I made these as muffins and everyone loved them! I used pureed fresh pumpkin instead of the canned and pumpkin pie spice instead of all the other spices. I didn't make the topping for it, but did stir in chocolate chips instead of raisins. Made 12 muffins and baked for 30 minutes. Definitely a keeper!
What a delicious bread! This recipe for pumpkin bread has the lightest texture of any pumpkin bread recipe I have ever encountered. The flavor is also milder and more delicate than other recipes I've tried. With a personality all it's own, this recipe stands out! I did not include the golden raisins in my bread because I did not have any on hand, but I do see how they would only enhance this wonderful recipe! Thanks yet again, Evelyn!
This make a lovely light and moist pumpkin cake! I opted for using the sultanas and 1/2 cup walnuts. I'll be making this one again, everyone enjoyed it. Thanks for sharing:)
This is wonderful pumpkin bread! I did increase the spices to taste, and added in another teaspoon orange zest, thanks Ev!...Kitten:)
This is one of those wonderful recipes which deserves ten stars at least. I followed the very precesie directions, making only miniscule changes--dark raisins which had been soaked in bourbon instead of golden raisins, and I baked the batter in individual bundts instead of in a loaf. Actually the batter was sufficient for six baby bundts (that lovely pan with the various flowers) and one baby loaf. The resulting 'baby cakes' were delicate, moist, spicy and incredibly aromatic. Six people ate this cake and all six adored it. Thanks, Evelyn--the best pumpkin spice cake/bread I ever had!
I don't know why I only make pumpkin bread at Thanksgiving time. When I saw this recipe, I knew I had to prepare it. The raisins and nuts are a wonderful addition with the spices and I loved the cinnamon sugar topping also. It was greatly enjoyed and I even have some slices individually wrapped in the freezer to have at a later date. Thanks for another keeper, Evelyn.