Reviewed: Nov. 4, 2009

I made it with my bread machine. And I was afraid the dough was going to be too wet. But after 3.30 hours, it was perfect!!! My family enjoyed this bread a lot!!

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moraganika

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Reviewed: Nov. 1, 2009

Really Good, kids said they would not eat pumpkin bread, but when they tried it. they loved it. I followed recipe for my bread machine ecept scaled it up to 16 servings (2 pound loaf), and use fresh milk for water & powder, and butter for margarine. Great aroma reminiscent of hot cross buns.

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Udo

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Gibsons, British Columbia, Canada

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Reviewed: Oct. 16, 2009

i made this in my kitchenaid. used instant yeast,upped pumpkin to 1 cup and decreased the water to 2 T. this worked for me but you may need more or less water to make your dough workable.i then added everything but half the flour and mixed on speed 2 with the paddle attachment while adding rest of the flour in slowly. when everything is incorporated i switched to dough hook and kneaded on speed 4 for about 7 minutes. let rise in a greased bowl till doubled then shaped into a pumpkin. let rise until doubled then egg glazed it scored it from top to bottom to resemble the lines on a pumpkin.then added poppy seeds to the scores to make the lines stand out. my kids loved it. forgot, i used butter instead of margarine.EDIT: just wanted to give an idea of how i shaped this. first i cut off a small handleful of dough for the stem and rolled it into a cylinder then twisted it a little. then took remaining dough and shaped into a tight round. i then took my rolling pin , which has no handles and pushed it into the center of the dough till it touched the counter. it makes a little well for the stem to fit in. the dough will eventually rise and the stem will be sitting up high. stick the stem inside the well and let dough rise. i hope this helps..not the best person to explain things :)

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apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: May 7, 2009

This bread is a beautiful color, smells delicious, but is a little short on flavor. My hsuband expected it to be sweeter. I did increase the cinnamon, as others had suggested. Consistency of a white bread rather than a fruit bread. It was "interesting".

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saramix

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Reviewed: Mar. 24, 2009

Very good. Really moist bread. I used half a butternut squash which I roasted in the oven then mashed. Would prefer this without the cinnamon & nutmeg. A more savoury bread would be much better. Will try again adding some chives, cheese & garlic to the mix instead.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 24, 2009

Nice flavor, not overally pumpkin tasting. I think it would make a great base for stuffed french toast.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Albert Lea, Minnesota, USA

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Reviewed: Jan. 20, 2009

Nice recipe -- I did make some changes. I bumped up the pumpkin to 3/4 a can and then skimped on the flour, using only about 2 1/2 cups. I omitted the salt (watching my blood pressure!) and added a little vanilla and some dried cranberries 1/4 cup. Next time, I will use more cranberries. I can eat tons of this and not destroy my sodium count! Hooray!

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 17, 2008

This was wonderful. I think next time I"ll back the amount of brown sugar to about half. It was very good and had a hint of a spicy pumpkin flavor.

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amyd78

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Reviewed: Oct. 6, 2008

This was pretty bland. Not much pumpkin flavor. We threw all but 1/2 a slice away!

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Kristin H.

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Reviewed: Aug. 2, 2008

This recipe made a very tall, light fluffy loaf in my bread machine that bakes 1-1/2 pound loaves. The pumpkin flavor is very subtle. Based on suggestions I melted the margarine in with the water. I'm very pleased with the results and my house smells wonderful!

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Rosebud

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

I made this for a family gathering. Everyone loved it. It has a mild pumpkin taste.

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kjw

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Reviewed: Feb. 29, 2008

Sorry I didn't read the reviews first, or I would probably have skipped this recipe. Bread with a pumpkin color and very little flavor, other than bread, was not what I was looking for, and I'm new enough at the bread machine thing not to want to make alterations, except to spices and such. It did turn out with similar texture to the other (plain) breads I've made so far, which was relatively reassuring. At least it didn't fall like a souffle!

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Aranrhod

Cooking Level: Expert

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 5, 2008

This is hearty and fragrant when made with half whole wheat flour and half white flour. I also used honey in place of the brown sugar. Wonderful on it's own, ven better with pumpkin apple butter!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Nov. 30, 2007

I think it generally tastes good. I didn't use bread machine, just my 2 hands. Little bland, but then again this is not a Pumpkin bread recipe, it is pumpkin bread bread that you probably would have to put some butter and jelly on it to make it tastes better like regular bread. I used extra pumpkin to make the bread more yellow, and added more flour to get the right consistency. Its a good bread recipe overall

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COOLGUTS

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Reviewed: Oct. 27, 2007

After finding this recipe for Pumpkin Yeast Bread I read all the reviews and decided to adjust some of the ingredients. I increased the yeast to 1 Tablespoon and added 1/8 teaspoon of cloves. The rest I followed exactly. Boy, did this come out of my bread machine beautifully. My family really loved it and wanted me to make it again. The second time also came out great. We love this bread.

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DPBennett

Cooking Level: Expert

Home Town: Rahway, New Jersey, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Oct. 26, 2007

Yum, yum, yum! This was tasty. I have an overflowing amount of sweet potatoes. I subbed mashed sp with butter & honey (to make them more like a pumpkin puree). Subbed butter for the margarine. Wasn't sure what the conversion of 5/8 c water was so I used 10 T. The top caved in just a tiny bit but this seems to happen alot. I think my kids are too busy peaking. We really enjoyed it. Thanks for the recipe.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

I followed the directions exactly and found that this bread had very little pumpkin flavour. The bread itself came out nice and soft but just pretty much tasted like normal bread. The outer crust seemed to have a bit more flavour but it wasn't pumpkin it was the spices. I would not make this again.

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Kristal

Living In: Brisbane, Queensland, Australia

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Reviewed: Aug. 12, 2007

I actually just used this recipe for inspiration: I had about a cup of overcooked pattypan squash that I was loathe to throw in the compost. I omitted all of the liquid in this recipe but used molasses in place of the sugar; spices included ground cinnamon, ground nutmeg and ground cloves (and I could've added more of each!). I added the raisins early (my machine, too, has a tendency to leave them in the bottom of the pan if I wait 'til the "beep") and I was expecting the mixing blade to puree them (hey, it's happened before!) but they remained intact. The bread sank ever-so-slightly but in general rose beautifully; the color and texture are wonderful.

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KitchenWitch

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

I thought this was very good. Beware, it is acutally a bread, not cakey like banana or zuchinni bread. It's delicious when warm.

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Me

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2006

Thank You for such a wonderful recipe. My family absolutely loved it. The only thing I did differently was omitted the ginger and double the added more cinnamon and nutmeg, plus adjusted the recipe for 18 servings so I could get 2 loaves out of it. Turned out PERFECT!!!!!!!!!

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FunForLife

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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