This bread is awesome. I took the advice of other reviewers and decreased the sugar to 3/4 cup white and 1/8 cup brown. I substituted pumpkin butter for oil like other reviewers suggested. For the flour, I used 3/4 cup wheat, 3/4 cup white and 1/4 cup oat. I baked this in square silicone baking cups and it came out cute, like little mini loaves. I thought this would be too similar to pumpkin bread, but it's different enough to stand out.

Reviewed On: Oct. 3, 2009

These muffins are wonderful! I made a few tweaks to the recipe to suit my own taste: cut sugar back to 1 cup, will probably cut it a bit more next time as these tasted very sweet to me even with 1 cup, and omitted raisins because I forgot! I will add them next time. I sprinkled the tops with rolled oats instead of nuts and wheat germ. They are moist and filling. I can see they are going to disappear quickly, so I'm going to make a second batch to freeze!

Reviewed On: Sep. 20, 2009

Made with one and a half cups dark brown sugar and one half cup white sugar, 1/2 teaspoon of cream of tartar (both suggestions from other reviewers). These came out awesome: chewy insides, crispier outsides, spread out just right and taste wonderful. This will be my only chocolate chip recipe from now on.

Reviewed On: Sep. 13, 2009