Downeast Maine Pumpkin Bread Recipe Reviews - Allrecipes.com (Pg. 15)
Reviewed: Dec. 5, 2012
After reading the original recipe, I thought 3 cups of sugar was too much. I altered the recipe as others have done before: substituted half of the oil for applesauce and reduced the sugar to 2 cups. Still came out pleasantly sweet and moist. My coworkers always gobble this up!
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Reviewed: Dec. 5, 2012
Easy and delicious. I used mini pans and cooked it less time, and they came out great. Perfect portions for to go snacks for my guests.
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Reviewed: Dec. 4, 2012
Turned out very moist, my family loved it.
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Cooking Level: Intermediate

Living In: El Dorado, Arkansas, USA

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Reviewed: Dec. 4, 2012
I didn't get the fantastic results everyone else did. This bread browned far too quickly, creating a very tough outer crust. I have a banana bread recipe that I make at least once a month and the outside does not get hard like this. I may try this again because of the outstanding reviews, but I will definitely cover it with foil after 30 minutes.
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Reviewed: Dec. 4, 2012
I used 1/2 to 1/3 less sugar and substituted plain greek yogurt for the water called for. Came out delicious and moist the 3-4 times i made this. This is my pumpkin bread staple!
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Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 2, 2012
I make this bread every year and deliver plates of it to my friends and colleages. I usually make the recipe exactly as it is, with no changes. This year I decided to 2 a batch of the normal plain pumpkin bread and then another batch adding a couple cups of golden raisins. It was actually a nice addition and people really liked it!
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Cooking Level: Professional

Living In: Lincoln, California, USA

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Reviewed: Dec. 2, 2012
There was nothing special about this bread. It is moist, but the flavor was just so-so.
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Reviewed: Dec. 1, 2012
Can I give this more stars? It's perfect as written! The second time I made it I added a half cup of unsweetened cocoa and it was amazingly delicious. So easy and quick to prepare. The hardest part is waiting for it to cool long enough to not burn your tongue when you eat it. And as the recipe contributor said, it's even better on Day 2. I gave a ton of these out as gifts on Thanksgiving and everyone raved and raved about how good it was. Perfection. Thanks so much. I will be using this year after year.
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Photo by Kris(py)
Home Town: Durham, North Carolina, USA
Living In: Tracy, California, USA
Reviewed: Nov. 29, 2012
My friend and I made this together, so of course I got to take one loaf home...let me say, its wonderful, so good, but what we did, was drop in fresh cranberries, just mixed it in, and it was amazing.
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Reviewed: Nov. 29, 2012
Not as flavorful & moist as I had hoped. I will use more pumpkin instead of water next time.
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Photo by Mrs. Fish

Cooking Level: Intermediate

Home Town: Torrance, California, USA

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