Back to Pumpkin Bread

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pumpkin Bread Recipe

Pumpkin Bread Recipe

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy pumpkin-rich quick bread. —Joyce Jackson, Bridgetown, Nova Scotia
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling YIELD:16 servings

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional

Directions

  • 1. Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
  • 2. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts

1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein

Reviews for Pumpkin Bread

Sort By :
MY REVIEW
beezx4
Reviewed Jan. 30, 2016

"very good, i used my squash instead of pumpkin. still tastes great."

MY REVIEW
Boo43
Reviewed Dec. 4, 2015

"Before I bake this...what size can of pumpkin"

MY REVIEW
misha007
Reviewed Nov. 22, 2015

"Has anyone used fresh mashed pumpkins?"

MY REVIEW
meliss.beyer
Reviewed Nov. 16, 2015

"I made these into 4 mini loaves. I used cinnamon chips and less sugar instead of raisins and walnuts. Very easy to make."

MY REVIEW
tuna1949
Reviewed Nov. 12, 2015

"Great receipe but I found with my oven I had to bake it about 80 minutes. I baked the bread in a Pyrex glass loaf pan. Added walnuts and raisens, delicious!"

MY REVIEW
mntncrone
Reviewed Oct. 26, 2015

"Good flavor, nice spice. Mine came out overly sweet, though, for my taste and a bit heavy, not light and airy. I had dried cranberries so I used those. Next time I will try with fresh."

MY REVIEW
jbander2
Reviewed Oct. 25, 2015

"Fabulous! The only thing I did differently was to use two loaf pans instead of one, and bake for 50 minutes! They came out perfectly!"

MY REVIEW
sillysilvie
Reviewed Oct. 22, 2015

"Why in the world to all you people review a recipe you make your own changes to? It is frustrating to start reading and then realize it is not based on the recipe as written. I spend more jumping on to the next one. Stick to the recipe!!"

MY REVIEW
Rauzy
Reviewed Oct. 22, 2015

"Decided to try this recipe since I had all the ingredients with the exception of the nutmeg. The family loved it and it's now my go to pumpkin bread recipe. I didn't have nutmeg, but I did have pumpkin pie spice, so I substituted that for the cinnamon and nutmeg. Also, I realized after I put the pan in the oven I forgot to add the salt, but after tasting it without the salt I think I will just leave it out in the future too."

MY REVIEW
irishfancy
Reviewed Oct. 12, 2015

"I use pecans instead of walnuts. But I just have to ask: what is a large small bowl? That just killed me."

MY REVIEW
lovelace1961
Reviewed Oct. 12, 2015

"Good easy to prepare."

MY REVIEW
kiki61
Reviewed Oct. 12, 2015

"This recipe is very good! I followed as is and it turned out excellent, and the smell while it's baking is even better! For those people that COMPLETELY change the recipe to suit their taste should NOT review the recipe!!! It is not a true review of the recipe! Make it AS IS then review!"

MY REVIEW
Donna Bayar Repsher
Reviewed Oct. 12, 2015

"I've come up with a much more diabetic-friendly version of this recipe by substituting whole wheat pastry flour for the white flour, stevia for the white sugar, and 1/4 cup unsweetened applesauce for half of the canola oil and added 1/2 teaspoon of ground ginger, simply because I love the taste of ginger. No one who's tried my version has even noticed the difference, but mine has less fat, healthier carbs, no sugar and more fiber."

MY REVIEW
dufajjulie
Reviewed Oct. 7, 2015

"I thought this was a very good recipe. I substituted some sour cream for some of the water and doubled the recipe to use a full can of pumpkin. I substituted brown sugar for half of the sugar and reduced the sugar by 1/4 c. I made a large loaf and 15 standard muffins.

To those who changed the recipe and then it didn't work out, cooking is chemistry--change the formula and you can get unexpected results, if you don't compensate. Don't blame the recipe!"

