Reviewed: Nov. 9, 2009

Great flavour and nice texture, I reduced the sugar in half and it was still good.

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Heidi

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Nov. 9, 2009

I have made this many times. I double the spices and add chocolate chips. It's a big hit at my house.

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pcperles

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Reviewed: Nov. 8, 2009

Delicious. I substituted 3/4 cup of pumpkin butter I happened to have for 3/4 cup of the oil and added more spices, threw in a bit of nutmeg, a tiny shake of black pepper and a pint or two of cardamon. My boyfriend doesn't like pumpkin but liked this saying it's more of a spice bread.

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SEANINGS

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Reviewed: Nov. 8, 2009

Wonderful! Easy to make. Very tasty. Even people who normally do not eat sweets loved this one!

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CBarter

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Reviewed: Nov. 8, 2009

Turned out beautifully. I couldn't find ground cloves or ginger in my supermarket here in Japan, but I substituted a bit of ginger paste and it was fine. I made it using a Japanese kabocha pumpkin, making the puree fresh, and it had a very delicate pumpkin flavour. I also used light brown sugar instead of white, and I cut down the oil by 1/4 cup and added a bit more pumpkin puree. I loved it! Will definitely make it again.

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AERISH

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Reviewed: Nov. 7, 2009

I had no white sugar so I opted for brown and used two cups instead. It wasn't sweet enough to me. So I decided to add some cream cheese frosting and whola!!! sealed the deal.

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Lizzy001

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Reviewed: Nov. 6, 2009

The first time I made this exactly by the recipe and it was very good, but I felt it needed more spice. The second time, I used 1/2 c. vegetable oil and 1/2 unsweetened applesauce plus used 2 tablespoons of ginger instead of 2 teaspoons and 2 teaspoons of cinnamon instead of 1. I baked it as a cake in a tube pan (45 minutes) and topped the cake with a simple frosting made of butter, confectioner's sugar, and lemon juice (put it on the top and let it drizzle down the sides). I grated candied ginger and sprinkled that over the frosting. It made a delicious, professional-looking cake that got rave reviews from my guests! This is perfect for the holidays -- sweet, but not too sweet.

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DPW

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Reviewed: Nov. 3, 2009

So so so delicious! Like other reviewers, I doubled my spices (except the cloves) and baked at 325 for 70 minutes. Turned out perfect!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Nov. 3, 2009

This ROCKED. I made two loaves to share with my family when they came over for Halloween. My grandmother raved so much that I sent a loaf home with her. She is already asking me to make more.

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JustJamie13

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Reviewed: Nov. 3, 2009

I followed this recipes exactly as it was written. Tried the batter and it definately needed more spices. The end result was way way to sweet. Very disappointing.

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rsrobinson2007

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Reviewed: Nov. 2, 2009

I love the way this made my house smell!! It was so easy to change for healthier a little as well. I used 100% fresh ground whole wheat flour in place of all of the all purpose flour (add a smidge more baking powder and baking soda), along with applesauce instead of oil (added a small splash of Canola Oil) and changed the sugar into 1 cup white, 1 cup brown and 1/2 cup Mollasses (decrease the water by just a smidge since you add a bit of liquid this way)... perfect for gingerbread! We also used fresh pureed pie pumpkin that we roasted the day before. Awesome!!

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holcomb1298

Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

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Reviewed: Nov. 2, 2009

A great bread for the autumn and winter holidays! The spices can definitely stand to be doubled though. There were a number of opinions with regard to the amount of sugar to use; I used one cup white, one cup brown, and approx. 1/3 c. molasses. Next time I will add an additional 1/2 c. of brown sugar as it wasn’t quite sweet enough (I don’t have a big sweet tooth, either). I substituted most of the oil with applesauce, but I think a 50/50 ratio would work better next time. Also, I made one loaf and a batch of muffins with this recipe, but I wasn’t thinking and baked them both for 75 minutes at 325°. The muffins shouldn’t have baked anywhere neat that long! They were still salvageable though, but not quite as soft as I’d like them to be.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 29, 2009

This recipe is perfect- I didnt have allspice, so I added more cinnamon. I also used 3/4 c. applesauce + 1/4 c. oil instead of 1 cup of oil. These came out super moist. I also made them into muffins instead of bread- just cook for less time- about 15-20 min.

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sarita

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Reviewed: Oct. 28, 2009

Love it! I've got some stalked up in my freezer so I can take it out whenever I get a craving!! Great for breakfast!

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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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Reviewed: Oct. 25, 2009

I made this for a Bridal Shower, where I also had profiteroles with chocolate sauce and heart-shaped shortbread cookies. I gotta say that this loaf was the only dessert that was eaten up! (and there were only 8 women!) Wonderful!

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Tamara

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Reviewed: Oct. 25, 2009

yum. i changed the serving size to cut the recipe in half and it was very good. I may make a loaf with walnuts to give to the folks. Very good

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FROG69

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Reviewed: Oct. 24, 2009

This is the perfect fall bread. The recipe made two very big, flavorful loaves. They came out nice and moist. Great with a cup of coffee. I'm looking forward to breakfast the rest of the week.

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Annie

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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Reviewed: Oct. 22, 2009

Fantastic, fantastic, fantastic! I have made this 3x in 2 weeks to give to friends, for company, etc and it will be my go-to quick bread recipe all autumn/winter long! the only things I changed the second time (original recipe = 5 stars) that I thought improved it were I changed the sugar to brown, used 1.5x the spices and replaced the water with apple cider. Next time I plan to try a 50/50 mix of oil and applesauce to cut down on the fat a bit. Definitely amazing!!

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Deep Dish

Cooking Level: Expert

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Reviewed: Oct. 18, 2009

We loved this bread. I used the exact ingredients. I also followed the temp/time suggestions from LYNN LUKE. Came out perfect!

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RSpence

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Reviewed: Oct. 18, 2009

This is the first time I ever made bread and it is very easy... It filled my apartment with delicious scents! The bread is moist, and it has a perfect amount of spice. I ended up baking it for an additional 20 minutes, but that could be because of my old oven. I used one glass pan and one aluminum. It cooks *much* better in the aluminum pan.

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