STOP! Before you add a whole cup of super fattening oil....use a cup or more of unsweetened applesauce. I rate this 5 stars! I did the applesauce substitution and also used whole wheat pastry flour. I also cut the sugar down to 2 cups (I used cane juice) and dang if these healthier adjustments didn't make it moist and fabulously better for you! I can never justify adding over a 1/4 c. oil to anything baked. The kids loved it. The dogs loved it. And most importantly I loved it!
The bread turned out great. I ended up having to bake it at a lower temp for a little longer because it was getting burned on the outside and still raw on the inside. A tip for those who don't have pumpkin pie spice, you can make your own that works just great for this recipe. 3 tsp of pumpkin pie spice = 1.5 tsp cinnamon, 3/8 tsp allspice (or cloves), 3/4 tsp ground ginger, and 3/8 tsp nutmeg.
This recipe is delicious! I used 5.75" X 3.25" pans (for gifts). The recipe made 6 gift loaves and they were a HUGE hit! For the smaller pans, I baked them for 20 minutes, then covered them with foil and baked another 20-25 mintues. YUM!
This was pretty good pumpkin bread though I think it needs more spices. I combined the recommendations of others and used 1/2 whole wheat flour and 1/2 white flour. I also used 2 cups white sugar and 1 cup brown sugar and 1/2 cup applesauce and 1/2 cup oil. It made two loaves(8.5X4.5 pans) plus 6 muffins.
I made this just as the recipe directed and my review is based on doing just that, with no changes. I found this to be moist (but really, how often do you come across a dry pumpkin bread, especially with a cup of oil?), pretty, and with the compact but tender crumb you'd expect. It also had a deep, pumpkin color. Choosing this recipe was merely for the reason that it called for less spice than I'm used to, and no nuts or raisins. I wanted to try something different. Unfortunately, pretty loaf as it is, a loaf that admittedly turns out perfectly, it is only mildly pumpkin flavored, and only mildly spiced. In a word, it's basically kind of blah. Moist, beautiful, but blah. Amp up the spices, or add raisins, craisins, nuts or SOMETHING, and this could easily be improved to at least 4-star quality.
this was my first time making homemade bread & it was great! i would definitely recommend this easy recipe.
I felt it needed a little more pumpkin flavor but the texture was wonderful and stayed moist.
I used the Pumpkin Pie Spice I recipe for the pumpkin spice. I took the advice of a reviewer on there and added 1/4 tsp cloves to that blend--and it's more clovey than I like. I think next time I will make the recipe as stated. So, back to this recipe. As advised by other reviewers, I doubled the spices to 6 tsp, and the pumpkin as well (two 15oz cans vs. one can). I also eliminated the oil entirely, exchanged one cup of white sugar for a cup of brown, and added 1/2 cup of applesauce, and baked for 70 minutes. It came out so perfectly that I'm surprised a blue ribbon didn't materialize on the pan the second it came out of the oven. A perfect chewy crust and a very dense and tender crumb, just WOW. Gorgeous. I'm giving it 5 stars based on that, even though the flavor isn't quite there for me (I'm sure people who like a little more cloves than I do would be delighted with it). Once I tweak my spice blend to my own preference, I bet it will be absolutely divine.
my son who is 15 made this recipie for his foods class. They all loved it and he said it was really fast and easy.
