Reviewed: Oct. 9, 2011

Excellent!! Made in a bundt pan instead of loaves and served with brunch.....everyone loved it...especially my dad who loves dates. My only change was to use homemade pumpkin pie spice instead of just the cinnamon and nutmeg. Wonderful! Thanks!

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4 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Oct. 6, 2011

This is a nice recipe. The bread came out moist and flavorful, but it didn't have a strong enough pumpkin taste. Also, the dates don't have an identifiable flavor. I will not make this again because I will try to find another recipe that has a stronger pumpkin-y taste.

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3 users found this review helpful

Reviewer:

April

Reviewed: Mar. 14, 2011

Fabulous recipe, even with substitutions.

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5 users found this review helpful

Reviewer:

SPARKLER8666

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wayland, Michigan, USA

Reviewed: Oct. 30, 2010

Mmmmmm good! Only made two changes--an extra tsp of cinnamon in the batter and two cups of chopped dates (just like them). Smells heavenly, too!

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6 users found this review helpful

Reviewer:

sherry1013

Cooking Level: Expert

Reviewed: Jul. 25, 2009

Five stars because the recipe is perfect exactly as written! No changes, except that I used 3tsp of pumpkin pie spice because I was running low on cinnamon, and I made muffins because I prefer them to loaves. (My muffins were beautifully done after 20min. I've already eaten two just to make sure). The smell of them baking is mouth watering! If you're health-conscious- they are very moist and flavorful they don't even need butter! EDIT: This is a VERY forgiving recipe. I've made it many times using all pumpkin (I didn't have appleasauce), and I've made it withl raisins and also chocolate chips when I didn't have any dates. DELICIOUS!!

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33 users found this review helpful

Reviewer:

sarahxbee

Cooking Level: Intermediate

Reviewed: Mar. 8, 2009

Really good. I love that it uses apples, pumpkin, dates, and nuts. It makes it somewhat nutritious, right??? As another reviewers stated, it turned out better for me in muffin form than in a larger pan. I wonder if it would be good with wheat flour instead?

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10 users found this review helpful

Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Nov. 3, 2008

THIS RECKIPE WAS DELICIOUS. I MADE ONE BREAD AND THE REST OF THE BATTER INTO MUFFINS. I FOLLOWED THE RECIPE EXACTLY. BOTH THE BREAD AND THE MUFFINS WERE MOIST AND FLAVORFUL. I WILL DEFINIELY MAKE THESE AGAIN.

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6 users found this review helpful

Reviewer:

Debbie

Reviewed: Oct. 30, 2008

This recipe is delicious and filling...a real crowd pleaser!

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6 users found this review helpful

Reviewer:

mimi926

Reviewed: Oct. 22, 2008

Delicious. I only have one loaf pan so I made half the batch in muffin pans and found they came out more moist. I will definitely make this again, however, I will probably always make this as muffins.

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18 users found this review helpful

Reviewer:

VictoriaW

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 2, 2007

I have made this recipe for the last several years at Thanksgiving and it is always a hit. It is very moist, and the topping is just the right combo of sweet/crunch. Those who don't like nuts or dates in my famiy eat it none the wiser!

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7 users found this review helpful