I made a fat free and vegan loaf and
came out great!

I tried a little twist with this recipe. Instead of regular vegetable oil, I used coconut oil, and the slight coconut flavor it added made the pumpkin taste even richer. Plus, I tossed in some chocolate chips along with the walnuts. The melty chocolate bits with the crunch of the walnuts? Absolute perfection!

I made this last night with a little bit of Vanilla and tasted so good. I'll definitely try it again.

This is the first time I used my bread machine for something other than plain white bread. No regrets! The texture and flavor of this pumpkin bread are top-notch.

Just baked it today. The consistency of the bread is very nice. Taste too.

Thank you for this simple recipe! I swapped the walnuts for pecans, and the result was amazing.

This recipe made a light, fluffy and yummy bread. Thank you. Nothing to say about it. Really good recipe.

I was feeling adventurous, so I substituted half of the all-purpose flour with whole wheat flour for a more rustic touch. I also drizzled the top with a simple maple glaze made from real maple syrup and powdered sugar. The combination of hearty bread with the sweet glaze was a dream come true for my taste buds. This pumpkin bread has become a weekend staple!

Made this pumpkin bread yesterday, and wow, the aroma filled my entire house! The touch of cinnamon and nutmeg? Perfect.