By Ron & Joyce Ripple Sr. on November 11, 1999
Serving Size: 1 (1208 g)
Servings Per Recipe: 1
"This bread was nasty. I wish I had paid attention to the reviews before I wasted all the ingredients. The batter was stiff and the finished product had no flavor. I cubed it and left it outside for the birds and squirrels."
"I am glad I did not double the ingredients to make more bread. That was HORRIBLE! Bread is for eating, bricks are for building."
"My mother's pumpkin bread is SOOOO much better!!! It smelled good but it was gross!!!! It had little taste!"
"I made this as directed, except baked it in a loaf pan. The batter was very stiff. The baked loaf was heavy like a brick, and had little taste. It was also quite dry."
"I liked that there was little sugar compared to other recipes. I made this recipe as muffins but found that there was not nearly enough pumpkin and the texture of the batter was stiff though the muffins were not dry."
" I was hungry for pumpkin bread and tried this recipe as it had way less sugar than all the other recipes I looked at and boy was it good! I used canola oil and it came out very moist. Also, I left out the black walnut extract as I didn't have any on hand and I don't think it would of made a differnce as ours was delicious. Using coffee cans sounded a little strange to me, so I baked it in one 9 1/4 x 5 1/4 x 3 bread pan on 350 F. and it make a good sized loaf. I already made another loaf as the first one disappeard so fast! Thanks for a great recipe."