Cindy Recipe Reviews (Pg. 1) - Allrecipes.com (188849522)

cook's profile

Cindy

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States