Reviewer:

Reviewed: Feb. 15, 2010

Good bread though not "out of this world" good. I substituted applesauce for the oil, left out the nuts and added a dash of cloves. This is a good recipe for those who may be lactose intolerant.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jan. 24, 2010

Have now made this 3 times, modifying the recipe according to other users' advice. Have indeed made some well-spiced pumpkin bread loaves, but we have never really 'loved' any of them. No matter what I've added or subtracted, I have always ended up with an incredibly dense, dry bread. I guess we prefer a recipe that turns out more like cake than bread. The recipe is very unique, though, thank you for sharing!

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Reviewer:

Stew

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Reviewed: Jan. 1, 2010

The finished product was dry and the flavor was bland. I did not have coconut milk so I substituted buttermilk. Next time I'll use the coconut milk and add more spices..

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Reviewer:

MarieJeannie

Cooking Level: Intermediate

Home Town: Rutherford, California, USA

Living In: Napa, California, USA

Reviewed: Dec. 13, 2009

This bread, which I made in the form of muffins, turned out beautifully! I have fed it to many friends and family and everyone loves it. I substituted applesauce for the vegetable oil, as I always do in baking. I also left out the coconut flakes and added in some clove, which I think really made a big difference. I froze the majority of muffins and take a few out a week. Makes this delicious treat last!

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Reviewer:

Kelly

Reviewed: Dec. 3, 2009

Made these for Thanksgiving and they were great! I skipped out on the walnuts and flaked coconut, and it was super moist! I'll try with the extras next time :)

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Reviewer:

julie

Reviewed: Nov. 30, 2009

I've NEVER made pumpkin bread before, but thought your recipe would be perfect for Thanksgiving this year. I was RIGHT! I made a recipe with nuts and another recipe without. Although I am partial to NOT having nuts in my breads, BOTH varieties turned out fabulous!!! You know you did good when even your picky grade-schoolers tell you it's "Yummy, Mom!" Thank you for this wonderful recipe. I will make it again for Christmas, but I think I'll have to make maybe a DOZEN loaves (to give away as gifts!) Very moist, as the name suggests. I did have a hard time finding "coconut milk" in the grocery store until a very nice young worker helped me find it down the oriental food aisle.

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Reviewer:

Quest4Yum!

Reviewed: Nov. 29, 2009

Let me just say this bread was amazing! I made this bread for my Thanksgiving Dinner. With first batch i followed the recipe exactly. It turned out wonderfully and the recipe is very easy to follow. The second batch I made without nuts for those who didn't like them. This too turned out very nicely. I was not too sure about the coconut flakes but after trying the first batch I didnt even notice them so I continued to use them in the other batches and have had nothing but compliments.

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Reviewer:

EvDavis

Reviewed: Nov. 28, 2009

excellent. went over so well for thanksgiving. i subbed applesauce for the oil and coconut milk. i omitted the coconut flakes and walnuts. next time i think i'll add raisins, it seemed like it was missing that taste. really good, really easy, fantastic base recipe. will use again and again.

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Reviewer:

Augie

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Rahway, New Jersey, USA

Reviewed: Nov. 25, 2009

Fabulous! I omitted the coconut and walnuts and cooked for about an hour. The first time I cooked it for an hour and 15 as the recipe directed, and that was much too long.

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