Reviewed: Nov. 5, 2009

Made this bread last week. Halved the recipe though as only half the family enjoys pumpkin :). It was soooooo wonderful! some pumpkin breads tend to taste better after a few days on the counter, however this one was irresistable right out of the oven! its a keeper & I will be sharing!

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evelyn

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Reviewed: Jun. 12, 2009

This is good bread and very moist. I ended up with three loaves (using 4.5 X 8.5 inch loaf pans). I froze two and am hoping the other two will be just as good!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 14, 2009

I followed this recipe exactly and it was delicious. I wasn't able to taste the coconut at all though.

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Hanna Banana

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Reviewed: Mar. 6, 2009

I made this pumpkin bread and the only thing I changed was the white flour to whole wheat flour. It was very moist and delicious. I gave one to my mother who shared it with some other relatives and now they all want the recipe.

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lucy

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

Wonderful! I bake with flaxseed rather than oil (3:1), but loved the flavors and texture!

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newtritionist

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Reviewed: Nov. 18, 2008

This bread is delish! Very moist and spicy. The coconut adds a surprising texture and flavor. I can't make anything by following the recipe exactly, so I made the following changes: decreased the white sugar to 1 1/2 cups (will probably try 1 cup next time), substituted 1 cup applesauce for the oil, increased the cinnamon to 2 tsp, and sprinkled cinnamon/sugar combination on top before it baked. It took quite a bit longer to bake than the recipe said (about 1:15 or 1:20--I lost track). It's delicious after it cools, but even better the next day.

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HeatherW

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Reviewed: Nov. 3, 2008

This was a big hit at my work but I wasn't the most fond of it. It was a little to spicy for me and I usually will eat anything that has pumpkin in it, so a I am used to those flavors. I'm not sure why I wasn't thrilled with it. I did cook it in a shallow cake like pan and cut it into squares so people could eat it by the bite instead of the slice.

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Tara Gosse

Cooking Level: Professional

Home Town: Grayson, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Oct. 27, 2008

Delicious! The only change I made was using 1/2 C oil and 1/2 C applesauce. Thanks for this recipe.

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Charlotte1203

Cooking Level: Intermediate

Home Town: Lowellville, Ohio, USA

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Reviewed: Oct. 26, 2008

I'm surprised the "review numbers" on this one are not a lot higher. I had to use up some pumpkin puree, and since I had coconut too, I decided to try it. This is FANTASTIC!! I just used 4 teaspoons of pumpkin pie spice (since I didn't have cloves or allspice) and I used 1 cup of walnuts. It does take the entire hour to cook, and I had to do an extra 5-10 minutes to make sure the middle of the loaves were done. This will become a regular for us.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Oct. 2, 2008

Fabulous recipe!!! Smells absolutely heavenly while baking. I substituted apple sauce for the oil, and only used 2 eggs. I made half the batch in a mini-muffin tin, and the other half in a loaf pan. Excellent! I will definitely make this again!!

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Susan

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Reviewed: Oct. 18, 2007

Oh man, I just made this loaf...wow! It is sooooo good. This is the kind of loaf you don't want to make too often because you end up eating the whole thing by yourself. Thanks for the recipe.

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mimi

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Aug. 29, 2007

I didn't get a whole lot of coconut flavor from this - my own fault, my cocnut was a tad OLD & as a result dried out & not so potent. It was still very good, was a hit for the brunch to which I brought it. I am going to have to try it again with new coconut. PS used fresh pumpkin that I puree myself each fall. Wonderful.

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CYNDIE4

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Roscoe, New York, USA

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Reviewed: Dec. 1, 2006

Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor, texture, consistency,etc. Very flavorful bread which presents beautifully!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 1, 2006

AWESOME!! This was a wonderful bread and I'm not even a huge fan of pumpkin! It was very moist and flavorful. I made them into "mini" breads and also made a decorative bunt cake out of it. They all came out wonderful and everyone loved them. I will be making this again soon!

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Dani

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: May 19, 2006

Made this twice, second time a double batch. Nothing but GOOD to say about this recipe. I leave out the clove and add a little extra of the other spices. Took out enough batter before adding the coconut to make one loaf and it was great, too. I don't even LIKE pumpkin, but I like this.

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LORRIE56

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Reviewed: Feb. 28, 2005

My husband loved this. I made it one night planning to freeze one of the loaves, but by the time they cooled my husband had already finished the first one and half of the second. Great recipe, I will be making this again.

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KITTENFOREMAN

Cooking Level: Expert

Home Town: Columbus, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 1, 2001

I made so many loaves of this bread. I brought it into work and after 30 minutes it was completly gone! The coconut makes it so moist without giving it a real coconut taste. I highly recommend this wonderful bread.

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LAURA CORRIGAN

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Reviewed: Nov. 12, 2000

dark and somewhat dense with a very good texture. The light coconut flavor sets it apart from all the hundreds of plain-ole pumpkin breads out there.

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lenihan5

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