I've made this countless times following the recipe exactly (except for the pan size and thus baking time) and it always turns out phenomenal. I'm now known amongst my family and friends for making pumpkin bread; They've asked for it for thanksgiving, get-togethers, parties, and concerts it's that good. Do try this one out, you will not be sorry. ***This bread can be made vegan!***: Substitute for the eggs 1 cup of applesauce and 2 Tbs melted margarine, and then bit more than 2 tsp baking powder (mix in with dry ingredients).

Reviewed On: Mar. 18, 2009

Yummm this was really good. A bit on the spicy side, so I might cut back on the chili powder if I'm making it for someone else.

Reviewed On: Mar. 16, 2009

This is really good. I did have a bit of trouble with the rice sticking to the pot, so I would suggest stirring fairly often about 7 minutes after adding the broth. The cayenne pepper made it a little bit spicy, which isn't bad, but I wasn't expecting it, so next time I'll either use less cayenne or try paprika.

Reviewed On: Feb. 13, 2009