Reviewed: May 8, 2013

Lots of changes to the recipe and it was still great! Doubled the recipe with 29 oz can of pumpkin, 2 cups of brown sugar and 1 cup of white sugar (sweet enough), used egg replacer, 1/2 cup unsweetened applesauce, 1/2 cup oil.

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Reviewer:

Emerald

Reviewed: May 7, 2013

Good reciepe as is. I like to butter the pan and dust i with a sugar cinnamon mix. Plus I use vanilla out of habit don't even know if it changes the reciepe.

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Reviewer:

ValerieFrancine

Cooking Level: Intermediate

Living In: Chino Hills, California, USA

Reviewed: May 5, 2013

JUST made this pumpkin bread becuz I had some pumpkin in the refrig that I didn't want to lose. This recipe was VERY easy and the bread is delicious....Didn't even pull out the mixer!

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Reviewer:

SassySierra

Reviewed: Apr. 29, 2013

I have been making this recipe for almost 2 years now. I do modify it a little. First I use 2 cups fresh pumpkin puree, I used 1/2 cup unsweetened applesauce, 1/2 cup veg oil, 1 1/2 cups light brown sugar, 1 1/2 cups sugar. My kids love the spice aspect so I use 1 1/2 teaspoons of both cinnamon, and nutmeg, 1 teaspoon of cloves and a 1/2 teaspoon of ginger. I mix all the dry ingredients together and sift before mixing into the wet ingredients. Also I only bake for approx. 35-38 minutes if I'm making 3 loafs, and 45-48 if I'm making 2.

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Reviewer:

klmccl

Reviewed: Apr. 23, 2013

This pumpkin bread converted to gluten free without any problem and bakes into wonderful, yummy gluten-free goodness! I used 1 c. sorghum flour, 1 c. white rice flour, 1 c. brown rice flour, and 1 1/2 t. xanthan gum, 3/4 c. oil, and 2/3 c. milk instead of water. Delicious!!! I took the advice of another reviewer and covered the bread in powdered sugar glaze....wonderful!

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Reviewer:

mama23

Reviewed: Apr. 15, 2013

Loved the taste and texture. Will definitely make again. Thanks for sharing!

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Reviewer:

violingirl

Reviewed: Apr. 14, 2013

After reading the reviews I made this recipe. One addition was a cup of finely chopped walnuts for that bit of extra nutrition. I only have one loaf pan so put 1/2 of the batter in the loaf and 1/2 in muffin tin. Husband loves it and will be making this often.

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Reviewer:

ggramma2

Reviewed: Apr. 11, 2013

I made a minor change to the recipe. Instead of using white sugar, I used 2 1/4 c of honey, lowered the temp to 325* and didn't bake it as long (@10 min less). It was moist and delicious! Thank you! Perfect for a quick breakfast.

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Reviewer:

obedient to YHVH

Reviewed: Apr. 11, 2013

Very good and easy. Used apple sauce for most of the oil. Increased the spice.

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Reviewer:

kato

Reviewed: Apr. 9, 2013

Delicious! After having great success with making several loaves of this, I decided I was going to make them into cupcakes and top with a great cream cheese frosting to give out for Christmas. Honestly, as much as I LOVE cream cheese frosting, these are far better without frosting, on their own. This is amazing!

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