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Pumpkin Bread Recipe

Reviewed: Apr. 3, 2013
This was delicious! I made a few changes; substituted flour with Gluten Free Flour, substituted Chinese 5 spice powder with ground cloves & added 1/3 cup of milk & 1 tsp of vanilla when doubling the recipe. It yielded 8 mini loaves on 350 not 325 for 45-50 min. I also live in high altitude, (5,000 feet above sea level). I used my own pumpkin puree and I also did not use any nuts. Let cool 5 min then dump loaf onto plastic wrap & wrap up, this keeps it very moist. To make puree scrape the pumpkin out, line a pan with heavy duty foil, smear butter on foil, and then cut into 4 large pieces and bake on 350 until you can pierce the flesh easily with a knife(around 1hr covered), let it cool down to handle, scoop out or slice flesh off. Puree in a food processor. Remember to double the puree if doubling recipe.
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