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Reviewed: Nov. 17, 2008

This is a pretty good pumpkin bread. I followed the recipe exactly and it turned out very moist. I think next time I will add more pumpkin and a little more of each spice for more flavor.

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IMCookinNow

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Dec. 6, 2007

I thought this was great! I made a wheat-free version for myself, substituting a blend of tapioca starch and brown rice flour for the wheat flour, and my husband loved it. Made it as is for him, and he loved that too. We'll be making more for Christmas gifts.

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GEMsMommy


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Pumpkin Chip Loaf

Reviewer:

IMCookinNow

Reviewer:

GEMsMommy