This is the same pumpkin bread recipe we've been making in my family for years, and everyone who tries it absolutely loves it! It's so moist, and the spices give it the most delicious flavor! I now use Egg Beaters and applesauce in place of half the oil to make it a lower fat treat!
Phenomenal!!! This bread is great any time of the day! The walnuts complement the moistness of the bread perfectly! I can't wait to have it again!
Delicious!!! First bread of any kind I have ever made and I loved it! Will definitely make again. This is a keeper.
I altered this recipe as I am really into fitness and health and it still was outstanding. I used 2 c of whole wheat flour, 2 c of raw washed cane sugar and substituted 2-4 oz. sweetened plain apple sauce cups for the oil. I was shocked at how amazing, moist and delicous this recipe tasted. My husband never likes when I substitute and he also loved it. So much for fitness as I've already eaten 1/2 of the loaf myself!!
Loved this recipe! We had a bunch of small pumpkins left over from Halloween, so I steamed them until soft and ran 'em thru a food mill. I brought a loaf over to some new neighbors and regretted my spontaneous generosity after I took a bite of the remaining loaf! This is pumpkin bread that you'd want to hoard. LOL! I immediately made another batch the next day. I add a little more spices all the way around for our preferred stronger flavor. Thanks for posting!
I have to say that I agree with the many wonderful reviews for this bread. Its absolutely perfect. I've received many compliments and requests for the recipe every time I make it. I hate baking and this comes out right every time. I've made it as muffins also and it works great. Just cook them a little less. I think that they took about 45 minutes. They were the large sized muffins.
I thought this bread was very good.Unlike other reviewers I used the full amount of sugar and I didn't think it was too sweet at all.The only changes I made were I used 1/2 cup of oil and 1/2 cup of applesauce and instead of nuts I used cranberries.This bread tasted even better after a few days.It's moist and has a delicious flavor.
We enjoyed this recipe. It's well spiced and tender. I made a few changes. First, I used applesauce rather then oil. I cut the sugar by 1/3 for our tastes. I baked it in 2 9x13's (I doubled the recipe) for 40 minutes. Thank you, Bev, for sharing it!
This was a very tender and moist bread! I loved the spice in it - it just screamed 'fall'! I added a streusel topping to the top of the batter before baking (1/2 cup brown sugar, 1/4 cup almonds, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ground cloves, 2 tbsp. butter). I baked mine for 50 minutes and it came out beautifully! Thanks for posting - I loved this bread!
This was great. I took it with me for a weekend away to some friends and 2 people asked for the recipe.