This bread is AMAZING!!! It is so rich and flavorful. The only thing I changed was that I used pecans instead of walnuts because that's what I had on hand, other than that this recipe is perfect. The walnut oil really gives it a wonderful flavor. I would not try to substitute it unless you want to use a different nut oil like pecan or hazelnut. I'm not a fan of sipping cream sherry (my mother told me it used to be her favorite drink over ice), but if you sip it while eating a slice of this bread the flavors just burst in your mouth - this bread is incredible!!

Reviewed On: Nov. 2, 2008

OK I give! I haven't been able to find a pumpkin cookie recipe that isn't cake-like so I'm just going to have to deal with it. That said, these cookies are amazing! I tried the "Chocolate Chip Pumpkin Cookies" recipe on this site and I thought they were good, but I think these are better. I did, however, make a few changes to this recipe. I used 1 tsp cinnamon, 1/2 tsp of Spice Islands' pumpkin pie spice (they're all a little different), 1/4 tsp ginger, 1/8 tsp nutmeg & 1/8 tsp cloves. I used toasted pecans instead of walnuts and I used about 1/4 cup of chocolate chips. The other recipe I used had twice as much batter and half as much chocolate chips and there was STILL too much chocolate in those cookies - you couldn't taste the pumpkin at all. I'm telling you if you like the taste of pumpkin go VERY easy on the chocolate chips - the chocolate can really mask the pumpkin flavor. If you love chocolate that much just make chocolate chip cookies and throw some pumpkin pie spice in the mix. I too had to crank the oven to 375 and bake for 15 minutes, but my oven temp is kind of lame. Other than that, this recipe is fantastic!!

Reviewed On: Oct. 30, 2008

These came out really yummy with a little cinnamon and nutmeg (I'll try a little ginger instead next time to change it up) and they're a great way to get your baby started on healthy finger foods!!

Reviewed On: Oct. 28, 2008