Pumpkin Bread IV

Very good for gifts! I even cut back on the sugar and oil slightly for health reasons and no one notices the difference!

This is the best pumpkin bread! I added rum soaked raisins to the batter and I also doubled the spices which really brought out the flavor. Delicious!!!!!

I made this recipe for muffins and mini muffins and they were wonderful! I tried a small loaf pan of bread but it seemed to get too done on top before the middle. A dense bread! Excellent for muffins....I took them to preschool for snack and kept some for home! I'll use this one again!!!!

I've made 2 batches of this yummy bread for the holidays as gifts. Of course we taste-tested 1st...really, really good! I added chopped pecans to one batch. ONLY PROBLEM I ENCOUNTERED WAS: had to cook for at least 15 mins longer than recommended for 1st batch...it made 7 mini loaves. 2nd batch I made 3 minis and 1 reg. sz. loaf...cooked 20 mins longer for the lg., 10 mins longer for the minis. Otherwise...GREAT!

I discovered this recipe about a year ago and have made it at least 20 times. Everyone raves about it, it is simply delicious! My daughter likes to eat a slice of this bread with a dallop of whipped cream on top- it tastes just like pumpkin pie, only better. Highly recommended!!

This was awesome! The bread rose well and had a delightful texture and taste. The only reason I didn't give it 5 stars is becauset the original recipe would have been WAY too sweet with 4 cups of sugar that were called for. I made it using 1 1/2 cups white sugar and 1 cup brown sugar as some other reviewers had suggested. And I think next time I may cut back by 1/2 cup. I used applesauce in place of 1/2 the oil and thought that worked really nicely. I also recommend upping the spices to at least 2 or 2 1/2 tsp. Especially the nutmeg! Overall, a very yummy recipe--It made 2 loaves and 24 good sized muffins for me. (Muffins take about 22-24 min at same temperature).

MMMM MMMM MMMMMMMMMMMM!!!! This pumpkin bread recipe is the best ever! I made it last year for the first time and it's wonderful, only change I made is I added more spices and added Craisins to one loaf, chocolate chips to one, raisins to one, and left the rest plain (made a lot). I actually think it's best plain! Oh and the bread has a gorgeous color and TASTE, even my four and five year old cousins loved it! :o)

I've been asked to make this again and again. We added walnuts and/or raisins with yummy results. Little loafs make great winter-holiday gifts.

This is similar to a recipe from the Joy of Cooking that I have misplaced. It was delicious and moist. I used pumpkin pie spice instead of the cinnamon, etc. as that's all I had handy and it tasted great.

Yummy, yummy for my tummy! Rarely do I follow a recipe to a T, so here are my additions: I added 2 tsp. of all the spices instead of the 1 1/2 tsp. I also added 1 tsp. of allspice, 1 tsp. ginger, 1 tsp. pumpkin spice and my own secret ingredient, 1/2 tsp. dried Orange Peel. One reviewer said they used Rum Soaked Raisins, but since we are not big raisin fans, I decided to add Brandy Soaked Dried Cranberries instead, which turned out great! This recipe yielded 36 muffins. Also, for those of you who are lost as to how long to bake the muffins, they bake for anywhere around 22-24 mins. depending on your oven. P.S. I also just threw in a whole 29 ounce can of pumpkin puree.

A good, dependable, classic pumpkin bread recipe that turns out just the way it's supposed to. Great as is, but would also be good with your favorite additions like raisins, nuts, or dried cranberries (which I had planned to add but couldn't find). Prepared the recipe with no changes, only scaling this down to 24 servings for two loaves, using a 15-oz. can of pumpkin. Baked perfectly at 1 hour.

Excellent! Per others suggestions, I made a few changes: I used an entire 28 oz can of pumpkin, only 1/4 c. oil, and 1 1/4 c. applesauce. This decreases the fat to 2 g per serving. I also decreased the nutmeg to 1 tsp and decreased the sugar to 1 cup white sugar and 1 1/2 cups brown sugar. It was delicious and still plenty sweet; it tasted like you could eat it for breakfast, not just dessert. I also substituted all of the all-purpose flour with whole wheat pastry flour. If you don't have whole wheat pastry flour, I'd substitute half of the all-purpose flour with regular whole wheat flour. I also added 2 cups frozen cranberries. Yummy!

