Reviewed: May 21, 2007

This is the most amazing bread. I have always made banana bread, but this is much more flavorful. I always double the recipe because we absolutely love it, it is cheaper to buy the large can of pumpkin which is about 30 oz. and the pumpkin loaf freezes beautifully. Thanks to Tanja for this recipe.

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RL

Cooking Level: Intermediate

Home Town: Medicine Hat, Alberta, Canada

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Reviewed: May 7, 2007

This was really good, I used 1 1/2 cups of whole wheat flour and used white flour for the rest, you couldn't even taste it. I also used 1/2 cup of sweetened cinnamon applesauce and only 1/2 cup of oil. These made great muffins and I spread cream cheese on them, no need to make a frosting, but I'm sure it would be delicious.

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Arenda Dru

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Reviewed: Apr. 28, 2007

The bread turned out great. I ended up having to bake it at a lower temp for a little longer because it was getting burned on the outside and still raw on the inside. A tip for those who don't have pumpkin pie spice, you can make your own that works just great for this recipe. 3 tsp of pumpkin pie spice = 1.5 tsp cinnamon, 3/8 tsp allspice (or cloves), 3/4 tsp ground ginger, and 3/8 tsp nutmeg.

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JesusIsTheWay

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 12, 2007

This recipe is very good! The bread is so moist and flavorful. Thank you for sharing your recipe!

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AMBER R

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Reviewed: Feb. 15, 2007

VERY GOOD!! I have given out the recipe to everyone who has tried it.

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Meg

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Reviewed: Feb. 4, 2007

A really yummy cake/bread. A bit sweeter than I thought it would be. Next time I will definitely make it into muffins. I could not find pumpkin spice in the uk so used cinnamon and ginger as recommended by a previous review. Perfect with a topping of cream cheese frosting.

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kerrih

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Reviewed: Feb. 3, 2007

AWESOME! My 6&8yr old kids beg for this. To lighten it, I used 1/2 cup natural applesauce and 1/2 cup oil and it came out moist and flavorful. Good thing it makes 2 loaves or else I'd be in the kitchen all day making more. Thanks for a great recipe! It's a "keeper."

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Johanna

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2007

Very moist, yummy!

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Ronda R.

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Reviewed: Jan. 30, 2007

Great Recipe.........very easy to make and was very moist.....Even my 4 yr. old loved it. I did make a slight change by adding a little more spices.....Along with the Pumpkin Pie Spice - I added Allspice and Nutmeg for a little extra flavor. Will defintely make again......Thanks for a great recipe.......

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Annie

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Reviewed: Jan. 17, 2007

This recipe makes a HUGE pile of muffins. Perfect for taking to a classroom, there's plenty for everyone and they smell wonderful while they're baking.

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ATLGIRLJJ

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Reviewed: Jan. 3, 2007

This is a wonderful, delicious recipe. I've been using this recipe for the past 3 years and I love it. This recipe can be baked as loaves or as a bundt cake. At Thanksgiving, it's become a tradition with one of my friends that we trade a pumpkin pie loaf for a pumpkin pie. The loaves make wonderful Christmas gifts as well.

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Sharon L

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Reviewed: Dec. 23, 2006

I made this bread today to give as christmas gifts. I followed other reviewerrs suggestions, and added a cup each of white sugar and brown sugar. Otherwise i followed the recipe as is. This was a very easy recipe and I plan on making it for future holidays!

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CAROUSEL58

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Reviewed: Dec. 18, 2006

STOP! Before you add a whole cup of super fattening oil....use a cup or more of unsweetened applesauce. I rate this 5 stars! I did the applesauce substitution and also used whole wheat pastry flour. I also cut the sugar down to 2 cups (I used cane juice) and dang if these healthier adjustments didn't make it moist and fabulously better for you! I can never justify adding over a 1/4 c. oil to anything baked. The kids loved it. The dogs loved it. And most importantly I loved it!

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Dec. 12, 2006

I really liked this pumpkin bread; moist and flavorful. I made some tea sandwiches with it by spreading cream cheese blended with powdered sugar, vanilla, and pumpkin pie spice between slices and quartering them. Yum!

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NetteNet99

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2006

This recipe is awesome! Everyone loved the Pumpkin Pie Bread-the origional recipe yields 24 servings yet 6 people managed to make both loaves disappear!

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vrae

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Reviewed: Dec. 4, 2006

I loved this, for the most part. I took others' suggestions, and used 1.5 cups of each white and brown sugar. Next time I'll only use 1 cup of each, as I found these really too sweet, and I never say that. I also put in raisins, because we love raisins, and a couple teaspoons of vanilla. YUMMY!

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CHill

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

VERY GOOD!!!! FREEZES WELL. I MADE 1 9X5 LOAF AND 4 SMALL LOAFS. WILL DO THIS ONE AGAIN.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Nov. 22, 2006

This was wonderful! I made two loaves for a housewarming party, following the recipe almost exactly, but I added one extra cup of pumpkin because I wanted a strong pumpkin flavor in the bread. Every one commented on how moist and sweet it was. Next time I might add a tiny bit more pumpkin spice. I also made one loaf with all whole wheat flour and stevia instead of sugar. While it wasn't as good as the original, my diabetic friend raved about it. This recipe is definitely a keeper!

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J.Marie

Cooking Level: Intermediate

Living In: Buffalo, Wyoming, USA

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Reviewed: Nov. 18, 2006

I LOVED this bread! I did do a few modifications, though. For starters, I used 100% whole WHITE flour-I tell you, this is a great way to get extra fiber into your cooking and, I swear, your family won't even notice! Second, didn't have pumpkin pie spice so I used 2 teas. cinnamon and 1/2 teas. ginger. I thought that 3 cups of sugar was WAAAY over the top, so I used 1 3/4 cups white sugar and 1/4 cup of molassas. I also cut the oil to 1/3 cup oil, 1/3 cup Smart Balance butter spread, and 1/3 cup plain nonfat yogurt. This bread was phenomenal!! Moist, moist, and did I say moist?? I made a cream cheese frosting for it, and having made half of the recipe into muffins, it was the top request for my kid's school snacks that week. I will be keeping this recipe in my recipe box and making it often!!

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