Reviewer:

newheart

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

This is a great recipe for fresh pumpkin, however I think the spices should have been in teaspoons instead of tablespoons. That said, I reduced the spices, added fresh chopped cranberries, chopped walnuts and 1 ripe banana for a thicker texture, and it was delicious! It's not too sweet - perfect for afternoon tea or coffee or an evening snack with some decaf!

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Reviewer:

Jeani

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Burke, Virginia, USA

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Reviewed: Nov. 4, 2006

The bread was tender and moist, but there was too much cloves for our taste.

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Reviewer:

carol

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Reviewed: Jun. 15, 2006

Something tastes ''off" but I'm not sure what. My oldest likes this so I will continue to make it until I find something better.

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Reviewer:

Marie C.

Cooking Level: Expert

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Reviewed: Jun. 8, 2005

Looked and smelled good but probably my least favorite pumpkin bread recipe. Had a slight metallic aftertaste, which might be because of all the spices or extracts.

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Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 21, 2004

This is a great bread/cake, and I sometimes substitute boiled sweet potatoes for pumpkin, in the same amount. I also use only one and a half cups of sugar and leave out the mace and butter-flavor extract entirely, as I cannot get either of those ingredients. This recipe makes a great spice bread that stays moist in an air-tight container. Everyone who has tasted it loves it.

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Reviewer:

KARLAKORINN

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Reviewed: Nov. 1, 2003

Mmmm! This recipe is perfection! I knew it would turn out well just by smelling the batter. I deleted the butter-flavored extract because I don't like having to use artifical ingredients (plus I didn't have any!) :-) I also added about a cup of raisins. The tea bread came out dark, spicey, moist on the inside, crunchy on the outside. Careful, though! Test it well before taking it out of the oven. I had to bake my two loaves for 65 minutes. Perhaps because the temperature was 325. Nevertheless, it is a delight! Oh, yes...I also used my leftover jack-o-lantern to make the puree for this tea bread. I'm glad I still have some puree left. Think I know what I'll do with it! :-)

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