Reviewed: Sep. 26, 2011

Pretty good. It makes a lot.I dislike cloves and found the flavour of them overwhelming, so next time they will be left out. I used apple sauce too, and it was wonderfully moist!

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2 users found this review helpful

Reviewer:

Stashley

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

Reviewed: Sep. 18, 2011

This recipe is very good. I always add a pkg of cream cheese to my sweet bread recipes. Also when making this recipe I add cinnamon chips. They are like chocolate chips and are AMAZING in this bread.

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6 users found this review helpful

Reviewer:

Shannon33

Cooking Level: Expert

Living In: Pekin, Indiana, USA

Reviewed: Sep. 15, 2011

The recipe was easy to follow and did turn out moist. It was not bad at all but and it was a little more tasty the next day. However, I really wanted more pumpkin taste. I may try adding more pumpkin spice and using the applesauce instead of oil and perhaps the 2 c sugar and 1 of brown sugar suggestion mentioned.

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3 users found this review helpful

Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Sep. 7, 2011

This bread was AMAZING!!! I made it in muffin tins instead for an easy breakfast. I also added more pie spice and some cinnamon. I mixed white sugar, brown sugar and cinnamon and sprinkled on top before I put them in the oven. DELISH!!!

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4 users found this review helpful

Reviewer:

KrystaTarman

Reviewed: Jul. 31, 2011

This is the best bread I have ever had! I sprinkle the top with raw sugar before baking, wrap it in some plastic wrap & cute ribbon, and give it away as Christmas gifts. It has made my Christmas gift giving far less stressful and people are always very grateful to receive this sweet loaf!

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5 users found this review helpful

Reviewer:

The Melinbery's

Cooking Level: Beginning

Reviewed: Mar. 21, 2011

wow. i put my loaves in the oven for 50 minutes, and they came out raw. I put them back in and set the timer for another 20 minutes. still raw Update: one of my loaves was cooked in an aluminum pan and it was only raw on the bottom. Make sure to use thin pans to cook your bread in.

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6 users found this review helpful

Reviewer:

kittykat

Reviewed: Feb. 12, 2011

My family LOVED these!! I used fresh pumpkin instead of a can. Since it was real pumpkin I left out the 1/2 cup of water and made muffins instead of bread. Makes a great muffin!! Thanks for the recipe.

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9 users found this review helpful

Reviewer:

Nancy S.

Cooking Level: Intermediate

Home Town: Alexandria, Indiana, USA

Living In: Muncie, Indiana, USA

Reviewed: Feb. 8, 2011

Very good bread. It stayed really moist too. My kids loved it!

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8 users found this review helpful

Reviewer:

cjmac

Reviewed: Jan. 14, 2011

made 3 loafs yesterday, loved it, love it! Making more today to freeze!

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10 users found this review helpful

Reviewer:

lucindap1@aol.com

Reviewed: Jan. 10, 2011

This is now my go to recipe for quick breads. Want to change it up...use applesauce, or blend up some bananas. I do add a bit more pumpkin then it calls for. I use about 21 oz. This works for muffins and "cakes" as well. I made this as a "cake" and forsted it with cream cheese frosting. YUM!

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11 users found this review helpful