MY REVIEW
Kgruem
Reviewed Oct. 5, 2015

"Great recipe!!! I added a little ginger to it. Now. I'm embarrassed to admit this but I totally forgot about the oil. And..... The bread turned out just fine!!! It tasted amazing. I didn't realize I forgot it until I had already eaten some. Calories saved by this mistake: 480 cal, 52 grams of fat. so I had two loaves. Which means that if you break it into 8ths, you save 3 grams of fat per serving."

MY REVIEW
MsFyfe
Reviewed Aug. 5, 2015

"Best pumpkin bread I ever had. Add 2-3 tbsp extra flour. I also added walnuts and pecans....yum"

MY REVIEW
jackietk
Reviewed Jul. 24, 2015

"I use golden raisins which I boil in the water called for in the recipe. Use a little extra for boil off. Then roll the raisins in flour(not too much) and fold in to batter. They will not be chewy. They will be delicious and they will not go to bottom of pan and burn."

MY REVIEW
margalit1015
Reviewed May. 30, 2015

"Like others, I substituted 1/2 cup applesauce for the 1/2 cup water. I substituted ground ginger for the nutmeg since my family won't eat anything with nutmeg. Left out the raisins since one son won't eat raisins. Otherwise followed the recipe exactly. Whole family raved about it being the best pumpkin bread ever, and it disappeared in record time. Moist from beginning to end, and delicious, delicious, delicious."

MY REVIEW
bizcheex
Reviewed Mar. 22, 2015

"This is one recipe that my kids love. I reduce the amount of sugar to 3/4 of a cup and add 2-3 bananas each time I make this recipe. I also decrease the oil to 1/4 cup. I bake it for about 75 minutes. It is a family favorite!!!"

MY REVIEW
ms11145
Reviewed Mar. 1, 2015

"Made lots of alterations. Used pecans instead of walnuts. More cinnamon, and less sugar. Also added 1 tsp. cardamon. I also decreased the oil and used applesauce instead and instead of water, I used milk."

MY REVIEW
techgirlmphs
Reviewed Feb. 13, 2015

"Love this recipe!!!! I added pecan instead of walnuts. Thought the pecans would give it a better flavor instead of walnuts. So good. :-)"

MY REVIEW
deborah_nicole_
Reviewed Feb. 1, 2015

"Wow came out great! Doubled the recipe, added 1/2 cup applesauce to can pumpkin to make 2 cups. Only used 3 eggs, half applesauce half coconut oil in place of canola, 1 cup brown sugar, 1 cup white, total half cup soy milk in place of the water, streusel on top baked 75 minutes"

MY REVIEW
LittleGirlThatCooks
Reviewed Jan. 29, 2015

"I absolutely LOVED this recipe! I surprisingly ran out of oil, so I improvised. I instead used ONLY 1/4 cup oil and 1 cup almond milk. I reduced the liquids because I also added 1/2 cup more pumpkin to the loaf.

I have baked this recipe both ways and fell equally! This has by far been the best pumpkin bread I have baked.
*Note: The best way to keep your bread moist is to turn off the oven when you are a couple minutes from being fully done and letting the pumpkin bread cook slowly for about 5-10 minutes in the turned off oven! Make sure to cover snugly once the pan is cool enough to grab or else it will dry out! Thank you so much for the recipe!"

MY REVIEW
yuehching
Reviewed Dec. 30, 2014

"Moist, tender and tasty. I followed the recipe as it stated except I used 1/2 amount of sugar. It turned out just the way we liked it. Thanks for sharing."

MY REVIEW
pajamaangel
Reviewed Dec. 24, 2014

"I had to make this with all purpose gluten free flour with xanthan gum and it was still so moist and flavorful. I'm making another loaf today!"

MY REVIEW
mfgdance
Reviewed Dec. 13, 2014

"I made this recipe for a reception and every piece went. The loaf I kept at home didn't last that much longer. Delicious! I did substitute orange/pineapple juice for the water. I'm making again tonight with the leftover pumpkin from the first recipe."

