Excellent, moist pumpkin bread - my new favorite! I decreased the sugar to 3 cups instead of 4 - I thought 4 seemed like a lot. And I used fresh pumpkin puree that I had cooked down, and the results were perfect. Oh yes, and I did add a cup or so of mini chocolate chips!

Reviewed On: Oct. 24, 2009

This recipe is far better and healthier than the original friendship bread. I substituted some of the white flour for whole wheat and grated the apples and nuts to make them more acceptable to my children. It makes a very moist and delicious breakfast or snack.

Reviewed On: Apr. 7, 2008

These potatoes are amazing! I doubled the recipe when I had company over, and they loved them. I didn't make any changes except that I was out of paprika, so I just melted a little shredded cheddar over the top near the end of the baking time instead. I will definitely make these again, but likely always double or triple the recipe to make the work worth it.

Reviewed On: Apr. 7, 2008