HANDS DOWN THE BEST EVER EVER EVER!!!! Moist and simply fantastic! Perfect for the holidays because it makes so much and it’s a real winner in the gift-giving department! Here’s what I’ve done to it, but again as is, it’s just wonderful! I use 2 cns. (15oz ea.) Pumpkin, 2 t. salt, 2 t. cinnamon, 2 t. nutmeg & 2 t. cloves. Everything else stays the same. To make it even more special, I make a topping for it that consisted of walnuts and sugar, and people often have told me that the topping is the best part too! The topping may be good, but this fantastic bread deserves all the credit!! Try it!! You won’t be sorry you did!!

Scaled this recipe to make 1, 9X5 loaf; maybe that was the beginning of the end. I found this bread to be very dry & there was no "pumpkin" flavor at all. I will not make this again, it was very disappointing. Sorry.

Having pumpkin bread for Thanksgiving has always been a tradition in our family and we have always followed the same recipe for years until it was lost. After trying this recipe, it is now our new family recipe. This is the best pumpkin bread yet.

Great bread recipe. I have now made four loaves. One of my loaves was a bit undercooked and had the effect of pumpkin pie in the middle. It was actually very good. My husband and brother were fighting over the middle.

This is a wonderful Recipe. I have made it 3 times in two weeks for family, friends, a party and my sons school. As soon as the first batch was gone I was begged to make more. You wouldnt believe the rave reviews. I added my homemade cream cheese frosting. It's easy and makes a great quantity. Thank you for this wonderful recipe.

I don't know if my review counts since I altered it a little, but it turned out beautifully! I substituted pureed bananas for half the pumpkin, and cardamom and ginger for the nutmeg and cloves, and added walnuts. It was SO GOOD. I took a basket of it to 2 Thanksgiving dinners and it was a hit. The leftovers (there wasn't much!) were awesome with coffee the next day too. Oh, also I used fresh pumpkin instead of canned.

Very good! In an effort to be a little more healthy, I made the following changes. . . Reduced sugar a little (used 1/2 brown & 1/2 white). Used 1/2 canola oil & 1/2 applesauce. Used 1/2 all purpose flour and 1/2 white whole wheat flour. Doubled cinnamon and added a little vanilla. I think it still could have used more cinnamon and other spices. Sprinkled tops w/ turbinado sugar - Yum! Baked mini-loaves for 30 min. & they were perfectly done. Thanks for a nice pumpkin bread recipe! UPDATE: This time I made the full recipe. Used whole 29oz can of pumpkin. Used 1 1/2c of white sugar and 1 1/2c of brown sugar. Added 2 T vanilla. Used 2/14c all purpose flour and 2 1/2c of white whole wheat flour. 2 heaping T of cinnamon and about 2tsp or so each of cloves and nutmeg. Definitely needs more spices than it has in original recipe. Also still used 1/2 canola oil and 1/2 unsweetened applesauce. The consistency and spice was perfect w/ the changes. This is the best pumpkin bread recipe!

This one, by far, is the BEST! I have tried three different recipes from this web site with 5 stars and this one is IT! Why? Because this bread doesn't have that dense, heavy home made texture. This one is light, spongy, and moist. I made 2 cupcacke trays and a loaf. I put both cupcake trays in at the same time for 35 min.(then baked loaf seperately). I made just 2 small changes: I cut the oil to 3/4 cup and added 3/4 cup of unsweetened applesauce. I also put in 3 parts wht sugar and 1 part brown. I sprinkled chopped pecans on the top and beautiful! Thanks Cheryl~ Love it!

Mmmm!