MY REVIEW
maryloued
Reviewed Dec. 8, 2014

"This was an amazing easy recipe to follow; I did bake mine in my longer/thinner bread pan (13 X 4 1/2) and was done in an hour. For the pumpkin I used leftover mashed sweet potatoes and also added the raisins. This is a 'keeper recipe' ! Yum..."

MY REVIEW
lisalou229
Reviewed Nov. 30, 2014

"Didn't last a day at my house! Excellent recipe!"

MY REVIEW
surguinej
Reviewed Nov. 28, 2014

"I'm glad I finally found an excellent recipe for pumpkin bread that has some spice to it. I saw some cans of pumpkin in my pantry and decided to try this. My husband LOVED it! In fact, after only one day, it is gone! I plan to make some of these for my relatives for Christmas. The only things added were a little brown sugar on top and some additional walnuts! Yum! This recipe is definitely a keeper!"

MY REVIEW
amcelroy009
Reviewed Nov. 25, 2014

"With 78 of the 87 respondents giving this recipe a 5 Star rating I took the plunge and made a double batch without ever trying the recipe out. What good is half a can of pumpkin puree, right? Unless you make a smoothie and I've already had my breakfast. I've got just over an hour before my first tasting........Yes! This definitely is 5 Star Pumpkin Bread and I think it's way better than StarBuck's version!

FYI I omitted raisins and walnuts. The next time I make it, which will be later today, I will add some topping, just like StarBucks. I'm going to bring some to share for the holiday this week and freeze a couple to have on hand. I will add some walnuts to one of the next two loaves I make. I used two different bread pans: one dark metal and one glass. The metal one took longer to bake in the center. I set the timer for 60 minutes as I always go under with my oven and the one in glass pan was not ready. I gave it an extra 10 minutes, which was only 5 minutes more than the recommended baking time."

MY REVIEW
chilipower
Reviewed Nov. 11, 2014

"The center of my loaf wasn't completely cooked until 1 hour 35 minutes. Even though I foiled the edges, my loaf still turned out very dark with a slight burnt flavor. Nonetheless, the bread remained moist. I substituted raisins with chocolate chips. Not terribly impressed with this recipe."

MY REVIEW
Margeys
Reviewed Nov. 5, 2014

"This is delicious! I've made half a dozen loaves in the past month; I have a houseful of pumpkin anything fans. Better than Starbucks! Don't get the bad review, something was off, maybe the oven? Mine's turned out perfectly every time."

MY REVIEW
donnalarry6846
Reviewed Nov. 4, 2014

"Moist, Delicious,and Easy! Made per recipe except left out the nuts and raisins. Loved it!"

MY REVIEW
viski
Reviewed Nov. 1, 2014

"Terrible! Never cooked through even after 2 hours. I checked to make sure I had added all ingredients correctly. So sad!!! It had such good reviews.... The part that did cook was super bland!! I will definitely be trying another recipe."

MY REVIEW
tigerrose
Reviewed Oct. 27, 2014

"Very easy and is really good"

MY REVIEW
aeweaver
Reviewed Oct. 13, 2014

"fantastic I added 1/2 cup baby oatmeal to it"

MY REVIEW
spronovo
Reviewed Sep. 26, 2014

"Very delicious and moist, I cut the sugar down to 1 cup and used chocolate chips instead of raisins."

MY REVIEW
Turtletime78
Reviewed Feb. 13, 2014

"Delicious! Very moist and flavorful. This is my favorite pumpkin bread for our family."

MY REVIEW
stacydohle
Reviewed Jan. 9, 2014

"Amazingly moist! I love this recipe. Very moist and melt in your mouth. I will only make this from now on ! Fantastic!!!"

MY REVIEW
Blondie62719
Reviewed Jan. 2, 2014

"I highly recommends sifting the flour, doubled the pumpkin amount and the cinnamon and used dried cranberries and added no oil.

One of my best breads I ever made it was so delicious and moist, I also used a Bundt pan instead of a loaf and baked 75 mins on 350. Yum!!!"

