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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Sowens

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Reviewed: Mar. 7, 2009

Very, very good! We loved the bright taste of the orange zest. It was a perfect blend with the pumpkin. I added frozen cranberries instead of the dates and walnuts, and used butter instead of margarine. The batter made 2 dozen regular sized muffins. A real treat to make and eat on a rainy day!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 16, 2008

Out of the 5 or 6 pumpkin bread recipes I alternate between every year, this one is absolutely the best I've ever made. I use butter instead of margarine. I never use anything but butter. I did add a little freshly grated nutmeg. My grandmother told me years ago that you couldn't have pumpkin without nutmeg. I"l be making this recipe one more time before Christmas, dividing half the recipe into mini loaves to put in gift baskets. I hope everyone I give them to likes this bread as much as I do.

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bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Dec. 15, 2008

After trying many pumpkin bread recipes, this one is the keeper. Delicious, though I did not use the dates. Maybe next time. Will make again and most likely double!

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NILLATTE

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Reviewed: Nov. 26, 2008

I made this loaf this afternoon and love the citrus flavor - a new spin on the traditional pumpkin bread. My bread took quite a while to firm up. I put foil over the top to prevent further browning. Maybe it was just my oven, but it definitely took much longer than an hour. Not quite as moist as I had hoped. The final product is still tasty and definitely worth trying.

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Alisa Beth Salois

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Living In: Reading, Berkshire, England, U.K.

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Reviewed: Nov. 6, 2008

mmmmm outstanding. I made a quadruple batch, as I made this recipe to purposefully get rid of some leftover tangerines I had, and was planning on freezing most of them. I changed the ingredients to fit what I had on hand, being such a large batch. I only used a cup and half of sugar, and about 2 cups of brown sugar, which was significantly less sugar than the recipe calls for. Even without most of the sugar, the bread was incredible. Not sweet, but so flavorful. My daughters loved them, a huge bonus. We even eat them for dessert and spread some cream cheese frosting to make it more "dessert-y". Oh sooooo good.

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smllover

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

A very good recipe - and in answer to one of the reviewers, a 'tea bread' is a sweet bread served with tea. I took the advice of others and used 1 cup of white sugar and 1/2 cup of brown sugar. For personal preference I added pecans and raisins instead of walnuts and dates. And why 4 stars? - I got a pumpkin bread recipe years ago from a column in the Winnipeg Free Press, it is still the best ever.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 26, 2007

There were very good. I decided for time reasons I would make muffins instead of a traditional loaf pan. I got 12 slightly oversized muffins and 6 mini muffins. I also reduced the oven temp to 325, as well as cooking time. Larger muffins 35 minutes, smaller muffins 25 minutes. I left out the dates (didn't have them). I used organic crazins (dried cranberries) for the add-in. I only used a handful of chopped nuts (daughter not fond of them). The orange flavor is a great addition to this muffin. I will definately make these again!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 24, 2007

ABSOLUTELY FABULOUS!!!!!!! I made this for breakfast,and I plan on making it again and again! especially during the holidays. DEFINITELY MADE TO IMPRESS GUESTS! I added ginger and cloves, and substituted a little brown sugar for white. (about 1/3 of it) So aromatic! Thank you thank you!

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AUJUS

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

I took someone else's idea and added Craisins instead of nuts, and I thought that it made the bread. I also had to cook mine longer than an hour - about 70-75 minutes. VERY GOOD with a very thin layer of melted cream cheese!!

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katiemae

Cooking Level: Beginning

Home Town: Willington, Connecticut, USA

Living In: Wethersfield, Connecticut, USA

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Reviewed: Feb. 27, 2007

This recipe was FANTASTIC! My boyfriend and I made it for his birthday and it was gone within two days. It was so moist and thick and wonderful and had a great zing. The only changes I made to this recipe was substituting 1/2 cup of the white sugar for brown sugar, and we used frozen pumpkin puree (about 2 cups) instead of canned.

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6 users found this review helpful

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Lisamarie LiGreci

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 4, 2006

Loved this bread's consistancy. Not as dense as some pumpkin bread recipes I've tried. Used half the butter and added an individual container of unsweeeted apple sauce. Used 1 cup white sugar and 1/2 cup brown. Doubled spices but next time will not double cloves as was a bit too much. Yummy!!

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vlindman

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Reviewed: Oct. 30, 2006

So yummy and easy to make! Although I did make a few changes: I used 1/2 cup butter instead of margarine. Instead of 1 1/2 cup white sugar, I used 1 c white sugar + 1/2 c brown sugar. I omitted the orange zest because I didn't have any and am glad I did because I wanted the pumpkin flavor really to shine. For the cinnamon and cloves I just added an equal amount of Chinese 5 spice powder. And for the walnuts and dates, I added an equal amount of raisins and fresh cranberries. Mmm, this bread was so delicious! I don't know if it has anything to do with elevation and where this recipe orginated, but my bread took any extra 12 minutes to bake. I live outside Athens, GA which isn't below sea level or at a high elevation. GREAT BREAD!

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bethiedawg

Cooking Level: Expert

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Reviewed: Oct. 21, 2006

This bread is so moist, and delicious! Will definetely make again. The only change I made was I used butter instead of marg because of preference. Thanx for sharing this recipe!!!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 16, 2006

wonderful sweet bread, lovely color and texture, I like lots of spice so doubled the amount. I did not have any zest, but it was delicious without it. so good!

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3 users found this review helpful

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lilypads

Cooking Level: Expert

Home Town: Milton, Nova Scotia, Canada

Living In: Yorkton, Saskatchewan, Canada

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Reviewed: Oct. 17, 2003

Excellent pumpkin bread! I did change it a tad bit. This fall I started using fresh sugar pumpkins for my recipes and found it better than canned. So, I used freshly baked pumpkin instead of canned, used Splenda for the sugar, and increased the orange zest to 3 Tablespoons. The orange accent is a perfect match for pumpkin recipes. I will be preparing many mini-loaves of this bread for the freezer to enjoy through the winter months. Thanks for the recipe Carol.

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DOTCPS

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Reviewed: Oct. 16, 2003

really yummy especially when warm - something just a little different - only thing i don't get is why called tea bread

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JAY9R97

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Reviewed: Oct. 15, 2003

Rave reviews from pumpkin eating friends on this one.

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ZENA510

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Reviewed: Oct. 14, 2003

This recipe is great. I have made it several times since I found the recipe on this site. My family and friends love it!

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DEBBIEGENTRY

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