Sheree Senti

Everyone loved my rainbow cookies. I’ve always wanted to make them but I thought they were much more difficult. Rave reviews from the entire family a definite must have for next year and years after that.

I made it as directed. So easy one pan, little to clean. A healthy choice, I made it with turkey sausage. Great for weeknight quick dinners.

I was very surprised finding this recipe this has been my go to signature pumpkin bread recipe for well over 30 years I use the recipe exactly as stated and I did have one or two additional ingredients, Pumpkin seeds on the top you can also use chocolate chips or sometimes even rains. Extremely moist it is amazing for gift giving. This recipe yield was one large loaf, one small loaf and six large muffins. The way I baked my recipe was in three/ 1 pound coffee cans filled a little over half, greased well. The bread will stay fresh for two weeks with the plastic lid on. Unfortunately, most coffee cans are not made of tin anymore so pumpkin seeds on the tub you can also use chocolate chips or sometimes even raisins it’s extremely moist and his amazing for gift giving.

It was very easy to make just follow it to ingredients and the directions I added mushrooms green peppers and red onions with a little bit of sauce and low-fat mozzarella I also made on the side as you can see salt pretzel twist with kosher salt on it I brushed it with egg it was delicious I ate both at 475° which browned them nicely