Pumpkin Bread

This recipe is to die for! I made a few modifications to the original recipe. I added a teaspoon of Vanilla Extract, reduced the ground Cloves to 1 teaspoon and added 1 teaspoon of ground Allspice. I also added a cup of chopped, glazed walnuts to the batter. I didn't have 2 loaf pans so I poured the batter into a Bundt pan. I had to bake it at 350 for an hour and twenty minutes. I dusted the top with a mix of powdered sugar and cinnamon for a little pizazz! Not many recipes pass the test and go into my Family Favorite file, but this one will for sure. Oh, did I mention, the whole house smells absolutely devine while this is baking!

I loved this recipe. I changed a few things though. I only used 1/2 C. butter and 1/2 C. unsweeted apple sauce to keep it a little calorie friendly. I also used half brown sugar and half white. More cinnamon and way less cloves, same amount of nutmeg. I also added choc. chips to half the batter. The best part was I made a maple syrup mixed with butter and cream cheese spread to melt on the warm bread.

I've never had or made pumpkin bread before so I was taking a chance, but this season I seem to be in a pumpkin mood, and this recipe caught my eye, first because it seemed so easy with simple and readily available ingredients, and secondly because of the good amount of spices it called for and it didn't call for rainsins or nuts. I needed something special to bring to a bake sale fundraiser for our local library. I got up early this morning, and sleepy-eyed put this together and doubled the recipe. It wasn't until I went to put the batter in the pan that I realized that the original recipe made two loaves. What a serindipitous oversight! The house was redolent with the heady aroma of spices and pumpkin. My car two smelled divine from the two still hot loaves I was taking to the bake table. A gentleman eyed my offerings somewhat suspiciously and demanded to know if there were any nuts in the bread. I assured him there were none, and just about that time a slight breeze carried and lifted the aroma to the air. The bread did not even hit the table! The gentleman gave me a huge smile, and then the loaves were gone, just like that! They didn't even hit the bake table. I came home sliced into one of the loaves I saved for myself, shared a bite with my sweetie (who doesn't like a broad range of foods), who said "I hope those two loaves are for us, because I can tell you right now, they're not going to last long around me!" What more can I say? Wonderful!

I have made pumpkin bread before and used other recipes on this site. This is by far the best. Using the butter is much better than other oil recipes. The bread comes out dense, not spongy or oily and a nice hard crust around all edges. I definately used this recipe as a base and added some items I found work in other recipes. Such as: 1 tsp of ginger, 2 cups of chopped walnuts, cut the sugar down 2/3 cup and kept the bread uncovered so its crust wouldn't get soft. Amazing bread, this is my third in a week but I wanna devour this one!

Great recipe! Batter was very thick and cooked about 15 min faster than time given. I cut down cloves to 1/2 tsp, added 1/4 tsp ginger, 1/2 tsp all spice, increased cinnamon to 2 tsp, and cut sugar down to 2.5 cups. I used 1 cup white sugar and 1.5 cups dark brown sugar. I pushed walnut halves in the top of the unbaked loaves then sprinkled w/a sugar/cinnamon mix. While the loaves were still warm I made the Pumpkin Bar Icing from this site, adding a tsp cinnamon and thinning it down with milk. I then drizzled it all over the top so it could soak into the warm loaves, but letting the walnuts show through. It was so pretty and yummy! I'm giving this out to everyone at Christmas!

I have been trying different pumpkin bread recipes but this one is by far my favorite. I decreased the cloves to 1/2 tsp,increased the cinnamon to 2 tsp, added a dash of salt and did the rest as written. Made muffins out of the batter (made about 30) and they were to die for. This is nice and spicy without overwhelming you. This will be my permanent pumpkin bread recipe from now on.

I made no changes, this is a most excellent recipe. Will serve it again on christmas. The entire family raved about it, including my bread loving mother

Best pumpkin bread recipe I've ever found! (and I've been searching..)

We really enjoyed this recipe. To suit our tastes, though, I may lessen the cloves next time, add a little ginger, and sweeten it just a bit with cinnamon and sugar sprinkled on top.

