This turned out very well. I did sub 1 cup brown sugar, cover with foil after 50 min to prevent overbrowning., and add a splash of vanilla. It froze beautifully. **Update** Just made this again and took a loaf (frozen, then thawed) to work. Comments from my co-workers emails to me included: "The pumpking bread is DIVINE!" (She asked for the recipe.) "Your pumpkin bread is amazing!" and my favorite, "That is the tastiest bread-substance I have ever had. And I am not prone to culinary hyperbole. Thank you!" So yeah...this is an awesome recipe! This time around the only thing I did differently, besides subbing 1 cup of brown sugar and covering it after 50 minutes, was pureeing my own pumpkins. Thanks again for this terrific recipe!
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This turned out very well. I did sub 1 cup brown sugar, cover with foil after 50 min to...