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I changed a couple of things - I used 1 tsp of pumpkin pie spice instead of the cinnamon and nutmeg. I also used a 8x8 cake pan, and I used the dry mixture to coat the greased pan. The cooking time was the same, and it's delicious! Thanks for the great recipe!
My family just discovered pumpkin bread and this version is wonderful and easy to make!
Just discovered this recipe and the second batch is all ready in the oven. I did tweak it a bit for the second go-round. I added 1/2 tsp. allspice and a bit more cinnamon. Additionally, I added 2/3 c. of walnut pieces and 2/3 c. of golden raisins that I soaked in Capt. Morgan's dark spiced rum. The first batch was great but I'm putting my money on the second batch as I tend to like things spiced up.
I also use chopped walnuts mixed with brown sugar and butter mixed and spread over the top of the bread. Truly delicious!
Very Good. I had to cover the bread with foil for the last 20 minutes of baking because it was getting too brown on the sides, and the middle wasn't all the way done yet. But when the hour was up it looked perfect. Thanks!