Reviewed: Jan. 26, 2012

Great recipe. Very moist. It had more of a citrus taste than a pumpkin taste, however, so if you're looking for a bread with a stronger pumpkin flavor, this may not be for you. Regardless, this is a very flavorful, soft, moist bread recipe.

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Reviewer:

mommakg

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Nov. 25, 2011

I made these pretty much by the recipe - left out dates and nuts due to family preferences. I will be having a brunch for a large crowd soon, so I made these in miniature muffin pans. Recipe made 6 dozen mini muffins that were melt-in-your-mouth delicious. I did combine 2 tablespoons of butter, 1/3 C sugar, a teaspoon of orange zest, and 1/4 C fresh orange juice. When muffins came out of the oven, I dipped the tops in this; it made a really nice glaze. I will definitely be baking these again very soon and using them for that brunch!

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Reviewer:

mscook

Reviewed: Oct. 23, 2011

To our taste buds this is one of the best sweet tea breads on Allrecipes because we never really cared for the oil based ones. As is usual I reduced the sugar by 1/2 cup and the fruit and nuts can be varied to suit tastes without spoiling a wonderful bread. Thanks for a great contribution to my files....bulging files!!!!!

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 23, 2011

Good, maybe a little less cloves would be better, it over powers the cinnamon.

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3 users found this review helpful

Reviewer:

JACQUIE333

Cooking Level: Expert

Home Town: El Segundo, California, USA

Living In: Coeur D Alene, Idaho, USA

Reviewed: Oct. 2, 2011

Very nice tea bread. I like my pumpkin bread a little spicier so I increased the cinnamon amt. to 1 tsp. and added 1/4 tsp. each of ground ginger and ground nutmeg. I also used half white & half light brown sugar. Instead of dates I used orange-flavored dried cranberries and skipped the grated orange zest. I was out of O.J. so I sustituted with 1/4 cup low fat milk. The bread took about 1 hr. 10 min. to bake. Served with whipped cream cheese. Will make this again. Thanks for the recipe.

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5 users found this review helpful

Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Nov. 21, 2010

This recipe is really good. I made some changes. Ended up using whole wheat flour instead of regular. And didn't use quite as much sugar - 3/4 cup white and 1/2 cup brown. Added just the orange juice (fresh squeezed) but not the zest. Finally, I added 1/2 cup flaked coconut instead of the dates and walnuts. Also added a teaspoon of vanilla and a touch of ginger. Yummy! Works well as muffins too.

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16 users found this review helpful

Reviewer:

Charly10

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Nov. 8, 2010

While I love the combination of orange and pumpkin this bread was not moist enough for me. The taste like I said is so good but its just too dense, nothing like the moist pumpkin breads I am used to. If I was to make this again I would have to think of adding more liquid. Glad I made it but would not make the recipe again as written.

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14 users found this review helpful

Reviewer:

apple.strudel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Oct. 23, 2010

I love this bread and find the balance of pumpkin, orange and spice to be perfect. I sub butter for margarine, and sometimes sub 1/2 brown sugar and 1/2 wh. sugar. I split the recipe between two smaller loaf pans: one plain, one with pecans, no dates or raisins. Always delicious. Permanent addition to my collection!

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15 users found this review helpful

Reviewer:

Milesmama23

Reviewed: Dec. 31, 2009

Very good!

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Reviewer:

alialioxenfree

Home Town: Fresno, California, USA

Living In: Coarsegold, California, USA

Reviewed: Apr. 6, 2009

Enjoyed this recipe. substituted with whole wheat pastry flour and added 1tsp of pumpkin pie spice as well as 1 banana. Used chocolate chips too no raisins..it was very moist and everyone wanted the recipe. YUMMO! I will make this again:)

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13 users found this review helpful