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I really liked this! Next time I might increase the amount of stock (I used chicken) and decrease the amount of wine slightly. I used long-grain rice, and needed to cook it about 3 minutes longer. Could have been a bit creamier, but overall it was very tasty and I'll definitely make it again!

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Downeast Maine Pumpkin Bread

Reviewed: Dec. 12, 2006

The only pumpkin bread I ever make. They are right - it is very moist the next day! I've also made muffins out of this recipe many times, which are great!

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