I was looking for something to make with the black berries I had picked and this was just the recipe. The coffecake is quick and easy to make and taste great. I added some cinnamon to the batter, substituted white flour for whole wheat flour and put in 1/2 of the butter stated then substituted 1/2 of the butter with applesauce. The recipe was great and moist, yet with a bit less fat.

Reviewed On: Aug. 1, 2009

This pumpkin bread is wonderful and moist. I substitute the canned pumpkin puree with fresh pumpkin puree and reduce the sugar by half since the fresh pumpkin puree adds natural sweetness and great flavor. For another great alternative substitute the fresh pumpkin puree with fresh butternut squash puree. This bread has a fabulous flavor!

Reviewed On: Jan. 31, 2009