Great Pumpkin bread! Beats my Mother in-law's!!! I did make some changes. I used 1 cup sugar and 2 cups od Splenda. I also used 1 1/2 tsp of cinanmon and one tsp of pumpkin pie spice. (I did not have any nutmeg...so this is why I did this.) I also used 1/2 cup of veggie oil and 1/2 cup of cinanmon apple sauce. Also used 3/4 cup of raisins. The breads turned out super moist and the rasins ere a great addition, plus my 18 month old daughter loved it!!!!
Quite tasty I wil say. The flavor is light, simple and delicate! SPot on with this recipe, would not change anything! Goes great with a Mexican beer of choice!Five thumbs up for me and this one is a keeper!
Oh my goodness!! I Just made this for Thanksgiving and it is the eve before. Just out of the pot, it fabulous. Full of flavor, I can only imagine what a day of sitting will do to the flavors. I used 4 medium naval oranges for the zest and then hand squeezed the juice of all the oranges. I alos used apricot flavored brandy..that is all I had for brandy. Just Amaziing! Thanks for a super easy recipe!!!
Super easy! I did make adjustments though. I added a teaspoon of pumpkin pie spice...left out the nutmeg. I only used a 1/2 teaspoon salt. I added 1 teaspoon of pure vanilla. Instead of butter I substitued extra virgin olive oil. It came out perfect and tasted great for a low calorie bread!!! It took about 55 minutes to bake. Highly recommend if you are calorie counting!!!! Cheers!