I began making this recipe as written and tweaked it bit by bit. I believe I have "perfected" it to my tastes. The main change I made, like others, was to replace some of the oil with applesauce. I omitted the water and achieved the density and texture I was after with 1/2 c. canola oil + 1/2 c. applesauce + no water. I added a tsp. or so of vanilla and increased all of the spices a bit (eyeballed them). I used both 2 tsp. baking soda + 2 tsp. baking powder. I used 2 c. white sugar + 1 c. brown sugar. Seems like a lot of changes, but all were slight and the result is the best pumpkin bread I've ever eaten. I keep making it. It freezes well. I often cut loaves in half and freeze them, wrapped in foil and then put them in a freezer bag. Take one out of the freezer the night before, just leave it on the counter and it will thaw nicely by morning.
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I began making this recipe as written and tweaked it bit by bit. I believe I have "perfected"...