Reviewed: Nov. 20, 2011

I really like this recipe! I used 50/50 Whole wheat and AP flour. Also I substituted Allspice for the nutmeg and clove, 'cause I'm out of clove (and now allspice). Also I used a 9x5 pan and had no problem of it spilling over... Over all I'm very satisfied with how it turned out.

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2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 5, 2011

Good mild flavor - I think I would actually like this bread better without the ripple of pumpkin butter, as it makes it pretty sweet. Plus, the batter near the layer of pumpkin butter was almost undercooked. I love the flavor of this bread, though! The batter was pretty thick, but it still came out pretty moist. Only change was to use half white, half white whole wheat flour, and I chose to omit the raisins and nuts.

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3 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jun. 26, 2011

I used two pans - it overflowed all over my oven in one pan.

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Reviewer:

123LUCY

Reviewed: May 29, 2011

I had some pumpkin butter to use up (Pumpkin Butter I from this site), and this recipe was perfect for it. I am used to baking with whole wheat, so I used 50/50 WW and AP, which required the use of canola oil rather than butter, as it works better with WW flour. This loaf was moist and bursting with spicy pumpkin flavor! I LOVED the ribbon of pumpkin butter running through the middle. I'm going to have to make some more pumpkin butter just to be able to make this recipe again. Thanks so much for sharing it!

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Dec. 4, 2009

Not bad but I have pumpkin bread recipes which are easier to prepare and I do not need to use the more expensive pumkin butter in it. This is a very moist bread. The pumpkin flavour is quite subtle.

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11 users found this review helpful