Gorgeous! The whole house smelled deliciously spicy - I just wish I lived somewhere colder to appreciate the warming aroma! As someone suggested, I added walnuts to the recipe which was really tasty. Mine took about 20 minutes or so longer to cook but that is because I used different sized pans as I didn't have the required sizes! Hubby is yet to try it but I had a sneaky slice while he popped out to the store! He did comment on the lovely smell when he came in from work though :D

Wish I could give this recipe more stars! Perfect exactly as written--and I don't say that very often because I really love playing around with recipes! However, my daughters and I were baking on Christmas Eve and I asked my oldest to start on this recipe. I had intentions of changing things (like using half brown sugar) but forgot to mention the changes to my helper. By the time I realized, she had prepared the entire recipe exactly as directed. I am so glad she did! Perfect! The spices were just right with a melt-in-your-mouth texture that was pure yumminess!!! I am convinced there is no better Pumpkin Bread recipe out there. Thanks for sharing, Shirley!

This would absolutely be a five star recipe if there weren't so much sugar. I'm not a health nut at all but was looking for a way to sneak my baby girl veggies (she loves bread) and so I made them with only two cups the first time, and used more of the spices and it was still a little too sweet for us. You could EASILY cut it back to 1.5 cups of sugar and never notice it missing. It's also incredibly good if you throw cranberries into it, and can still cut the sugar down even further. I make it now with one cup, and the cranberries and it's to die for. If it's not sweet enough after that, some cream cheese icing wouldn't go wrong here either but you'd never be able to do it with the original recipe's amount of sugar.

Yummy!!!! The whole house smells great. This is very sweet. I followed the recipie exactly but made 1 loaf and 12 muffins. Keep in mind this "Expands" alot so dont go any more than 1/2 a muffin tin.

Best bread ever!! I changed just a couple of things. I used 1 cup brown sugar and 2 cups white sugar. I added 1 t. vanilla. I used 1 t. pumpkin pie spice instead of the cloves and nutmeg. I don't like nutmeg. I then used 2 t. cinnamon. When I greased my bread pans, I sprinkled cinnamon, sugar, and pumpkin pie spice on the sides and bottom. Baked about 55 minutes. If I could give it more stars I would.

I'd never made pumkin pie before and decided to try this recipe because it had good ratings and looked delicious. It turned out wonderfully. Great recipe. The texture is perfect. It needs a little bit more sugar though. And it's not too pumpinky which is just the way I like it. I didn't add the cloves because I didn't have any but it tasted yummy without it.

I LOVED this and I didn't change a thing in the recipe. I did, however, use one loaf pan and one muffin pan for variety. The muffins were done around 25-30 minutes. This is going to be a holiday and possibly year round staple. DELISH!

I love this recipe as well as everyone who has tried it. I have made a few changes per my taste and whats in my pantry. Instead of the spices in recipe I use 1 tbsp pumpkin pie spice, 1 tsp ginger and 1 tbsp cinnamon. Its great with a little extra spice :) Also I use 3 disposable bread pans.

My workmates raved about this loaf. I found the pumpkin flavour weak but perhaps that is the fresh pumpkin I used. I added hints of cardamom, cloves and coriander and walnuts which really worked. The loaf was perfect and moist.

SOOOOOOOOO DELICIOUS!

This is the first time I've really baked anything that wasn't from a box and oh my god this bread was so fantastic! I made some changes that other reviewers recommended like halving the cloves, adding vanilla, extra cinnamon, and fresh pumpkin. I also made half the sugar regular and half brown, plus added 1 1/2 tsp minced ginger. It smelled awesome and tasted even better! I'm definitely making this again!!

Excellent recipe. I read the first few reviews and made some modifications to the original, and now I have something that I can't wait to make and serve to my overseas guests tomorrow!! I used half white sugar and half dark brown sugar, used fresh pumpkin simply because this area doesn't have any canned, added a cup of coarsely chopped walnuts, 1 Tbl of vanilla, and a teaspoon of ground allspice, and reduced the cloves by half. I baked it in a bundt pan and was surprised that it was done in just one hour. Baking is not my strong suit, but you'd never know it by my pumpkin bread!!

