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Banana Pumpkin Bread
November 09, 2002

The bread had a nice flavor, but turned out uncooked and gooey, even though I baked it for way longer than the 45 minutes. Because of the nice flavor, I think the bread has potential. I will try the recipe again, but with a higher cooking temperature. I'll let you all know how it turns out. Addendum: I baked the bread at 400 degrees for 30 minutes and lowered the temperature to 350 degrees for the remaining 30 minutes. The bread did cook, but was a bit dark on the outside. It tasted pretty good on the inside though. I think the trick here is to only fill the pan about 1/3 full. It might bake up nicely at the 350 degree temperature in the original recipie if the amount to be baked is not too dense.

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