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Showing 1-4 of 4
on July 26, 2003
on December 13, 2010
Pretty good! My first try at pumpkin bread. I threw in some dried cranberries. I was trying to get more of a dense bread, but really, no complaints. And as someone else suggested, delicious with a spread of pumpkin butter.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By So Cal Gal
on July 01, 2009
This is excellent pumpkin bread!! It's soft and moist and perfectly spiced--with less fat and calories than ususal! I scaled the recipe down to one loaf; used whole wheat pastry flour, sodium-free baking powder, and nonfat milk--and all of that worked well. Next time I may try adding a bit of orange zest--to see if we like it that way--but it's also wonderful the way it is! This is the pumpkin bread recipe I've been searching for! Thanks for sharing it PanNan!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 26, 2005
SPICY and MOIST, even though it's relatively low in oil. I halved the recipe and baked in an 8x8x2 square pan for 26 minutes. I used nonfat milk and freshly grated nutmeg and left out the walnuts to save on calories. I've made this bread 4 times already. The third time, I tried half whole wheat pastry flour and half unbleached white, which did not turn out well. The whole wheat taste was distracting so I'm back to the original. I don't need to change anything; this recipe is perfect 'as is'. Thank you so much for posting it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (65 g)
Servings Per Recipe: 24