Way to sweet. I was looking for a pumpkin bread and got a dense pumpkin cake. After tasting it the people at the party thought it was a cake.They really liked it, but I am not a fan of so much sugar. At least not in my bread. I may try it again since it has no cholesterol but with a lot less sugar.Maybe just half of the recomended amount.

Not enough pumpkin flavor. Finished loaf was very dense and not very flavorful.

Yes, this is as super moist as it says and more. It's even moister the second day if you wrap it well in saran. The flaked coconut is completely uneccesary, and I didn't toast the walnuts and it turned out perfectly. I also added 1/2 teaspoon ground cloves for an extra kick and using Light Coconut Milk gives the same great results. I've made this 3 times in less than two weeks and my husband can't get enough. Great for giving since it stays moist for so long! **Update** - I've substituted applesauce for the oil and it turned out fantastic and SUPER moist. Due to the wetness, it did take an extra 5 min. in the oven. Will never use oil in this recipe again.

I followed the recipe exactly. the batter was so good that i almost didn't want to bake it. I think that the flaked coconut gave this bread a slightly different texture. my dad said that this bread was too dense, but everyone else loved it!

Really hearty and not to sweet. We gave mini loaves of this away for the holidays and everyone semmed to enjoy.

Best pumpkin bread I've had! I made muffins and a loaf out of this full recipe, using 3 1/4 c flour and cooking muffins 22 minutes as suggested by a previous reviewer. Made a couple of adjustments to cut down on the refined/processed ingredients as well: for flour: 1 1/4 c whole grain spelt flour 2 c white whole wheat flour for sugars: 1 c unrefined molasses sugar 1/2 c organic blue agave nectar for oil: I melted 3T butter in glass measuring cup, stirred in a 1/2 c size cup of applesauce, and made up the difference with vegetable oil I also added a bit of allspice. The result was a deliciously cake-like, perfectly sweet and spicy bread that I'm having trouble not devouring. My 14-mo-old loves it, too, and I don't have to feel guilty for giving her some.

This was great, I left out the nuts because I didn't have any on hand. I also used pumpkin pie filling so it was really sweet like cake. The coconut gives it that something special.

This is amazing. I added a tiny amount of cloves and ginger and left out the flaked coconut and walnuts. SO moist. This is definitely replacing my current pumpkin bread recipe. Thanks much!

This is a great recipe, I've made it several times both as listed and with modifications. The modifications I make are: using all wheat flour, substituting about a 1/4 cup of molasses for some of the sugar, and no flaked coconut. Turns out great every time!

I simply love this recipe it's the best ever! The coconut milk really makes it super moist. I have made this repeatedly and have added other ingredients such as other types of nuts, etc.

Loved it! The texture is perfect, the flavor is subtle and complex, the recipe is easy to follow. I used fresh pumpkin puree and followed some of the suggestions here for a healthier version, and yes, it tasted terrific. Skipped the nuts and coconut, added 1/2 t. each of cloves, ginger, and 1 t. each of nutmeg and cinnamon. Baked in two disposable loaf pans of recommended size. If you fill them too full, the bread will not bake in the time prescribed here, so I took the fully baked loaf out, turned off the oven and left the gooey loaf in the oven until the oven completely cooled. The loaf was perfectly baked throughout.

This was good but could be better. I made it exactly true to the recipe, but felt afterwards, I probably could have gotten away with putting all the dough in one bread pan. One was slightly smaller that the other, and was too done after having removed it from the oven early. I would definitely check it every so often because the second one came out great and I took it out about 25 minutes earlier than it said to. The second one was really moist and tasty... If you can't find the coconut milk, go to the alcohol section of the grocery where they have the mixers. I thought it was a strange place to have it and it took me forever to find.

This recipe is addicting. :) I've made it at least once a week since I found it. My family and I all love it! However, to make myself feel OK about eating that much of it, I cut out the white sugar entirely (reduces to only 2 cups sugar), replace 1/3 of the oil with apple sauce, plus I use coconut oil. I like to make it extra spicey, too, and it's good with dried cranberries!! This one's a keeper. :)

This is really the tastiest and moistest and most delicious pumpkin bread! I didn't use the coconut flakes or walnuts, and it still turned out great! I have also made muffins (baked for 20 minutes at 350). Yummers!

The best pumpkin bread I`ve ever had. Super easy and even more delicious.

This bread was moist but too heavy for my taste. I will keep searching for a pumpkin bread resipe.