Tried and True! All the other recipes I have tried, I always come back to the one my mother used. Libby. Can't beat it... so stop trying.

I love this recipe but I make a few small adjustments. First, I don't include the nuts or raisins. I bake in muffin tins, using cupcake liners, I add a dollop of cream cheese on top and bake for about 40 minutes, until a toothpick comes out clean. As soon as they come out I sprinkle them with a little nutmeg and some sugar in the raw. Delicious and always a crowd pleaser - great great great with my morning coffee in the fall : )

I tried this recipe and it was wonderful. It smelled so good while it was baking. Everyone at work raved over it. I will definitely try this one again. Thumbs up on this one.

Very simple recipe. Checked the loaves at 50 minutes and they were both pretty gooey in the middle. So, it did take 60 min. in my oven. My only complaint is that I can mostly taste the clove. Next time I will either cut the cloves in half or omit completely. Very moist.

This recipe can be made very easily gluten-free. I used Namaste Foods flour blend in place of the flour in this recipe and it came out perfectly. I've also replaced the egg with milled flax seed for a vegan version.

This is a great recipe, very moist. I used white wheat flour reduced to 3 cups, double the pumpkin and replaced 3/4 of the white sugar with splenda, kept rest of recipe the same. Did not use nuts or raisins. This made a large loaf, mini loaf and six jumbo muffins which I made streusel top for....amazing! The large loaf took 60 mins to cook, The mini took 30, jumbo muffins took 35.

Great recipe! Baked as muffins and added cream cheese frosting...YUM

My daughter made this recipe today and it was Great Great! She left out the clove and used pumpkin pie spice and always put raisins in warm water it rehydratedthe raisins. She also is the best cook ever. Wonderful recipe. Thanks:)

This is a very moist bread! I did not have a bread pan so i placed it in a casserole dish and lessened the time and it came out perfect! This is the best pumpkin bread recipe i have come across in a long time!

My first time make this recipe and it was moist and perfect but most importantly easy!!!

Used 1.75 cups each all-purpose flour and bread flour, omitted cloves and added 1/2 tsp each cinnamon and nutmeg, also added two tablespoons more pumpkin puree. This bread has the perfect texture, and is super moist. This recipe is a keeper!

Can this bread be frozen? Any idea how many calories?

Hi Adele,

Yes, this bread freezes well. Be sure to double wrap it or vacuum package the bread to exclude as much air as possible for best results.

I've updated the recipe to include the nutrition information for you.

Happy Thanksgiving!

-- CM

I've been using this recipe for over a year, it's so good! Instead of eggs, I use 1 cup of no sugar added applesauce & it turns out great. Additionally, I like mine spicier, so I use heaping teaspoons of the cloves, cinnamon, & nutmeg, plus I add about 1/2 teaspoon ginger. My bread turns out very 'warm' tasting....family, friends, & co-workers love it!

This is just delicious and moist. The only change I would make when I make it again (and I will) is to decrease the amount of sugar. It was really too sweet, but otherwise this is a keeper!

This recipe is fantastic. One of my batches had to be cooked an extra 20 minutes because the center just wasn't done -- but I'm wondering if that had to do with pouring too much mix into slightly too small a tin... In any case, this is the best pumpkin bread recipe I've found.