The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 16, 2008
Loved this recipe. My friends loved it and it stayed nice and moist.
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Cooking Level: Beginning

Living In: Bluffton, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 16, 2008
Very yummy! At first I thought it was too gingery but the next day it was even better! Will be making this again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 16, 2008
I fixed this for a church function. I recieved many, many compliments.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 14, 2008
Nice and spicy for the holidays. I always add currants or dates.
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Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 12, 2008
a little dry but great warm with butter!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 12, 2008
This is a wonderful recipe. Makes really moist bread. I substituted the vegetable oil with one cup of cinnamon applesauce instead and it was fabulous. Makes 2 loaves with one batter. Was a hit with my families!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 11, 2008
I loved it and so did everyone else. Might try adding raisins or dates next time to play around a bit.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 11, 2008
this recipe is great! It's quick to whip up and while its baking I have time to spend with my kids! It's easy to make and tastes great! My kids gave these loaves to their teachers as Christmas presents and they loved them! I received several calls from the teachers asking for the recipe!
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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. 11, 2008
This is a fantastic recipe, and the only reason I'm not giving it 5 stars is I made a couple of changes to it to make it slightly healthier. I substituted 2 1/2 cups of whole wheat flour for the white flour, doubled the spices, added in about a cup and a half of raisins and added about 2 tablespoons of wheat germ. It still came out incredibly moist! And stayed that way for the entire week it was in my ridge. I live alone, so having a recipe that stays moist as long as it takes me to finish it is great! I gave some pieces to friends as well and everyone raved!
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 10, 2008
UNBELIEVABLY GOOD! I used half the oil, and used pumpkin butter for the other half, and used the Splenda Blend 50% sugar in place of all the sugar, and NO ONE knew! It was wonderful. I used chopped pecans in mine. I've already made this recipe 2 times for Thanksgiving, and will be making more for Christmas gifts this year. Good stuff!!
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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: Dec. 10, 2008
I cut back the sugar to 2 3/4 c. of sugar and added 1/4 c. molasses, to add to the gingerbread taste and added a little vanilla. Other than that I made no changes. This makes two really large loaves. I plan on freezing them for Christmas gifts. TIP: Cover the loaves halfway through baking to keep them from burning on top.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 8, 2008
Fabulous bread! It was important for me to find a pumpkin bread that was really flavorful AND really moist......this had was both. Super moist and full of flavor. I loved the perfect amount of pumpkin and ginger. I only had one loaf pan, so I used that and a small bundt pan. The bread in the bundt pan came out fantastic. It was so moist and had a wonderful outer crust. It cooked in about 35 min. The loaf pan took longer; my oven tends to be hot and cooks quickly. After about 45 minutes, some edges were burning so I decided to cover the loaf in foil and continue to cook. I cooked it for another 20 minutes after placing the foil over it. This bread is super moist and has wonderful ginger flavor....thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 8, 2008
Quickly became one of my husband's most requested foods.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 7, 2008
Deeeeelicious! A wonderfully moist bread and easy to make. This recipe is a keeper!
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Walnut Creek, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 7, 2008
This was a delicious and perfect for the post-Thanksgiving season! If you prefer ginger over pumpkin, then follow my modifications: split the sugar with brown and reduce slightly, double the spices, triple the ginger, and add 1/2 c. of molasses. I baked mine in a tube pan for 1 hour at 350 and topped with cream cheese frosting.
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Cooking Level: Beginning

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: Dec. 6, 2008
Absolutely delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 6, 2008
This is a great recipe! Some other reviewers had stated that this was more pumpkin than gingerbread. I added 3 tbl of dark molasses and some pumpkin pie spice, and that evened it out nicely. The oil helps to create a pleasant "crust" on the top. I put a mixture of cinnamon, sugar and pumpkin pie spice on the bottom which turned out well. I did a loaf pan and 12 muffins. In hindsight, I could have made mini muffins or six more normal sized muffins, because that was a huge loaf! It also took an hour and twenty minutes on 350 and was on the verge of burning.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 6, 2008
This recipe had a great flavor...very spicy. However, I erronously followed advice from another reviewer. I sprinkled a sugar and spice mixture on the top before baking, which sounded like it would be yummy. However, I believe this caused the loaves to NOT rise during baking, which was a major disaster. Therefore, I cannot fault the recipe itself (since I willingly changed it). It tasted great, but obviously had the wrong texture. I am writing this review in hopes I may save someone else from making the same mistake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 4, 2008
Very good! I used one cup white flour, and the rest in whole wheat, as it was all I had on hand. Made 10 mini loaves, and baked for 45 mins. Awesome - thanks for the post.
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Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 3, 2008
This is delicious. I had multiple people ask for the recipe. I did have to bake for a little longer, but it was worth the wait.
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