This is the pumpkin recipe I have been seeking for a long time! Delicious, excellent texture. It really does make its own "crust," if you bake it long enough and allow it to caramelize. It doubles easily, using the 29 oz can of pumpkin puree. I ommitted the butter, used 2 cups of vanilla soy milk and 1 cup of apple cider (carrot juice works well, too), substituted 3 tablespoons pumpkin pie spice and 1/2 teaspoon ginger for all of the spices listed. I only used 1 cup of sugar (I don't like it too sweet). I doubled the other items (eggs, biscuit mix), but kept the 2 teaspoons of vanilla. I will definitely keep this recipe and make it whenever I get the pumpkin jones!

Reviewed On: Mar. 20, 2009

So easy, so delish! I used prepared nog which tasted very nutmeggy already, so instead of using nutmeg, I sifted on a layer of cinnamon. Love this overall, could have eaten the whole thing by myself, but...it's not very eggnoggy. It simply tastes like a delicious vanilla custard. Next time I'll use the nutmeg instead and see if that ups the eggnog flavor. Overall, love it, will make it again.

Reviewed On: Dec. 25, 2007

Delicious and highly adaptable recipe. The caraway spreads taste throughout this dense yet light cake/biscuit-like bread. I used 1 cup of raisins instead of 1 1/2, which would have made it too sweet for my taste. It makes a huge loaf, so you may wish to halve the recipe, or just make it into 2 or 4 loaves. Everyone really liked it. Next time I'll try adapting the recipe altogether by changing the mix-ins to dried cranberry and walnut. Or perhaps orange peel and fennel.

Reviewed On: Mar. 17, 2007