The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 8, 2009
Very good. Used whole wheat flour instead of white, applesauce instead of oil. Cut sugar down to 2 1/2 C but next time I will try 2 C, it was plenty sweet. Cooked for 60 mins. Thanks.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 7, 2009
I have been making this for 5+ years now. This recipe is great as is. But I have learned to tweek it depending on my needs each time. I sometimes use applesauce to replace part of the oil. I often use separate spices instead of pumpkin pie spice so I can change if I want more cinnamon flavor or ginger etc. Also can use brown sugar for part of sugar or decrease sugar. This recipe is great and forgiving if you want to play with it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 7, 2009
This was exactly what I was looking for, easy and great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 6, 2009
OH MY GOSH- is this good!!! I made it exactly as it said, and it was fantastic. Sooooo moist and the flavor was outstanding. I gave 1/2 loaf to my mom & dad, and they are hooked too. Thanks Tanja- this one made it into my recipe box at home!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 4, 2009
I used fresh pumpkin (steamed until soft, mashed and then drained) which worked fine without any water, still very moist. I followed someone else's idea and used a bundt cake pan, which worked nicely. I reduced the sugar a bit (more like 2 generous cups) and used an overripe banana and some more pumpkin puree along with oil to make a cup. Not much pumpkin taste, but I will put that down to using up a regular Halloween pumpkin rather than a culinary pumpkin. Might boost the rating if I try again with a tastier pumpkin.
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Cooking Level: Intermediate

Home Town: Sherwood Park, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 3, 2009
I loved this bread! It was my first time making pumpkin bread and it turned out beautifully. I only had aluminum 7x4 loaf pans and this recipe gave me 3 loaves. I didn't have pumpkin pie spice and used 2 tsps cinnamon and 1/2 tsp of nutmeg and ginger. (I didn't have cloves.) I also added walnuts. Like other reviewers suggested, I'll probably cut back a little on the sugar next time.
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Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 1, 2009
This was outstanding, but needed an additional crunch - maybe add walnuts or chocolate chips next time? Other than that, it was addictive. YUM
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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 31, 2009
This has a good flavor and I should have stuck to the recipe exactly. Unfortunately I made muffins instead of a loaf, and they were way too sticky against the paper liners.
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Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 31, 2009
I made a really healthy version and it's still mouth watering. Substitutions: all purpose flour --> whole wheat flour 3 cup sugar --> 1 cup agave syrup, 1 cup maple syrup. You could cut this down more, as it was still very sweet. 1 cup vegetable oil --> 1 1/4 cup unsweetened apple sauce 1/2 cup water --> 1/4 cup water. 1 teaspoon salt --> 1/2 teaspoon salt. I made muffins with half the batter and a loaf with the other half. It would have been even better if I'd sprinkled chopped pecans or walnuts on top. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 31, 2009
It was great the next day like said.....yummy stuff, I myself could not get enough of this bread! Will be making again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 28, 2009
Awesome! Great flavor - I did not add a thing. Made a great dessert: I cut one inch slices, slightly warmed them, put a scoop of vanilla ice cream and sprinkled the ice cream with a little cinnamon. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 28, 2009
This bread is very yummy. I followed the recipe exactly except for reducing the sugar by 1/2 a cup. Next time I will follow the users suggestion of using apple sauce to reduce the sugar and oil amount and also because apple flavor will go well in here. I only gave it a 4 rating because I personally prefer a bit more of a pumpkin pie flavor so it needs a bit more of those spices to bring it out. It also could use a bit more pumpkin for my taste as well. Aside from those personal preferences, this recipe was spot on and really cooked in 70 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 26, 2009
This was SO delicious! I improvised in a few areas... I didn't sift anything, I used fresh pumpkin puree, and only a 1/8c. water since the pumpkin was more watery than canned. I also added a tablespoon-ish of brown sugar and a squeeze of honey for a little extra flavor. Very moist! Muffins were awesome, too!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 19, 2009
I was disappointed with this recipe. Like others suggested, I used 1/2 oil, 1/2 apple sauce. I also used more spices than called for - like almost double the spices. While the bread was ok - it really lacked PUMPKIN flavor. I probably won't make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 18, 2009
This was a pretty good bread. I used my bundt pan and cooked for about 60 minutes, half of that covered with foil. I used pumpkin pie mix instead of regular pumpkin but I wish I still would have added more spice for more of a kick.
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Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 18, 2009
This was the best!!! I made one loaf and 12 muffins, turned out perfect. Next time I might cut down on the suger just a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 16, 2009
Perfect! I applied the modifications of using only applesauce, half brown/half white sugar, and doubled the pumpkin w/ some extra pumpkin spice. baked at 350 for 70 minutes and it turned out perfect. I also tried as pancakes and they were melt-in-your-mouth good!
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Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 15, 2009
I just made this today and it's awesome! My kids especially loved it. It does taste like pumpkin pie in bread form. The only difference was I didn't have pumpkin pie spice so I used a dash of ginger, cinnamon, cloves and allspice instead. Love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 14, 2009
Very good! In place of the oil I used applesauce, and used fresh pumpkin from the garden, it is a wonderful recipe! Will definitely make this again. I am actually going to make it for gifts this year since we have so many pumpkins in our garden and have a lot of pumpkin puree to use up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 14, 2009
Very good. I made one loaf of bread and used the rest of the batter for muffins. They are good muffins, too!
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Cooking Level: Expert

Home Town: Carnation, Washington, USA
Living In: Tacoma, Washington, USA

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