Reviewed: Nov. 19, 2001

IM FURIOUS!!! IM AT THE POINT OF TEARS BECAUSE MY BREAD HAS BEEN IN THE OVEN FOR AN EXTENDED PERIOD OF TIME AND MY EDGES ARE OVERCOOKED AND MY MIDDLE IS LIKE SOUP. GRRRRRRRRRRRRRRR

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20 users found this review helpful

Reviewer:

NEO_JENN

Reviewed: Oct. 29, 2001

This is a moist and delicious bread. I used raisins in place of the nuts. If you are looking for a classic pumpkin bread - look no farther. This is the one.

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11 users found this review helpful

Reviewer:

SLIVNILLI

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

Reviewed: Nov. 7, 2006

I agree with the above comment.I wish that I had thought to read the reviews before I made it. It is good and served gladly for my breakfast a few days. But it lacks a sort of zing. Morespice and maybe a bit more brown sugar. Like the person above said it's a good base. Gives room for personal taste to govern.

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9 users found this review helpful

Reviewer:

Lyssa C.

Reviewed: Sep. 20, 2007

I am so frustrated!!!! I spent a lot of money to 4xs this recipe and right now it has been in the oven for over an hour and half and it is still not done!!! This is the second batch we already had it mixed to do the second batch or I wouldn't have made it again.

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7 users found this review helpful

Reviewer:

Stef Ginn

Reviewed: Oct. 29, 2007

What a disaster! The recipe is a nightmare! You absolutely need to make two loaves---it will not cook in one pan. I wish I would have read other reviews before baking this mess!

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5 users found this review helpful

Reviewer:

Katie

Reviewed: Oct. 19, 2009

The WORST bread recipe I have ever made and I bake two or three times a week. I should have known when the dough's consistency was too runny and there was WAY too much. With all of the other great pumpkin bread recipes out there this one isn't even worth trying to salvage. Just use another recipe.

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4 users found this review helpful

Reviewer:

Brooke

Reviewed: Oct. 10, 2006

Absolutely the worst bread recipe I've ever made. No flavor (I added spices to the recipe), didn't bake thoroughly.

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4 users found this review helpful

Reviewer:

shourd4

Reviewed: Oct. 14, 2009

I agree with some of the other reviwers that this recipe needs seasoning. That being said this recipe is GREAT for being a blank slate.

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3 users found this review helpful

Reviewer:

jaz27

Reviewed: Nov. 19, 2009

I tried this recipe out one day when I had brown sugar, but no white sugar and really wanted pumpkin bread, and it has been the best recipe Ive come across so far. I did modify a little, adding spices (cinnamon, ginger, nutmeg, allspice). This is the second time I've made it and this time I substituted chocolate chips in for the nuts and it is even better! Next time I'll do both. I also cooked it in a 9x9 pan, and had no problems with it not cooking evenly.

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2 users found this review helpful

Reviewer:

AJohnatakis

Reviewed: Oct. 18, 2006

This recipe definitely requires the use of spices to improve it. So I added some cinnamon, allspice and bit of fresh grated nutmeg. In addition, I used pumpkin pie filling, instead of pureed pumpkin. I aslo added walnuts and raisins to the mix. I found that the recipe was too much for one loaf pan so I dumped the whole lot into a 9x13 pan and cooked for the 45 mins to great results. It was very moist and had a light, cakey consistancy. A decent base recipe, but requires tweaking to improve taste.

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2 users found this review helpful