Everyone loves this bread. Its going to be a favorite of my family for a long time. Every body asked where did i buy it, they are shocked when i say its home made. Enjoy!!! Tabi

I added this recipe to my recipe box in 2001 and have made it several times every year since then. Very easy and people love it!

yummy

This is a great recipe!! The other pumpkin breads I have tried from here weren't very good, so I was hestitate to try this. I sure am glad I did! I pretty much followed the recipe except I reduced the sugar by about a 1/2 cup (still was plenty sweet, believe me), used less oil (maybe 1/4 c less), used 2 cans of pumpkin 14.5 oz, added an extra tsp of each spice, added raisins, and nuts. My oldest daughter is allergic to nuts but the rest of us love them, so everything I make I fill one pan with batter, then add a cup of walnuts to the remaining batter so we can all enjoy what we like. Been working like a charm for 17 years. I would give this recipe more stars if I could. It is the exact texture I like my pumpkin bread, not dry, but perfectly moist. Even after 3 days it was better than when it was first baked. Keep it wrapped tightly in plastic so it won't dry out.

I made this recipe into muffins that my family could snack on during the day. Pumpkin is always great because it adds a lot of extra fiber, which sometimes is a much needed component of most diets. I cut this back to twelve servings. I didn't want to use a whole half cup of oil so I cut the amount by half and added an extra quarter cup of pumpkin puree. I also cut the sugar back to a scant three-quarters of a cup. The batter was a little dry (could have been because I messed with the serving amount) so I just added what was left in the pumpkin can (Trader Joe's 15 ounce can) and I threw in a teaspoon of vanilla extract. The muffins ended up getting a little overmixed which made them a little tough but they were very moist and had a nice flavor. 350* for about twenty minutes was just right--I got 12 biggish muffins out of a 12 serving adjusted recipe. Because I know what to add for next time to avoid that from happening, I'll write up my own custom version.

This was the second recipe I used for pumpkin bread this week. The first was just so-so. Thought my walnuts might have been rancid but decided to try another recipe (sans nuts). This was fantastic. It was so moist. Very easy. I increased the spices a bit as well since I like very flavorful things. I'm a huge pumpkin bread fan and this is my new favorite recipe. I didn't add nuts, chips, etc. and don't think it needs it.

I made this recipe and gave away 4 loaves. Every person I gave a loaf to raved about how good it was and wanted the recipe.

Perfect!

I thought the batch was going to be too large when I made it yesterday but all I have left is one small loaf. We are planning on making muffins in place of dinner rolls for Thanksgiving! Fantastic pumpkin bread!!

This is the best pumpkin bread with these changes! Double the spices (except for cloves... they are very strong and will overpower). Top with a simple crumb streusel (flour, brown sugar, butter, cinnamon & walnuts). Just had a nice slice of this wonderful bread warm out of the oven, with some freshly ground starbucks whole bean Sumatra. Heaven on Earth! P.S. I individually sliced and froze the extras so I can take to work and not spend $$ at the coffee shop ;) Enjoy!

Was great at the Thanksgiving dessert table. Very festive and delicious. MMMMM

Love this bread recipe but after reading many reviews decided to go for a healthier version. I used 4 cups whole wheat flour & 3/4 cup wheat germ in place of the flour;4 1/2 tsp. of pumpkin pie spice in place of all the spices; 1 1/2 cup applesauce in exchange for all of the oil; 3 cups of Organic Sucanat (free-flowing organic brown sugar in place of the regular sugar;and a 29 ounce can of pumpkin. I made muffins without muffin cups sprayed the pan with canola oil and baked at 350 for 20 min. Turned out good I am bringing them to a potluck at my son's school! YUMMY!

Love that this recipe makes 3 loaves. Plenty to share with office and friends.

So tasty. Very moist and had great pumpkin flavor. I also added a crumb topping. Loved it warm with butter.

This was so moist and delicious. I was looking for a way to sneak in vegetables/fruits for my 3 year old and this did it; especially with the addition of the chocolate chips! (I made mini muffins. Cooked at 400 for about 12 minutes.)

No words for this delicious recipe...except maybe MMMMMMMMMMMMMMMMMgood

I've had this recipe for a while now and it has become my families favorite. It is moist and has a great flavor. It tastes better the next day. We always add chocolate chips to ours.The three loaves are usually gone within a week in our house.It is definately a keeper!

