Pumpkin Bread

"Wow! Delicious! This recipe was easy to make into a healthy recipe! I used applesause instead oil, whole wheat instead of white for 3 cups of the flour & ground flax meal for the other 1/2 cup flour. ..." See moreSubstituted Raptura all natural cane sugar for half the sugar and added chopped raisens and dates for the other half of the sugar, plus I added 1-1/2 cups chopped walnuts and a small package of crystalized ginger/chopped. Whole, hearty, pumkiny, still moist and GOOD FOR YOU TOO!!! :) Thanks for the recipe!"

"I LOVE this recipe!! It has always come out perfect and my family devours it!! I bought a 3-pk of aluminum loaf pans (8" X 3 7/8") and filled them 3/4 of the way. It leaves a bit extra to make a few m..." See moreuffins with as well. I have tried variations also, which seem to work BEST. 2 cups wheat flour and 1 1/2 all purp. flour, 1 1/2 cups brown sugar with 1 1/2 cups white sugar, and 1 cup of Apple sauce in place of the oil. This made it a bit healthier and not as "wheaty" as if I used all whole wheat flour. Still, this recipe is always moist!! ALSO, I have tried this SAME recipe (with the variations) and replaced the pumpkin with about 5 smashed bananas (2 cups) and added nuts. IT comes out perfect as well!"

"This was spectacular. I am definately going to make this again & I may try some of the variations that others have suggested as well. I am especially intrigued at the thought of replacing the oil with..." See more some apple sauce. I would also like to see what it would be like with a nice mix of raisins & a few chocolate chips added in. This is a very moist cake & as each oven varies I reccomend that you start checking on the loaf at around 55 mins. Cover with foil after 55 mins as it can take an additional 20 mins or so & the foil will help prevent too much crisping."