It's good...maybe a tad too sweet for me. But everyone else loved it. It lasted a day. I used a scant 3/4 cup of light brown sugar. If I make it again, I'm just going to use 1/2 cup of dark brown sugar. But this recipe is a great way to use up extra coconut flakes.

Reviewed On: Jan. 5, 2008

Good. It was very moist. Virtually the same thing as the Downeast Maine Pumpkin Bread, but the spices are a bit different. I like the extra kick of the ginger. Didn't have allspice, so I used another teaspoon of cinnamon. I used 2 cups of fresh pumpkin puree. Made one 9x5 loaf and 12 muffins. Definitely try this recipe.

Reviewed On: Jan. 5, 2008

excellent excellent excellent! i had a slice of fresh pumpkin, so i just pureed that. it probably was equal to about 2 1/2 cups. and then i did 1/2 cup oil, 1/2 cup applesauce. 1 1/2 cup white sugar, 1 cup brown sugar. about 1/2 cup golden raisins, 1 1/2 cups chopped walnuts. made one 9x5 loaf and 9 muffins. the muffins looked so perfect and cute, they baked for about 22 minutes. the bread needed to bake for longer than 50 minutes...i'm not sure of the exact time but toward the end i lowered the temperature and put it in for an additional 15 minutes or so. i made my mother wait a day before eating it, today she calls and tells me everyone at her office loved it! definitely making this again!

Reviewed On: Oct. 29, 2007