Reviewed: Dec. 2, 2008

The name fits perfectly. But beware! This is the first time I made bread, So I filled the pans too high, and as they rose they gooshed all over. This also affected the cook time, adding on an extra 30 mins or more. Made a second time, adding a bit extra of everything and split it between three pans: Perfect. I swear my picky cousins didnt eat anything else that weekend and ALL FIVE LOAVES DISAPPEARED!!! Just wanted to add another 5 to this wonderful, soft and desirable bread

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Ambrosia

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Living In: Oakland, California, USA

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Reviewed: Nov. 30, 2008

The best pumpkin bread recipe I have tried so far!!

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MZBONNIE

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

Excellent!! I read many of the review and made a few changes. One of the additions was to add a box of vanilla pudding! Also double the pumpkin! Thanks!

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Darrol J. Unruh

Cooking Level: Expert

Home Town: Buhler, Kansas, USA

Living In: Fredericktown, Missouri, USA

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Reviewed: Nov. 23, 2008

This is a really good, and really easy, pumpkin bread. I read a few of the reviews and settled on suggustions from the Sheri S. review...I highly suggest you do the same. I also added Hershey's Cinnamon Chips to one loaf and Hershey's Milk Chocolate Chips to the other one. HEAVEN!

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JaYsOn~

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Nov. 23, 2008

A great addition to my recipe collection - thank you. I did not bother putting the water in, did not find it necessary - the bread came out great without it. Thanks again!

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EPIFANEEE

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Reviewed: Nov. 20, 2008

I thought this was really good, but not the best I've ever had. We still enjoyed it very much!

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Charlene

Cooking Level: Intermediate

Living In: De Soto, Missouri, USA

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Reviewed: Nov. 16, 2008

I have never made pumpkin bread, just banana breads, but this was fantastic! I'm planning on making some for gifts this year!! Worth trying!

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achamberlain

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Reviewed: Nov. 16, 2008

Absolutely fantastic just the way it is.

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lainaw

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Reviewed: Nov. 13, 2008

Love it! Love it! No changes needed, it was great.

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MsGracie

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

WOW, now that is a GREAT recipe. My family raved over it...and they are right it is better the next day. I used allspice instead of pumpkin spice and I then toast each piece and a nice layer of real butter. Goodness....that is MMMMMM!

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scebbi_loves_2_cook

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Nov. 10, 2008

by far the best pumpkin bread recipe (and i've literally tried 5). moist, tasty, making it for the third as i type

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GK

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Reviewed: Nov. 10, 2008

I made this recipe but instead placed the batter into muffin pans and baked for approx. 30min until tootpick came out clean. I feel they could have been more flavorful and moist, not sure what went wrong.

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Ashley Greco

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Reviewed: Nov. 10, 2008

This was quite good. Very moist as expected but as others noted, bake it for 1 hour 15 mins at 300-325. My loaves were a little darker on the outside before the middle was done. Also, add a tsp of Vanilla and double the spice and you have perfection! That's why I only gave this one 4 stars-for these tiny improvements. Enjoy!

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Bethany

Cooking Level: Expert

Home Town: Chardon, Ohio, USA

Living In: Newton, Massachusetts, USA

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Reviewed: Nov. 9, 2008

Fantastic! I made no changes. I used the pumpkin pie spice recipe from this site. Easy and delicious.Thanks for sharing this wonderful recipe!

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JLANGLEY

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: Decker, Michigan, USA

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Reviewed: Nov. 6, 2008

Mmmm, this is great! As some others have said, it is better the next day. I cut the sugar by a 1/2 cup and subbed applesauce for half the oil. My in-laws loved it! It's especially yummy with pumpkin spice flavored cream cheese spread.

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ARIANWEN1174

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Reviewed: Nov. 6, 2008

I have tried several recipes on this website, and although many of them are excellent, I have not been as compelled to leave a rating as I have with this recipe. I'm making another couple of loaves as I type this. My husband's coworkers and my family are asking for more. Thanks so much for this recipe!!!

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jlane

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2008

I almost halved the recipe but messed up at the last second so had to make two loaves. I was SO glad I did because the first one was gone almost immediately! I did sub in whole wheat white flour, replaced half of the sugar with splenda, and used a cup of applesauce instead of a cup of oil, and it was wonderful and SO moist. It's great by itself, but I would really recommend spreading it with some mascarpone cheese.

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Allie

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 4, 2008

This pumpkin bread recipe turned out delicious, but I made a few modifications. I substituted all of the oil with unsweetened applesauce, used whole wheat flour, and reduced the sugar by 1/3. Out of the oven I didn't think they were anything special, but the pumpkin flavor really came out after 1-2 days in a plastic container. I'd definitely make this recipe again, next time adding cranberries and crushed pecans. Yum!

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Constance

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 2, 2008

This bread was great!! I defiantly followed other reviewer's suggestions to substitute apple sauce for the oil, and reduced the sugar. It turned out great!! Especially after a few days in the fridge!! I wrapped individual slices in plastic wrap and gave it in gift bags.

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SaraSunshine

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

This recipe is a keeper. I am not a pumking pie person, but this bread was out of this world, sweet, moist, taste better the 2nd and 3rd day. I kept one loaf for us and took the other one to share with my friend after Bible study and they all said it was very good. Thank you so much for sharing.

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tastebuddy

Home Town: Los Angeles, California, USA

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