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Pumpkin Bread

Reviewed: Nov. 25, 2013
Great recipe without the changes!! However, it wasn't enough pumpkin and spice for me so I used a 29 oz can of pumpkin and doubled the spices. I also used a bundt cake pan. Because of the extra pumpkin I had to cover the bread with foil at the 45 minute mark and bake it for an extra 10-15 minutes so that the middle would cook all the way and the top wouldn't burn. It came out AMAZING(: My boyfriend isn't a huge sweets fan, but now he wants me to make pumpkin bread all the time(: I highly recommend!
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