I've made pumpkin bread from many different recipes over the years. This has awesome flavor. I baked two loaves today. Only change I made was to add 1 cup chopped pecans and 1 cup raisins, because we like ours that way. Only change I would make next time would be to add 1 tspn of salt. My loaves took 1 hr and 20 mins to bake but the center of each loaf fell. I suspect it was the leavening. Other than the fruit and nuts, I followed the recipe to a "T". I have wrapped one up well in plastic wrap and foil to freeze and will enjoy the 2nd loaf in future. This is a definete keeper.

This bread is SOOO GOOD!!! My family and friends all thought it was the best they had ever had!!! Thanks for sharing!

This was a very good recipe. I did make the changes mentioned. I used 2 tsp. cinn. 1/2 cloves. I also added the ginger and nutmeg and vanilla. I also substituted 1/2 the white flower with whole wheat flour. For all you chocolate fans I also added a cup or so of chocolate chips. It was greatttt!

This bread is wonderful! I made it in a bundt pan instead of 2 loaf pans and baked it for 1 hour and 10 minutes. I also decreased the nutmeg and cloves to 1 teaspoon and added 1/2 teaspoon of Mexican vanilla with the pumpkin. My house smelled so good as it was baking! It was hard to wait to eat it. The top is hard and crunchy and the inside is very moist and flavorful. I have just found a new favorite recipe! I will definitely be making this again and again!

I was short on time and made this bread into a "cake" in a 9x13 pan. It was very well received and moist. You can taste the spices in this bread, which is the way my family prefers it. You could always cut them down though. I took it to a friends house and returned with an empty pan. I am making right now in a 9x13 and I think that is how I will do it form now on.Good Stuff!

This bread was great, even though I didn't put the allspice in it. I also put too much in the loaf pans and it baked over the edges, so I'd greatly suggest a deep loaf pan, or perhaps trying three pans. I've received lots of compliments on it!

I made this bread yesterday and it is to die for! It was so moist and so good that we nearly ate it all in one day! I used the 32 serving and was able to get a loaf and 6 mini bunt cakes out of it. So easy to make and so yummy! Makes the house smell amazing and its cooking as well! This is a keeper and will be made again for sure!

Just like the others - increased amt. of cinammon, decrease cloves & add 1/2 tsp. salt. This was SO GOOD. I just made it yesterday for Christmas morning and somehow both loaves have been completely devoured by my family through the night.

I would have to agree with other reviewers who have said that the taste was excellent but it turned out crumbly. The house did smell wonderful as it was baking and we were all drooling. LOL! I used 2 cups of granulated sugar and 1 cup of dark brown sugar. I think I may try decreasing the baking powder just a tad and the ground cloves maybe. It is a great recipe. It just need some minor adjustments.

I live in Florida, and the weather just became chilly enough to put me on a pumpkin-baking frenzy. I took this loaf as a gift to meet-the-parents this weekend. It was gone before his mom had served dinner. My only tweaks were decreasing the cloves, adding a tsp of vanilla, and adding chopped walnuts. Great for making first impressions!

I made this bread last week and it was wonderful! I substituted all the spices for 1 tablespoon of pumpkin pie spice, as per other reviewers. I might use 2 tablespoons next time. The bread was moist and had a wonderful, delicate taste. I also topped it with a simple cream cheese frosting. It was done about 10 minutes before the baking time stated, so keep an eye on it. I kept one loaf and gave the other to a friend. I wish I'd kept them both!

I made this to bring as a desert at a friend's dinner party. Everyone loved it! I followed the recipe except I halved the sugar and only used 2 cups of lower instead of 3. Next time I make this I will try adding chocolate drops.

Addendum: Changed to 2 tsp of soda and this worked perfectly, no sunken middles. Also in one loaf I added 1 cup of chopped pecans and about 3/4 cup dried cranberries. It's OH SO Purdy. And the house smells divine. Although the other ones turned out sunken, they tasted great.------------------------------------------- I'm not sure why this works for some and not for others, but mine sunk in the middle and it was extremely disappointing after reading all the great reviews. I looked at other pumpkin bread recipes here and NO one uses 1 TABLESPOON of baking soda. I think that's a typo. Another popular pumpkin bread recipe makes 3 - 9x5 batches and only uses "1 tsp of soda". Kudos to those of you who got it to work without tweaking anything. :) I might try it again with less soda. It probably raised too fast without having enough substance to hold it up per the 1 TBLE of soda. Less might work better.

