Reviewed: May 26, 2012

It was okay. I added pumpkin pie spice hoping it would ease the nutmeg flavor. The spices were a little too overbearing for me, but for others it may have been just fine. My bread was too dense for my preference, but moist. I may alter the recipe the next time, that is if I get ambitious again.

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Reviewer:

Kari

Cooking Level: Expert

Home Town: Kapolei, Hawaii, USA

Reviewed: Feb. 4, 2012

I am rating it 5* because I made this without the walnuts and coconut (my own fault) and have to say it definitely needs those. Without it, the bread is still good, but it lacks texture, and some may find it even too moist or gummy. I, like others, would definitely recommend using much more spices (up to twice as much as the recipe calls for), or you might find it too bland/simple.

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Reviewer:

pumpkinbread1

Reviewed: Jan. 27, 2012

Made the recipe with 2 cups of whole wheat flour, half of the sugars and no nuts. I decided to make muffins because they're easier to send in lunches! Smells awesome.. They look good.. be back in 5 to tell you how they taste! Mmmm they're good! They could use more spices or sugar but really good.. :D

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Reviewer:

Loreal

Reviewed: Jan. 17, 2012

Really great recipe with a few method of preparation changes. I placed the brown sugar, white sugar, pumpkin, oil, and milk together in one bowl and the flour, baking soda, cinnamon, nutmeg, and salt in another. Slowly I added the flour to the liquid folding until combined but not over mixed. Then I gently folded in the coconut and walnuts. I also Used cake flour to make these more like cupcakes. I separated the batter into 24 cupcakes and caked for 23 minutes at 350. I touch the tops to determine the doneness of the cake. Sticking with the vegan theme I attempted to make shortening butter cream but I couldn't take the sickly sweet tang that came with it so I took 2 1/2 cups sugar and 2/3 cups water to a boil to make caramel and dipped the cupcakes in the caramel. Came out great everyone loved them.

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Reviewer:

pastrychef5029

Reviewed: Dec. 30, 2011

If you are looking a moist pumpkin bread recipe, this is NOT it. I Made this yesterday and I especially made it because of the title of the recipe...super moist pumpkin bread. I'm still trying to find what part of the loaf is moist. Followed the recipe to a T...I wasted my money here on this recipe. Had to give it the one star...had no choice.

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Reviewer:

Cindy A.

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Cooking Level: Expert

Reviewed: Dec. 23, 2011

This pumpkin bread is AMAZING! I have never baked anything so moist and delicious...EVER!!! The flavors were perfect and it was easy to do! I followed the recipe as is and reduced the sugar as the author had suggested because I used sweetened coconut flakes. So good!

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Reviewer:

leelee

Cooking Level: Intermediate

Reviewed: Dec. 4, 2011

Perfect vegan dessert. I made the following changes and it was incredible: maple syrup instead of brown sugar (same amount), a bit more salt (1 tsp), and I stuck approximately 15 cloves into the cake before sticking it in the oven. It adds an incredible aroma to the kitchen and spice to the cake. Without the changes, I think it would have tasted too chalky.

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Reviewer:

Katiacooks

Reviewed: Nov. 21, 2011

So yummy!!!!!! I omit the coconut and its better that way since so many people don't like coconut. A major hit among all my friends, family, and co-workers.

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Reviewer:

Chelsea Combs

Reviewed: Nov. 19, 2011

Excellant,moist very good will never make any other recipe !!!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

JCW

Reviewed: Nov. 12, 2011

Delicious!! Made this twice already, the first time I made the recipe (but without walnuts because I am allergic) and it was amazing. The second time I made it, I altered the recipe a bit and it came out just as good but a lot healthier. I halved both sugars, doubled both spices, and put in 1/2 cup extra pumpkin instead of half of the oil. It was even moister and a lot healthier!

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