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Very easy to make and so yummy. For those that don't have pumpkin pie spice and want to make it use 1/2tsp cinnamon, 1/4tsp ground ginger,1/8 tsp ground nutmeg and 1/8tst ground clove
Excellent. I have wanting to make this for some time and made it for my holiday trays. Very moist. I could not find pumpkin puree and used canned pumpkin. I made one loaf and mine baked in 55 minutes. I cooled in pan for 10 minutes and then removed to cooling rack. I dizzled topping on and let cool before wrapping. The hard part was waiting 24 hours to taste it and it smelled wonderful. Thanks for another great recipe Emily.
This recipe turned out wonderfully! I modified it by adding walnuts to the batter as well as the topping. I also made it into muffins and reviewed it here:
This bread was shipped and packed well, stayed moist and was gone shortly after. I added roasted walnuts, softened some raisins in vanilla and water drained them and also chopped up some pecans to throw in the mix. Very straight forward, my oven time was a bit longer but this is a clear winner in my book. Thanks for sharing Seasoned Chef!!!
I made this bread yesterday and it is one of the very best pumpkin breads I have ever made!!! I did not have pumpkin pie spice, but I used freshly grated nutmeg and a dash of ground cloves. I also used white sugar for the topping (used all the brown sugar I had for the recipe), and it was just fine. I will definitely make this again and again!
This Pumpkin Bread is excellent. It was easy to make and turned out perfect. I did increase the spices a bit- It was by far one of the BEST pumpkin bread receipes I've made....A big hit!
yum! this will be the only pumpkin bread i ever make again. the cooking time took a bit longer for me, maybe 15 minutes longer. the end result was fantastic and i could eat the topping with a spoon.
I've made this recipe 4 times now, each with the intention of taking it to a gathering or the neighbors, and each time my husband has finished it all! We love it!
According to my wife this is delish, I being diabetic can't have any,but, I enjoyed the making of the recipe. Not naving pumkin pie spice I mixed my own, and used walnuts, Pecans are not to be found in the supermarket her in Spain. The topping is very good and gives a little something else, texure and flavour. Thanks for the recipe, now what can I make with the rest of the pumpkin ? Brian H
I made this recipe exactly how it was written and it is moist, with a delicious topping. It was, however, too spicy and hid the subtle flavor of the pumpkin. I will make this recipe again and reduce the spice content.