I have made this several times and followed recipe exact...YUMMY! Well, last night had planned to make with dinner when I found I had no sour cream. I decided to puree some cottage cheese. I just added the milk plus 2 Tbls and put in blender. The batter was slightly thinker. It was fantastic, creamier then original and soooo moist! This recipe was already great, but now even better.

Reviewed On: Jul. 21, 2011

This bread was wonderful. I used my stand mixer with dough hook for kneeding. I wanted for Easter morning, but didn't want to get up early. I made night before and put in fridge to raise overnight and worked beautifully. Put it on round pizza stone after kneeding, covered with plastic wrap sprayed with a little cooking spray so dough wouldn't stick...at 7 AM it was perfect to bake, just left out for 10 mins to bring to room temp and baked. This could be changed in so many ways with different extracts and/or shapes. Yummy!!

Reviewed On: Apr. 24, 2011

These were so good! I also did not have wheat germ so just added more flour. I used a white wheat flour mixture. **tip** You can freeze the rest of the can of pumpkin in an ice cube tray. Once frozen pop them out and put in freezer bag. Each frozen cube in 1/4 cup. I put pumpkin in everything, burgers, meatloaf, soups, it is very healthy and my picky kid doesn't even notice. My family loved these! I had two remaining and froze them, but we ate the next morning. Making them again this Saturday!!

Reviewed On: Nov. 13, 2010