MY REVIEW
MTally5
Reviewed Nov. 28, 2013

"Made the pumpkin bread for my son. Easy to make, moist, and spicy !!"

MY REVIEW
Connie032
Reviewed Nov. 25, 2013

"Best pumpkin bread ever!! Just made some, added the walnuts and raisins and turned out great ...."

MY REVIEW
Carla Watts
Reviewed Nov. 24, 2013

"Love it"

MY REVIEW
jackiedunsmore
Reviewed Nov. 20, 2013

"The best pumpkin bread recipe to be found! I substituted half the sugar with Splenda and it turned out just fine. Use applesauce for the oil to make it even healthier. My family loves it!"

MY REVIEW
gaylene2
Reviewed Nov. 7, 2013

"It was good, particularly when I added some mini chocolate chips!"

MY REVIEW
MisCheff
Reviewed Oct. 29, 2013

"Followed the recipe except for no nuts or raisins... and I use my own home-ground whole-wheat flour. I baked the batter in mini bundt pans for 30 mins (+ or -) and they turned out really good. I plan to drizzle with some flat icing and give out as little gifts, with a packet of instant hot cider mix. (neighbors, mailman, meter reader, etc.)"

MY REVIEW
cookiekaye
Reviewed Oct. 22, 2013

"I loved this recipe, and so did my family and friends. The only adjustments I made was I used the pumpkin that I canned myself and I used pecans instead of walnuts with no raisins. Everyone asked for a copy of this recipe! It is very moist and flavorful !"

MY REVIEW
pamela1961
Reviewed Oct. 13, 2013

"I thought this would be very good but to me just ehhh ok not a bread texture but more like cake and kinda dry I allways make the pumpkin spice bread from here it is very good now that's good pumpkin bread but I sometimes add nuts and raisins but will not make this again i just don't get all the good reviews taste not that good to me just a waste gonna make the pumpkin spice bread and stick to that been making that for years so moist and delicious"

MY REVIEW
ilseanna
Reviewed Oct. 4, 2013

"This is a very good bread. I did make a few changes to try to make it healthier. I used Splenda instead of sugar. I used one egg, and one serving of egg beaters. I used one cup of all purpose flour, and 2/3 cup of whole wheat flour. I also halved the oil, and added 1/4 cup of water blended with one whole orange, (pureed), in place of some of the oil. Also I added one teaspoon of maple extract. It turned out moist and very tasty."

MY REVIEW
tigerzeschy
Reviewed Jul. 5, 2013

"So moist and delicious! The kids and I loved it! Did not add the walnuts or raisins. Had to foil the edges so they wouldn't burn while the middle was still cooking."

MY REVIEW
grjen
Reviewed Apr. 23, 2013

"I made a double recipe so that I could use the entire can of pumpkin. One of my loaf pans was dark and the bottom and sides of that loaf burned. I think next time I will try turning the oven down 25 degrees to fix the problem. I cut off the burnt edges and it was still delicious and moist. I subbed applesauce for half the oil."

MY REVIEW
cooper06
Reviewed Mar. 23, 2013

"This turned out yummy! I was out of nutmeg so I will add it next time."

MY REVIEW
Kensmoma
Reviewed Feb. 8, 2013

"This is a great recipe. I swapped the flour for gluten free flours, and used some sour milk I happened to have instead of the water, chocolate chips instead of raisins. What a treat!"

MY REVIEW
germanycook
Reviewed Jan. 22, 2013

"I have never made pumpkin bread before, but decided to try it because the reviews were so good! I used my own fresh mashed pumpkin, and added chocolate chips instead of the walnuts/raisins, it is SO delicious!! Tons of flavour."

MY REVIEW
crystalangel7266
Reviewed Dec. 24, 2012

"I love pumpkin bread and have tried a lot of different recipes and this is by far the best one ever."

