Reviewed: May 22, 2012

I added more pumpkin and more cinnamon than was strictly stated and they turned out great, also I cooked mine a little longer than the hour 20 and they were still super moist inside but a little crisp on top... perfect!

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DiamondR4Ever

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Reviewed: May 3, 2012

I've made this 3x now, in fact, one is in the oven now! It is amazing! I got a 6 pack of coconut water at Costco, and needed to use an open carton. This fit the bill great. It is really moist, and a great amount of flavor. When I make mine, I do feel the need to bump up the coconut milk to 1 cup for the right consistency, and I go up to 2 tsp. of cinnamon. I've never added the flaked coconut, just the walnuts, but if you didn't add any nuts either it would be just as great! Oh, and I've also used a bundt ban instead of 2 loaves from this recipe too. Turns out fantastic. My husband IS NOT a fan of pumpkin, but he practically eats the whole thing when I make it. This is my go-to loaf recipe!

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thewholeshebang

Reviewed: Feb. 23, 2012

Nice and moist but not super flavorful. I also wanted more of a coconut taste. I will probably stick with my old pumpkin bread recipe from this site.

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hannah

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

Reviewed: Jan. 29, 2012

Good with cream cheese.

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Chris Kimball Fan

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Dec. 15, 2011

The best pumpkin bread I ever had , I made this recipe 5 times already , I added 1 tsp pumpkin spice . Thank you so much for the recipe

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evie Doloksaribu

Home Town: Scottsdale, Arizona, USA

Reviewed: Dec. 2, 2011

Would love advice on this! I have made this bread several times, following each step very carefully and mixed the wet ingredients and sugars first, flour last. The only difference I made was to add a dried cran berry-nut mix instead of the walnuts. The first batch, the outside was too dark, inside wasn't done. So, the second batch, I turned down the oven temp to 250, and left in for 30 min more. The third batch, didn't cook completely. I couldn't salvage. I have a thermometer in my oven to check the temp. The last batch I took the loaves out and put foil on top hoping to help it "cook" a bit more. The top of the loaves caved in. Any advice would be extremely helpful. Thanks.

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Reviewer:

LDB

Reviewed: Nov. 27, 2011

Delicious! Because I was missing some ingredients, I used regular milk (instead of coconut milk), and I didn't add the flaked coconut, or the nuts. It still turned out great! A bit on the sweet side, so maybe I could also cut back on sugar next time! Thank you for the recipe!

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Caramela

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Nov. 25, 2011

Easy, moist and a family-pleaser! I must say I would have used 3 pans for this recipe, which I followed exactly because my pans overflowed. I would have been just as happy with 3 shorter loaves and next time that is the way I will make it.

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KatMom

Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

This is a great egg-free recipe. I am forever altering recipes to take out the eggs due to allergies and this one was already done for me. I did alter to reduce calories - used the whole can of pumpkin (about 3 cups) and added just a tablespoon of olive oil. I also used half whole wheat and half all purpose flour. Will definitely make this again.

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Lisa

Reviewed: Nov. 5, 2011

I followed this recipe exactly. I poured 1/3 of the mixture into a small loaf pan, added cranberries and nuts, no coconut. I poured the remaining mixture, with the coconut, into a large loaf pan. Both lightly coated with butter spray. The small loaf completed early (of course). I had to leave the large loaf in for an hour and 30 min. It still wasn't done. In the last 20 min, I turned the heat off the oven and the door ajar to keep checking. It was still too moist. I covered it with foil and left it for more time in a warm oven. The only thing I can figure is that I split the mixture into 1/3 and 2/3 in different sized loaves. And the larger loaf was too big to cook thoroughly. Any suggestions would be greatly appreciated. I chaulk this up to the cook's mistake.

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