This recipe is extremely easy for all cooking levels and the bread is quite moist and flavorful. I personally prefer more spice to my pumpkin bread and increased the spice measurements but I recommend you try this recipe as is first before making changes. I received many raves and recipe requests for this bread.

Reviewed On: Dec. 29, 2008

This is a very heavy and dense cake. Not the recipe for those looking for a lighter and healthier cake. I made this for a life long carrot cake lover and was told it was the BEST carrot cake she ever tasted! I wasn't a huge fan of carrot cakes until I tasted this and I was hooked.

Reviewed On: Nov. 6, 2008

Potentially restaurant quality. I was initially disappointed the first time I made this. The sauce really needs to be thin like au jus to enhance the meat properly. Thickening or blending it overpowers a beautiful and tender cut of meat full of it's own flavor. Leave the thickening for a cheaper cut of meat which needs the help. After tenting your roast and allowing it to rest, slice and place on a large serving platter, spoon the sauce over and allow to sit for an additional 5 minutes before serving. The meat will be infused with a wonderful flavor instead of being overpowered by such a rich thick sauce. You can substitue any red wine to mellow the sauce a little. I serve with garlic and dill roasted red potatoes and steamed asparagus. Recipe is easy and well suited for beginner to advanced cooks.

Reviewed On: Feb. 22, 2008