MY REVIEW
panape
Reviewed Nov. 11, 2012

"Easy, simple recipe. Moist and delicious. I used 1/2 cup less sugar...perfect sweetness."

MY REVIEW
imsy
Reviewed Nov. 9, 2012

"P.S. I also used a little less flour- right around 1 1/2 c. ;-)"

MY REVIEW
imsy
Reviewed Nov. 9, 2012

"Great bread, I don't think you can mess it up! I had a hankerin' for pumpkin bread and went to go make some and realized I'd used the last eggs for breakfast. So, didn't use eggs, didn't want raisins, and no walnuts and I added 1/2 t. more cinnamon and used Vietnamese cinnamon. It was STILL delicious!"

MY REVIEW
kayintx
Reviewed Oct. 28, 2012

"this was just great!!! exactly what I wanted. I used to make one but lost recipe and now this one will be my "go-to". next time I am going to add the optional raisins as we like them. can;t get any better. My husband said he pays for a slice at the coffee shop and mine was better!!!!"

MY REVIEW
sunnymum
Reviewed Oct. 16, 2012

"Easy to make and tasted really nice. Kids loved it too. I did substitute 1/3 cup of the flour with oat flour (finely ground oats) and 1/2 cup bittersweet chocolate chips instead of the nuts/raisins. It made 3 mini-loaves which were baked in about 35 minutes."

MY REVIEW
wombie
Reviewed Oct. 7, 2012

"So easy and delicious! The recipe is right on for a perfect loaf of bread"

MY REVIEW
marsha191@yahoo.com
Reviewed Sep. 20, 2012

"This recipe is divine! For a long time I tried to replicate a delicious but overpriced pumpkin bread at my local supermarket-this is it! I do add a cinnamon glaze to improve the appearance and keep it moist.

Thanks Joyce!"

MY REVIEW
lauramarielawson
Reviewed Sep. 6, 2012

"Made into mini loaves as gifts - baked the mini loaves at 350 for 35 minutes. Left out walnuts and raisins, but topped with powdered sugar. This bread is really delicious and tastes like Autumn."

MY REVIEW
slmcewin
Reviewed Aug. 4, 2012 Edited Jan. 15, 2016

"this is so AWESOME!!!"

MY REVIEW
luann8190
Reviewed Jul. 17, 2012

"I add raisins and craisins..my kids love it."

MY REVIEW
aperu01
Reviewed Dec. 12, 2011

"This is now my favorite pumpkin bread recipe. So quick and easy too! Love it."

MY REVIEW
larissabarrett
Reviewed Nov. 27, 2011

"wonderful bread! It overflowed the pan just a little. I might make 2 smaller loafs next time."

MY REVIEW
Brenda1354
Reviewed Nov. 17, 2011

"Great flavor - everyone loved it! I'll be making it again real soon."

MY REVIEW
takana
Reviewed Nov. 16, 2011

"I'm not an experienced baker but I think I should have added some flour since I am at higher altitude. :)"

MY REVIEW
LoraDora728
Reviewed Nov. 6, 2011

"Absolutely delicious!! I sprinkled a little powdered sugar on top, and it is perfect!!"

MY REVIEW
ajkoch
Reviewed Oct. 27, 2011

"Also.... a real crowd pleaser! Everyone was raving over it!"

MY REVIEW
ajkoch
Reviewed Oct. 26, 2011

"A perfect fall day recipe! Went straight in the recipe box!"

MY REVIEW
thinmama40
Reviewed Oct. 14, 2011

"This is so YUMMY! I used real pumpkin instead of canned pumpkin and I did not put in the raisins. I will definitely be making this one again and again!!!"

MY REVIEW
Coryskitchen
Reviewed Sep. 29, 2011 Edited Jan. 15, 2016

"The best pumpkin bread I have ever made. A Quick and easy recipe. Thank you for sharing :)"

MY REVIEW
Edyne Jurai
Reviewed Aug. 19, 2011

"Wonderfully tasty, moist with wonderful Fall flavour, this bread is simply amazing! I will definitely make this again!

