USA

Reviewed: Oct. 19, 2007

The bread was good. I think I overcooked mine a little so I wouldn't cook it the whole 90 minutes. It wasn't sweet enough I think I will use some brown suger also next time. Mine also didn't rise very well. I will try this again though with adjustments.

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Reviewer:

KaylaS

Cooking Level: Intermediate

Reviewed: Oct. 13, 2007

This is a really yummy bread and we ALL enjoyed it. We even had four extra kids over yesterday and they were asking for more!

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Reviewer:

Hilda

Cooking Level: Intermediate

Living In: Ellensburg, Washington, USA

Reviewed: Oct. 7, 2007

Such a great texture, and subtle spices--everyone loves it!

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Reviewer:

ellroe

Reviewed: Oct. 4, 2007

Very good and moist recipe, but I changed it up a little based on the previous reviews. I used 2 cups Whole Wheat Flour and 1 cup white; split the sugar into 1/2 brown and 1/2 white; used 1 cup non-fat vanilla yogurt in place of the oil; increased the amount of spice; baked for 45 minutes - covered with tinfoil then baked another 20 minutes.

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