The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 10, 2009
I know it's hard to accurately rate a recipe when you don't follow the directions to a T but I loved this bread. The changes I made were; I doubled the spices except the allspice, I used 1 cup white sugar and 1 cup brown sugar, 2 cups all purpose flour and 1 1/2 cups whole wheat flour, in place of the oil I used 1/2 cup Lighter Bake, 2 whole eggs and 1/2 egg substitute, 2 cups fresh pureed pumpkin, and by mistake threw in a teaspoon of vanilla. The results were yummy and is a healthier version. Next time I might try adding some shredded carrot just for texture but it's great as is!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2009
This is very moist good bread! Will be making often. Does not have much of a pumpkin taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 8, 2009
I followed the recipe exactly, with the exception of using only 2 cups of sugar, and cooking at 325 for a bit longer. Very tasty gingerbread; definitely the best I've ever eaten. It is very flavorful and moist. Thanks!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 5, 2009
This really is as good as everyone claims. My DH (who doesn't like pumpkin) ate about half of one loaf by himself. I did add some pecans & coconut to one loaf that another recipe had suggested but really it was great as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 4, 2009
yummy! increased the spices a bit, especially the ginger. I used fresh pumpkin puree not canned and it turned out wonderful
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 4, 2009
This was excellent! I decided to make them in muffin form to take to choir practice. 1/2 of this recipe yielded 21 medium sized muffins, and I reduced the cooking time to 13 minutes. I added cinnamon cream cheese frosting which made this more like a dessert... yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 1, 2009
Made this for Thanksgiving morning and it was a HUGE hit. Don't change a thing. You can cut through it like butter!!! It has been demanded for all Thanksgivings to come. My family has called requesting I make it on a weekly basis. Thanks frosty for making me look so good on my first baking attempt!
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Cooking Level: Intermediate

Home Town: Allen, Texas, USA
Living In: Richardson, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 30, 2009
This is the best pumpkin bread ever. I usually have trouble with batter breads being burnt/too dry. Since I bake in a dark pyrex pan, I lowered the temp to 325 and baked for about 80 minutes. Came out moist and delicious.
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Cooking Level: Expert

Home Town: Rochester, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 28, 2009
Very moist. Like others, I subbed applesauce for all of the oil. Double spices, but kept allspice as written - too overpowering doubled. Made in a bundt pan. Needed to bake a bit longer at 325 degrees. Frosted with cream cheese frosting. Made day before and wrapped tightly in aluminum foil prior to frosting day of. Delicious! Will make again and again.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Blue Bell, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 26, 2009
LOVED IT..... IT JUST NEED SOME NUTS !!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 25, 2009
Great recipe...spiced just right....made it for my husband's office Thanksgiving lunch and it was a big hit...I did top it with cream cheese icing, which was the perfect finishing touch. Highly recommend!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 19, 2009
I made Cream Cheese Icing to frost one loaf and left the other plain; the frosted loaf vanished quickly, but the plain one didn't last long either. Everyone raved how moist and perfect the texture was. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 19, 2009
Delicious!! I followed this recipe exactly, though I added nutmeg instead of cloves bc I didn't have any. I made this into muffins and cooked them maybe 20 minutes at 350. I also added a few butterscotch chips to some of the muffins, which caramelized and are so yummy! I highly recommend this recipe!
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Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 17, 2009
Super! I baked at 325 to keep the big loaves moist and even. I made one batch with fresh pumpkin and one with butternut squash, the butternut was just as good if not better. Thanks!
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Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 17, 2009
This was AWESOME! I'll definitely be making this through the holidays. My whole family enjoyed it and asked that I make it again. YUM!
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Cooking Level: Intermediate

Home Town: Rome, Georgia, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 17, 2009
This was an excellent recipe. I only changed the sugar to 1 1/2 cups white and 1 1/2 brown sugar. I made a loaf in a 9x5 but not sure if I filled it too high but it took mine 1 hour and 45 mins on 325. I had some batter left over so made another 8 x 3 loaf and that one took 1 hour 15 mins, maybe it was because I cooked them at the same time. But really just keep testing it every so often. Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 15, 2009
So good and spicy! I made 24 muffins at 350 for 28-30 mins. Very moist. Thanks for an awesome holiday recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 15, 2009
Good recipe and easy too! I'd recommend letting it sit a day before eating it....seems like the flavors are more intense on day 2
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2009
awesome bread. i sprinkled the top with minced candied ginger. yummo!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2009
I made this as is, its an alright loaf. It was very, very moist loaf. If I were to make it again I'd up the spices and lower the water. Also there was too much batter for my 2 silicone loaf pans.
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Cooking Level: Expert

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