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This was very good and easy to make. Thanks again PanNan.

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~Nimz~ July 26, 2003

Pretty good! My first try at pumpkin bread. I threw in some dried cranberries. I was trying to get more of a dense bread, but really, no complaints. And as someone else suggested, delicious with a spread of pumpkin butter.

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SpareTimeChef December 13, 2010

This is excellent pumpkin bread!! It's soft and moist and perfectly spiced--with less fat and calories than ususal! I scaled the recipe down to one loaf; used whole wheat pastry flour, sodium-free baking powder, and nonfat milk--and all of that worked well. Next time I may try adding a bit of orange zest--to see if we like it that way--but it's also wonderful the way it is! This is the pumpkin bread recipe I've been searching for! Thanks for sharing it PanNan!!

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So Cal Gal July 01, 2009

SPICY and MOIST, even though it's relatively low in oil. I halved the recipe and baked in an 8x8x2 square pan for 26 minutes. I used nonfat milk and freshly grated nutmeg and left out the walnuts to save on calories. I've made this bread 4 times already. The third time, I tried half whole wheat pastry flour and half unbleached white, which did not turn out well. The whole wheat taste was distracting so I'm back to the original. I don't need to change anything; this recipe is perfect 'as is'. Thank you so much for posting it.

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Bratwheat March 26, 2005
Walnut Coated Spicy Pumpkin Bread