Comments on: Il faut cultiver notre jardin

By: Sara

Sara — Sat, 10 Jan 2015 16:31:46 +0000

I love this bread! I have also made your buckwheat pancakes (from A Homemade Life) so many times that I have the recipe memorized. I just started adapting it to add about 1/2 cup of pumpkin puree (I increase the flour by 1/2 cup, add pumpkin spice, make the leavening amounts heaping, and increase the milk a little.) Then I have about a cup of puree left to make this bread. 🙂

By: Ena

Ena — Sat, 20 Nov 2010 13:14:34 +0000

I liked it the first day but I thought some other recipe I used previously was a bit better, BUT since I didn't have time to eat it the second day, I packed it to bring on a trip, it was so amazing on the 3rd and 4th days. So moist, melting in your mouth, even being a bit sticky. Yummy!

By: Anonymous

Anonymous — Thu, 18 Nov 2010 16:42:22 +0000

I mean, I only used 1 1/2 cups of sugar for the DOUBLED recipe.

By: Anonymous

Anonymous — Thu, 18 Nov 2010 16:40:45 +0000

I made this the other day & it was good–will use this as my standard pumpkin bread recipe. I wanted to make one similar to the ones they sell at Starbucks (which is not too sweet). I only used 1 1/2 cups of sugar (inc. 1/2 cup brown). I also left out the nuts and raisins.

By: Anonymous

Anonymous — Fri, 29 Jan 2010 14:08:46 +0000

This is a delicious recipe, even the kids loved it. We omitted the nuts and raisins and it was still EXCELLENT! Thanks Saveur, we can always count on your recipes!

By: Anonymous

Anonymous — Thu, 05 Nov 2009 16:04:37 +0000

Michele said…
I made the Pumpkin Bread recipe using local See Canyon (Central Coast of California) roasted winter squash baked with honey and cinnamon, then blended. I substituted the water with strong coffee. I roasted half pecans until toasted and didn't cut them smaller. I used 3 kinds of sugar: brown, white, and Turbinado. The next time I will use French baking spice from French Market Spice for a twist on the flavor. I will bake it a little longer too. But definitely a five-star recipe. Thanks.

By: Amanda

Amanda — Thu, 08 Oct 2009 00:28:30 +0000

I mde this with toasted pecans instead of hazelnuts and took it on a prairie to watch the sunset with spiked hot cocoa. It was delicious.

I'm making my second loaf right now!

By: Xan

Xan — Sat, 05 Sep 2009 20:20:59 +0000

I've got seven 30″ sugar pumpkins ripening in my backyard. Thank goodness for the recipe archives.

By: Anonymous

Anonymous — Wed, 08 Apr 2009 16:35:00 +0000

My son, Lysander, is a pumpkin FREAK loves loves LOVES it. I am always doing pumpkin recipes for him and then he tells me, Mom, it is the pie I love really. I should have figured he has asked for it for his birthday for years. I like to grow them and last year grew a good batch; thinking the Grandkids would come and harvest from my yard. Yet the call of the wonderful pumpkin patches with *activities* won out and they didn't get mine- and many were wasted. Near the end with one nice one still remaining, I finally get my son to get it baked-and baked-and baked some more. He left the oven on all night. Such a sad sad tale.Ever heard of the recipe where you use a cake baked and torn to bits mixed with pumpkin pie ingredients and baked with pecans added & a lot of extra butter on top? It’s finished with a cream cheese whip cream type frosting and pecans. It is a very dense cake- I often hear it referred to as “pumpkin stuff”- fitting name indeed.

By: Anonymous

Anonymous — Sat, 06 Dec 2008 00:37:00 +0000

Very good. This is the best pumpkin bread recipe I have found. Unfortunately, My kids do not care for the nuts but they found it much better than Starbucks pumkin bread. Thank you for the detailed recipe. It made a difference.