Reviewed: Jan. 28, 2009

This is ever so moist and delicious! Instead of a full cup of veg oil, I used only 1/2 cup plus 1/2 cup apple sauce. I didn't have any allspice. Baked for 1hr and 20mins at 325 degrees. I froze one of the loaves and I think I'm going to top it with a cream cheese frosting and sprinkle with walnuts. It would even be great with just a dollop of cool whip:D

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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2009

The aroma's for this bread were amazing! I topped mine with pecans and choc. chips to give it a bit of a flare! What a yummy recipe!

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Kendra Lichacz

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 14, 2009

much better the next day!!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Jan. 12, 2009

I made a GF version of this recipe this weekend for hubby. It was great! Thanks for sharing!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 12, 2009

This was a great pumpkin bread! Everyone loved it. I had some trouble with it sticking to the pan, but I probably just didn't grease it good enough. I also sprinkled some cinnamon/sugar on the top of both loaves, which tasted good. I will definitely make it again.

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youngcook

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Jan. 3, 2009

Honestly the best pumpkin bread recipe I've ever tried. The only thing I changed was that I used pumpkin pie spice instead of allspice (didn't have it on hand). Absolutely fantastic. Crisp on the outside, soft and moist in the middle. Definitely a keeper.

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Robin

Cooking Level: Intermediate

Home Town: Logandale, Nevada, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 3, 2009

Really nice flavor. I enjoyed the subtle change from the traditional pumpkin bread.

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geekygirl

Cooking Level: Expert

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Reviewed: Jan. 2, 2009

Really, really, really good!! As some previous reviewers suggested, I substituted milk for the water, and added nutmeg. I also wanted to make it more "gingerbread", less "pumpkin", so instead of 3 c. of white sugar, I used 2 c. of white, 3/4 c. of brown, and 1/2 c. of molasses. It was just a little sweet, so next time, I think I'd cut the brown sugar to 1/2 c. But it disappeared FAST, this is an instant favorite for me!

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vikingkirken

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Reviewed: Jan. 1, 2009

I have been baking this bread for a couple of years, but never reviewed it. It is delicious! I substitute half of the oil with applesauce, and it is very moist. I also use 2 cups of brown sugar and 1 cup of white, but will probably try cutting out some of the sugar next time. I always make mini loaves and give them as holiday gifts; this time I added chocolate chips in some loaves and pecans and dried cherries in some loaves. You can't go wrong with this recpie.

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BLUEBERRY GIRL

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Reviewed: Dec. 30, 2008

I love this recipe the only reason for 4 stars is the amount of sugar!I substitute bananas for 2cups of the sugar and NO ONE can tell the difference!

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cook4fun

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 28, 2008

I made this for a company party and it was a hit. Everyone loved it. My coworker brought it home to her kids and they ate it up as well. Will definitely make this again.

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Mary

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Reviewed: Dec. 27, 2008

Great recipe. I like it even better with added raisins and a little less sugar, but the basic recipe is moist, light, and flavorful, and everyone likes the results.

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SCGOPS

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Reviewed: Dec. 24, 2008

Moist, so dense and full of flavor. I loved it! I made it for christmas breakfast. Nobody wants to eat it because they know if they start they wont be able to stop!

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John W.

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Reviewed: Dec. 23, 2008

Took quite a bit longer to cook than expected. A nice bread to bake in mini-loaves for bread or cookie trays. Def a holiday flavor!

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Jessaboo

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Reviewed: Dec. 23, 2008

I am reviewing this for my mom, and I think that this is the best pumpkin gingerbread recipe ever!! I HIGHLY recommend it!! It tastes SO good! YOU MUST TRY IT!!!!!! Very, very good!

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Anna

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Reviewed: Dec. 22, 2008

Absolutely fabulous! I took one loaf to my office to share. It disappeared in minutes, and everyone was asking for the recipe. I love the perfect balance of spices and the moistness. This would be a perfect recipe for mini loaves to give for homemade holiday gifts.

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Tammy

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

Living In: Watervliet, New York, USA

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Reviewed: Dec. 22, 2008

This was excellent and super easy! It took about 38-40 minutes to bake, and it came out perfect. The flavor and texture are just like my grandmother's homemade bread. Thanks for this awesome recipe!

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CollegeKay

Home Town: Houston, Texas, USA

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Reviewed: Dec. 22, 2008

This is going to be a favorite. The cake is soft, moist and delicious.

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Linda S.

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

Delish! Beware that it makes a lot though. I got 24 regular muffins plus a smallish loaf out of this. Baked muffins for 30 mins and the loaf for 45-50 mins. I went with 2 3/4 c sugar (half white & brown), 1/4 c molasses, 2 tsp vanilla extract, and milk instead of water based on reviews.

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