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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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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kristi anN.

Cooking Level: Beginning

Home Town: Brookfield, Connecticut, USA

Living In: New Milford, Connecticut, USA

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Reviewed: Oct. 18, 2009

Loved it! And tried it with a few changes---like many others, dropped sugar to 2 cups (one cup white, one cup brown), but plus 1/2 cup of molasses. Substituted 1 cup buckwheat flour for 1 cup of the regular flour. Added small amount candied orange peel for extra oomph. Substituted 1/3 cup of applesauce + 2/3 cup oil, rather than 1 full cup oil. All turned out wonderfully well and was very very well received by guests.

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Poulette

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 17, 2009

Added semi-sweet chocolate chunks to regular sized loaves and semi-sweet mini-chips to mini loaves. Gr8 for breakfast toasted! TYVM for this recipe. ;-)

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Dixiepigsie

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Reviewed: Oct. 17, 2009

Excellent pumpkin bread all on its own, but I've also made variations by folding in pecans, walnuts, craisins, dried cranberries right before pouring into the pan(s). The only piece of advice I could give here was already mentioned by others in the reviews. First time through, I baked at 350 and the edges dried out (and started to burn) by the time the middle was done. Back the temp off to 325 and raise the cooking time to 1 hour 15 minutes and it'll come out golden brown with a little bit of "resistance" to the edges. My wife hates anything with ginger in it, so I used exactly 2 Tbs and she couldn't detect it. My parents, on the other hand, LOVE ginger, so I bumped it up to 3 Tbs; they said it was perfect. Also, if you're looking for a great icing to use, try the Cream Cheese Frosting II found on this site.

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