I made these twice. The first I followed it as written and they were far far too sweet. The second time I cut the sugar down to 1 cup and it was very bland, almost like bread. Logic would say to use 1.5 cups but I don't think I'm going to bother with these a third time. Even using a fresh pumpkin the actual pumpkin flavor is very subdued. I would add more, but I fear that would throw off the balance and make the batter too wet. For what it's worth they made my house smell great both times though.

Reviewed On: Oct. 8, 2011

Overall this was just an okay bread, but nothing like the focaccias I've purchased at bakeries. Compared to those this was very dry on the inside. Three cups of flour is probably to blame, since the rosemary and tomatoes did not fully drown out the floury taste. I've since tried another recipe that used two cups of flour which worked much better. For what it's worth, I do not have a bread machine so I mixed this by hand and cooked it on a pizza stone. Still, I doubt that would affect the dryness.

Reviewed On: Jan. 24, 2011

I followed this recipe as instructed and, while the taste was very good, the consistency was not. While cooking I could see the jam boil and gradually become firmer. I took it off the heat soon after and as it cooled it turned into strawberry tar, and finally into strawberry cement. It is literally hard as a rock inside the jar, so much so that the metal knife itself bends if I try to scoop any out. Fortunately re-heating it in the microwave softens the jam to where it is useable, but I would not try this recipe again because I'm not sure what went wrong. Did I dd too much sugar? Too little? Was it cooked for too long or not enough? Though as I said, the taste was good.

Reviewed On: Jan. 23, 2011