This is a fantastic, delicious, and moist pumpkin loaf. Melts in your mouth! I used crasins (soaked them in boiling water for 15 min before draining them and adding them to the mixture) and I used 1/2 brown sugar, 1/2 white. I also put the whole shebang into a bundt, or tube pan. It cooked wonderfully for 66 minutes, and if I were serving this for company, the presentation is lovely. I would definately advise putting tinfoil over it for the last 15-20 minutes of baking, just to avoid the darker look. If I were to make this again, I would cut the sugar back by about 1/2 a cup or so. It doesn't need to be as sweet. My house smells like Autumn!
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This is a fantastic, delicious, and moist pumpkin loaf. Melts in your mouth! I used crasins...