I used 1/2 the butter and added about 1/4 cup pumpkin per loaf. It was a hit with a group of ladies at an informal tea party! I also had to bake it for longer -- about 1 hr 20 min.

This pumpkin bread is delicious, especially if you like spice cakes. The bread is moist and has a tasty crust. I was amazed at how easy it was. It smelled so good that I had to taste it right out of the oven. But that was a mistake because its flavor was much better once it cooled. Modifications: I halved the recipe and used one egg plus one egg white. Also, I ran out of white sugar so used about half brown sugar. I also substituted Better Balance for the butter. Finally, the recipe seemed to call for a lot of cloves so I substituted Allspice for about half the cloves.

This is WONDERFUL around the holidays! I make this for my kids teachers and it is a huge hit! I make this during Christmas break and use it as a side for breakfast and snack!

This was the moistest pumpkin bread I have ever tasted! I made it specially for my boyfriend and he loved it too. It came out more like pumpkin cake, so I think this recipe would make excellent cup cakes. I did substitute a very high quality dark brown mollasses sugar for 1 cup of the white. I also used "I Can't Believe It's Not Butter" instead of the butter. Topped the final product off with "Pumpin Bar Icing" from this site and the result was simply amazing! I will be making this again soon.

Excellent!!!!! The only change I made was to use pumpkin pie spice in place of all the others (because thats all I had). Turned out moist and delicious. Will make again and again.

Incredible, I have never made anything pumpkin ever. I carved pumpkins and decided to use this recipe to use up the pumpkin extras, I made my own puree. I added a tsp of vanilla and a tsp of all spice, used a bundt cake pan. I also made an icing for it with orange zest. Hands down the BEST pumpkin bread ever. Brought it into work and had rave reviews and several requests for the recipe. Even people who claim to not like pumpkin loved the bread.

so yummy! I switched to half brown, half white sugar. used premixed pumpkin pie seasoning for this. 9 teaspoons of the spice. perfect in all ways. first day great, next day better, following day, amazing.

This is yummy! I started making it last year and just made my first batch today. I tweaked the recipe a bit to my liking. I cut the butter in half and substituted the rest using apple sauce. I only use 1 1/2 cups of sugar, added 1TBS vanilla and half amount of cloves. I also add nuts to the top. I normally only have to cook it for 45 mins before it tests done. THIS IS YUMMY! Sometimes I will make cupcakes with it and use cream cheese to top them.

I also lowered the amount of cloves and upped the cinnamon. I probably put 2 table spoons of cinnamon! But I also love cinnamon :-). I thought this bread was pretty good! Just wish it would have been a little more moist.

I had a lot of problem sourcing for canned pumpkin in Malaysia. I am glad i made the effort cos the bread is delicious. Its easy to make and i did reduce the sugar to 2 cups. However i realised that once the bread has cooled, its not as sweet as i initially thought. I will probably try 2 1/2 cups of sugar the next time. I also reduced the ground cloves and increased the cinnamon as some reviewers recommended. I hate it when some of the recipes i tried dont turn out as predicted based on reviewers rating but this is one recipe which deserves all the 5 stars for taste and ease of making. Thank you.

It was SUPER good bread. I added some salt and vanilla, and have made it a few times now. Each time it is just perfect! It's my favorite fall food to prepare!

Outstanding !!! Very moist and delicious. I made 3 small loaves for my kid's teachers for thanksgiving used 2 1/2 tsp pumpkin pie spice instead of all the other spices, topped it with chopped walnuts. I was asked for the recipe by 2 of the teachers stating it was the best they had ever had.

