This was very tasty. The first pumpkin bread I've ever made. I baked it so I could send it as a treat for a vegan friend who's going on a long car trip. I halved the recipe and used a heaping teaspoon of pumpkin pie spice instead of the spices. I added 1/4 teaspoon of lemon extract and a teaspoon or two of molassas for added flavor since some reviews said it was only so so. I omitted the nuts and coconut shreds because I didn't have any on hand at the time. I'd like to try this again with dried apricots, cherries or cranberries and pecans. I used about half the required amount of sugar and it turned out fine, plenty sweet enough but not too sweet. Since it was only 1 loaf it was ready a bit earlier than the recipe indicated. I covered it with foil and took it out about 15 minutes early. I bet this could make a lovely Harvest French Toast for a special autumn brunch.
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This was very tasty. The first pumpkin bread I've ever made. I baked it so I could send it as...