Reviewed: Oct. 27, 2008

This is almost exactly the same as my Grandma's recipe for Pumpkin Bread! It always gets rave reviews at the holidays. My mom gives it as gifts to the neighbors and my in-laws love it! I can't wait to try out some of the variations other reviewers have done.

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Lady Radagast

Cooking Level: Beginning

Living In: West Grove, Pennsylvania, USA

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Reviewed: Oct. 22, 2008

I used the following recipe and it made two loaves at 350 deg. for 1 hour. 3 cups sugar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 3 cups all purpose flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder

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MOSCATELLON

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Reviewed: May 21, 2008

THE ABSOLUTE BEST PUMPKIN LOAF EVER!!! My entire family loved this recipe. It is added to my annual holiday baking recipe book. Wow.. Thank you for posting this wonderful recipe :)

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Zerlina

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Reviewed: Apr. 27, 2008

Honestly the best pumpkin bread I've ever had. Moist, well formed, and so delicious. The only alteration I made was substituting oj for the water. Next time I will add chocolate chips.

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lovetobake

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

Delicious! did alter it though... added the big can of 100% pumpkin (29 oz) and about a cup or so of nestle milk chocolate chips..(more if your a chocolate lover) and omit the water and its become even more moist and delicious! im making this for neighbors for xmas gifts! since its so easy to do

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laurieb

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Reviewed: Nov. 24, 2007

This recipe was very good, made 6 mini loaves, although next time I may cut down on the sugar. Also did not use cloves .....I made this again and cut the sugar to 2 1/2 cups as some friend thought it was too sweet. I think it is a great pumpkin bread and so did the other people I gave it to...

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KIT1

Home Town: Huntington, New York, USA

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Reviewed: Nov. 22, 2007

Made for the night before thanksgiving to enjoy with hot choclate. We all loved it. I think the spices were just right for our delicate tastes. Added a little raw sugar on top just so it would sparkle. Will be making often.

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TOOMUCHWORK

Cooking Level: Beginning

Home Town: Great Bend, Kansas, USA

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Reviewed: Nov. 21, 2007

Very good - I substituted a tablespoon + 1 teaspoon of pumpkin pie spice for all of the other spices, and it turned out very well. However, I think I will up that to two tablespoons of pumpkin pie spice next time.

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Adriene Holland

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 5, 2007

We really like this recipe. The loaves came out beautiful. After reading the other reviews we made the following modifications and it was very delicious and spicy. 2 c sugar / 1 c brown sugar 4 c flour 2 teas cinnamon / 2 teas nutmeg / 2 teas ginger / 1 teas allspice / 2 cups walnuts. Didn't need to top with anything. But we did try it topped with whip cream or butter (whip cream was better!) THANKS! Definately a keeper.

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Luvs2cook

Cooking Level: Expert

Living In: Jefferson, Oregon, USA

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Reviewed: Oct. 31, 2007

This was pretty good. I made it exactly as the recipe called, but next time I think I may add some walnuts or something. I also expected a little more of a spice flavor, but it was good nonetheless.

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Ashley Danielle

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 30, 2007

Outstanding!! I had hoped the bread would taste as good as it smelled while it was baking. I was not disappointed... it's fantastic! My family inhaled it. This recipe is also very quick and easy. Thank you very much Delora!

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Katherine Ann

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Oct. 29, 2007

So good!!! I made this recipe exactly except I cut back a little on the cloves (too strong) and added a little extra cinnamon. My pans were a little smaller so it made two loaves and 4 "muffins". Will definately make again!!

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Leanne

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Reviewed: Oct. 27, 2007

This was a moist and delicious bread. I did what was previously suggested and used orange juice instead of water and I really liked the flavor. I was running low on spices, however, and so I stuck with the recipe guidelines. Definitely not strong enough! I will be generous with them next time! I also baked as a bundt and was so glad I checked it at 60 minutes. It did NOT need 90 minutes and was perfectly baked!

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mamamilkies

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Reviewed: Oct. 21, 2007

I didn't have the size bread pan called for in the recipe, but the bread still came out perfectly moist. My husband, who is really picky about pumpkin bread, loved it.

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Dana

Cooking Level: Beginning

Living In: Fillmore, California, USA

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Reviewed: Oct. 19, 2007

This bread smells AMAZING while it's baking! I made the following changes, used 2 cups white sugar, 1 cup brown sugar, used applesauce instead of oil, added a teaspoon of vanilla and used 1/2 cup orange juice instead of water. I baked it in a bundt pan since I only have 1 loaf pan. It took 90 minutes to bake. It smelled so good we could hardly wait for it to finish baking. I let it cool about 10 minutes before removing from the pan and then sprinkled the top with a little cinnamon & sugar. We cut into it immediately while it was still steaming. YUM-YUM-YUM! This recipe makes a very dense cake so if you're looking for something that is light and fluffy this isn't it. My son suggested whipped cream would be really good with this and I agree. Next time I'll serve with a dollup of freshly whipped cream.

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Sep. 28, 2007

This bread is moist and yummy. I often follow the recipe to the letter, and my family loves it. Sometimes I add 2 c. of oats and 3/4-1 c. of nuts. Yum!

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JustJen

Cooking Level: Expert

Living In: Brighton, Michigan, USA

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Reviewed: Sep. 16, 2007

Made this for a party and everyone loved it. Thanks for sharing!!

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DeniseY - Go Steelers!!

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 12, 2007

Yummy! I followed this recipe exactly, I just doubled the cinnamon. I also baked the batter in a bundt pan, and the presentation was great! The only thing I can find wrong is the 1/2 teaspoon of cloves overpowers the other flavors. I will use much less the next time.

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