Raisin Pumpkin Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 3, 2011
Total hit! I used golden raisins and candied pecans in a bit of excess but oh boy was it yummy!
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Reviewed: Nov. 27, 2010
This was good, but mine turned out kind of gooey, even though I cooked it plenty. I used the servings calculator to reduce how much I made and maybe that was the problem. My son loved it none the less. He ate nearly the entire thing.
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Reviewed: Nov. 18, 2010
Really nice pumpkin loaf. I personally didn't find the flavour overly 'pumpkin-y', but it was very good. I made a couple small changes as I normally do to cut down on some calories. I used half white and half whole wheat flour, one egg with 2 whites, 1/2 cup sugar (the maple syrup and oj add sweetness) and also replaced 2 tbsps of the butter with 1/4 cup unsweetened applesauce. Left out the pecans as a personal preference (plus, kids can't take to school if there are nuts in it)! Yummy!
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Photo by ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada
Reviewed: Nov. 2, 2010
Great pumpkin bread! The pairing of the orange and pumpkin is divine - when you open the bread you can definitely detect the faint smell of orange and to taste it, well try it and see. Sadly though, the maple flavor is lost a bit. If you want to bring it out you could do a maple glaze. I however, love orange and pumpkin together so I did an orange glaze while it was still warm. (1/2 cup confectioners' sugar, 1/4 teaspoon finely grated orange zest, 4 teaspoons orange juice) I also used 1/2 cup of Land O Lakes light butter (what's a couple more Tbsp.'s), Real Maple syrup, 1/2 tsp. of cinnamon, 1/4 tsp. of nutmeg, 1/2 tsp. of pumpkin pie spice, and substituted walnuts for the pecans as that's what I had on hand. This definitely is a bread worth making!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Oct. 15, 2010
This is amazingly good! The only substitution that I made was using dried cranberries in place of raisins, as my husband and I aren't fond of the latter. It's wonderfully moist, deliciously fragrant while baking, and tastes even better the next day when the flavors have had a chance to marry. Next time I'm definitely making a double batch!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Lafayette, Indiana, USA

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Reviewed: Sep. 23, 2007
I made this and everybody loved it! Thanks!
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