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Pumpkin Tea Bread
Reviews:
February 27, 2007

This recipe was FANTASTIC! My boyfriend and I made it for his birthday and it was gone within two days. It was so moist and thick and wonderful and had a great zing. The only changes I made to this recipe was substituting 1/2 cup of the white sugar for brown sugar, and we used frozen pumpkin puree (about 2 cups) instead of canned.

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