Reviewed: Feb. 7, 2012

yummy...doesn't use much pumpkin...i froze a couple of 1 cup bags of pumpkin at halloween and used one in a pumpkin loaf batch in december and it was awsome!

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Reviewer:

kitchenchaosinBC

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Jan. 21, 2012

Turns out nice and moist and tastes great. Adding chocolate chips makes it great too. I think I would like more walnuts than the recipe calls for. I am not a baker, so this easy recipe works great!

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Reviewer:

Bridget

Reviewed: Jan. 8, 2012

I absolutely LOVE this recipe! I was able to make it gluten-free too (substituting All-Purpose GF flour mix cup for cup & adding 3/4 tsp Xanthan Gum)! I've tried it as a loaf and as muffins as well. I like to add 1 cup of dried cranberries to the mix, adds a hint of tartness to balance out the sweet. It's divine! Though I have a general inquiry - EVERY time I've made this (loaf and muffins), it just will NOT cook all the way through! I've tried everything I can but for some reason it just will not! Any suggestions?

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Reviewer:

Courtney

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 7, 2012

I made this just as written except I used butter and added more cinnamon and a 1/4 tsp nutmeg and it came out great! I took it to work and everyone loved it. It was super moist and very tasty. I'm making more for family this weekend. Thanks for a great recipe!

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Reviewer:

vatech90

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Cooking Level: Expert

Living In: Fishersville, Virginia, USA

Reviewed: Nov. 28, 2011

My first loaf I have ever made and it couldn't have come out better. My family ate it in one day and now that's it's baking season, I've made it once a week. It never lasts for more than a day. Love this! I use pumpkin pie spice instead of cloves.

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Reviewer:

sandy

Reviewed: Nov. 22, 2011

This is a fabulous recipe! The loaf is moist and tasty. I added vanilla, cinnamon, and nutmeg to give it a bit more flavour.

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Reviewer:

jewels

Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

As is the case for many of us, Halloween just passed and I had several uncarved pumpkins staring me down. I couldn't part with them that easily, so I cracked 'em open with the intentions of toasting the seeds. Seeing all that pumpkiny goodness go to waste just didn't suit me. I decided that it shall live on in the form of a loaf. I felt a little nervous having never used real pumpkin for anything, so I hopped on the ol' laptop and found this recipe. I altered it a little for the sake of flavor. The 1 1/4 cups white sugar sounded boring so I used 1/2c white sugar, 1/2c brown sugar, and a 1/4c MAPLE SYRUP. Also... didn't have cinnamon so instead of the cloves and cinnamon I used 1 &1/2t pumpkin pie spice. Other than that I followed it to a T and have only tried the batter [loaf is in the oven] and it is PHENOMENAL!!

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