This bread is seriously awesome! I had a leftover 15oz can of pumpkin and so I made this. The substitutions I made: As other reviewers have suggested I used 1/2 applesauce and 1/2 oil for the 1 cup of oil and I used 2 cups of wheat flour and 1.5 cups of white flour as well as 2 cups of brown sugar total for the sugar content. This was sooo good. And you cannot tell that there is whole wheat flour in this or less sugar or less oil. It came out moist and stayed moist for at least 3 days when it was fully devoured by the family. I'm honestly not a pumpkin food fan or "healthy" eating fan but this made it easier to get dessert and not feel too guilty about it. Thank you for this great recipe!

Reviewed On: Nov. 10, 2009

This soup is awesome. It tastes great and it's healthy. I've been looking for more recipes to incorporate healthy ingredients and this fits the bill. I ran out of cumin and added 2 carrots, and it tasted delicious. Thanks for a yummy recipe Jenp1.

Reviewed On: Jun. 5, 2009

I've only had gumbo once before and it was at a cajun place in Santa Barbara so I do not know what authentic gumbo tastes like. Taking that into account, my family really liked this recipe. I made it as stated and I used "fresh" andouille sausage. I had read somewhere that andouille by definition is smoked but for some reason this one was not. (bought at uli's at pike's market) I even found the file powder at world spices near pike's market which I was ecstatic about b/c it was hard to find at local chain grocery stores. Anyhow, we did find it a bit spicy so next time I would tone it down maybe 1/4 of what it asks for but that is personal preference. It makes a lot so if two people are eating it, be prepared for lots of leftovers. I would recommend adding the okra last, maybe even the next day if you are making it a day ahead. It fell apart by the time we ate it the next day as I made it ahead of time. The roux took about 25 minutes to darken a golden brown. Next time I will darken it more to a milk chocolate color. I'm making it for a mardi gras party next week so hopefully it will go over well with the crowd. Thanks for a great recipe.

Reviewed On: Feb. 18, 2009