This was a moist bread but a little bland in comparison to other pumpkin breads that I have made, although it may be because I had to use vanilla pudding since I didn't have coconut pudding on hand. Next time I will try the recipe exactly and hopefully it will be a 5-star!

Reviewed On: Mar. 19, 2008

As is, this recipe was a little lackluster for my taste. I made it a FIVE-STAR by doubling the chili powder, adding one teaspoon of coriander and one teaspoon of cinnamon, as well as extra salt to taste. After the 20 minute simmer, I took the pot off of the heat and stirred in one-half can of coconut milk. This gave it a deliciously creamy texture, perfect to serve over rice. YUM!

Reviewed On: Feb. 22, 2008

What wonderful and surprising flavors! And so simple. This is a remake.

Reviewed On: Feb. 22, 2008