This is so good! I prepared the recipe using 2 cups baked pumpkin puree instead of canned pumpkin. I also added a dash of vanilla, a dash of molasses, and 1/2 teaspoon of ground ginger instead of 1/4 teaspoon, as other reviewers recommended. I added lots of pecans,too, since I happen to have lots of them this year. I placed the batter into one stoneware bundt pan,instead of 3 loaf pans. Unfortunately, since this was too much batter for one pan, the batter near the center of the pan still wasn't done after approximately an hour and 15 minutes of baking. So I turned off the oven, placed the pan back in the warm oven, and let it sit there overnight, hoping for the best. This morning it was done in the middle and crunchy on the top. What an awesome recipe, to still turn out well despite all the changes I made to it. Yummy good!
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This is so good! I prepared the recipe using 2 cups baked pumpkin puree instead of canned...