Just baked this bread this afternoon and I have to say, it's the BEST Pumpkin Bread recipe I've ever made! I decided to just bake in a single loaf pan and filled to the brim, which caused it to overflow slightly, which was fine. I got a nice slightly crunchy topping along the sides, which I love! I didn't have a few ingredients so I made some substitutions and crossed my fingers that it was still going to taste great. I would normally not make sub's if I have everything, so everything else I followed to the letter. Here are the substitutions that I made. I didn't have any Vege Oil, so I used 1 cup of Vege Shortening, I also didn't have nutmeg or cloves, so I added 1 tsp of All-Spice. I did have Ground Ginger, but I opted out of it since I didn't want it to be too spicy for my picky 4 yr old, and I knew the All-Spice has alot of spice to it anyways. I also added about 1/4 cup of Brown Sugar (just because), and tsp of Vanilla since I've read a few raving reviews adding the 2. But OMG, the end result was a moist cake-like bread that had such a great flavor that was neither too sweet, nor too spicy. I'm looking forward to eating a slice with my morning coffee as it would be the perfect accompaniment! One suggestion, if you're going to use a single loaf pan, the baking time will be a little longer, I would say about 1:20 if you filled to the brim of the loaf pan like I did. I used a wooden bbq skewer to test for doneness..The end-result will be a huge loaf too!
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Just baked this bread this afternoon and I have to say, it's the BEST Pumpkin Bread recipe...