Reviewed: Apr. 10, 2012

Pumpkin quick bread has been a staple in our house, but with a little one with egg and dairy allergies, i wanted to try out a new recipe. This was okay but I wasn't wow'd. I found the bread to be much too sweet. Even moreso than our traditional "unhealthy" recipe. I think if we try it again, I will cut way back on sugar and increase spices.

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Reviewer:

4myfamily

Reviewed: Mar. 28, 2012

I make this bread once a week. It is our favorite with cream cheese frosting. It is healthy and yummy.

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Godfrey

Reviewed: Jan. 25, 2012

Very good! I used white whole wheat flour, added one egg, and switched half the sugar for honey. I baked it in a 9x13 pan, and it made a delicious dense and moist breakfast bread.

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Breanna W.

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Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

AWESOME! I used regular whole wheat flour and the texture was still great. It was the PERFECT amount of sweetness and nuttiness with the flax. I also added pecans.

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Jan. 4, 2012

not terrible. definitely tastes healthy/fibrous. i threw in some raisins - definitely a good call. you need at least raisins or walnuts in there, otherwise - you will just be very sad eating this. :(

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Reviewer:

NYSMILEZ

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Oct. 22, 2011

This was incredibly simple and incredibly delicious. I took others' advice and only used about a cup of sugar (more than enough); I also used pumpkin pie spice since that's what I had on hand with a little extra cinnamon. I used all whole wheat flour and you can't tell the difference at all--King Arthur is my brand of choice. It's a very fine, delicate flour. It's very dense and moist in the middle. Next time I will probably add chopped pecans or walnuts to give it a little extra crunch.

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jessica

Reviewed: Oct. 9, 2011

I've made these for breakfasts for my on-the-go family for the last two weeks. They all approve!

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Jenn

Reviewed: Sep. 22, 2011

I made this and found it a little too dense and missing something flavor wise.

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PurePedigree

Cooking Level: Intermediate

Home Town: Lockeport, Nova Scotia, Canada

Reviewed: Jun. 11, 2011

Wasn't that impressed with this bread. It wasn't terrible but nothing about it really popped.

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Reviewer:

Vanessa

Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Jun. 10, 2011

I just pulled this out of the oven and let it cool down enough to have a slice, and it's very good. I made the following modifications: 4 tablespoons of ground flax 1/3 cup sugar 1 can of pumpkin 2 chopped apples all whole wheat flour (not pastry) Added a little extra spice I think I went overboard on the cloves, as it's a little strong; next time I'll stick to the recipe on the spices. The sweetness is almost perfect, it wouldn't hurt if I had added more sugar but I'm really trying to cut sugar out of my diet. The apples that I added in are very chunky and moist and I think they make a nice addition to the bread and add some sweetness. I really like all of the healthy aspects of this bread and I think it will become a permanent addition to my recipe list :)

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