This recipe was unbelievable. I used the suggestions of other reviewers, and reduced the oil to 1 c., plus 1/2 c. melted butter. I did 4 c. sugar, but half white and half brown, and I changed the spices, too: 2 tsp baking powder 2 tsp cinnamon 1 tsp nutmeg 1 tsp cloves. With those changes, the spice combination was PERFECT. Tasted just like what I think pumpkin bread should taste like. It cooked faster in my glass loaf pan, but both loaves were incredibly moist (I made two loaves plus about 30 minimuffins). I can't wait to show them off on Thanksgiving, and this is definitely my future pumpkin bread recipe of choice. I can't imagine anyone having something bad to say about this bread.

Love this recipe. I've made it just as is as well as with many variations....adding raisins and chopped pecans....or craisins. Have doubled the spices at times (I like strong flavor in pumpkin bread), I've used white whole wheat (my favorite), substituted 1/2 c applesauce for 1/2 c oil, used splenda in place of some of the white sugar, used a bit of brown sugar in place of some white sugar. The point is, I just don't think you can go wrong with this recipe, whether you use it as written or as a starting point for your creativity. LOVE IT.

Excellent

Not bad, but not spectacular either. I will keep looking at other recipes.

This was such an AWESOME easy recipie to make! You are so right about this recipie not being too large! I scaled it for 12 muffins...BIG BIG mistake! Everyone kept asking for more!

For Canadians, the contents of a 796ml can of pumpkin is perfect. This recipe is a keeper! I made 1 loaf pan and a 10x13" snacking cake...delicious and so easy!! I added more cinnamon since we love it, and used mace instead of cloves, but that's just a personal preference. Excellent recipe!!

Love this recipe as written, although I do use whole wheat pastry flour instead of all purpose and it turns out light and fluffy, not dense at all. I like to make these into muffins, too, which I bake for 25 minutes at 350. I also add in 1/2 cup of chopped walnuts. Yummy, thank you for this recipe!

Everyone in the family (and preschool class) loved this recipe. I thought 4 C of sugar was going to be too much but the bread was not too sweet, just perfect.The only changes I made were to substitute applesause for the oil and use the entire 29 oz. can of pumpkin. From a single batch I made one large loaf, one mini-loaf, one dozen regular muffins, and two dozen mini-muffins. The mini-muffins took about 18 mins, the regular muffins about 30 mins, the mini-loaf about 40 mins, and the large loaf about 60 mins.

Being English, I've never made nor even tasted anything with pumpkin in before, but when my American fiance said his mom made the best pumpkin bread ever, I knew I had to rise to the challenge! This is a good easy recipe, and I was delighted with the results! I made one plain loaf, one with pecans and another with choc chips. My only complaint was that it was a little on the dry side - next time I will add a little more oil. Thanks for a great recipe!

Mmmmm, Mmmmm, Mmmmmm! So moist! Unfortunately I cut the recipe down to make only 1 loaf. That was a big mistake! After cutting into the bread, it was devoured by the mouths of my family! The photo I took was the only reminance left of it! The only change I made was adding a touch more cinnamon. Otherwise I left everything as it was listed. I will surely be making this again and again!

In a word, WOW! This always turns out wonderfully moist. I have made it with pureed sweet potato, as well, and there is very little, if any, difference in flavor or texture. I sub Splenda for half the sugar, and no one who has not been told is ever any the wiser. I increase the spices according to my family's tastes, with the exception of cloves, and add 1-1/2 tsp ginger plus a generous dash of cayenne pepper for a hint of warmth. That never fails to make the guys go wild for this! I also add 2 Tb dark rum, which you can't taste in the finished product, but which adds a great depth of flavor, underscoring the spices to perfection. One noteworthy item...If made in a 9"X13" loaf pan as indicated, the resulting loaves are a bit shallow. It makes a much more impressive presentation if you bake it in a loaf pan of 8"X4", adding about 10-15 minutes to the baking time. Test at 50 minutes, then add time accordingly as necessary. Freezes well. What a fabulous recipe this is!

Used 1-16oz. can pumkin, 1c. oil, 1/2c. melted butter, 2c. brown sugar, 2c. white sugar, 2 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. nutmeg, & 1 tsp. cloves instead of what the recipe called for. I thought the extra spice called for might make it a bit too spicy and take away from the pumpkin flavor. It turned out to be the most delicious pumpkin bread I have ever made - moist & flavorful!

