The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 14, 2009
This was a good recipe, but i personally prefer the "Downeast Maine Pumpkin Bread" better.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 14, 2009
Excellent! I made muffins with this receipe. Be prepared for LOTS of them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 14, 2009
This bread is wonderful!! I did make some changes so it would be a little more healthy. I used applesauce instead of oil, and half whole wheat flour. I also add extra of each spice to give it more of a "gingerbread" flavor. I've baked it as muffins and mini loaves. Makes great snacks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2009
This was absolutly delicious!! My boyfriend whom doesn't care for pumpkin loved it. The only thing I did that was different was I used fresh pumpkin. So moist and yummy, and the house smelled so good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 10, 2009
I adore this recipe. I do substitute 2 cups of brown sugar for the white sugar and add 2 cups of toasted chopped pecans or walnuts at the end of the mixing. It is awesome! Also it is better the next day.
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Cooking Level: Professional

Home Town: Garden City, New York, USA
Living In: Daytona Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 9, 2009
This is absolute BEST recipe I have ever used for bread. Unbelieveable texture, moisture, and flavors! I added Raisins & Topped with a basic Icing and everyone, including my 1 year old LOVES it....I will make this for years to come, thank you SO much:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 9, 2009
This was really, really good, but next time I will up the spices to get more of a strong gingerbread flavor.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 7, 2009
Really good, but greasy next time i will substitute most of the oil with applesauce.
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Amy
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Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: Oct. 6, 2009
This was really good, however I did tweak it quite a bit. Instead of oil, I used vanilla yogurt. I only used two cups of sugar and used half agave nectar half sugar for the rest. Then for the flour I used half white flour and half ground walnuts. I also used extra PP spice. Alot of changes but still amazing!
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Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 5, 2009
This recipe is very tasty! I added just a pinch extra of all the spices. I cooked these loaves for 50 minutes at the suggested temperature and then for 30 minutes more at 325 and they turned out perfect! I gave one to a neighbour and they loved it. Another good thing about this recipe is that it costs only $2.50 a loaf! Thanks for this :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 5, 2009
Delicious! Beautiful, tender texture. We tried it after it had cooled to room temperature and it was great. It was even better the next morning for breakfast! The hubs said it was one of the best quick breads he'd ever eaten. Definitely a keeper. I was about 1/4 cup short on oil so I substituted the difference with applesauce. That's the only change I made (out of necessity) to the original recipe. Oh, and I made this into mini-loaves, which cut around 20 minutes off the baking time.
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Cooking Level: Expert

Home Town: Kankakee, Illinois, USA
Living In: Tomball, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 4, 2009
I've been making this recipe for a couple of years now, but kept forgetting to rate it. It is the perfect balance of spices and always moist. The best part is the way it makes the house smell while it baking! Thanks so much for sharing.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: Sep. 29, 2009
Man, I would give this 10 stars if I could. It tasted like fall perfection! It was perfect as written, but I made a couple changes just to make it a tad healthier. I only used about 2 1/2 c of sugar. I used 3/4 c applesauce with 1/4 c veg. oil, and I substiuted whole wheat flour for half of the flour. I wouldn't dare mess with the flavors in this recipe. It is perfect as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 28, 2009
I followed the directions exactly and its wonderful. Its the perfect combo of spices and very moist. What I have been looking for. I tried the maine pumpkin bread on here that gets rave reviews but I believe this much better!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 26, 2009
Fabulous.. just used half brown half white sugar..Definately a KEEPER..spice combo is amazing!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 20, 2009
I wanted to find a recipe that put my husband's pumpkin for roasted pumpkin seeds to more use. I was not expecting to like this recipe since I don't really like anything pumpkin flavored, but I was pleasantly surprised. We both really liked it! I followed the recipe to a T, except that I reduced the cooking temperature to 325 and put the mix into muffin tins (cooking for a little longer than 30 min).
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Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA
Living In: Merritt Island, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 18, 2009
A great recipe - I wanted to put a scoop of vanilla ice cream next to it! I even substituted 1 cup of all purpose flour with one cup whole wheat flour and it turned out great. Couldn't even tell I made the switch - but it still had the added nutrition.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 4, 2009
This bread was ok. I cooked it at 325 as suggested by another user, but my two loaves cooked for at least 1 1/2 hours. You need to like clove for this. Otherwise, I wouldn't add it...as the allspice has it too, maybe use xtra cinnamon. If I make this again, I will use applesauce in place of the oil. I added a streusel topping and to me, this was the best part! Br. sugar, marg, flour and cinnamon...mixed together sprinkled on top. Thanks for the recipe, I may try some other spice/pumpkin ones.
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Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 26, 2009
Way too much fat & sugar in this recipe for me,so made many changes to make this a healthier bread. Cut the sugar in half, used 1/4 cup oil & 3/4 cup applesauce, substituted with light spelt flour & added 1/4 cup ground flax. Still turned out moist & delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 27, 2009
Easy to make and very delicious. Simple and just what pumpkin bread ought to be. I used 2 Cups sugar and Pumpkin Pie Seasoning instead of original ingredients. I also used parchment paper in the bottom of the pan for quick and easy removal. This will be a family recipe for many years. Thanks for posting it.
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