This pumpkin bread is not only moist, it's also quick and easy to make and tastes fantastic. If you don't like walnuts, feel free to substitute in chocolate chips.
Excellent, VERY moist pumpkin bread. I cut back a bit (30ml) on the oil and it was still extremely moist. My family and co-workers loved it. Baked for almost two hours, at such a low temperature, but it's worth it! - 25 Sep 2011
This was an excellent pumpkin bread. I substituted one cup of applesauce for the vegetable oil, put the batter equally in a large loaf pan and 4 small ones, and baked them at 350 about 40-45 minutes. They were very moist and had a great flavor. Highly recommended. - 11 Nov 2002 (Review from Allrecipes US | Canada)
Nice recipe! I reduced the sugar to about 2 cups and oil to 2/3 cup to reduce calories and the taste was still very good. - 12 Aug 2000 (Review from Allrecipes US | Canada)