Pumpkin Bread II

From: Jenny Ann

On Dec 27, 2007

I couldn't find the recipe I previously used so decided to try this one. Everyone who had tasted both liked this one better. I almost always replace some white flour with whole wheat and did the same this time — half of each. I also used butternut squash instead of pumpkin (because that's what I had), and it worked fine. In the absence of nuts in my pantry I used raisins. This is an easy recipe and the results are pleasing.

From: Rifka

On Dec 13, 2007

I used wheat flour instead of white and I left out the nuts. This recipe was simple and tasted good too.

From: Melissa

On Nov 20, 2001

I like the proportions, but with a slight variation. I cream the (softened) butter and sugar, then add the eggs, pumpkin, and milk. Then the dry ingredients, doubling the cinnamon and adding a sprinkle of ginger as well. Also, I have made the recipe as muffins, baking at 350 for approx. 20 minutes, to the great delight of my coworkers.

From: Jeff Lucco

On Oct 9, 2000

This recipe is very good. I recently been carfully watching my Cholesterol and modified it slightly. This is what I changed and it reduce the cholesterol content to 0. 1/2 C soy milk in place of the 1/2 C milk. 1/2 C Egg Beaters in place of the 2 eggs. 1/4 C "I can't believe it's not Butter" in place of Butter. And not that it would make a difference but I baked it in a stoneware loaf pan and it came out beautiful. Very Good!