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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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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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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Spookei

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Seattle, Washington, USA

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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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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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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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Bunny

Cooking Level: Expert

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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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alkruse

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Reviewed: Jun. 11, 2009

I would like a little more pumpkin taste, other than that it was great!

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Dawn

Cooking Level: Beginning

Home Town: Chantilly, Virginia, USA

Living In: Fort Mill, South Carolina, USA

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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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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 26, 2009

I used this recipe, but rather than using the full 3 cups of straight sugar I used half sugar half splenda. It turned out excellent! I love the taste! I made a double batch, thinking I would get leftovers to last a couple days...NO WAY! It was all gone!

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Hiedi

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Reviewed: Apr. 25, 2009

lives up to its name - anyone who likes pumpkin pie probabably would like this. It is very moist. I used a large loaf plus tiny one and it came out perfectly.

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grateful7

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Reviewed: Apr. 21, 2009

AAmazing! I used 1.5 Cup of splenda instead of sugar and made it into cupcakes. Then as something extra which I felt it needed I added cream cheese icing it was so delicious:)

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blaylockjm1

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Reviewed: Apr. 12, 2009

Very good. Will definitely make again.

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JADA

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

Another 5* rating here...easy, moist, delish!!!

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EAKE

Cooking Level: Professional

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Reviewed: Feb. 27, 2009

I made this many times throughout fall and winter and everyone LOVED it! I used applesauce in place of oil and no one even knew.

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Cassie

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Reviewed: Feb. 27, 2009

I started making this bread in 2006. Friends and family can't get enough of it it is that good! I use fresh pumpkin that I harvest, puree and freeze for the winter. This is a keeper!

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Garberg

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 10, 2009

My family and friends love it every time I make this bread. Sometimes I can't even get it out of the pan before they are slicing into it.

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DEBRA1978

Cooking Level: Expert

Home Town: Bells, Texas, USA

Living In: Marysville, Washington, USA

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Reviewed: Feb. 9, 2009

THis recipe was my first time ever making pumpkin bread. I used homemade pumpkin and it turned out delicious! My mother in law loved it, my husband loved, I loved it. One of few recipes that I've tried that came out perfect the very first time!

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Joy

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Reviewed: Feb. 3, 2009

Yummy. My six year old is banned from the kitchen becuase every time he comes in he eats a piece. It doesn't need as much sugar as it calls for..mind you it's yummy with it. But my last bach I used half the sugar and added a little more pumpkin. MMMM.

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MICK54

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 20, 2009

I made this recipe as written and it is wonderful! Thank you for posting this!

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Trish G.

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 13, 2009

This was amazing! So moist! I added some chocolate chips to the recipe as well... great for chocolate lovers!

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Georgia

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Reviewed: Jan. 13, 2009

This recipe was delicious--I used fresh Pumpkin instead of canned and halved the oil and subbed a 1/2 cup of apple sauce for the remainder of the oil. It turned out great!

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