2 Reviews

I love this recipe, but I hate raisins in sweet breads, so I put in chunks of crystallized ginger and walnuts instead, reducing the sugar to make up for the sweetness of the ginger. I also have been using shortening instead of butter because I was given some leftover crisco by a friend who moved back to the US. I use a convection oven, so the cooking temp/time was odd for me. So far I am cooking at 170C for 70 minutes and getting a sweet bread that is shockingly moist inside with a nice chewy/crunchy crust.

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adania May 25, 2009

Great flavor and texture. I skipped the raisins and will add nuts next time for a variation. Easy recipe. Thanks for this keeper!

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Outta Here July 27, 2008
Pan Dulce De Calabaza - Sweet Pumpkin Bread