The reviewer gave this recipe 3 stars. This recipe averages a 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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 4.76 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 11, 2009
This smelled wonderful while baking! The taste was OK...my husband liked it better than I did. I thought it was sort of bland.
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 3, 2009
I made this using pumpkin pie filling since the store didn't have canned pumpkin. It came out great!! I made some cinnamon honey butter to put on it. Yum!!
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 20, 2009
Only used 6 servings to make 24 mini-muffins. Substituted half the sugar and oil with applesauce. Topped with cool whip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 7, 2009
This is the best pumpkin bread I've made-or tried! In a large family, the two loaves lasted a day. Moist, flavorful, I don't think you can go wrong making this bread for friends/family.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 22, 2009
Yum! Just the recipe I was looking for. It was a nice moist quick bread. To optimize the moisture, leave in the pan for 10 minutes, then cool completely on a cooling rack, then wrap tightly in plastic wrap overnight for best results. I also added a few more dashes of cinnamon to mine. Really good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 11, 2009
I would like a little more pumpkin taste, other than that it was great!
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Cooking Level: Beginning

Home Town: Chantilly, Virginia, USA
Living In: Fort Mill, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 28, 2009
This tastes just like pumpkin pie! Its so moist and flavorful. I bake for 30 minutes then cover with foil the remainder of the time so it will not burn. I used pumpkin pie spice I from this site and it was PERFECT with this recipe!
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Photo by Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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