Reviewed: Nov. 23, 2009

My husband and I were surprised at the nutritional content of this recipe. I will definitely be making this again.

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Mandy_H

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Reviewed: Nov. 23, 2009

WOWWWW!!! This bread is simply amazing. I have another recipe I've been using for years with lots of sugar, oil, and eggs. So when I found this one and saw all the rave reviews, I had to try it for myself. Mixing flax meal with water is a perfect egg substitute. I also added 1/3 cup chopped walnuts and 1/3 cup craisins. I subbed 1 tsp of pumpkin pie spice for nutmeg and cloves. Most healthy breads are not moist, and very unflavorful. This one will fool everyone! I can't wait to share it with family this Thanksgiving!

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Jewels

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Nov. 12, 2009

I thought this was excellent because it was very moist and pumpkin pie-ish. I added extra spices because I always do, along with walnuts, craisins, coconut, and chocolate chips and the result was delicious. Next time, I would omit the chips because it was so delicious on its own and the chocolate almost detracts from the wonderful pumpkin flavor. The coconut was a very nice tough though. Great recipe; thank you

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amjlanders

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Reviewed: Oct. 29, 2009

this was an easy recipe to put together. I didn't add all the sugar, 1 cup of sugar instead of 1 1/2. I added craisins on the top & a sprinkle of sugar before cooking. I was eager to try this right out of the oven. It looked done on the outside but was mushy inside. After it sat in the fridge it had the consistency of zucchini bread. VERY good! We argued over who got the last piece!

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Michelle74

Cooking Level: Expert

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Reviewed: Oct. 14, 2009

WOW! I love this bread. As with other reviewers, I cut back on the sugar to 3/4 cup and used 1/2 cup oats, cutting back the white flour to one cup. I also cut the salt to 1/2 tsp. and replaced cloves with 1/4 tsp. allspice and threw in a few chopped walnuts. I plan on making this bread frequently and can't wait to send some in my daughter's next college care package.

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Kathryn

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Reviewed: Aug. 6, 2009

I love this bread. I made a few changes to the recipe and it came out well. I used 1/4 cup of sugar and it was plenty sweet for me. Also, I used just more pumpkin instead of apple sauce, and another time tried some left over prune puree instead of the apple sauce. Both times worked out well. I am thinking of trying it out as a cake for a vegan birthday party - just have to figure out the icing...

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Diane

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Reviewed: Jun. 14, 2009

Oh my...wonderful! I did make some slight changes, though -- added raisins (75g), and used orange juice for my liquid, and used all wheat flour. I also subbed in fruit sugar (fructose) and only used 150g, and it was plenty sweet. It tastes wonderful. Thanks for the recipe! ^_^

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Kazanoodle

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

This came out really tasty. I don't usually make vegan baked goods - the texture is really dense and drier/less oily than most similar breads, but I sort of liked that. And I love how healthy it is! I made it with a butternut squash that was given to me. I couldn't find sugar-free applesauce (living in Australia) so I just tried to add more squash as people have suggested. Looking at the recipe author's own tweaks, I cut back the sugar to 1 cup, and half of that was brown sugar. I would love to try it again with the applesauce this time, if I can find it!

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Kelly

Cooking Level: Intermediate

Home Town: Utica, New York, USA

Living In: New York, New York, USA

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Reviewed: May 3, 2009

This is my favorite recipe, I have made it several times this time with banana instead of pumpkin, 1 cup brown sugar, 1/3 cup wheat germ instead of wheat flour since I was out, and added 1/3 cup all purpose flour because I think I added too much bananas and it wasn't a very thick batter. Hope this helps someone out!! Enjoy the yumminess! Smile Always

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Millergirl96

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Reviewed: Mar. 28, 2009

My family really likes this Pumpkin Bread. It has no eggs or shortening yet comes out moist and delicious and rises well. A great recipe for someone who has an allergy to eggs or is looking for a heart-healthy recipe. I added one-third cup of raisins and one-third cup of chopped walnuts.

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Barbara

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Reviewed: Mar. 15, 2009

Pretty good. I have been having a cravaing for pumpking bread for a while. I added raisins and this is really good and simple - great with a little natural peanut butter on top. The flax seed meal is a great egg replacement (my son is highly allergic to egg, so i wanted a recipe that i could make in our egg-free house) and i really liked it. I did drop the sugar to about 2/3 of a cup as suggested by some others - it was just right. Just a side note - i tried the version of this bread offered by KychynWych and it isnt a pumpkin bread at all - it is essentially a gingerbread - i ended up throwing the loaves out :( If you want a typical pumpkin bread, dont try that version.

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nittanyjones

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Reviewed: Mar. 5, 2009

Great healthy recipe. I used all whole wheat flour (I am sure it would be even better with some all purpose). I replaced 1/2 cup sugar with maple syrup and added 1 cup of raisins. I also used 1 and bit tsp pumpkin pie spice in place of other spices.

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jasmine

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Reviewed: Feb. 13, 2009

This bread is outstanding! Ever since I made it for the first time I have made it over and over. I have significantly cut the sugar (down to about 2/3 of a cup) and I think it tastes delicious that way. I have also added cranberries and chopped walnuts (sometimes together, sometimes just one or the other) and it has tasted delicious. Definitely recommend this recipe to others!

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ninaro

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Reviewed: Feb. 9, 2009

Oh my goodness was this delicious! I just used the whole can of pumpkin b/c I didn't want to waste it and used only 1/4 C applesauce instead of the 1/2 C so that it wouldn't get to watery. It turned out so moist, spicy, low fat and good for you. I will be making this again for sure!

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 7, 2009

I halved the sugar to make this recipe more of a bread than a dessert, and it was delicious! My only problem was that the consistency-- the bottom half rose and the top half became condensed. This is heavenly warmed in the oven a topped with some almond butter. A definite repeat recipe, though I will have to work on how to achieve a better consistency. Thank you so much!

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cecmar351

Cooking Level: Beginning

Living In: Bethesda, Maryland, USA

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Reviewed: Feb. 2, 2009

Excellent! I used a tart applesauce, and it added so much flavor- try it with the applesauce before you sub. in pumpkin. The loaf is moist, fragrant, and you can taste each spice. My kids ate half of it before it was even cooled off!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 20, 2009

Mmmm this was so good! I made the changes that ASTROPHE posted (no applesauce, whole can of pumpkin, 1 cup sugar). I also added 1/2 cup walnuts. I was SO surprised by how moist this bread turned out with no oil!!! Will definitely make again- next time I'll try using all whole wheat flour. I baked mine for 65 minutes and the toothpick came out clean, but was a tad gooey in the middle when I cut into it an hour later. Maybe it's just my oven, but I'd let it bake 5 minutes longer next time. I'm skeptic of vegan baked goods normally, but was so pleasantly surprised by this recipe... try it- you will like it!

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Erin Young

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Dec. 30, 2008

I had to cook it longer than stated, but I followed the recipe exact, made two loaves (a whole can of pumpkin, 15 oz.) and my house smells devine. I only tasted a small piece (realized I wanted to put it back in the oven as it felt too moist) and it tastes good. It is a very dense loaf. Shocked at no eggs. :)

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Jenn

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Reviewed: Dec. 18, 2008

This was a hit in our house. I made it into muffins. They freeze well, and although they do not have a typical quickbread texture, they are a health variation.

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