Reviewed: Oct. 21, 2011

Lowered the temperature to 325 as Lynn recommended. Everything about this bread is wonderful: flavor, texture, the way your house smells as it bakes. Thanks for posting!

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Reviewer:

Cooking Level: Expert

Reviewed: Oct. 21, 2011

I made this for a neighborhood brunch and was very pleased with the results. The loaves were so moist, sweet, and tasty. I used a sugar blend and egg substitute and it was still wonderful! I added a 1/2 cup of golden raisins and they were a perfect addition. I highly recommend this recipe.

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Nonna

Living In: Houston, Texas, USA

Reviewed: Oct. 20, 2011

I was shocked how easy this was to make and how tasty the bread was. My two loaves turned out perfectly, and were deliciously gingery without being too sweet. They got even better after being chilled for a few hours. Will definitely make again!

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Ryiinn

Reviewed: Oct. 20, 2011

This is a very good recipe. I made exactly as written except for the baking time and temp. I made three loaves (my baking pans are 4x10 and white on the inside which keeps my breads from getting to dark during baking), baked them at 340 degrees for 50 minutes. They were moist, and the texture was perfect. I have already added to my little recipe box. No need to look for another pumpkin bread recipe after finding this one. The spices are perfect.

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Linda M

Cooking Level: Expert

Home Town: Greenwood, South Carolina, USA

Living In: Orangeburg, South Carolina, USA

Reviewed: Oct. 20, 2011

This was really good and moist and had a nice flavor--not overwhelmingly pumpkin or ginger, but a good mix of both. I cut the sugar by 1/2 c and it was still plenty sweet. I also substituted brown sugar for some of the white sugar. I served it warm with whipped cream and it was delectable!

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eugenides

Reviewed: Oct. 19, 2011

This was a hit on every level! The only thing I did differently was to mix the ingredients with a hand blender. This gave the finished product a super light and moist texture. Awesome!

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PowerPointGuru

Reviewed: Oct. 19, 2011

Marvelous!!! I'll leave a tip of something I tried: added a teaspoon of vanilla extract. 100% Approval all the times I did it! ;)

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AlwaysKaKa

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

This bread is SO GOOD! My husband who normally hates pumpkin loves this and I can't make enough of it for the both of us. However, I only had 1 1/4 cups of white sugar, so I substituted the rest with brown sugar. I also doubled the amount of spices and added milk chocolate chips into the batter. YUM! :)

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Reviewer:

allicat

Reviewed: Oct. 16, 2011

Yum. Found this recipe last fall and just baked this year's first batch. Trying to be healthier, so I substitued EVOO and it still tasted great. Also used fresh baked pumpkin. Might try some brown sugar next time. Also, made only one loaf and 18 muffins (30 mins) -- easier to freeze leftovers. Thanks for a great fall recipe.

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