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

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!

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!

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

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.

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.

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.

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.

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

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!!!!!!!!!

I really liked this bread, I kneaded it by hand and used rapid rise yeast and I also used pumpkin pie mix and the spices and it went well with my Thanksgiving Day meal. I want to make this again as a loaf and use it for PB and J's. I also melted my butter with the water and that worked fine.

I made this bread yesterday and it came out wonderfully. I used fresh pumpkin puree which is sweeter than canned. I did not use a bread machine; I had no problem with it rising at all. I let it rise in the bowl for 1 hour, punched it down and put it in a bread pan, where I let it rise for another hour. It smelled yummy, is so feather light and moist! The taste is wonderful, just a hint of the pumpkin and spices, but not overwhelming. I will absolutely make this again and again.

My daughter's nutritionist loved this idea. This bread with natural peanut butter and orange all fruit spread. Made it the old fashioned way - kneaded it with my own two hands and baked it in the oven. My husband and I both thought it could only get better with some homemade apple butter.

i made this the old fashioned way--no bread machine. it turned out beautifully. the color is fantastic, and the spices give it a nice taste, but no one could really tell it was pumpkin. for me, the pumpkin just gave it an interesting golden color, but not enough flavor to be recognized. it would be really great with country crock's cinnamon margarine or pumpkin spice margarine!

This was really good. I had no problems with the rising at all. I used my bread machine to form the dough, then I took it out and formed rolls with it. It produced approximately 16 small to medium rolls, and baked at 350 degrees for 20-23 minutes. This recipe has a light pumpkin spice flavor. Up the spices if you like a more bold spice flavor. I've made two batches so far; the entire family thinks they are great.

Bread fell flat - didn't cook all the way through and has little to no taste - I was so excited when I found it. I may try again and change it up some and hope for a better outcome.

A little plain to me, but I made an extra loaf for my husband's co-workers and they just raved about it. I made a honey butter to go with it and it added what it needed.

This came out great, the only thing I changed was the margarine to butter, because we don't use margarine, and I doubled the ginger! Super easy, and worked in my machine no problem!