This could possibly be my very favorite allrecipes.com recipe! I often cut the recipe in half and using one can of pumpkin I get two perfect loaves. The first one is gone before it's cooled. I don't change a thing, it's perfect!

First of all, I am not reviewing my variation of this recipe that may or may not resemble the original, my reviews are always on the recipe as written. As written this is one of the best pumpkin breads I've had. It's sweet but not excessively so, very soft, and almost perfectly spiced. Made in loaf or muffin form it's yummy, especially the day after you make it. Having made this recipe several times the past couple of years, both the recipe as written, and with some tweaks there are some changes I make that result in a five star recipe. You will note that I rated the recipe as written four stars. The four cups of sugar is excessive. I've been reducing the sugar a little bit since the second time I made this. At three cups this is still very yummy, and I prefer the level of sweetness. While I always recommend making a recipe as written the first time, ESPECIALLY if you intend to review it, this is improved with less sugar. Additionally, I now make this with an extra half cup of pumpkin, not only is this more convenient, but the bread is denser and I find the flavor to be a bit better. I have tried this 1 cup of oil and 1/2 cup of applesauce. The taste of the bread was unchanged but I'm not a fan of the sticky moistness that resulted on the top of the bread. Also, I find that adding 1/4 - 1/2 tsp more cloves than called for really elevates the flavor of this bread.

I took out all the oil and used applesauce. I like to do this because it gives the bread a great chewy texture. I made sure to beat the eggs and pumpkin until it was light and fluffy which made the bread also spongier and lighter- which I love in quick breads. I added a bounty of walnuts and pecans and threw this all into a 9x13 and baked it for an hour. Delicious! Will make it again for sure but will experiment with vanilla extract and chocolate chips next time.

Very Good Recipe. I did alter this recipe just a little bit. Instead of 4c. white sugar,I used 2 cups of brown and 2 cups of white sugar. I doubled the cinnamon & nutmeg to 3 tsp. (left the cloves the same) Instead of 1 1/2 c. veg. oil, I used 1/2c. butter+1c veg.oil. I also added 2 Tbsp of vanilla exract. I made muffins(plain, with walnuts, and with choc. chips)and they were devoured by the entire family. This is a recipe easy enough for children to enjoy.

started making this last fall. My whole family loves it!!! I add mini chocolate chips and it is amazing!!

Excellent tasting and so easy to make! I'm tried several recipes for pumpkin bread and this was all our favorites! I even printed it out and laminated it so I never lose it. Excellent!

Mmmm this recipe is great! I just found this recipe and I have made it twice in the last 3 days. All my friends and neighbors LOVE it! The only thing that I changed was I added a little bit of allspice and only added 1 teaspoon of cloves and 2 of cinnamon. I also made a glaze (just water, powdered sugar, cinnamon and nutmeg) to put on top of one of the loafs which was pretty good! Anyways...I love this recipe!

Yummy. I tried it with subbed applesauce and my husband and I loved it. I didn't tell him it had no oil until after he raved about it.

This has always been a family favorite, just as is and great to give as a gift. Since I make it so often I have lightened up the recipe. I use applesauce instead of oil, I use all egg whites, only 3 cups of sugar and I add 1 cup of flax seed meal. That way I can still make some with the mini chocolate chips and enjoy it too! Try roasting your own pie pumpkin and pureeing it yourself, so awesome!

Great bread! I made 3 loaves like the recipe calls for-- using 2 whole cans of pumpkin. The glass dish seemed to bake best. I would reduce heat when using darker pans. I substituted 1 C applesauce and 1/2 C Butter for the oil, and 1/2 tsp ginger for the clove. I also added 2 tsp's vanilla, for a smoother flavor. A great holiday treat!

I've tried other pumpkin bread recipes on allrecipes and this one is the best. Like other reviewers I use one large can, which adds a bit extra pumpkin, so I reduce the oil just a little, maybe 1/8 cup and I add an extra 1/2 tsp of cinnamon, just because I like it. You can definitely taste the clove flavor. I think it's nice, but if you don't care for cloves, you might want to reduce it. It makes excellent muffins also. What I offen do is make one loaf with mini chocolate chips (my fav), one loaf with chopped walnuts on top, and a dozen muffins, and I bake them all at once. Keep an eye on it. Mine sometimes gets done a little early and starts to get too brown on the edge so I reduce the heat part-way through to about 325. I took this to Thanksgiving this year and my husbands grandmother said it was the best bread she'd ever had.

