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Pumpkin Bread VI

Reviewed: Jan. 9, 2010
The first time I made this I followed the recipe as best I could, substituting whole wheat flour for bread flour, and using 1 tsp pumpkin spice. I wasn't sure what kind of brown sugar it called for so I used dark brown. It turned out not as moist as my Grandmother's (which called for 3 c. of sugar and had alot more of the puree) but just as enjoyable. It was more a breakfast/brunch bread then her's. My daughter LOVED it with homemade apple-butter. The second time, I mixed instant maple oatmeal with a 1/4 a stick of softened butter and crumbled it on top before baking. Just as great, though it did up the sugar.
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