Reviewed: Nov. 22, 2009

I made this exactly as written and it turned out perfect! BIG hit with the whole family, and I'm getting ready to make more (2nd batch of the day). It is so simple to make and a big payoff! I used one regular loaf pan and two small ones. Baking time was 50 minutes

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Steph

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Reviewed: Nov. 22, 2009

This was absolutely delicious!! I did add to it though just because I like what I added. I added another egg, 2 tsp. cinnamon and half a bag of semi sweet chocolate chips. My family LOVED it! We thought it was better then Great Harvest, a local bakery. YUMMY!! Thanks for sharing!

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momcooks

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Reviewed: Nov. 15, 2009

Excellent recipe! Make it a couple of days ahead though as this bread definitely improves with age! I added honey roasted sunflower seeds to the batter and also sprinkled more seeds on the top of the loaf before baking. The crunch of the sweetened seeds was excellent!

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Betty Crocker

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Reviewed: Nov. 7, 2009

This turned out really delicious. I made one loaf and put the rest of the batter in muffin tins. I baked the muffins about 30 minutes and the bread as directed. My housemates gobbled it up in no time!

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Aennil

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Reviewed: Nov. 6, 2009

This came out AMAZING!! I used rice flour instead of wheat flour because my son has a gluten allergy, and you would NEVER know the difference. I did use 1 full tsp of baking powder, I substituted 1/4 c. brown sugar for regular sugar, I added 1 tsp of cinnamon (per other suggestions), and I did 1/3 c. applesauce and 1/3 c. oil. The consistency was PERFECT. Very moist and held together well. My whole family gobbled it up!! This one is going down in the family cookbook...

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Gretchen

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Reviewed: Oct. 28, 2009

Absolutely amazing. I did double the pie spice and add a few dashes of cinnamon. I also used freshly pureed pumpkin - and WOW. Just wow. Moist. Delicious. Exactly what we were hoping for.

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Jill

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Washington, Michigan, USA

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Reviewed: Oct. 26, 2009

I made this bread with my husband a few days ago and it was delicious and very moist! I did the recipe just like it stated, except I used one can of canned pumpkin because I figured it was the same as pumpkin puree but I could be wrong? And I also added a bit more of the pumpkin spice and then sprinkled cinnamon on top before putting it in the oven. I will probably just add the cinnamon to the mix next time. I baked mine for 50 minutes and it was perfect and moist. Will definitely be making again!

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TennesseeLuverz

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Reviewed: Oct. 10, 2009

This is a decent pumpkin bread, I like that it was simple to make. To make it even easier I used the sweetened and spiced pumpkin, halved the sugar. I added 1/2 cup of pecans and replaced 1/2 the regular flour with whole wheat and it still turned out fine.

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debbbiedoodlenoodle

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Reviewed: Oct. 7, 2009

I just made it. I have never baked anything like this, and I love it! On one of my loaves I stirred in some walnuts.

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SJJ

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Reviewed: Oct. 2, 2009

I cut back on the Baking Powder as suggested by other reviews. The kids loved it and said it was the best Pumpkin Bread tey ever had! We will be using this one again. thanks

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k4rin

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Reviewed: Sep. 25, 2009

This was amazing, and very easy. I added chopped pecans on top of one loaf and it gave it a nice touch. I will definately make again. Thanks!!

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Chely

Cooking Level: Intermediate

Living In: Erwin, Tennessee, USA

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Reviewed: Aug. 28, 2009

I have made this at least 10 times! Truly is awsome! Very moist. My boyfriend works away from home and will take it with him! He loves it!

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saramaegan

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Reviewed: Apr. 5, 2009

This is a great recipe that withstood our substitutions and additions: +Mashed fresh baked pumpkin (not pureed) +Frozen cherries -Used only 1/2 cup sugar plus: +Jar (10 oz) of rasberry preserves +Undsalted cashews and almonds

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Zedar

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Reviewed: Mar. 11, 2009

I was looking for an easy pumpkin bread since I have never tried making it before. This really fit the bill. It's really easy to follow and seems to be very tolerant of changes by what you have on hand. For example, I changed pumpkin spice to 2tsp cinnamon, 2tsp nutmeg, 1tsp ground clove. I also modified the sugar from 3 cups white to 2 1/2 cups white sugar and 1/2 cup dark brown sugar, since I ran out of white sugar. I also used baking powder instead of soda because I miss read the recipe and it still turned out great! Tastes great either alone or with honey nut cheese if you like the nut flavor without having nuts in the bread as I do. Great recipe and very easy to follow if your new to making breads.

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Sar

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Reviewed: Feb. 20, 2009

the name says it all...this is awesome!

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BMR5224

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Reviewed: Nov. 29, 2008

It is wonderful with an added 1/2 cup of applesause, 1/4 cup of pumpkin puree, and chopped walnuts mixed with brown sugar and cinnamon sprinkled on top.

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Erin

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Reviewed: Nov. 21, 2008

It is absolutely great. I did add a box of coconut instant pudding and one more egg. I also simmered some raisins in water with cinnamon, and cloves and nutmeg. I added the raisins as well as a little of the raisin water. I didn't have to bake it as long either. We really like it as do my friends.

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Kay

Cooking Level: Expert

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Reviewed: Nov. 8, 2008

This bread was delicious! I halved the recipe and added walnuts and cinnamon/sugar topping, it was soooo good and super moist!!! Everyone loved it! I will definitly be making this as gifts for family and friends on Thanksgiving!

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Rachel

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

I halved the recipe to make 1 loaf, and made the following modifications: added 1 tsp cinnamon (needed spices), Used 1 egg (less than half of 3 eggs), 1/3 cup oil (less than half of 2/3 cup) and a whole can of pumpkin (more than 1 cup pumpkin). VERY moist and delicious!!! A keeper.

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