The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 19, 2009
I made Cream Cheese Icing to frost one loaf and left the other plain; the frosted loaf vanished quickly, but the plain one didn't last long either. Everyone raved how moist and perfect the texture was. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 19, 2009
Delicious!! I followed this recipe exactly, though I added nutmeg instead of cloves bc I didn't have any. I made this into muffins and cooked them maybe 20 minutes at 350. I also added a few butterscotch chips to some of the muffins, which caramelized and are so yummy! I highly recommend this recipe!
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Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 17, 2009
Super! I baked at 325 to keep the big loaves moist and even. I made one batch with fresh pumpkin and one with butternut squash, the butternut was just as good if not better. Thanks!
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Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 17, 2009
This was AWESOME! I'll definitely be making this through the holidays. My whole family enjoyed it and asked that I make it again. YUM!
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Cooking Level: Intermediate

Home Town: Rome, Georgia, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 17, 2009
This was an excellent recipe. I only changed the sugar to 1 1/2 cups white and 1 1/2 brown sugar. I made a loaf in a 9x5 but not sure if I filled it too high but it took mine 1 hour and 45 mins on 325. I had some batter left over so made another 8 x 3 loaf and that one took 1 hour 15 mins, maybe it was because I cooked them at the same time. But really just keep testing it every so often. Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 15, 2009
So good and spicy! I made 24 muffins at 350 for 28-30 mins. Very moist. Thanks for an awesome holiday recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 15, 2009
Good recipe and easy too! I'd recommend letting it sit a day before eating it....seems like the flavors are more intense on day 2
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2009
awesome bread. i sprinkled the top with minced candied ginger. yummo!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2009
I made this as is, its an alright loaf. It was very, very moist loaf. If I were to make it again I'd up the spices and lower the water. Also there was too much batter for my 2 silicone loaf pans.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 9, 2009
Great flavour and nice texture, I reduced the sugar in half and it was still good.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 9, 2009
I have made this many times. I double the spices and add chocolate chips. It's a big hit at my house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 8, 2009
Delicious. I substituted 3/4 cup of pumpkin butter I happened to have for 3/4 cup of the oil and added more spices, threw in a bit of nutmeg, a tiny shake of black pepper and a pint or two of cardamon. My boyfriend doesn't like pumpkin but liked this saying it's more of a spice bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 8, 2009
Wonderful! Easy to make. Very tasty. Even people who normally do not eat sweets loved this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 8, 2009
Turned out beautifully. I couldn't find ground cloves or ginger in my supermarket here in Japan, but I substituted a bit of ginger paste and it was fine. I made it using a Japanese kabocha pumpkin, making the puree fresh, and it had a very delicate pumpkin flavour. I also used light brown sugar instead of white, and I cut down the oil by 1/4 cup and added a bit more pumpkin puree. I loved it! Will definitely make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 7, 2009
I had no white sugar so I opted for brown and used two cups instead. It wasn't sweet enough to me. So I decided to add some cream cheese frosting and whola!!! sealed the deal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 6, 2009
The first time I made this exactly by the recipe and it was very good, but I felt it needed more spice. The second time, I used 1/2 c. vegetable oil and 1/2 unsweetened applesauce plus used 2 tablespoons of ginger instead of 2 teaspoons and 2 teaspoons of cinnamon instead of 1. I baked it as a cake in a tube pan (45 minutes) and topped the cake with a simple frosting made of butter, confectioner's sugar, and lemon juice (put it on the top and let it drizzle down the sides). I grated candied ginger and sprinkled that over the frosting. It made a delicious, professional-looking cake that got rave reviews from my guests! This is perfect for the holidays -- sweet, but not too sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 3, 2009
So so so delicious! Like other reviewers, I doubled my spices (except the cloves) and baked at 325 for 70 minutes. Turned out perfect!
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Mountain Home, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 3, 2009
This ROCKED. I made two loaves to share with my family when they came over for Halloween. My grandmother raved so much that I sent a loaf home with her. She is already asking me to make more.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 3, 2009
I followed this recipes exactly as it was written. Tried the batter and it definately needed more spices. The end result was way way to sweet. Very disappointing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 2, 2009
I love the way this made my house smell!! It was so easy to change for healthier a little as well. I used 100% fresh ground whole wheat flour in place of all of the all purpose flour (add a smidge more baking powder and baking soda), along with applesauce instead of oil (added a small splash of Canola Oil) and changed the sugar into 1 cup white, 1 cup brown and 1/2 cup Mollasses (decrease the water by just a smidge since you add a bit of liquid this way)... perfect for gingerbread! We also used fresh pureed pie pumpkin that we roasted the day before. Awesome!!
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Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

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