235 Reviews of Pumpkin Spice Bread

From: bert

On Oct 20, 2003

This recipe deserves 10 stars!! I mean it. Absolutely delicious. And so very easy to throw together. I kept one of the loaves for myself and took one in to work to share. Everyone was to bring in goodies today. That Pumpkin loaf was gone in a jiffy, and not a crumb left, while everyone else had leftovers to take back home. Plus I had to give out the recipe! So thanks, jmelyn, for a recipe I will be making again and again.

From: Valerie in Florida

On Oct 31, 2004

This was fantastic !! I added 1 cup of chopped pecans, but other than that followed the recipe exactly. Thank you for this recipe, my family thanks you as well

From: Delish

On Sep 15, 2005

I love this bread! I have made it twice already. The first time I made it with the full amount of oil. The second time, I substituted half of the oil with unsweetened applesauce. It tasted just as good. It definitely must have cream cheese on top. Thank you!

From: Chef #173256

On Nov 15, 2004

Really, really good!!! Very easy to make. I also added the 1 cup of chopped pecans and loved it. Everyone I have shared this bread with has asked for the recipe. Modification: I added 4 tsp. of ground ginger to the dry ingredients for even more flavour and a bit of bite! Next time I'm going to try it with fresh ginger to see if it makes a difference. It's getting so close to that Williams Sonoma bread.... so close.

From: Carb Lover

On Nov 26, 2006

Okay I had to try this with so many ratings and it is soooooo good. I actually halved the recipe and baked it in a bundt pan for about 40 minutes at 350. It was still warm when DH had to have a piece. I was going to make a cream cheese glaze but he couldn't wait. Only thing I did different was I used apple cider instead of the water. I will be making this for the office this week. Great recipe thanks so much for posting.

From: 1ginger

On Nov 28, 2004

Superb...best tasting quick bread I ever made and tasted. Liked the texture and moisture and very easy to make. To start off I used the small can of pumpkin which was only 15 oz, a little shy of 2 cups, but the pumpkin flavor was still there. I didn't want the bread to be too spicy so I used only 1/4 tsp of both the nutmeg as well as the ground cloves. This made the bread not over powering, but spicy enough for my household. My husband gave you an A+. Personally I'd give you 6 or 7 stars! Thank you for suggesting this recipe when I was looking for the perfect pumpkin bread.

From: littleturtle

On Oct 24, 2005

I substituted splenda for 1/2 the sugar and used wheat flour for 1 1/3 cups of the flour, added a cup of pecans and a couple of teaspoons of ground ginger; it turned out great.

From: Ginny Potter

On Oct 11, 2006

This bread is wonderful! I have made it a couple times now and it is a hit with my children. I used 2 cups whole wheat flour + 1 1/3 cup all purpose flour and it turned out great. I may use all whole wheat flour next time. I also used 3 rounded teaspons of Pumpkin Pie Spice instead of the cinnamon, nutmeg & cloves (that's what I had on hand). I'm sending them to my son's kindergarten class tomorrow for snack/milk break because that is what my son wanted me to send. Thanks for the great recipe!

From: Cookin up a storm

On Nov 13, 2007

LOVED IT! I did make some changes, I decreased the amount of sugar to 2 cups and I used 1/2 cup of applesauce and 1/2 cup of oil instead of the 1 cup of oil...it turned out great. I'll be making it again.

From: JenB

On Oct 24, 2003

This bread is delicious! I made a spread of cream cheese, butter, powdered sugar and a touch of vanilla to accompany it. Perfect on a cool fall day!