Spicy Pumpkin Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 7, 2011
it was a great change to find a loaf that tasted more like a cake then a dense bread. wouldn't change a thing!
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Photo by Sylvie TorokNagy Murray

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada
Reviewed: Nov. 9, 2010
the only modification i made to the recipe was to use melted butter instead of oil -- veg oil is for the birds! it turned out great. the top is really crunchy and sweet but the middle is less-sweet and pumpkiny. good baked good.
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Photo by Meghan

Cooking Level: Intermediate

Home Town: Osage, Iowa, USA
Living In: Bellevue, Nebraska, USA

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Reviewed: Apr. 5, 2010
I made this recipe, substituting Splenda and Splenda brown sugar blend for the sugars and, because I'm not a big fan of nutmeg, I substituted ginger. The result was delicious, but dry. So I made it again, this time adding 2/3 cup buttermilk and got the tenderness I wanted. Next time I plan to decrease the amount of cloves because my taste-testers (all of whom loved it) found it a bit overpowering. Great basic recipe for those of us who like to experiment.
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Reviewed: Dec. 19, 2007
I loved this bread. I gave it as gifts to my neighbors...and they raved! I didn't use cloves, as I had none, but I didn't matter. I used allspice and I used some Molasses, too. It was moist, very cake like.
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Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007
What I LIKED about this recipe: The idea of using brown sugar AND rum extract. Also it's one of the few recipes that call for the LARGE can of pumpkin, which is what I had. BUT...this is NOT my favorite pumpkin bread. I HATE the taste of the baking soda. Ugh! And believe me, when you use one tablespoon, you can really taste it. Check out "Pumpkin Breat IV" on Allrecipes, so much better, folks. Trust me.
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