*You can substitute the sugar with granulated baking Splenda(tm) cup for cup. I made it with Splenda for my mother-in-law, a borderline diabetic, and it tasted wonderful!*"

MY REVIEW
misscleocat
Reviewed Jun. 5, 2011

"This bread is so moist. I added cranberries to it instead of raisens. It was such a hit."

MY REVIEW
dwoodroof
Reviewed May. 19, 2011

"I love this bread ... even people who say they dont like pumpkin, love this bread . I dont put in raisins."

MY REVIEW
barbwirevt
Reviewed Apr. 6, 2011

"I love this bread. I first tried this recipe last fall and made it several times through the holidays. I add mini chocolate chips which is very tasty. I made mini loaves and froze them and pulled them out when needed to give as tasty gifts. One batch makes 4 mini loaves. Another great recipe."

MY REVIEW
NT5585
Reviewed Mar. 9, 2011

"Very good! I did not add the walnuts or raisins but it was still yummy ;)"

MY REVIEW
Wapoochee
Reviewed Feb. 16, 2011

"Simply delicious! I skipped the raisins and walnuts but it was still moist and yummy."

MY REVIEW
Zsa Zsa Kay
Reviewed Jan. 30, 2011

"The only thing I changed ;

rice flour for the all purpose
1/8 t of cloves
My family is allergic to wheat so this works out very well.. My family loves this and gets excited when I make it.."

MY REVIEW
TJTrails
Reviewed Jan. 16, 2011

"I tried two different pumpkin bread recipes from this site over Christma & this was the best by far. Really, really good."

MY REVIEW
ddcessna
Reviewed Jan. 1, 2011

"This is a very moist delicious bread. My husband loves it and I will definitely make it again."

MY REVIEW
DaniCalifornia
Reviewed Nov. 26, 2010

"This is delicious -- it has a perfect texture. I'll definitely make this recipe again."

MY REVIEW
sarahemcknight
Reviewed Nov. 24, 2010

"Just made this and turned out amazing! First time I have ever made pumpkin bread and so good!"

MY REVIEW
lavidalori
Reviewed Nov. 15, 2010

"Easy to make, super moist and delicious!"

MY REVIEW
cherrylady
Reviewed Nov. 11, 2010

"I'm not usually a fan of anything pumpkin, BUT I loved this bread. I put it in 2 loaf pans. It turned out perfectly. YUM!"

MY REVIEW
dharris66
Reviewed Nov. 9, 2010

"Great flavor and so moist! Didn't use nuts or raisins and it was delish!"

MY REVIEW
gotebo
Reviewed Nov. 7, 2010

"It was great!! I even froze a loaf and it was so moist after I thawed it. I am going to make more and do mini loafs for Christmas.

Thanks-"

MY REVIEW
rjjones55
Reviewed Nov. 5, 2010

"I was looking for a good pumpkin bread recipe and this was it. It was very moist and didn't last long . I will make it again and will bring it to Thanksgiving dinner this year."

MY REVIEW
puppylove_214
Reviewed Oct. 16, 2010

"This is such a moist bread, you can't just have one slice! I added 1/2 cup chocolate chips to the batter and my co-workers devoured the whole loaf yesterday. I've made 3 loaves of this bread this week. Definitely a "keeper!""

MY REVIEW
Granny Grey
Reviewed Sep. 22, 2010

"Thank you SO MUCH for this recipe!! I had never made a pumpkin bread before and this was absolutely wonderful!! It is very moist and delicious. I put in the walnuts & raisins and cut back the sugar to 3/4 cup and it was still sweet enough. Even my husband ( who doesn't usually like ANYTHING pumpkin) really liked this!"

MY REVIEW
lsanders31
Reviewed Aug. 23, 2010

"Excellent bread: easy and quick to make."

MY REVIEW
shastadasi
Reviewed Jul. 3, 2010 Edited Jan. 15, 2016

"This is delicious! I didn't add the nutmeg or cloves (none on hand) but did add raisins."

