17 Reviews of Pumpkin Bread II

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!

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: Cookin'withGas

On Jan 17, 2007

I tried this recipe out for the first time this Thanksgiving morning at breakfast and I must confess to a few minor changes... I didn't have the canned pumpkin (for pies), so I used canned squash (for pies) instead... I couldn't find my nutmeg, so I only used the cinnamon it called for...I also substituted cold water for the milk...Even with ALL that, it was wonderful!I baked it in an 8" square pan instead of a loaf pan (since my loaf pans were being used for other recipes) so it only took 40 min in my oven It rose well during baking and it didn't get too dark...I let it cool at least 10 min IN the pan on a wire rack before removing from the pan...I SO enjoyed it that I'm even making it for an upcoming bake sale ... EDIT: I did it for the bake sale as an 8" square snack cake (once more with the squash and this time WITH the nutmeg) and it was a big hit! It was one of the FIRST items sold (for $5!) and the next day the buyer RAVED about it! THANK you for posting this delicious recipe... I hope to be checking out your other recipes soon!!

From: Ingen

On Dec 17, 2006

I thought this bread was delicious! It came out of the oven beautifully and was rich and moist with flavor. I drizzled some cinnamon icing over the top and took it to a Holiday party. Everybody loved it. Thank you!

From: *Z*

On Feb 21, 2007

Very good!! It tastes almost like pumpkin pie! Mine took alot longer to bake but it might have been my acting up oven. Just be sure to do the toothpick test to check if it's done. Very tasty!!

From: tsjunk

On Nov 17, 2004

I made mistakes in preparation and it still turned out well. I used a combo of turbinado sugar and sucanat sugar and I even tripled the recipe with good results. It's a good, safe, yummy recipe.

From: Phoenixphire44

On Jul 7, 2004

My husband adores pumpkin bread and is a HUGE critic of foods. He loved this recipe! I used this recipe to make him a "pumpkin bread birthday cake" as a surprise. I had added a thin layer of vanilla icing. This tasted wonderful! It even tasted great cold! FANTASTIC RECIPE!

From: s. anne

On May 13, 2007

so good! i used splenda in place of all the sugar, and the bread still came out great. i used fat free vanilla soy milk for the milk and cooked for 55 minutes. this was reeeally good. very cakey and delicious!

From: Chef #389979

On Nov 20, 2006

I couldn't taste anything beyond the flour even though I heaped the spices and pumpkin.