Perfectly delicious! I added 1/2 tsp ground ginger and 1 tsp vanilla and then followed the directions. SO good. The bread tastes like a cross between pumpkin pie and ginger bread. Put it in the fridge covered in plastic for the night. Really good this morning! Thanks for sharing :)

Thank you Shirley for a simple good recipe! I made it the first time according to recipe and it turned out wonderful! Good feedback! People who like pumpkin enjoyed called it "a perfect blend of spice and pumpkin". Baking it it 4 smaller loaves enabled me to give out as sampler loaves. I have made a second time with revisions for those w/sugar and fat issues. A) For sugar: I reduced amount to 2 cups; 1 cup Splenda and 1 cup raw sugar. B) For flour: Substituted 1 cup oat flour C) For butter: Used 2/3 cup Smart Balance and 1/3 cup cold-press olive oil. Additions: 1 cup chopped toasted pecans and 1 cup golden raisins. Very moist, the raisins added sweetness and the pecans and oat flour added texture.

This recipe is wonderful. Moist, flavorful bread with exactly the right touch of spices. I'll definitely be making this again and again.

This was just "OK" to me. It didn't taste bad but it wasn't esp. good either. I cut the sugar down to 2 1/2 cups using half white and half brown sugar which was sweet enough. It tsted fine it just reminded me of a cake more than a bread. I used 4 tsp. of pumkin pie spice instead of the individual spices. If I made it again I would mix the pumpkin in after the eggs and before the dry ingredients. It made 5 small mini loaves and an 8 inch pan (which is more than I thought).

AMAZING!! I took the reviewers' advice. I substituted 1/2 cup butter and 1/2 cup applesauce instead of 1 cup of butter. I also didn't have any nutmeg or cloves so I substituted 3 teaspoons of pumpkin pie spice PLUS 2 teaspoons of cinnamon. This was the PERFECT amount of spices! It was sooooo good that I licked the bowl! :) The batter was just as good if not better than cookie dough. This is the best pumpkin bread recipe I have found! :) And it's really easy!

This recipe is delicious. I make it to the recipe every time (I've made 6 loaves already this holiday season). But every single loaf has collapsed in the center, and I can't figure out why.

I have had this receipe for twenty years, and I bake this always at Thanksgiving and Christmas, about 10 times as everyone wants to take some home. I think it is better to bake several days before you serve. You can also bake in 1 lb coffee cans. Spray with pam and fill cans half full. Jeaneane

So yummy!

This is a great recipe! I did away with the cloves, and added 1 tbl. vanilla. I used a bundt pan instead of a loaf pan and cooked it for 15 min. longer! Super moist and delicious!! My family and friends love it! I also added cream cheese icing!!! It's addictive! Thanks for sharing this great recipe!

I made this bread to put in my pumpkin bread pudding for Thanksgiving. It may not make it that long. We just pulled it out of the oven and sliced it hot, put some real butter on it... oh my goodness. The only thing I did differently was tweak the spices for our taste. Otherwise it is as written. Phenomenal!!!

First I made the Downeast Maine Pumpkin Bread from this site. Good, but not 2,000+ 5 stars good. This was my next endeavor. The butter imparts an excellent flavor and I will continue to use butter instead of oil, but this is still almost cakey, and I'm looking for moist. I'm still searching for that perfect recipe. I highly recommend this recipe though, just expect a cake-like consistency.

Cooking time right on the button, moist and delicious!

Definitely an excellent loaf! The first time I made it and brought it to a friend's house I was asked for the recipe! And all the kids loved it too! (all 5 of them ranging in age from 6 to 12 years) And it is simple to make too! Thanks!

I had pureed my own pumpkin this year, so I used a little over 2 cups of the puree. I also used half brown sugar, half white, left out the cloves (I didn't have any), added a 1/2 tsp of ginger, and chopped walnuts. YUM!!!

This is great! This was my first time making home-made pumpkin bread, and it was so simple. I didn't have any cloves- so I completely omitted them, and I added a bit of vanilla per some other reviews. I will definitely make this again!

Thought this was a great recipe! Much more flavorful than my old standby. Did 1/2 the cloves, added a pinch of salt and vanilla - LOVE IT!

These breads were so tasty. I used Wee B Little Pumpkins that I grew instead of canned pumpkin. The crust was so caramelized and delicious.

I wanted a homey dessert, so made this in a bundt pan with confectioner's sugar. I tweaked the recipe by adding vanilla, allspice and a bag of Ghirardelli chocolate chips. This recipe rocked and will be my go-to pumpkin bread recipe from now on.

