Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpkin were already creamy and thick. And frankly, the extra cream would've made it just a bit more bland. The spice is nice, the flavors good, just needs a little oomph. Maybe some good maple syrup to round out the flavors? I'm not sure. Also, I'm not super familiar with canned chipotles in adobo, but mine still had the seeds, which I put in the soup, which are a bit disconcerting when they end up in your mouth. Should I have seeded them? Would've been a mess. Great start, though, and still very good as is. Thanks!

Reviewed On: Nov. 5, 2009

Truly wonderful. I only got to taste a bit before it was gobbled up by others, but the tomatoes maintain a very nice tartness which is perfect against the cake. I intended to use cream cheese frosting, but was told that it was too good on its own--so we went without completely.

Reviewed On: Oct. 30, 2009

Really, really moist and light. I cut the recipe down to about 1/3 (1 egg, 2 bananas) to make just one regular sized loaf. I also used light sour cream. Adapted baking temp to 325 degrees for one hour, and it was perfect. The cinnamon sugar coating in the pan is a really nice touch, too. A keeper for sho!!

Reviewed On: Oct. 27, 2009