17 Reviews

I like the proportions, but with a slight variation. I cream the (softened) butter and sugar, then add the eggs, pumpkin, and milk. Then the dry ingredients, doubling the cinnamon and adding a sprinkle of ginger as well. Also, I have made the recipe as muffins, baking at 350 for approx. 20 minutes, to the great delight of my coworkers.

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Melissa November 20, 2001

This recipe is very good. I recently been carfully watching my Cholesterol and modified it slightly. This is what I changed and it reduce the cholesterol content to 0. 1/2 C soy milk in place of the 1/2 C milk. 1/2 C Egg Beaters in place of the 2 eggs. 1/4 C "I can't believe it's not Butter" in place of Butter. And not that it would make a difference but I baked it in a stoneware loaf pan and it came out beautiful. Very Good!

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Jeff Lucco October 09, 2000

I loved this recipe but made some big changes and it worked out great: I used: 2 c spelt flour, deleted the cinnamon and deleted the nutmeg. I used fresh pumpkin, and no sugar- just 1/2 cup honey, used rice milk instead of regular milk, and added in all the rest of the listed ingredients but added 3 additional things: 1 tsp vanilla, 1 tsp almond extract and 1 cup semi sweet CHOCOLATE CHIPS! Its delicious. Thanks for sharing.

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Chef Debsteroo November 03, 2008

I used fresh pumpkin, not canned and only slightly reduced the milk to compensate for the extra liquid. This is delicious, but a 5 star recipe with cream cheese slathered on it!

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WonderMima November 03, 2008

I couldn't find the recipe I previously used so decided to try this one. Everyone who had tasted both liked this one better. I almost always replace some white flour with whole wheat and did the same this time -- half of each. I also used butternut squash instead of pumpkin (because that's what I had), and it worked fine. In the absence of nuts in my pantry I used raisins. This is an easy recipe and the results are pleasing.

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Jenny Ann December 27, 2007

I used wheat flour instead of white and I left out the nuts. This recipe was simple and tasted good too.

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Rifka December 13, 2007

The recipe was easy and tasted pretty good. I made it into muffins instead of a loaf. My only complaint was that it was a bit greasy. It soaked through the muffin papers.

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TRushforth November 24, 2007

This was easy to make and tasted great. The recipe didn't state if the pumpkin should be plain or the type used for pie filling. I used a cup of plain pumpkin. Next time I'd try the pie filling kind to see the difference.

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Mrs.Habu November 24, 2007

so good! i used splenda in place of all the sugar, and the bread still came out great. i used fat free vanilla soy milk for the milk and cooked for 55 minutes. this was reeeally good. very cakey and delicious!

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s. anne May 13, 2007

Very good!! It tastes almost like pumpkin pie! Mine took alot longer to bake but it might have been my acting up oven. Just be sure to do the toothpick test to check if it's done. Very tasty!!

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*Z* February 21, 2007
Pumpkin Bread II