Reviewed: Oct. 16, 2008

5 STARS + This Recipe is Perfect, I followed it exactly and It's wonderful!! I will most definitely make this again, Thanks

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Reviewer:

jsnowder

Cooking Level: Expert

Reviewed: Apr. 4, 2008

This is by far the best pumpkin bread recipe I have come across. It's a fool proof recipe. I have made this bread at least a dozen times and it never fails. I usually make it without walnuts but it tastes great with or without.

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Reviewer:

amber.rae

Reviewed: Jan. 6, 2008

Great recipe! My family loves it. Moist...great texture, and taste. I followed the recipe exactly and it turned out great. Thanks!

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Reviewer:

4hickgirls

Reviewed: Nov. 6, 2007

I was actually a bit disappointed in this pumpkin loaf recipe. First of all, it wasn't very moist, secondly you could not taste any of the cream cheese flavor and finally it was actually pretty bland. I will continue to search for the perfect pumpkin/cream cheese loaf recipe...

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Reviewer:

AZ_MELANIE

Reviewed: Nov. 3, 2007

The bread was very moist and had a nice texture but I thought the flavor was lacking. I made the recipe as listed except I swapped a cup of flour with wheat flour.

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Reviewer:

Emily

Reviewed: Oct. 14, 2007

I wanted more of a cream cheese flavor to it but it was still very good.

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Reviewer:

this2shallpass19

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 9, 2007

Easy and good. Very similar to what Starbucks is selling just now. Am glad I had some left over pumpkin to spur me to find this recipe. I lowered flour to 1.5 cups and added .5 cups of quick oats because everything tastes better with oats in it. The result is a slightly less cakey version, which I prefer. Better for me too! Next time I will sneak in a Tbsp or two of bran as well.

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Reviewer:

2boys1cat

Reviewed: Sep. 25, 2007

This is an excellent pumpkin bread recipe, with just a bit of tweaking. Like previous reviewers, I also doubled the cinnamon and added a touch of nutmeg. I added around 6 oz of cream cheese, I believe the recipe calls for 4 oz (I love cream cheese). I also used 1 c. wheat flour and .75 cup white flour, for health reasons (you can't taste the difference at all, and you get more fiber that way). The bread turned out delicious - very moist, a wonderful texture and taste! I love it. I can tell it will be a staple for fall cooking in my house!

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Reviewer:

SunflowerMom

Reviewed: Jun. 11, 2007

This turned out very good. I made two loaves and froze one. It froze very well and was still good after defrosting. My husband keeps asking me to make this again.

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