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Downeast Maine Pumpkin Bread

Reviewed: Oct. 21, 2012
Easy recipe but the flavor was quite boring. I agree that it needs a couple of days to taste good, but at its best it really is just ordinary. I've made it three times. The second and third time I added walnuts for a little more interest but I don't think I will be making it again.
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Ooey-Gooey Cinnamon Buns

Reviewed: Aug. 22, 2012
I made this in a non-dairy version using rice milk and margarine instead of milk and butter. I made it in a 9x13 pan and poured on extra brown sugar and margarine before baking. Came out delicious!!!!!
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Beer Bread I

Reviewed: Aug. 1, 2012
We LOVE making this recipe. Here are my tips: I agree with using 1/3 cup sugar. The beer you choose makes a difference! I have tried the recipe with dark beers and light ones. In my opinion the bread with dark beer tastes much better. When I make it with Guinness it comes out brownish, very moist and smelling strongly of beer (this flavor is not for everyone). But when I made it with Heineken and Corona it came out light-colored, not as moist and did not have much of a smell. I sometimes divide the batter among smaller loaf tins or pans so I can get 4 small loaves out of it. I think it looks nicer as a small loaf and it helps with portion control (because once you cut into the loaf you will eat every last crumb of it!) Lastly, I bake mine for about 40 min max. My oven is new so that may have something to do with it. Good luck with the recipe!
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