We loved this! I prepared it exactly as described. Delicious.

Made this bread for a church function. So glad it made 2 loaves because we got to eat one and the other one went to the function. It was very good, but I also lowered the cloves to a teaspoon and it still had enough flavor. My loaves also sank a little in the middle, but it did not spoil the wonderful taste. Will definitely make again.

This was amazing! I had tried a recipe prior to making this one that came out tasting like vegetable oil. I had to redeem myself, and this recipe sure helped! I added vanilla extract and pumpkin pie spice and all spice instead of the other spices because that was what I already had. I made them into muffins and baked them for 25 minutes. I also added cream cheese frosting which was good, but they didn't need it, because they formed an excellent crispy crust on the top!

This is the best pumpkin bread recipe!! I made it just as the recipe stated, and my whole family loved it! The taste of cloves is a little strong, so maybe use less if you aren't crazy about cloves. I thought it was perfect!

I added some chocolate chips and it turned out great! Be careful on the spices b/c it can be a bit overpowering. I used a bit less than it called for.

This has to be my favorite pumpkin bread recipe! The use of butter, instead of oil, gives it much richer taste, with none of the oily taste/feel of other recipes that use oil. A winner!

I followed the recipe exaclty, and it turned out great! I will make this again for sure.

I did not care for this recipe. Like some others, mine sunk in the middle. The cake is too light for my taste. I prefer a denser, moister pumpkin bread.

Fantastic! Whole family loves it. I've made it twice now - once with pumpkin and once with organic canned butternut squash. Family loves it best when I toss in some chocolate chips :). I cut the sugar by about a cup and use 1/2 raw brown sugar and 1/2 white sugar. I also used half whole wheat pastry flour and half all-purpose. Added some vanilla extract. Subbed 1TBS pumpkin pie spice for all other spices. YUMMM!

Much better than the pumpkin breads that use oil...a keeper!

First time to make pumpkin anything! Normally I do not like pumpkin but this was really good. Just used 1/2 c of butter and 1/2 apple sauce. Also cooked it on 345 for 50 min. Yummy!

Help! This recipe seems terrific, but my loaves keep collapsing in the middle! This is my second attempt with the same result. I live in Denver, so I thought perhaps I should add some more flour. Didn't work. Last time my oven was too high and, trying to correct that, figured I just overcompensated too much. This time it was at 350 pretty much the whole time (started a bit high, but caught it in about 5 minutes). That being said, the bread still tastes fantastic. Thanks for the recipe. Just hope someone can help me get it to rise correctly!

I've now made this twice!!! This is a favorite in our house. I improvised the first time by using brown sugar and and also took some of the suggestions a few reviewers mentioned using only 1 tsp. of cloves, adding all spice, and a tsp. of vanilla. It came out fabulous!

I substituted allspice for the ground cloves and the result was just the right amount of spice. I also used half brown sugar and half white sugar. It's the best pumpkin bread I've ever tasted -- even my 3 year old loved it!

I made mine with the Splenda blend but it still turned out awesome. I gave the first 3 loaves as gifts then made some for work. I have been asked for the recipe many times. I have made 21 loaves since Thanksgiving. The most easiest and enjoyable bread I have ever made.

This bread was not "pumpkiny" enough for us! 1 can for two loaves isn't enough, although we liked the flavor well enough - it just tasted more like a spice bread than pumpkin bread. It also sank in the middle, even though it was made exactly as the directions stated, and it didn't hold together, but fell apart. Disappointed with this recipe.

Very good! Make certain you cream the butter and sugar for a full 3 minutes, the texture will change quite a lot from when you first combine them.

Very good, but VERY sweet, more like cake. Also, recipe makes more than 2 loaves...it made 2 additional mini loaves for me.

I hated anything pumpkin until I tried this recipe...definitely worthy of 5 stars

I should have reviewed sooner! The best! perfect fit in my bundt pan, kids cant get enough of it and their friends always ask that Im going to make it for our annual Halloween party! I have made this many times since finding the recipe. Thank you! Im going to try substituting carrot for the pumpkin cause I cant find a good carrot cake recipe

This recipe was wonderful! Fairly easy to make and it turned out really well. The first time I made it, I didn't have all of the spices on hand, so I substituted 2 tablespoons of pumpkin pie spice, and both loaves were gone within a day.

