Reviewed: Nov. 13, 2009

absolutely LOVE this recipe! i make muffins instead of loaves for kids lunches, and they are a huge hit. the flavour is wonderful. thank you!

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donnaR

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Reviewed: Nov. 7, 2009

I recently made this bread when searching for vegan recipes. I omitted the coconut and the nuts ( I didn't have any) and added 1 tsp of ginger.( You can't have pumpkin without ginger!!) It was amazing! Everyone who ate it said it was delicious. I'm gonna make another batch and freeze it for later. Again, awesome bread!!!!

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lraegnd

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Reviewed: Oct. 13, 2009

I have used this recipe many times for several years now. It's THE BEST Pumpkin Bread. I do make several changes. I simply use one whole can of pumpkin rather than measuring the two cups. I also omit the flaked coconut. Most importantly I loosely cover the loaves with aluminum foil one hour into baking as they tend to burn on top.

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Kevin Stanfill

Home Town: Springfield, Missouri, USA

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Reviewed: Aug. 29, 2009

Hands down the best Pumpkin Bread EVER! I substituted Coconut oil for the vegetable oil because I had it on hand. Super moist! Super delicious! THANK YOU! Forever grateful!!

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kelnyc23

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Reviewed: Jun. 20, 2009

My family loves this bread. I had to make a couple of changes due to what i had available at the time. I used light brown sugar instead of dark, and only used 1/3 cup of white sugar. I did not have the spices but i did have pumpkin pie spice and so i used 2 rounded tsp.. I also did not have any coconut but i always have coconut milk and it did call for that yeah! No nuts though. This was the most delicious sweet bread I have ever tasted. It oddly enough has a bit of a chocolate hint to the taste. I can't make it often, the stuff becomes addicting! Love it!

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lambertfan

Cooking Level: Expert

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Reviewed: Mar. 13, 2009

We loved this bread. I added raisins to one loaf...not so good, but ok. We didn't like the coconut in it that much either, but it was ok. The bread-bread part of it was excellent! Very moist and yummy!

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Jomer

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Reviewed: Feb. 20, 2009

This bread is delicious! I don't like coconut, so I substituted vanilla almond milk for the coconut milk; it still came out super moist. I also used pecans instead of walnuts, and made a frosting out of tofutti and ginger.Yum!

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katiequince

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Reviewed: Feb. 18, 2009

Yummy! But this is definitely not meant as a healthy vegan treat. I substituted 1 cup of flour for whole wheat flour with no discernible difference, probably because all the sugar covered it up. Next time I will make it healthier. I'll use 1.5 cups whole wheat flour, sub half the oil for applesauce and not even add the white sugar, or at least reduce it by half. Needless to say, though, the kids loved it and my neighbor wants the recipe.

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Katy

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

absolutely loe this recipe. Always a big hit whith family & friends

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Tina Rubio (toasty)

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Reviewed: Dec. 28, 2008

VERY DELICIOUS! Even though i didn't have enough pumpkin puree, i added half a cup of shredded carrots and it tuned out great.

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Isa

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 15, 2008

I used lite coconut milk, pecans, and added 1 tsp. pumpkin pie spice (along w/cinnamon & nutmeg); omitted the additional coconut. Bread was done in 55 minutes. Very sweet & moist.

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suzanne s

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

I omitted the nuts and coconut, halved the recipe, added 1/2 tsp each of cloves and cardamom, and made muffins instead of loaves and they came out amazing! I made them for my vegan friend and all the rest of my classmates and EVERYONE loved them!

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C. Gentilini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Nov. 24, 2008

I made many changes, but this turned into a fabulous (and healthier) bread: -subbed 2 c. whole wheat flour -subbed 1/2 c. applesauce for 1/2 oil -used light coconut milk -omitted white sugar! (Trust me--this bread is so sweet, you won't even notice) -increased spices by adding a little extra cinnamon, 1/2 t. cloves, and 1/2 t. ginger -omitted flake coconut. -increased nuts to 1 1/2 c. With all these changes, this was the most satisfying pumpkin bread I’ve ever eaten, vegan or not. Baking time was exact—they were perfect after 1 hr. 15 min. My kids loved it, and I will make it over and over again! I'll also try this recipe for banana and zucchini bread...

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Heather

Cooking Level: Expert

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Reviewed: Aug. 22, 2008

Found this recipe on a vegan site..THEPPK.COM Cool to check out. Wondering where this recipe originated..

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 20, 2008

I first made this bread about three years ago for Thanksgiving as my SIL couldn't have any dairy or eggs. I'm so glad I tried it. Its become my favorite. I also add extra spices and some cloves and substitute a third of the oil for applesauce. I've never added the shredded coconut as most of the family doesnt like it. I like to make a glaze with some of the leftover coconut milk. I take the coconut milk and mix it up with powdered sugar and maple flavoring and drizzle it all over the top while the bread is still warm so it seeps into the bread. I then like to freeze the bread for at least a day. Once thawed it seems to be extra moist. I've got a couple of pumpkin bread recipes and I always come back to making this one, give it a try :-) update: I have to give this 5 stars...I'm making yet again, this time made muffins and sprinkled the tops with raw sugar. The texture is perfect! I did half oil, half applesauce this time and they came out very moist but not too dense. And, as an added bonus, enjoy eating the batter, its delicious and no raw egg to worry about!

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Justus&Dane's Mom

Cooking Level: Intermediate

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Reviewed: May 24, 2008

This is probably among the best pumpkin bread recipes out there. Next time I won't add the shredded coconut. It interferes with the texture and adds to the already heavy sweetness. Definitely be generous with the spices - I tripled the amount of spices and I feel like it could've used more!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: May 1, 2008

Even the three year old loves it. Take the hint from the collegecook and grannyloohoo- add some cardamom (1 tsp)!

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BunjisMom

Cooking Level: Intermediate

Living In: Kingwood, Texas, USA

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Reviewed: Mar. 28, 2008

I made this for a vegan friend...great recipe.

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3tsmommy

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Reviewed: Mar. 23, 2008

Very good. I did add quite a bit of the spices as recommended by some of the reviewers. Glad I did. Yummy. Could even use some more. Especially good toasted with some vegan cream cheese.

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