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Reviewed: Oct. 18, 2007

Oh man, I just made this loaf...wow! It is sooooo good. This is the kind of loaf you don't want to make too often because you end up eating the whole thing by yourself. Thanks for the recipe.

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2 users found this review helpful

Reviewer:

mimi

	Cooking Level: Intermediate Home Town: Sudbury, Ontario, Canada Living In: Whitby, Ontario, Canada
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Reviewed: Aug. 29, 2007

I didn't get a whole lot of coconut flavor from this - my own fault, my cocnut was a tad OLD & as a result dried out & not so potent. It was still very good, was a hit for the brunch to which I brought it. I am going to have to try it again with new coconut. PS used fresh pumpkin that I puree myself each fall. Wonderful.

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3 users found this review helpful

Reviewer:

CYNDIE4

	Cooking Level: Expert Home Town: Long Island, New York, USA Living In: Roscoe, New York, USA
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Reviewed: Dec. 1, 2006

Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor, texture, consistency,etc. Very flavorful bread which presents beautifully!

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6 users found this review helpful

Reviewer:

CHARI

	Cooking Level: Intermediate
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Reviewed: Dec. 1, 2006

AWESOME!! This was a wonderful bread and I'm not even a huge fan of pumpkin! It was very moist and flavorful. I made them into "mini" breads and also made a decorative bunt cake out of it. They all came out wonderful and everyone loved them. I will be making this again soon!

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2 users found this review helpful

Reviewer:

Dani

	Cooking Level: Professional Home Town: Detroit, Michigan, USA Living In: Murfreesboro, Tennessee, USA
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Reviewed: May 19, 2006

Made this twice, second time a double batch. Nothing but GOOD to say about this recipe. I leave out the clove and add a little extra of the other spices. Took out enough batter before adding the coconut to make one loaf and it was great, too. I don't even LIKE pumpkin, but I like this.

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5 users found this review helpful

Reviewer:

LORRIE56


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Reviewed: Feb. 28, 2005

My husband loved this. I made it one night planning to freeze one of the loaves, but by the time they cooled my husband had already finished the first one and half of the second. Great recipe, I will be making this again.

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4 users found this review helpful

Reviewer:

KITTENFOREMAN

	Cooking Level: Expert Home Town: Columbus, Michigan, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Oct. 7, 2003

I made so many loaves of this bread. I brought it into work and after 30 minutes it was completly gone! The coconut makes it so moist without giving it a real coconut taste. I highly recommend this wonderful bread.

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17 users found this review helpful

Reviewer:

LAURA CORRIGAN


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Reviewed: Sep. 13, 2003

dark and somewhat dense with a very good texture. The light coconut flavor sets it apart from all the hundreds of plain-ole pumpkin breads out there.

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14 users found this review helpful

Reviewer:

Natalie

	Cooking Level: Intermediate
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