My family thought this was some kind of spice bread. We couldn't hardly taste the pumpkin at all. I felt I had wasted my can of pumpkin even though they liked the bread. It did disappear in only a couple of days but it's NOT pumpkin bread. I won't be making this one again. The Cinnamon bread from this site is wonderful if I want "spice" bread! I will make something else with my pumpkin where I'll be able to taste it!

Very tasty... I made this into muffins, the only spice I used was cinnamon but I did use about 2tsp and I also added in a tsp of vanilla. I baked these for about 25 min they are so good I'm sure they won't last to long around here thanks for the recipe:)

This recipe was a big hit at our church thanksgiving dinner! I multiplied the recipe and yielded 2 pumpkin loaves and 1 one bundt cake! Drizzled the loaves with caramel and the bundt with crm chz icing. None of it lasted long! :)

This bread is great! I made a few modifications based on other reviewers suggestions - I used 1/2 c. butter and 1/2 c. applesauce, and reduced the sugar to 1 1/2 cup. I also substituted 1/4 c. flaxseed meal for 1/4 c. of the flour and added 1/2 tsp. of ground ginger. The bread is light and fragrant - and is being rapidly devoured! Yum!

Delicious! I used 1 1/2 TBSP. pumpkin pie spice instead, and I also added chopped walnuts and some fresh frozen cranberries, and we all loved it! Although this bread could have stood all on it's own, a real winner of a recipe. Simply delicious, and so good when eaten warm, and also delicious the next day, although good luck on them lasting that long! I made mine into 6 mini loaves, and they were so good!

Great bread! I used 2 teaspoons of cinnamon, and 1 teaspoon cloves. The baking time was perfect. I will be making this bread again.

This was my first attempt at making any kind of bread, and it was AWESOME! And very easy! I'm not usually very good at baking, I tend to stick to dinner foods, but I was craving something with pumpkin and wanted to try something that my hubby would eat too (he usually won't eat desserts). We were both amazed at how good this bread was and ate half of the first loaf before we went to bed! We will definitely make this again! Thank you Shirley!

this bread is amazing!!! Because of some of the reviews used 1/2 brown sugar 1/2 white and I used 1/2 the cloves that are called for.

We had a Christmas party for my college class and I decided to make this to bring. Everyone raved over it and there were no leftovers. It was very moist and delicious. Very good!

Fabulous! The whole house smells amazing. I substituted out 1/2 cup of the regular sugar and replaced it with brown sugar. Definitely a fan.

Excellent!!! my family could not get enough of it. They loved it and so did I. I was glad it made two batches because the second batch I am taking to a family reunion. It should be a hit. Thanks so much

I've never made pumpkin bread before, but it sounded yummy, and festive for the holidays. I thought 3 cups of sugar sounded like a lot, so I only used 2 cups, and it has just enough sweetness. But could use some salt. Next time, i'll add ½ tea salt or maybe more...Oh, i also added some chopped walnuts --sprinkled on the top of the loaf (because i forgot to add to the batter) and it's a nice touch. It makes a tastey, easy and quick breakfast for hubby and me!

This is a super easy recipe that turns out very moist. I only made one major change. I used 3 teaspoons of Pumpkin Pie Spice as a substitute for the 4.5 tsp of combined cloves, cinnamon and nutmeg called for. I'm not a fan of having too much of a clove flavor in anything and this helps alot . this last time I added mini choc. chips and some grated orange peel. This too, turned out really good. As for those of you that are having troubles with this "falling" in the center, I'm betting you are using Margarine. I suggest using sweet cream butter sticks instead, as margarine is made of mostly oil, which makes for super moistness, but less density. If you want not to use so much fat, substitute 1/2 unsweetened applesauce and 1/2 butter. Also, bake a min or two longer if the top is still quite sticky to the touch, even if a toothpick comes out clean. It's less likely to fall if its only just slightly sticky.

Bread came out AWESOME! Very Moist with a crunchy outside. I made 4 mini loaves and cooked for the same time as 2 large. Will make again for sure :) An ultimate COMFORT food!