Pumpkin Bread IV
I just made this and it is DELICIOUS! I did make a few changes (I know, I know - everybody hates it when people do that, but I couldn't help it!) First, I was running low on oil, and I had a 29 oz can of pumpkin, so I used the whole can (3.5 cups) plus 1/2 cup applesauce, and 1/2 cup oil. I don't think this hurt the recipe one bit, as it's still moist and yummy. I was also running low on sugar, so I used 2 cups white sugar and 1 cup brown sugar. Finally, I did increase the amount of spices used, but that's personal preference.
This recipe makes a LOT of batter. A LOT! I made 12 muffins, a 9x5 loaf pan, and another smaller (8x4?) loaf pan. For half the muffins and the smaller loaf pan, I added "Cheese Filling" from Pokey-Turtle. Historically, I have issues with cakes and muffins never rising for me - they always turn out flat and ugly. I don't know if I overmix or what. But these turned out BEAUTIFUL! The tops were nice and round. I was so proud to pull them out of the oven! I baked the muffins for 30 minutes and the two loaf pans for one hour.
I thought the cheese filling was the perfect touch - like a pumpkin roll without the hassle.
I will definitely be making this bread again!
2 users found this review helpful
Jan. 22, 2012