Reviewed: Nov. 17, 2009

This is a nice, moist bread. I've added extra pumpkin to it without any problems. I don't use pumpkin pie spice, instead I use cinnamon, ginger and nutmeg to my taste. I've also cut the oil to about 1/2 cup without the bread being dry. This bread really does taste better with age, although it's hard to wait 'till the next day to eat it.

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DEBBYJ

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Gahanna, Ohio, USA

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Reviewed: Nov. 15, 2009

YUM! used applesauce instead of oil and it was very moist and delish!

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Ashley82519

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

Made this recipie yesterday and got positive reviews all around. I used a little extra pumpkin just because I'm a big pumpkin fan.

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alexryder

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

I made this today because I had a can of pumpkin pie mix sitting around and didn't feel like making a pie. I was a little worried about using this instead of puree, but it came out delicious and moist. I cut back on the sugar by a half cup, because the pumpkin mix contained sweet syrup. I didn't have pumpkin pie spice so I just added 1 tsp of cinnamon, ginger, and 1/2 tsp. cloves to the mixture. I also used 1/2 cup applesauce and 1/2 cup oil as some reviewers suggested. I was able to make 12 muffins and 2 nice size loafs from this recipe. The kitchen smelled like a gingerbread pumpkin pie heaven! My family loved them and said they were the best ever! This recipe is a keeper. Thanks for sharing!

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coffeecup22

Cooking Level: Expert

Living In: Matthews, North Carolina, USA

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Reviewed: Nov. 11, 2009

Used whole wheat flour; only 2 C sugar instead of 3 as per other reviews & it was plenty sweet; used 1 TBS cinnamon, 1 tsp ginger, 1 tsp allspice, 1 tsp nutmeg, 1/2 tsp cardamom which was just enough spice; used scant 1/2C oil and replaced the other 1/2 C oil with 1/2 more pumpkin. And I made muffins instead of bread. An incredible recipe that I will make again and again!

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JellyFish

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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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Jennifer B.

Cooking Level: Expert

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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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jjill

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Reviewed: Nov. 7, 2009

This was exactly what I was looking for, easy and great.

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stuffsalush

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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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LUVINMYHUBBY

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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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SHOWEM

Cooking Level: Intermediate

Home Town: Sherwood Park, Alberta, Canada

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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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Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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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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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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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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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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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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Claire

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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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jackie

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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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Juli

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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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tracelc

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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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jlouise77

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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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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Midwestmommy0608

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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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