Reviewed: Dec. 10, 2011

I first made this recipe following it to the letter - it was WAY too sweet. The next time, I cut the sugar (making 36 muffins - I used 3 cups of sugar instead of 4) - still too sweet IMO. Next time I am going to just cut it in half. I also added 1t of ginger.

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Reviewer:

robyn

Cooking Level: Expert

Home Town: Bremerton, Washington, USA

Living In: Boise, Idaho, USA

Reviewed: Dec. 10, 2011

I have been using this recipe for a couple of years now! Everyone enjoys it!!! and the large batch means you can bake for a potluck and keep a loaf for yourself!

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Reviewer:

stickle529

Reviewed: Dec. 9, 2011

I don't know if my review counts since I altered it a little, but it turned out beautifully! I substituted pureed bananas for half the pumpkin, and cardamom and ginger for the nutmeg and cloves, and added walnuts. It was SO GOOD. I took a basket of it to 2 Thanksgiving dinners and it was a hit. The leftovers (there wasn't much!) were awesome with coffee the next day too. Oh, also I used fresh pumpkin instead of canned.

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Reviewer:

Squigglejay

Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA

Living In: La Porte, Indiana, USA

Reviewed: Dec. 8, 2011

This is my favorite pumpkin bread recipe. It's moist and dense, which is what I look for! I do scale back the sugar, but otherwise leave the recipe as is.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Dec. 7, 2011

This recipe is a keeper! It is so good! My husband and our three kids love it too. I made some slight changes. I use half the amount of veg oil and sub the other half with unsweetened applesauce. I also increased the spices as suggested and got it perfected. This is a really moist loaf and I've made it several times now and it's always perfect! Smells and tastes delicious!! I bake it in mini loaf pans and bake for 35 minutes.

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Reviewer:

Micro

Reviewed: Dec. 5, 2011

Soooo delicious and easy!!!

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Reviewer:

Heather M

Reviewed: Dec. 4, 2011

Doubled the spices. Otherwise, it was great!

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Reviewer:

kayla.wolfe

Reviewed: Dec. 3, 2011

I made muffins from this recipe. They were so moist and yummy. My husband thought they were amazing. This is a keeper. I baked tons, since it makes 3 loafs. They took 18 to 20 mins to bake.

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Reviewer:

Natalie

Reviewed: Dec. 3, 2011

Excellent!

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Reviewer:

Margaret

Reviewed: Dec. 2, 2011

First time making pumpkin bread...I needed a much bigger bowl than I thought I would. It came out delicious though! I made muffins, and two loafs. The little girl I tutor loved loved the muffins and scarfed down two, she normally takes ten minutes just to eat a mini sized candy bar, so that surprised me. I didn't put at much sugar...because it seemed a bit too much and used a little more pumpkin puree than called for and added vanilla extract. Delicious. :D

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