46 Reviews of Pumpkin Pie Spice Bread

From: tristara

On Oct 28, 2008

Wonderful! I love to add a little vanilla, leave out the water b/c I use fresh pumpkin, add nuts and sometimes even some chocolate chips. Thank you!

From: Boyz 5

On Jan 23, 2004

I've been meaning to do this review for months now.Yes,I love pumpkin bread and this was very tasty,nice and spicy!!

From: PatriceVT

On May 4, 2007

This was a great recipe for "Colonial Days" at my son's school. It was moist, but firm so it was easy to cut into bite sized cubes without getting mushy. Delicious!

From: Doods

On Dec 20, 2008

This is so good! It is so moist. I substituted 3 teaspoons pumpkin pie spice for the spices listed in the recipe. I baked this in mini loaf pans for Christmas gifts at church. I put 3/4 cup batter in each pan and it made 8 mini loaves. I baked it at 325 for 45-50 minutes. I will try next time substituting applesauce for some of the oil. Thank you for sharing this recipe. It is wonderful!

From: Greeny4444

On Oct 26, 2008

This is almost an exact version of Pumpkin Pie Bread (which doesn't have cloves, but I added the same amount that is here), which, to me, is also 5 stars. I made this recipe, without the healthy substitutes, and I added 1 tsp. vanilla to the wet ingredients. This bread makes the house smell so good, and turns out really well. Mine was done in 55 min. I am looking forward to trying the applesauce version, though. Thanks so much for posting that alternative!!

From: chef 1032165

On Nov 18, 2008

i loved the recipe. the only issue i had was there were to many cloves in it so i took out half the cloves and added ginger now the bread tastes just like pumpkin pie. i have neighbors begging me for it whenever i make it and i have to fight my kids and husband for a single slice thanks

From: zaar junkie

On Nov 2, 2008

This is excellent bread. I reduced the sugar to 2 cups, 3/4 c applesauce, and 1/4 c oil. Delicious, and will be made again. Thank you.

From: Gingerbear

On Dec 8, 2008

This was excellent. First time I have ever made pumpkin bread and everyone loved it. It was nice and moist with a lot of great flavor. I added black walnuts since my boyfriend loves them and I had a bag of them laying around. I am going to make more this weekend. Thank you for this great recipe. Its a keeper, for sure.

From: tater

On Oct 28, 2009

I substituted non-fat plain yogurt for the oil and it came out perfect-very moist. I also doubled the cinnamon but left the other spices as written and it was perfect for our tastes. So good when still warm from the oven!

From: Chef 565650 Jim

On Apr 4, 2009

It really tasted wonderful! I used the lower fat applesauce version and reduced sugar to a little less than a cup. I added about ½ cup of raisins and pecans. I substituted 3 Tbsp. of wheat bran (for a bit of a fiber boost) for 3 Tbsp. of flour. I used my own canned pumpkin and weighed it out on a kitchen scale. Added 1 tsp. of vanilla since I canned my pumpkin without any spices. I made a half recipe so I put all the liquid ingredients in the food processor with the pumpkin chunks. It worked out beautifully. Give this recipe a try. It is simple and will make everyone hungry just smelling it cook. Jim in So. Calif.