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Baked Pumpkin Bread

Reviewed: Oct. 25, 2009
This recipe is terrific! Not full of oil and white sugar, but full of flavor! I added just a little extra spice, but didn't make any alterations. Just carefully watched the cooking time and adjusted the heat down on my oven by a tick toward the end. Cooked about 56 or 57 minutes, but the last five minutes I cooked at 325 rather than 350. I made this bread and the house smelled so good! And 24 hours later, my husband and I have eaten more than half the loaf. My only advice: Double the recipe, because it will be gone quickly!
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