1 Review of Spicy Pumpkin Loaf

From: Food Snob in Israel

On Oct 2, 2007

Now I LOVE this when my food snob mom (aka MY MOM) makes this but mine just didn't turn out as delicious. Maybe cause mom didn't make it... At any rate, I did use the full two cups of sugar and skipped the nuts. I also used whole wheat and spelt flour and really could not taste the difference. I DO feel that 3/4 or 1/2 a bag of chocolate chips would have been MORE THAN ENOUGH chocolate-y...and I LOVE chocolate. Date honey or honey could have replaced some of the sugar, as well, I believe. I am freezing one loaf, but assume that all will go well with that, as it always does for mom. 1.5 cups canned pumpkin=1 full can One large Israeli butter (200g) is roughly equalivant to 1 cup butter or 2 american size sticks of butter. Make sure to let cook to a dark brown (espically if using a whole flour) or else it could be a bit gooey in the middle. Better to slightly overcook this one, imo. It's fluffy but crumbly and very rich and flavorful. Glaze is not so necessary. A unique and frugal way to use a can of pumpkin (which is a rare find here in the middle east). Miss you mom!