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    You are in: Home / Thanksgiving / Pumpkin Bread - Foster's Market (Or Muffins or Bundt Cake) Recipe
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    Pumpkin Bread - Foster's Market (Or Muffins or Bundt Cake)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 04, 2009

      This is such a wonderful recipe! How absolutely delicious! I asked the recipe author for permission to make a few changes, which she gracefully allowed... so here's what I did. First, she indicated in the recipe that you could use a bundt pan, and well, I had a new one I'd been itching to use, so I did. I added 1 tsp of maple extract ~ yum! And finally, I used a struesel from another bundt cake recipe, and did a layered struesel... two layers - one which formed the top of the cake (so went in the pan first), and one in the middle. You can see the stripes in my pic of the whole cake. Not only is this cake visually stunning, it is decadent! For the streusel, I used: 1 cup flour, 1 cup light brown sugar (firmly packed), 1 teaspoon cinnamon,1/2 cup butter (cut into the sugar/flour/cinnamon), and 1 cup pecans. Thanks so much for the recipe, swissms!! Made for PRMR Tag.

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    • on February 09, 2010

      This is a very moist bar, I love the spices in this. I reduced the sugar by 3/4 cup and the oil by 1/4 cup and I thought it came out perfect. I needed bars for church this morning. So I baked this in my Pampered Chef's stoneware bar pan for 25 minutes. It could have baked for another 5 or 10 minutes as the center was under baked. Used fresh ground nut and could have gotten by with 1 1/2 teaspoons. Made for *PRMR Holiday Special 2009* game

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    • on November 09, 2010

      I made this exactly as posted, baking it in a Bundt pan. I was a little nervous about it for a couple of reasons. One, that the amount of cinnamon and spices seemed to be a lot, and two, that the batter seemed very plentiful and thin. I needn't have worried about either issue. The cake was spiced perfectly and the pan did not overflow, but baked into a wonderful, moist cake. I had compliments all around, and I will be baking this again. ( I would like to try it in loaves with some walnuts next time.) Thanks for sharing!

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    • on October 27, 2010

      Yummy! This was so good and easy to make. We all loved it.

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    • on November 30, 2009

      As with many other members here on Zaar, I have my own pumpkin bread recipe, but I'm always interested in trying other variations of the bread, & this time I wanted a nice & simple, purely pumpkin bread ~ The flavor of this one is really great & was well received when I took both loaves to a Thanksgiving potluck, with nothing left to take back home! That says a lot, I think! Thanks much for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]

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    • on September 23, 2012

      Moist and delicious! I doubled the recipe and froze a couple of loaves. They came out perfectly after freezing - just like I just baked them!. I made my own pumpkin puree - used two cups of my home-make puree in place of 1 can of pumpkin. I added slivered almonds to the mix.

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    • on December 01, 2010

      Delicious. I've made it using granulated Splenda, but added a few semi sweet chocolate chips. Marvelous for diabetics. Fantastic recipe, moist and well liked by the fam. Also, I've frozen the bundt cake version and when thawed it was just as enjoyable as when first baked. Excellent recipe, thank you!

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    Nutritional Facts for Pumpkin Bread - Foster's Market (Or Muffins or Bundt Cake)

    Serving Size: 1 (80 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 246.7
     
    Calories from Fat 91
    37%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.0 g
    5%
    Cholesterol 31.0 mg
    10%
    Sodium 192.4 mg
    8%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 0.8 g
    3%
    Sugars 21.2 g
    84%
    Protein 3.1 g
    6%

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