Reviewed: Oct. 24, 2012

this is so good

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Oct. 24, 2012

Made this last night and it was great! I am definitely going to make again.

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Jen

Reviewed: Oct. 22, 2012

The texture is great, but I felt like it needed more spice. To make it more like gingerbread, I subbed the white sugar for a mix of brown sugar and molasses.

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jennaucla

Reviewed: Oct. 22, 2012

These just finished cooling and I had to sample, they are awesome. I did change it a bit since I didn't have any oil. Instead I added 1/2c melted butter and 1/2c crab apple sauce. I also cut the sugar down to 2c because my crabs and pumpkin are very sweet. Turned out perfect. Can't wait for hubby to get home and try some. :)

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Icequeen

Cooking Level: Intermediate

Home Town: New Liskeard, Ontario, Canada

Living In: Sudbury, Ontario, Canada

Reviewed: Oct. 21, 2012

By mistake, I only added 3 eggs and it was perfect!

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Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Oct. 18, 2012

When I made this is turned out delicious! Here are some changes I made: 1) I used olive oil instead of vegetable oil (to be healthier) This made the batter thicker, but in the end it turned out alright. 2) I added 1 tsp. nutmeg, and I doubled all of the other spices. 3) I kept the amount of baking soda the same, but I put in a full teaspoon of Baking Powder instead of just 1/2 of a teaspoon. It made the bread fluffier. This recipe was an all around favorite! Definitely 5 stars!!

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Rhonda N

Cooking Level: Expert

Home Town: Temperance, Michigan, USA

Living In: Jonesborough, Tennessee, USA

Reviewed: Oct. 17, 2012

I agree with some other feedbacks: it is way too much sugar. Spices are not enough and you can not taste any ginger. Salt is not necessary at all. I added only 1 cup brown sugar, more spices, fresh ginger and fresh shredded pumpkin flesh. It turned great after the changes. Tip: for pumpkin flesh don`t use the pie pumpkin( flesh is too hard) but the big one that you want to carve. Remove flesh with a spoon and put into the dough. It has a juicy flesh and resolves when mixed with other ing. Way better as can :-)

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mangofrucht

Cooking Level: Expert

Reviewed: Oct. 15, 2012

This was fantastic, but I would say they turned out "unexpectedly fantastic." Let me explain. I opted to use 5 tsp of pumpkin pie spice instead of adding the spices separately. However, in a moment of preggo-brain, I accidentally added "apple pie spice" instead. Good thing I tasted the batter before I stuck it in the oven because it tasted terrible! I then compensated by adding another 1 tsp ginger, 1/2 tsp. cloves, and a pinch salt. I wasn't sure what to expect when I tried it out of the oven but it was amazing! My family loved it so much they begged me to make it again the same week and I ended up doing it exactly the same way (apple pie spice plus added ginger and cloves) on purpose this time. Great recipe that allows for some wiggle room and still turns out delicious!

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Reviewer:

nancy

Reviewed: Oct. 11, 2012

Love this recipe. Onlt thing I did different was go down to 2 cups sugar (1 c white, 1 c brown) and add a handful of raisins. Wonderful!

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alpaca farmer

Cooking Level: Expert

Reviewed: Oct. 9, 2012

I make this bread every year as soon as it's fall, and again at Thanksgiving. I always get the best compliments on it and many requests for the recipe. In my oven it only takes 55 minutes for two loaves and the top does get a little crusty. Once cool, I go ahead and slice it up and store it. It stays extremely moist. Very good heated up with a pat of butter!

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