Reviewed: Feb. 23, 2012

I looked everywhere for a yeast pumpkin bread. It was everything I was looking for

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Reviewer:

sjwalsh97

Reviewed: Oct. 27, 2011

I would recommend this to anyone. I did make a few changes and it was DELICIOUS! I changed the yeast to 2-1/2 tsp.. Some had suggested 1 Tbsp. WAY TOO MUCH..Bread rises and sinks. I also added 1/3 packed brown sugar to make it a little sweeter. Lastly, I skipped the nutmeg and ginger and added 1/2 tsp of Pumpkin Pie Spice. BEAUTIFUL BREAD and super delicious! (Adding the honey butter is HEAVENLY)

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Reviewer:

antiquegrrl

Cooking Level: Expert

Home Town: Manheim, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Sep. 26, 2011

My kids (8 & 5) made this today - super easy and delicious. Not as pumpkin flavored as I thought it would be but sweet and colorful. We always start our breads in a machine in the am - then the kids punch and shape for baking - We used pumpkin pie spice instead of cinn. and ginger.

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Reviewer:

phool2

Reviewed: Sep. 11, 2011

So this bread rises extremely well . . .maybe too well! I bake a ton of bread, so I should know better, but I didn't pay attention . . .and well, it fell while baking, so I ended up with a very interesting shaped loaf--and not interesting in a good way! Ah, well . . .this rose too high in 30 mins, so I should've reshaped instead of just baking per usual, but the bread does taste good. Light, chewy and soft with just a hint of spice. No, not a lot of pumpkin flavor but this is a yeast bread, not a quick bread, so expect a slight, not a full pumpkin flavor in this. For those who aren't sure about the temperature of the ingredients--have everything come to room temperature before you begin and you'll be fine. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 18, 2011

Yummy Bread!! I doubled the recipe and I am so glad that I did. No it is not a very "pumpkiny" bread but it does have a slight pumpkin flavor to it. The spices are very mellow. I do not have a bread machine so I made this by hand. Subbing milk for the milk powder and cutting down the water in the recipe by 1/2 cup. My family really loved this bread. I also used this to make Pumpkin Pie French toast (AR). Will definitely be making this agina.

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Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 28, 2010

Delicious! I made it in the bread machine on rapid bake...

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Reviewer:

Diane

Reviewed: Nov. 18, 2010

A savory bread, it made beautiful dinner rolls last Thanksgiving.

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Reviewer:

luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Nov. 14, 2010

This bread is amazing. Let me tell you first, I got a bread machine last Christmas and after trying about 6 different recipes from scratch & had every one of them collapse, I thought I couldn't make bread. So I've only been making the box mixes since, which are very expensive and not that good. I really didn't expect this to turn out at all given my track record. That said, I did make some changes based on tips from several reviewers. I used a whole cup of pumpkin puree and reduced the water to 2 tablespoons. Also added a pinch of clove spice and 1/2 cup raisins. This bread turned out delicious! As others have said, it is a very mild flavor. So much so that I think the next time I make it, I will cut all the spices out and see if it doesn't make a good sandwich bread. I think the pumpkin is what makes it very moist, and the pumpkin flavor by itself (minus the pie spices) would probably compliment a ham or turkey sandwich quite nice. I'm so happy I found this recipe....1st successful bread loaf made from scratch. Yay!

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Reviewer:

onthebay

Reviewed: Nov. 7, 2010

I made a few changes, and the bread came out AWESOME, one of the best I've made in my breadmaker and I make bread all the time. I upped the yeast to 1 Tablespoon based on some of the comments. I added 1 Tablespoon of vital wheat gluten because I always do (if you can get your hands on this, it will greatly improve all of your bread) and I added 3/4 cup of finely chopped pecans because I had them and it seemed like it would go really well with the flavors in the bread (it did!). The finished loaf was high, with a beautiful color, taste and texture. I served it toasted and spread with a mixture of butter and honey. OMG!! So good.

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