MY REVIEW
Classicrock
Reviewed Jun. 29, 2010

"The BEST pumpkin bread recipe I've found yet! So moist and flavorful. -Lori in WI."

MY REVIEW
Aveena
Reviewed Feb. 12, 2010

"This bread was so delicious and moist! I think I used chopped pecans in my first batch and we didn't really like them. Next time I may try another nut or just leave them off entirely. I also added some nutmeg and cloves to bring out some of the flavor, and next time I may add more pumpkin spice, nutmet and cloves next time to see if it helps bring out the flavor. Other than that, this was a GREAT recipe that I will be making again in the fall!"

MY REVIEW
bakeart
Reviewed Dec. 30, 2009

"I just got done making this bread for 7 different families for Christmas! They absolutely loved it! I baked a loaf yesterday for myself and I will have to say half of the loaf is already gone! Excellent bread! I'm sure I will be making this one many more times to come!"

MY REVIEW
Flenner
Reviewed Dec. 16, 2009

"Don't mess with perfection. if you are looking for a really good Christmas bread or anytime, this takes 1st place. i did omit raisons and nuts as I don't want any other flavors interfering with my pumpkin. Even the ends are good and was not as oily as other recipes I've tried."

MY REVIEW
NicG3966
Reviewed Dec. 8, 2009

"Made one batch with golden raisins and one batch plain. I used applesauce instead of oil, but that's the only change I made. These came out delicious, especially with the raisins!"

MY REVIEW
Sherryemma
Reviewed Nov. 25, 2009

"This is a great recipe, I used one teaspoon of pumpkin pie spice in place of the other seasonings and probably should have used a little more but it is really good."

MY REVIEW
apackage
Reviewed Nov. 8, 2009

"Very good recipe. I make it without nuts or raisins, for picky family members. It was very flavorful and just the right texture. Yum. (I may have added just a tiny smidge more cloves than called for -- it's a flavor I love.)"

MY REVIEW
alex79
Reviewed Nov. 1, 2009

"what a great recipe. i made today for my friend's baby shower and everyone loved it. i used a 9-in. x 13-in. pan and cut it in squares. i'll be making it for the up coming holidays! :)"

MY REVIEW
tastycook1
Reviewed Oct. 30, 2009

"Moist and tasty. Also made another version of the same recipe, omitting water and subbing orange juice and rind. Replaced the raisins and nuts with frozen and dried cranberries. Definitely a pair of keepers."

MY REVIEW
bettysalsbury
Reviewed Oct. 24, 2009

"I made this today was very moist tasted great easy to do would make again."

MY REVIEW
missb1108
Reviewed Oct. 22, 2009

"Doubled the recipe and made 2 big loaves. It was really delicious. I will definately make it again as is and also make it with mini chocolate chips and pecans. Very moist, great texture, not too oily."

MY REVIEW
lilgrannymac
Reviewed Oct. 19, 2009

"this sounds delish. i like the pineapple suggestion, do you use tidbits, drained for that? i will be making this next time i can get ome pumpkin at the store. yumm"

MY REVIEW
tessman
Reviewed Oct. 19, 2009

"Omit the raisins and add a large bag of milk chocolate chips. A big hit with my family."

MY REVIEW
Kabbas
Reviewed Oct. 13, 2009

"This recipe is so easy and delicious! I made it without the raisins but the pumpkin nut was a hit in my house. Great Recipe!"

MY REVIEW
Lovepiggs
Reviewed Oct. 13, 2009

"I made this last night. I followed the directions and made no changes. It is so moist and delicious. Used both raisins and nuts. It's super simple to make also. You don't even need to get out your electric mixer. I'll make this again for sure."

MY REVIEW
shelleyshain
Reviewed Oct. 13, 2009

"This was a very moist bread. I made 3 loaves, one with hazelnuts, one with pineapple and one with hazelnuts and golden raisins. The pineapple won hands down."

Loading Image