Reviewed: Oct. 14, 2003

This recipe is great. I have made it several times since I found the recipe on this site. My family and friends love it!

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24 users found this review helpful

Reviewer:

DEBBIEGENTRY

Cooking Level: Intermediate

Living In: Mcewen, Tennessee, USA

Reviewed: Oct. 15, 2003

Rave reviews from pumpkin eating friends on this one.

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18 users found this review helpful

Reviewer:

ZENA510

Reviewed: Oct. 16, 2003

really yummy especially when warm - something just a little different - only thing i don't get is why called tea bread

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5 users found this review helpful

Reviewer:

JAY9R97

Reviewed: Oct. 17, 2003

Excellent pumpkin bread! I did change it a tad bit. This fall I started using fresh sugar pumpkins for my recipes and found it better than canned. So, I used freshly baked pumpkin instead of canned, used Splenda for the sugar, and increased the orange zest to 3 Tablespoons. The orange accent is a perfect match for pumpkin recipes. I will be preparing many mini-loaves of this bread for the freezer to enjoy through the winter months. Thanks for the recipe Carol.

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50 users found this review helpful

Reviewer:

DOTCPS

Reviewed: Oct. 16, 2006

wonderful sweet bread, lovely color and texture, I like lots of spice so doubled the amount. I did not have any zest, but it was delicious without it. so good!

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14 users found this review helpful

Reviewer:

lilypads

Cooking Level: Expert

Home Town: Milton, Nova Scotia, Canada

Living In: Yorkton, Saskatchewan, Canada

Reviewed: Oct. 21, 2006

This bread is so moist, and delicious! Will definetely make again. The only change I made was I used butter instead of marg because of preference. Thanx for sharing this recipe!!!

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14 users found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Oct. 30, 2006

So yummy and easy to make! Although I did make a few changes: I used 1/2 cup butter instead of margarine. Instead of 1 1/2 cup white sugar, I used 1 c white sugar + 1/2 c brown sugar. I omitted the orange zest because I didn't have any and am glad I did because I wanted the pumpkin flavor really to shine. For the cinnamon and cloves I just added an equal amount of Chinese 5 spice powder. And for the walnuts and dates, I added an equal amount of raisins and fresh cranberries. Mmm, this bread was so delicious! I don't know if it has anything to do with elevation and where this recipe orginated, but my bread took any extra 12 minutes to bake. I live outside Athens, GA which isn't below sea level or at a high elevation. GREAT BREAD!

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58 users found this review helpful

Reviewer:

bethiedawg

Cooking Level: Expert

Reviewed: Dec. 4, 2006

Loved this bread's consistancy. Not as dense as some pumpkin bread recipes I've tried. Used half the butter and added an individual container of unsweeeted apple sauce. Used 1 cup white sugar and 1/2 cup brown. Doubled spices but next time will not double cloves as was a bit too much. Yummy!!

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25 users found this review helpful

Reviewer:

vlindman

Reviewed: Feb. 27, 2007

This recipe was FANTASTIC! My boyfriend and I made it for his birthday and it was gone within two days. It was so moist and thick and wonderful and had a great zing. The only changes I made to this recipe was substituting 1/2 cup of the white sugar for brown sugar, and we used frozen pumpkin puree (about 2 cups) instead of canned.

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19 users found this review helpful

Reviewer:

Lisamarie LiGreci

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Madison, Wisconsin, USA

Reviewed: Apr. 17, 2007

I took someone else's idea and added Craisins instead of nuts, and I thought that it made the bread. I also had to cook mine longer than an hour - about 70-75 minutes. VERY GOOD with a very thin layer of melted cream cheese!!

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26 users found this review helpful