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Everyone loved this -moist but not too dense. I used butter instead of oil since that's all I had - thanks!
This bread was very tasty. Based on the other comments I ended up adding an extra tsp of ginger and it turned out great! Thanks for posting a tasty pumpkin bread.
This is wonderful! Very moist and the combination of spices is just perfect. I made this last night for gifts and divided it into 3 smaller loaf pans. (Baked 50-55 minutes.) It was so good I have two more loaves in the oven right now to take for Christmas morning breakfast at my grandparents' house tomorrow.
Excellent recipe! One reviewer is right in that it's more like pumpkin bread than gingerbread. I often use heaping tsp of ginger. My cloves are potent, so decrease cloves to 1/2 tsp, allspice to heaping 1/2 tsp. I've made this to serve with breakfast while working at a B&B. I make in a tube pan, and serve with fresh whipped cream. A streusel topping sprinkled on top before baking is also nice, as is fresh orange zest added. It stays moist very nicely. For muffins/cupcakes bake 20 to 25 minutes.
This is a wow recipe, nice and moist and full of flavor. I have made it as a bundt, full loaves and mini loaves. And you don't need to have molasses on hand to get that gingerbread flavor.
AMAZING!! This was a huge hit in our home!! Thank you for posting!
i made this for christmas last year and now had to search zaar for it since i forgot to review & save. so good & so moist i wouldnt change a thing! i've saved this in my "definate keeper" cookbook so i wont ever lose it again!!
I honestly didn't taste much difference between this recipe and my favorite pumpkin bread recipe. I was looking for a something that married two of my favorite tastes together, but this wasn't it. It was delicious for what it was, but I would have liked more ginger flavor.
This stuff is freaking amazing! I used it to make a bread pudding, and boy was it tasty!