Reviewed: Nov. 8, 2009

This bread is the best bread ever. I change it up a little but over all the recipe is the same. It freezes well and stores like a dream in a air tight on bag! I really loved making this bread and make it every year! thanks Jenn form CA

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BestBakerEver!

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

I used 1/2 pumkin & 1/2 persimmon puree, Awesome! This is the best bread EVER!!

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Amanda

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Reviewed: Oct. 2, 2009

Very good recipe. I used real pumpkin - a longneck that we pureed. Everyone at work is loving it. I will be making more! Thanks!

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CAMMIE83

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Reviewed: Sep. 12, 2009

This is a fabulous bead. I have made this bread so many times over the years. It is so easy to make since it just takes a can of pumpin. This bread is a comfort food with it's wonderful arroma. My family circles in the kitchen while it is baking and now asks me to send it to them at college.

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BOLTONLANE

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

This is only the second quick bread I've ever made. I followed the recipe to a "t", and the bread came out flavorful and moist. It filled my home with the most pleasing aroma. It's just perfect all the way around!

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KatEyes513

Cooking Level: Beginning

Home Town: Puyallup, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 12, 2008

Very easy to make! Super tasty but not overwhelming. Thanks for the recipe : )

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Tanyay

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Reviewed: May 21, 2008

I absolutely LOVED this recipe. So moist.. So yummy! I have added this to my annual holiday recipe book... Thank you for the recipe :)

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Zerlina

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Reviewed: Dec. 29, 2007

I was looking for a recipe to use up some leftover pumpkin. With so many pumpkin bread recipes on this site I chose this one because of all the spices that were used. I am glad I did. It was so good. Nice and moist and spicy. I changed the recipe to 32 servings making 2 loaves.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Nov. 20, 2007

Wow - this is a great recipe! I didn't have any allspice (I thought I did!) so I substituted the 2 tsp allspice with 1 extra tsp cinnamon and 1 extra tsp nutmeg. It's really good! I will definitely make this recipe again!

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KBLINDERMAN

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Nov. 12, 2007

This deserves more than 5 stars. Absolutely delicious, moist, spicy and yummy. I have tried a couple variations (though I don't know why) used very ripe bananas very good too. Then I also tried raisins and nuts, that was definitely a failure they sunk to the bottom. My son said I should frost it, but I love it au-naturale. It could be considered a cake- whatever you call it it's great! Thanks Tammy, it's in my file now.

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Half Baked

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

I LOVE this bread! This recipe fits into either two larger bread pans or three of the smaller aluminum ones. I sprinkled a little cinnamon/sugar mix on top before I cooked it.

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pschoeben

Cooking Level: Intermediate

Home Town: North Bend, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Mar. 29, 2007

Everyone loved it, I didn't so much.

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Joanna

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 27, 2006

This pumpkin bread is fabulous! It's very moist, spicy, and it melts in your mouth. It also toasts up fabulously. It's a definite keeper. Thanks, Tammy!

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