Just made your recipe for Pumpkin Bread in my bread machine. I used half whole wheat flour, and Smart Balance margarine and it turned out very well. I also added 1/4 cup dry roasted pumpkin seeds as well as the toasted pecans. I did find that I had to add about 1/4 cup more flour as the dough was very moist. It has a great taste and made excellent toast for breakfast. I will make this again. Thanks, Carole in Orlando
Been meaning to try this one for a while,so I made it for a bake sale at the nursing home I work at...I did alter the recipe slightly to make it egg/dairy free and to make it into a larger 2 pound loaf...Only 10 minutes after adding it to the baked goods table, it sold for 7.50! Thanks for sharing this recipe!