Reviewed: Nov. 20, 2008

It's better than Starbucks!! I took the advice of other bakers. Replaced 1 cup white sugar with brown sugar, bake at 325 for 1 hour 15 min., increased the ginger to 1 T, and added a pinch on fresh nutbeg. I also topped it with a heafty layer of cream cheese frosting. Delicous!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jlw783

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2008

I've made this recipe for YEARS and never changed a thing. I must say - I did change something - and it's been for the better. I borrowed an idea from my Amish Friendship bread. After coating the pan with butter, I create a mixture of all the spices used with sugar and then coat the bottom and sides of the baking pans and then I sprinkle the mixture on top of the bread before cooking. It doesn't change the YUMMY taste of the bread at all - but it does add another layer of texture. I make this bread at least 2 times a week throughout November and December. I bake mini loaves and give them as gifts and take the large loaves to work (where there is never a crumb left behind). Not only does it taste WONDERFUL - but it smells divine! ENJOY!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JXCURVY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

This is excellent & makes a ton of batter (great for gifts). I baked at 325 degrees; substituted 1/2 cup whole wheat flour for white; used applesauce instead of water; added 2 TB molasses, added pecans to some loaves. Wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MELIZM29

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

Good bread! I made it with real pumpkin and it was wonderful! Defintiely needs to cook the whole hour when using fresh pumpkin, otherwise it won't rise and cook through. I will definitely be using this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ajoyharley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

I tried this recipe out this Thanksgiving, my mother actually baked us each a loaf. She added brown sugar to the recipe. It was simply fantastic and so moist. I love it warm with Cool Whip on top. Sinfully good!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kyladee

Cooking Level: Expert

Living In: Henderson, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2008

I love this, it is exactly as the name says. I didnt change a thing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RINI723

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

This bread is just so good. We are burning our mouths on piping hot pieces right now & I can tell it's one of those breads that will taste even better as it sits. I baked in a 7x11 pan for 45ish minutes AND for 50 minutes in a 9x5 pan. Makes a lot of bread. Subbed 1/2 apple butter and 1/2 oil for the 1 cup of oil. In addition, you can cut back on sugar with good results. But don't omit all the oil b/c the end product will be more spongy, less moist. It's a keeper!!! Do not skimp on spices, especially ginger. And if you can restrain yourself, it gets better as it sits. EDIT: made again using bundt pan & cannot emphasize how delicious it is.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sweet Apron

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2008

I made this with real pumpkins after carving out our jack-o-lanterns. With a little patience it came out delicious! Thank you so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lilbrownbat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

Wonderful !!!!!!!!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debbie Nifong

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Clemmons, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

Wow! I'm really just an amateur baker who does it on the weekends for fun. I'm usually not very good! However, everyone who is always very honest with me LOVED this bread! It came out perfect and we all thought it was better than the Starbucks pumpkin loaf!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

eventingqh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

Yum! This was so moist and baked up beautifully. The only changes I made were used 1 Cup of brown sugar and 2 Cups of white sugar and replaced the oil with an equal amount of applesauce. I baked it in three 8x4 loaf pans for 70 minutes at 325.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

IMPORTANT TIP*** This is delicious, but I only noticed after the bread was in the oven that in the written directions it does not say to add the cloves. They are listed in the ingredient list but not in the written directions. Without the cloves it is alright, but I bet it would have sent it over the top with them! This recipe is a keeper!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

TexMex Queen

Cooking Level: Professional

Home Town: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

This was great. One reviewer said it didn't taste much like gingerbread so I doubled the ginger and it was perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2008

The most delicious gingerbread ever!! I add a teaspoon of pumpkin pie spice and otherwise follow the recipe. Instead of using 2 9x5 bread pans - try splitting the batter between two bundt cake pans - one for home and one to give. Makes a huge bundt cake - with a longer baking time - if you use the batter all in one. I did that the first time I made it and have split it into two ever since! Don't ask me how many times I've made this since i discovered it in August....I've lost count! Just try it, you won't be disappointed if you're looking for a pumpkin gingerbread!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LADYBUGONTHEGO

Cooking Level: Expert

Home Town: Menifee, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2008

This bread is very easy to make and tastes amazing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa K.

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Springboro, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

This recipe is ALMOST perfect - however I added one thing that I think is important to really set it over the top. I sprinkled brown sugar very liberally on top of the loaves after I took them out of the oven, it compliments the bread just perfectly!!! paired with a good cup of coffee or a glass of mile it makes for a great breakfast too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Natalie Rose

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2008

I've been using this recipe for a few years now. It smells excellent while baking and always comes out moist and delicious. I typically add more cinnamon than the recipe calls for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Drew A Blanc

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2008

This bread is DELICIOUS! I used egg-replacer instead of eggs to make the bread vegan, and fresh ginger because I didn't have ground. It is so flavorful, I'll definitely make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURLM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

This is really good! I made 5 mini loaves but probably could have made 6. 40-45 minutes at 350. I was heavy handed with the spices and also added ground cloves by mistake, but it was really good. So easy to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin

Cooking Level: Beginning

Home Town: Maple Grove, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

My first time making pumpkin bread, and it certainly won't be my last! We just loved this bread. I made it as is (two loaves, 400 degrees, one hour) except I did not have any all spice, so I added freshly ground nutmeg. I also increased the amount of cinnamon and cloves because I prefer my pumpkin pie to be a little extra spicy, and I thought I would feel the same way about my pumpkin bread. The bread is moist and perfectly cooked, and tastes great just out of the oven! Although I'm sure it would taste great at room temperature, as well. Not to mention the house smells so good now! :)

Was this review helpful? [ YES ]
0 users found this review helpful