Reviewed: Dec. 22, 2006

Overall the flavor from this recipe was somewhat bland and was very, very, sweet when using 3 cups of sugar.

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Reviewed: Nov. 14, 2006

This was really easy and very good! I have made it twice in the two weeks that I have had the recipe. I tried making muffins, which were good but making it in a loaf pan makes for better presentation. I am planning on making mini loaves for moist, delicious Christmas gifts.

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Lisa K

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Nov. 7, 2006

Tasty bread, but I think I left it in the oven a few minutes too long. I didn't realize that the recipe yielded two loaves until I poured the batter in the pan. Unfortunately, I only own one loaf pan so some of it went to waste.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Nov. 6, 2006

Oh my goodness!!! Great recipe, everyone loved the bread.

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STORMIDAVIS

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Reviewed: Oct. 31, 2006

I love this recipe just as much as the Downeast Maine recipe on AR. Replaced all the oil w/applesauce and it made for a supermoist bread without the added fat. I only had 2 cups of white sugar, so also added 1/2 cup brown. It was plenty sweet. Fresh squeezed orange juice replaced the water. also added 1 tsp. vanilla. I love the spice blend in this recipe; it does remind me of that pumpkin pie taste. Used 2 cups fresh pumpkin. Made 2 very nice loaves to freeze and 1 small 'review' muffin. Very nice easy recipe. This would make a nice bundt cake.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 31, 2006

I used fresh pumpkin instead of canned and substituted ginger for the nutmeg (only because I didn't have any nutmeg) and it was delicious!

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Jenny Rose

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2006

This was a delicious, simple and quick recipe to make. I had many compliments on it when I made it to take to work, and one taster (without knowing the reviews at this website) commented that it "tastes like pumpkin pie without the crust!" I laughed and told her about where I got the recipe and how it was described. One thing that I would change would be the level of the spices - I'd up the cinnamon and add some ground or crystalized ginger as well. A keeper of a recipe! I'll definately make this again.

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Jessica

Cooking Level: Expert

Living In: Burnaby, British Columbia, Canada

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Reviewed: Oct. 30, 2006

I made this as written but with the addition of 1/2 cup of golden raisins, 1/2 cup dried cranberries and 1 cup of walnut pieces. I also made a brown sugar glaze for the top using 1/2 cup orange juice, 1 cup (loosely packed) brown sugar, 1/2 Tsp maple flavoring, and 1/4 cup of crushed walnut pieces. The yield was one loaf and one bundt cake. My family devoured the loaf and my office devoured the cake!! Everone raved at how amazingly good it was. Thank you for a wonderful recipe that I will be baking again, and again and again!!

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Cheryl Mingus

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Oceanside, California, USA

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Reviewed: Oct. 25, 2006

Very good. I make it exactly, expect I added raisin that I had in water to soften them up and a little over 1/2 cup of water. I made mini bread and mini muffins out of them. This is a wonderful and easy recipe. Most of the ingredients are things bakers already have at home. Will make this again.

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Adlehein

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Reviewed: Oct. 23, 2006

My first time making pumpkin bread and it was awesome! I made this recipe in a couple mini loaf pans and made mini cupcakes for mouth-popable snacks. My 3 year old can't get enough!

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K.S.

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Reviewed: Oct. 23, 2006

I have been using this recipe for years. Always gave it to my kids teachers as a gift. One thing I added was raisins. To keep the bread moist with the raisins I always added extra water. I have many, many times used fresh pumpkins also, definitely moist then.

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MOMMO1953

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Reviewed: Oct. 23, 2006

This bread was so moist! I made it in 1 loaf pan and 1 bundt pan. The bundt cake I drizzled with a homemade white glaze (butter, milk, powdered sugar). Everyone wanted the recipe! Thanks for sharing.

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nancy

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Reviewed: Oct. 20, 2006

I've had this recipe for more than 10 years now, and it's so great to make muffins with. If you need a ton of muffins for cheap, mix this up.

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ATLGIRLJJ

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Reviewed: Oct. 17, 2006

My first attempt at pumpkin bread and it was fabulous! Super moist and delicious and completely fool proof. Brought it to a holiday potluck and it was gone in no time. This is my new staple pumpkin bread!

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