Reviewed: Apr. 23, 2008

Made this tonight on a whim and so glad I did! I halved the recipe (adding a little more than half of the pumpkin & spice) and made into muffins (made 18) - baked for about 22 minutes, let them cool, then sprinkled with powdered sugar..YUM!

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Seahawk07

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

I found the flavour to be good but also found it to be a little dry.

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Farrah

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Reviewed: Apr. 20, 2008

This bread was very good, moist, and with good flavor when a few exceptions were made. I followed one reviewer's suggestion to halve the recipe, but still add the full 15 oz can of pumpkin. I also added the full amount of pumpkin pie spice. The title is a bit misleading, as I didn't really think this tasted different than your standard pumpkin bread- but it was still delicious as that.

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Claire H.

Cooking Level: Beginning

Home Town: Rochester Hills, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Mar. 24, 2008

This is wonderful pumpkin bread, I will make this many more times!

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Cindy C.

Cooking Level: Expert

Living In: Hamilton, New Jersey, USA

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Reviewed: Mar. 11, 2008

This was really wonderful - made it into mini muffins and they went very quickly! Thanks for a great recipe.

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FINNALYS

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Reviewed: Feb. 21, 2008

Very good pumpkin bread!

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justcallmemom

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

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Reviewed: Feb. 2, 2008

Really good.

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under the influence

Cooking Level: Expert

Living In: Ames, Iowa, USA

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Reviewed: Jan. 11, 2008

I used less sugar and no water. Sprinkle with powdered sugar when cooled.

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SteelieD

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Reviewed: Jan. 9, 2008

I meant to halve this recipe (only had one loaf pan) but accidentally dumped the whole 15-oz can of pumpkin puree in the bowl. It actually turned out great--I recommend doubling the amount of pumpkin the recipe calls for if you really like moist, pumpkin-y flavor. I also put in a bit more seasoning than was called for.

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LRB

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Reviewed: Jan. 5, 2008

This is really good!! I made it for Christmas morning and it went great with eggnog and coffee. The only change I made was to use 2 cups sugar instead of 3. It was perfect for me.

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DEEKAY719

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Reviewed: Dec. 30, 2007

This was a great recipe! So yummy & moist!

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 29, 2007

This is a great one. I had to use a different size pan and it came out great. I also didnt have any plastic wrap so I stuck it in the freezer for 30 min and it was the best!

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nicole

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Reviewed: Dec. 28, 2007

I made this for Christmas and brought a loaf to work. Everyone loved it and wanted the recipe. I will say that this bread is even better the next day! I will be making this every Christmas!!!

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KRISBBB

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

This is a great recipe. I had some lefrover pumpkin puree in the freezer and used it to make this bread. It is fantastick. I halved the recipe and mixed it all by hand. I also added a little bit of chocolate chips into the batter. I also added a tsp. of vanilla with the wet ingredients for extra flavor. It has great flavor and texture. It's got just the right amount of spice to it so that it doesn't come out tasting more like spice bread like some other recipes. Very moist without being dense. I wish I could give it more then 5 stars. I'm a hard critic so that's saying a lot. Next time i think i will try adding some orange zest and walnuts. I see tons of possibility for additions to this wonderful basic pupmkin bread.

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miki

Cooking Level: Professional

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Reviewed: Dec. 10, 2007

I love this recipe. It has become our families favorite holiday treat! It is always moist and has amazing flavor. Thanks for sharing this recipe with us!

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Sugar&Spice

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

i made the recipe as-is and it was DELICIOUS. sooo moist. and i'm picky with my pumpkin bread. i will DEFINITELY make this again. i brought it to a t-day party and everyone loved it. there were no leftovers. it's great after a couple days, warmed a tiny bit, with a bit of butter.

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Jennifer

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Nov. 26, 2007

The plan was to give one loaf away and keep one for our family...we ate it all and figured it was a good thing we never told the neighbors about it.

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Jack

Cooking Level: Beginning

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Reviewed: Nov. 25, 2007

OH MY GOD!! I made this bread for Thanksgiving, and I liked it more than any dessert we had on the table. It was sweet and moist, and I was so glad it made 2 loaves because we all wanted the left overs. Delicious!!!

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Kelly

Home Town: Buffalo, New York, USA

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Reviewed: Nov. 25, 2007

This recipe is very good. Thank you. I followed the recipe exactly and got excellent reviews.

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CHERI1975

Home Town: Nampa, Idaho, USA

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Reviewed: Nov. 21, 2007

I made this recipe (and tripled it) for school and got nothing but rave reviews. It was easy and it tasted great! Instead of 2 loaf pans however, I made it into bundt pan size adn the cooking time was still right on.

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scarieusc

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