Reviewed: May 29, 2006

It was good, but I've had better...

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Mar. 29, 2006

This is perfect. With one substitution>>> I make my own pumpkin pie spice by using 1&1/2 tsp. cinnamon, 3/4 tsp. nutmeg, 3/4 tsp ginger, 3/8 tsp. ground cloves. I make it weekly for my uncle who just goes crazy if I'm out of town and unable to bake it for him.

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Val E.

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: White Salmon, Washington, USA

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Reviewed: Feb. 15, 2006

This is awesome! One of my new favorites. I followed the suggestions of other reviewers by using 1/2 brown sugar and coconut milk. I also used fresh pumpkin, but only had one cup so I blended in one cup of cooked sweet potato. Delicious. My 3 year old is picky, and he won't stop eating this.

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aurora8202

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jan. 2, 2006

I liked this, it was very moist. my husband didn't like it because it tasted too much like pumpkin pie he said! Then I told him it was PUMPKIN PIE bread! So, not a hit with him... but I thought it was fine.

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4Barnums

Living In: Germantown, Maryland, USA

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Reviewed: Dec. 1, 2005

This was a wonderful recipe. The bread was delicious.I actually used smaller loaf pans and made 3 loafs instead of 2. I added chopped pecans to my batter along with substituting coconut milk for the water. I also added a brown sugar struesel on the top of the bread. This recipe is a keeper.

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V. Rice

Living In: Annapolis, Maryland, USA

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Reviewed: Nov. 29, 2005

Moist and delicious! Freezes beautifully, too. A keeper!

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bakerfromsd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 28, 2005

This was the Best!! It was moist and tasty. I used half white and half brown sugar and love the taste. Will make this again and again!!!

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NPTMAMA

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Reviewed: Nov. 26, 2005

definately the best!!!!!!!!

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Jason

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 13, 2005

Easy to make and the outcome seems to please anyone who likes pumpkin. It's a keeper.

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CAROLMERNA

Cooking Level: Expert

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Reviewed: Nov. 4, 2005

This pumpkin bread is moist and tasty, really good! I subbed 1/3 of the sugar with brown sugar and added walnuts, this would be really good with raisins added to the mix as well. As with almost any quick bread, they always taste better the next day.

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LoveTo Bake

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Reviewed: Oct. 31, 2005

Absolutely delicious! And yes, it is better the next day. It is very moist and the flavor is wonderful. I will definitely make it again. Perhaps even as christmas presents.

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SHELLYKNOWSBEST

Cooking Level: Expert

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Reviewed: Oct. 30, 2005

This was great! I made this as muffins for my son's Halloween party tomorrow, and I think that they will be a big hit. I also replaced the oil with Apple Sauce for a no fat treat!

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SHADOWSZEPHYR

Cooking Level: Expert

Living In: Binghamton, New York, USA

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Reviewed: Oct. 24, 2005

this recipe was one of the best i have ever tried but it did make a difference when i used fresh pumpkin puree. please try this....excellant. thank you for sharing.

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deb w

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Reviewed: Oct. 17, 2005

Wonderful! I made into small loaves for Christmas gifts. So moist and tasty!

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LBG911

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Reviewed: Oct. 13, 2005

i made these muffins to my team at work... everyone raved how awesome and moist they were. i did add a bit more pumpin pie spice... thanks for sharing

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Dawn

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Reviewed: Oct. 11, 2005

This was wonderful! so moist and decadent! I made one and froze one loaf to give away for a gift because I know my friends will love this as well! Well done Tanja!

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LOOLAY

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Reviewed: Oct. 8, 2005

This bread turned out moist and delicious. I made a few changes after reading other reviews. Split the sugar in half with white and brown and also added vanilla and extra pumpkin with a little less oil. Next time I'll add pecans. Thanks for a great easy recipe!

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TXCYCLIST

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Reviewed: Oct. 7, 2005

Like other reviewers, I used half white and half brown sugar, and also didn't have pumpkin pie spice. Used 1 1/2 tsp cinnamon, 3/4 tsp ground ginger, 3/4 tsp allspice, 1/4 tsp nutmeg, and 1/8 tsp ground cloves instead. This came out deliciously moist. Not overly sweet, either. It's perfect warmed with butter for breakfast.

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Meagan

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Reviewed: Oct. 3, 2005

This was such a delicious recipe! I did as others suggested and added a little more cinnamon and nutmeg with a splash of vanilla extract. I also did 1/2 brown and 1/2 white sugar. I sprinkled the tops of the loaves with turbinado sugar. YUM!!

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