Very good. *A little bland for me. Next time I will up some of the spices. You don't usually see the same measurement for cinnamon, nutmeg & cloves. I also halved the recipe and made 2 decent sized loaves. *I am editing this review. I made this in the am. I am going back in the pm for another slice & the spices have had a chance to "meld" with each other & it is so much better. I would no longer call it bland. Thanks for sharing!

This recipe is amazing!! I made it for Mother's Day Brunch and everyone loved it. Next time I make it, I will use less oil and perhaps some applesauce - just to make it a bit healthier. For special occasions though, this recipe will come out again and again.

This was a great recipe! I followed it exactly and put walnuts in the third loaf. Save yourself some time measuring 3 cups of pumpkin, though. It takes a whole 29oz can of puree. I was craving pumpkin this fall and it made my house smell great!

I thought 3 cups of pumpkin was kind of an awkward measure, so I cut the recipe by 2/3 to use exactly 1 15oz can for 2 loaves. I followed the recipe exactly, baked for 1 hour, and they turned out great. Leaving one at home, and taking the other into the office tomorrow.

This recipe received rave reviews from all ages tonight! I was in charge of non-pie desserts for Thanksgiving and with all my planned baking done, two hours left to spare, and two lonely pie pumpkins sitting on my counter, I decided to throw this together. I made a few slight mods... 3 cups of fresh puree (so much better than canned - worth the small effort), replace half of the regular sugar with dark brown sugar, replace half the oil with apple sauce, and replace half the white flour with wheat flour. I baked it in a bunt cake pan for 50 min. There was so much extra batter that I also made 12 cupcakes and a 8" round flat pan (each of those baked for 25 min). Finally, I drizzled it all with a simple icing. Wonderful! I will certainly make it again.

I loved this recipe. A wonderful fall-time nasty weather treat. It made the house smell so good while it baked. Smelled like holiday time! I did make some modifications though, that some may want to consider: *Only did 1/3 recipe to make a single loaf *used whole wheat flour in place of 1/2 of the regular flour *used applesauce for 1/2 of the oil *used 1/3 cup brown sugar, the rest Splenda *added 1/3 cup stewed raisins (raisins are so much better if you soak them for a bit in hot water before adding to a recipe!) *added 1/2 cup chopped pecans This recipe is sooo good. Lots of raisins and nuts make it like a dessert, but without fat or much sugar and whole wheat flour, it is pretty darned healthy!

delicious! i used a whole can of pumpkin puree (29 oz) and 1 1/2 cups of chocolate chips. i will be making this again this week for xmas eve... i know it will be a hit!

Awesome! This is the best pumpkin bread I have ever made. The outside is slightly crispy, and you can adjust the spices to suit your taste..(I added a bit more:). Served it toasted w/jam and my hubby loved it. Will definately make alot!

I have made this twice and my family LOVES it! The first time I made as written and it was a five star bread. The second time, I made it a bit healthier by following Sara Jane's recommendation of replacing the oil with applesauce, and I also cut the sugar to three cups (two white and one brown) because that was all I had in the house. My family liked it even better that way! We've eaten the full batch (yes, three loaves worth) in just a week! My kids love it spread with peanut butter. This makes great muffins, which cuts down the baking time and makes for a more portable snack. This is the only recipe for pumpkin bread I will ever use. Thanks Cheryl!

Fantastic Pumpkin Bread! We ate it up so quickly!

Everyone at the party loved it!

This is a delicious bread and very easy to make. I used butter instead of oil and it was great. I also added raisins. They added nicely to the flavor.

I made only one loaf and just divided each measurement by 3. I also added a little brown sugar to the top before baking. It turned out fantastic!

