No More Crumbly Cakes for us!!!! My son is allergic to eggs and we have tried many, many egg replacements and egg-free recipes for cakes. All of the them came out crumbly (you had to freeze the cake to be able to ice it and then when you cut it,the cake feel apart). This recipe, i am happy to say, did not do that. It cut like a "normal" cake and tasted great too. The only change i made was using milk instead of water (since we dont have a milk allergy issue). It was wonderful in its texture and its flavor - we will be using this all the time!!

Reviewed On: Apr. 11, 2009

Pretty good. I have been having a cravaing for pumpking bread for a while. I added raisins and this is really good and simple - great with a little natural peanut butter on top. The flax seed meal is a great egg replacement (my son is highly allergic to egg, so i wanted a recipe that i could make in our egg-free house) and i really liked it. I did drop the sugar to about 2/3 of a cup as suggested by some others - it was just right. Just a side note - i tried the version of this bread offered by KychynWych and it isnt a pumpkin bread at all - it is essentially a gingerbread - i ended up throwing the loaves out :( If you want a typical pumpkin bread, dont try that version.

Reviewed On: Mar. 15, 2009

Really good! I was really wanting a fruit crisp or pie sort of thing - this was really easy to make and tasty. Like other reviewers, i think it is better at room temperature than hot, and i think it is better as a dessert than side dish. I added some walnuts to my serving and that totally ROCKED! The only think that i might change - i might use fresh apples and canned apples next time - it was a little sweet, but still really really good.

Reviewed On: Mar. 15, 2009