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Author Topic: Pumpkin Bread  (Read 10526 times)

Offline cookie1

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Pumpkin Bread
« Reply #15 on: April 17, 2015, 08:47:51 am »
Mine was lovely. I roasted 300g of pumpkin to make it, but it weighed less than the 250g when I was using it, so I think mine may have been a little on the dry side. It was a tiny bit heavy. however the taste was excellent. Clever lady ES.
« Last Edit: April 17, 2015, 12:02:35 pm by cookie1 »
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Offline Cornish Cream

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Re: Pumpkin Bread
« Reply #16 on: April 17, 2015, 09:42:21 am »
Your bread looks lovely CP.
Another great recipe to add to the list.Thanks ES :-*
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Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline CreamPuff63

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Re: Pumpkin Bread
« Reply #17 on: April 17, 2015, 12:03:43 pm »
The night before I just zapped the pumpkin cubes in the MW for 5 mins with a dash of water, and cooled in the fridge overnight.
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Offline Cornish Cream

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Re: Pumpkin Bread
« Reply #18 on: April 17, 2015, 12:30:51 pm »
Great looking loaf Cookie 8)
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Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline JulieO

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Re: Pumpkin Bread
« Reply #19 on: April 18, 2015, 12:09:08 am »
Great looking loaves CP and Cookie, will try this one.  :D
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Offline cookie1

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Re: Pumpkin Bread
« Reply #20 on: April 18, 2015, 01:06:08 pm »
I put the leftovers in the freezer, already sliced. We took some out tonight to have with our soup and it was lovely. So it freezes well.
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