So good! I used up the last of our homemade pumpkin puree (soooo easy to make...Cut the top off, cut pumpkin into wedges, clean out the "guts" and seeds....no need to be perfect...roast the wedges at 350 degrees for about 45 minutes. Then, use a serrated knife to peel away the skin. It will come off so easily. Mash the pumpkin, adding a little water at a time to get the right consistency, then use or freeze it in freezer bags....WHEW! That was a lot of typing!). Anyhoo, this was some delicious pumpkin bread...One of the best recipes I've ever used. I substituted about 1 1/2 tablespoons of pumpkin pie spice for the cinnamon, nutmeg, and cloves. I also added about 2 teaspoons of vanilla extract, and it was so yummy! Thanks for an awesome recipe!

One word: AMAZING!! I halved the recipe, on the off-chance it might not turn out the way I wanted, and now I'm going to have to make more as we've already demolished half of the warm bread! I used half brown & half white sugar, and added dried cranberries to one of the pans. Delicious both ways! I used a wooden toothpick to check for doneness, because the "spring-back" test wasn't quite working. The bread came out with a great cracked top and slid out of the pan quite easily when I transferred to cooling racks. Thanks, Cheryl-- my family has a new favorite pumpkin bread recipe, just in time for the holidays! :)

If I could give 10 stars to a recipe this would be it! This is the only pumpkin bread recipe I make. It is soft, pumpkiny, and spicy all at the same time. I have made it in loaves, muffins, and mini muffins. It freezes VERY well, that way I don't eat all three loaves at the same time. ;-) I add a 29 oz or large can of pumpkin with no other changes and they come out perfect every time!! You have got to try this!!!

Simply awesome! I made two loaf and the rest in muffins (don't recommend muffin papers). I used fresh pumpkin, too. The amount of batter involved was overwhelming at first and I had to transfer twice to a bigger bowl to get it all mixed properly, but, who cares? It was truly amazing stuff - and it goes fast! Next time, I'll sprinkle Sugar-in-the-Raw on top for a sweet/slightly crunchy bonus :o)

I made this pumpkin bread this morning so that I could take some to my Mom for Mothers Day. (She was whining saying I never bake for her) She (and I) was amazed at how great this stuff it. I used the whole can of pumpkin and it turned out beautifully. This is a keeper for sure! Thank you for sharing!

Tip: 2 cans pumpkin should equal the 3 cups you need. I added finely chopped pecans to one loaf and it was very good.

Wish I could give this more stars! It is out of this world good! I made it exactly as directed however I did add about a 1/2 cup of chopped pecans and I cut the recipe into 1/3's and made one big loaf. I used real butter and melted a couple tablespoons in the pan and used it to grease the pan well before putting in my batter. Made for a buttery crust. I had to cook for about 20 minutes longer than directed probably because of my cheap oven. The bread came out moist and dense on the inside and nice and crunchy on the outside. I will be making this over and over again! Perfect recipe for fall!!!

Super easy recipe. When I first made this and pulled it out of the oven I was really worried because the tops of the loaves were hard. After the bread cooled I stored each loaf in a gallon size ziploc bag and by the next morning the whole loaf was super moist and soft. It had a wonderful flavor. The whole family loved it. I will definately make this again because it was a nice change from my usual banana bread.

This recipe was wonderful and very easy to make!!! However, instead of using 4c white sugar I used 2c wh. sugar & 2c brown sugar! Tasted wonderful! Thanks!

I tried this recipe today I made 3 loafs with regular sugar and I made another recipe with splenda instead of sugar i used the same amount of splenda as reg sugar and I added an additional egg to it as well. For both I added more 2 tablespoons more of cinnimon, 1tsp more of nutmeg, I then added 1 1/2 tsp of allspice. Both turned out excellent the one with splenda tasted just as good as the one with reg sugar.

This is the second time I've made this. People can't believe I made it myself. They are amazed at how moist and tasty it is. My friend who is a gourmet chef asked me for the recipe! The only changes I made was that I scaled down the recipe and made two 8x4 loaves. I added some ground ginger and used half the amount of ground cloves called for. Store it in a ziplock bag and it tastes even better the next day.

SOOOOOOOO YUMMY. I;ve made this with both the pumpkin, and also with zucchini (3 cups shredded) instead--and the family went overboard about it. Since we are a family necessarily having to go gluten free, if you find you are in the same predicament, please see my custom version for gluten-free diets. :)

Loved that it made three loaves. I used 1 cup honey instead of sugar, applesauce instead of oil, freshly ground wheat flour instead of regular, and added about 1 1/2 cups chocolate chips. Next time I probably won't add cloves. (I'm just not a big fan of that flavor.) I could also throw in some chopped walnuts if wanted to. The amount of pumpkin equaled two cans.

