Reviewed: Sep. 13, 2011

My husband and I loved this recipe! It was sooo moist, tasty, and wonderful! Instead of buttermilk I used 2% milk because it was all I had on hand. I also just used one cup of canned pumpkin pie mix and skipped the nutmeg. SOOO good and I will definitely be making this again very soon. :)

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Reviewer:

kaylee

Living In: Morehead City, North Carolina, USA

Reviewed: Mar. 25, 2011

One of the best, moist pumpkin breads that we have had. This was gone the day I made it, and I still can't believe that it only has 2 tablespoons of butter. I was about 2 tablespoons short of buttermilk, so I added in appplesauce to make up the difference. This baked up beautifully, with a slightly brown crust that was a little crunchy around the edges. This bread was wonderful by itself, but we spread on some cream cheese frosting to a few slices and wanted to bake another loaf to finish off the frosting.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 23, 2011

Very good bread with a nice texure. After putting it in the oven I realized I forgot to add the butter. The bread was marvelous without it and provided an opportunity to splurge by adding butter to a warm slice! I followed suggestions by others and added an additional 1/3 cup pumpkin and used 2 tsp pumpkin pie spice. A definite keeper.

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Reviewer:

Patty Ann

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Salem, Oregon, USA

Reviewed: Mar. 9, 2011

This bread was wayyyy too salty and tasted bland. Needed more pumpkin and spice flavors. Moist, but will not make again, unless make my own embellishments to recipe.

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Reviewer:

cookingismyfavorite

Reviewed: Mar. 7, 2011

This bread is always a huge hit and never lasts more than a day in our house! I have made this exactly as specified, as well as with double pumpkin. It always turns out wonderfully, no matter how I make it. I always use the milk and lemon juice substitution for buttermilk as that is not something I buy. I have found that I usually need to bake for at least an hour and 15 minutes, more if I have increased the pumpkin in the recipe. I will be making this bread for many years to come; thanks for the great recipe JJOHN32!

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Reviewer:

vstevens0901

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Reviewed: Feb. 19, 2011

OH MY GOSH. I made this recipe a second time with 1/3 c. more pumpkin, a bit of added ginger, cloves, and vanilla, oil instead of butter, and a handful of chocolate chips. THIS IS AMAZING- my new favorite recipe for pumpkin bread! With the extra pumpkin, it does take an extra 5 minutes of baking but is SUPER moist.

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Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

I realize that there's a lot of opposition to rating a recipe to which you have made significant changes, and I understand why. However I enjoy reading about what changes other cooks have made, it gives me inspiration. If you don't agree you may want to stop reading now (no hard feelings, I swear). I substituted half of the white flour with wheat flour. I used about 1 and 1/3 cups of real pumpkin puree, substituted 2/3's of a cup of Agave Nectar in place of the 1 cup of brown sugar and used 2 tsps of pumpkin pie spice instead of the individual spices. I made buttermilk from 1% milk by adding one half a tbsp of white vinegar to the 1/2 cup of milk, stirred and let sit for five minutes. I baked the bread in muffin tins at 325 for 25 minutes. Yes the five stars are based on my version but I have no doubt the original recipe was just as yummy, and by making these simple changes the calorie count was further reduced to about 110 calories per serving.

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Reviewer:

Ellen B

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

Reviewed: Dec. 26, 2010

I have made this recipe numerous times. I take it to alot of fall and winter get togethers and everyone just loves it. They are surprised to find out that it is low in fat and not one bit dry! Great bread!

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