I've made this twice now, cutting the recipe in half both times and making it in one 9x5 pan but not using quite all the batter. I've made it with oil and with an oil/applesauce blend and its fantastic both ways. I chose this because it didn't have any ginger, which I was out of. Its my staple pumpkin recipe now!

Reviewed On: Oct. 20, 2009

Biscuits rank right up there with pie crust for me - I've never been able to successfully make them. Until this recipe, that is! I did make a few changes - used 1 tsp of baking soda, 1 tsp of baking powder and used butter flavored crisco. Cut them 3/4"-1" thick and baked 425 for 9 minutes (I used a dark pan) and then generously brushed them with melted salted butter when they came out of the oven. I was so happy to have them turn out beautifully that I did a little kitchen dance! Thanks so much for the great recipe!

Reviewed On: Aug. 29, 2009

My family couldn't get enough of this at Thanksgiving! I used a 16 oz loaf of french bread and instead of whiskey I used Rum and it was the best bread pudding I have ever had. I did have to bake it longer than stated but that wasn't a big deal to me. I will be making this again for Christmas.

Reviewed On: Dec. 23, 2008