Yum! I made just 1/3 of this recipe, which made a medium-sized loaf. I replaced all of the oil with applesauce, used just a cup of sugar, and used part whole wheat flour. I also added 1/2 tsp of ginger, vanilla, and salt, and 1/3 cup each of pecans and chocolate chips. I recomend cutting all the spices in half except for the cinnamon.

This bread is excellent! It is very moist and thick, but not too heavy. It should be noted that I live in high altitude area before I give my tips... First, I usually try the recipe as is before I change it. But since I am not a fan of cloves, I added 1 tsp of pumpkin pie spice and a half teaspoon of ginger. Also, for some reason, I felt the urge to add brown sugar, so I substituted 1 cup of white for 1 cup of brown. This is probably a no-brainer for an experienced baker, but for a novice like me, you want to make sure to rotate the loaves in the oven so each one is in the middle for the same amount of time. I ended up leaving the loaf in the middle for too long before rotating, and that one had to bake ten minutes longer. Also, I thought the tops were getting a little hard towards the end (not burnt, just hard), so I added foil to the top of each one for the last 10-15 minutes of bake time. Two loaves baked for about 50 minutes, and the other for an additional 10 minutes or so. After they cooled in the loaf pan for 15 minutes or so, I quickly removed them and covered them in foil again. This definitely kept the moisture in, and the top of the loaves were soft again! Thanks for the great recipe!

This is a great pumpkin bread! I added about a tablespoon molasses and used 50/50 white-whole wheat. I will make this again and save recipe. Baked for 1 hour. at 50 mins it was not ready.

I love this recipe. I usually make cookies out of it so I don't have to wait too long for the bread. I scoop about 2-3 tbs. per cookie and they're huge, moist, cake-like cookies. My oven is pretty hot so I bake them for about 14 minutes. Everyone always asks for the recipe.

Delish!! I took some advice and I used less oil. I did 3/4 cup oil and 3/4 cup apple sauce. It was moist and tastes just like th pumpkin muffins at Panera. I can't wait to make again!

Yup, this is the one to die for. I liked this recipe a lot because you can use the large can of pumpkin puree, unlike most pumpkin bread recipes. The other plus is that this calls for half baking powder and half baking soda. Don't fall for those recipes that call for all baking soda because you can really taste it in the bread. The only change I made to this was to cut the oil down to one cup. This recipe really is "the best".

This was a great bread. I took it to my sons first grade Thanksgiving feast and all the kids that tried it went back for seconds. I did leave the cloves out as I don't really care for them. This recipe turned out three nice sized loaves. I will be making again!

I made this recipe on a whim for the holidays and have made it half a dozen times in the past month. This is amazing, moist and tasty and a nice change from cookies. I only make one loaf at a time and replace half the oil with applesauce and cut 1/3 C sugar out and it is absolutely amazing.

DELICIOUS! I followed the recipe exactly as instructed (although I did have to cook the loaves an additional 15 minutes) and it was exquisite. This is a keeper.

This is my new favorite pumpkin bread recipe! I subbed 1/2 cup of the oil for applesauce and changed the spices around a bit to suite my tastes. Very good, make sure you dont overbake - mine went from almost done to done very fast. ETA: I've made this twice now and have figured out I need to take the bread out when the toothpick has some "doughy" crumbs on it...when I let it cook till it comes out clean, its just a bit overcooked - still moist and good, but better when taken out just a little sooner than I think I should. I also like to glaze my pumpkin bread - I use a box of powdered sugar and pour in milk, small amt at a time till I get a nice thick consistency. Add a tsp or so of maple flavoring and drizzle over the top of the loaves while still warm. I use the throw away pans and pull them out so the glaze runs down the sides of the bread. I like to freeze the bread, it seems to be even moister after thawed out.

I gave these as mini loaves over the holidays and they were excellent! I've had so many people ask me for the recipe!

I substituted butter for the oil. This really gave the bread a nice, soft, melt-in-your-mouth texture. Perfect!