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Reviewed: May 9, 2006

The problem with this recipe isn't the baking soda or salt it's the cloves. Decrease the cloves or change it to pumpkin pie spice (2 t) instead of the other spices, and it's GREAT!!!! You can change the sugar to Splenda or fructose, change the yogurt to fat free yogurt or sour cream, and this recipe fits the weight watchers core plan! Very good, moist pumpkin corn bread!

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lynn

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Reviewed: Jan. 1, 2005

This recipe is actually a good jumping-off point. I adjusted a few things... reduced the salt/baking soda by half, and added 1/2 c Splenda for some extra sweetness. I didnt have all the individual spices on hand, so I just used pumpkin pie spice (1 1/2 tsp). I didn't use store-bought polenta, but instead made my own homemade. And while I had to let it bake for longer than 45 mins (total time of 1 1/2 hours), it was a fantastic flavor and really great for my low-calorie/low-fat lifestyle. I can see a lot of things to do with this recipe, but it is a great start. Thanks for sharing your idea! Jules

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JULIE COWEN

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Reviewed: Jul. 12, 2002

This recipe was terrible! I made this and was very excited to have it because it was low in calories and it incorporates some of my favorite flavors. However it tasted awful. I think that there is too much baking soda and salt and not enough sugar.

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