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I made this the other night, gave one loaf to a neighbour and the other loaf was devoured within 30 minutes!!!!!! It didn't quite rise as much in the pan as I had hoped but it sure tasted yummy!

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kitina April 30, 2002

I have been trying so many different pumpkin bread recipes to try and find one that is at least close to one my husband and I found at "The Omelet House" in Las Vegas. Their pumpkin bread is served like a piece of spice cake with butter on top. It is the most delicious I have EVER had! This one comes REALLY close! I also liked the fact that it only had 2/3 cup sugar as opposed to most of the others that called for 3 CUPS!!! EEEK! I didn't have any whole wheat flour so I used all all-purpose flour. I also used a can of sweet potato puree in place of the pumpkin. I used non-fat milk also. I baked it on convection bake for 35 minutes in a 9X9 silicone pan. It came out perfect!! I lightly glazed it with an orange glaze. Next time I will put chopped pecans and raisins in it. I didn't this time because my kids don't really like them, but now that I know how YUMMY it is! Who cares! In they go!! Thanks so much Emily for this incredible recipe!!

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sconehead November 18, 2007

Wow! I served this at our Cafe at church and it was the tops! Thanks so much for a lower sugar, but really tasty recipe! Actually, I doubled the recipe and it made a bundt pan and 2 large loaves. They took 1 hour in the oven.

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Lutie February 12, 2011

This is a great autumn bread! It tasted good and looked nice.

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ShaGun September 30, 2009

This one is a keeper. Nice and moist and go with the spices in the recipe. Do not just use pumpkin spice. These spices together really give it a nice flavor for Thanksgiving. My old oven baked them perfect at 1 hour.

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Troy38 November 19, 2007

Sweet Virginia, if there's a perfect recipe for pumpkin bread, this is it! Perfectly balanced in spice, sweet, but not overly so, and moist and tender. It stays good for over a week unrefrigerated, makes a good amount of bread, and cuts well to boot. I gave this away to about five people and they all requested the recipe! This is one I'll be making for years to come. Thank you so much.

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Sierra Silver December 24, 2006

Emily, this pumpkin bread is really good! I used 1 stick of light butter, 2 T shortening, and 1/2 c applesauce for the butter. For the flour I replaced 1/2 c of the all-purpose with soy, and I used whole wheat pastry flour. Lovely spices-- this bread has quite a kick! Not sure whether my picky 8-year-old will take to it or not...I hope not. :)

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Heather U. May 06, 2005

Definately a 5 star bread! And SSSOOOOOOOO Moist, even the day after! I did not have any whole wheat flour, so I just used all purpose, I also did not have any cloves, but I did have everything else, and the end result was still fantastic!

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Juju Bee October 18, 2004

Emily, I have been on a bread baking frenzy and I happened across your recipe it is so Delicious and moist. I used Buttermilk instead of lowfat milk and I added 1/2 cup of sour cream. I topped it with a Struesal using brown sugar, cinnamon, and crushed pecan's. This recipe is to die for, thank you so much! I will use this recipe often and nextime I'll try Banana's or Zucinni.

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Donna Luckadoo July 09, 2004
Spicy Pumpkin Bread