66 Reviews

The first time I make a recipe I always make it as it is posted and I am so glad I did that this time because it is perfect! Great recipe--the only thing I would maybe do differently is add a little more spices (like slightly heaping) as a matter of personal taste and some vanilla but really the recipe is great as is! It is absolutely a great fall recipe and today was overcast and just felt like a baking kind of day...my house smells wonderful from this bread!

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QueenJellyBean October 13, 2011

Made a bunch of changes, nothing too drastic. Put 1 scant cup brown sugar and 1 scant cup white sugar, used the 'alternatives', doubled the spices and added 1/2 cup oats instead of the last cup of flour, all of which was whole wheat. Oh, and I sprinkled in some ground flax. But the kicker was when I forgot to add the eggs and baked them into muffins, and they still turned out delicious! A little dense, but I certainly surprised myself!

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taliaf November 23, 2009

I used this recipe to make little pumpkin "muffins". You'll need about 3 muffin pans if you plan to do it that way, and they get a bit more of a "crust" if you don't put them in the little cupcake liners, which IMO adds a bit of extra depth to the overall taste/texture of the muffins.

While we like the recipe "as-is", I'd definitely make some changes. I think I'd add a tad more spice, as it seems rather bland, although, some of this is cured after it fully cools and has time to sit--no eating them warm from the oven!

Also, I don't know if anyone else noticed, but mine are a bit sticky to the touch even after being baked...I'm debating on adding a touch more flour next time to help reduce that so that they store a bit better. I also definitely plan to make the the healthier way next time, because I'd bet that really adds to the texture of the bread.

Thanks for the recipe Marg!!! My little one is driving me crazy about pumpkin "cookies". ;-)

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M to the K September 16, 2012

I made this bread with the applesauce option and 1 cup brown sugar, 1 cup white sugar. I honestly felt a bit letdown, it just wasn't very "pumkin-ey". I made a cream cheese glaze which helped the bread a bit, but my vacuum cleaner hubby was the only one who really ate it.

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jackieliz October 16, 2011

I have been meaning to do this review for almost a year. This is the BEST pumpkin bread recipe I've found. I have passed it on to all of my friends. Folks, before you start making changes to this recipe, try it as Marg posted it. It's great exactly as it's written. I love the cloves in the recipe. Adds just the right touch.

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Julie in TX February 06, 2011

Outstanding! I used fresh pumpkin, just 3 eggs (ran out, but 3 worked fine) and 1/2 cup oil. I also added some ginger to the recipe and a cored, skined apple that I used the blender to dice in to small pieces. The bread was extremely moist and tasted great. Next time I think I'll add some chocolate chips to one of the loafs. Thanks for sharing a great recipe.

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Dan in Raleigh, NC October 28, 2010

This is so good! It is so moist. I substituted 3 teaspoons pumpkin pie spice for the spices listed in the recipe. I baked this in mini loaf pans for Christmas gifts at church. I put 3/4 cup batter in each pan and it made 8 mini loaves. I baked it at 325 for 45-50 minutes. I will try next time substituting applesauce for some of the oil. Thank you for sharing this recipe. It is wonderful!

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Doods December 20, 2008

Wonderful recipe! I made this in three small loaf pans and I'm taking one to my sister tomorrow when we go to her house for Thanksgiving dinner. It will make a great breakfast treat with a good cup of coffee. I used a cream cheese glaze on mine and it complements the bread beautifully. Love this, thanks for sharing the recipe.

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Cindy W. November 27, 2008

I liked it. The recipe was fine as is. It was light and nice. I did take some liberties and tweak it the next time I made it. I did half coconut oil and half applesauce, half the sugar, added vanilla, extra spices, doubled the pumpkin and skipped the water. LOVED it that way! It had the flavor of pumpkin pie but it was still light and fluffy.

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thejoybird September 24, 2013

Outstanding recipe! This is the second time I have made this and it has come out great every time. My husband and kids love it, it's great in the morning with a cup of hot tea. I followed the recipe but did use additional spices to pump up the flavor a bit. One thing I really like about this recipe is that all the ingredients (except the pumpkin, possibly) are all staples most people have in their pantry.

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*Rose* November 21, 2012
Pumpkin Pie Spice Bread