Comments on: Easy Gluten-Free Pumpkin Bread

By: melissa chandler

melissa chandler — Sat, 20 Jan 2024 16:44:51 +0000

Just made this and used only about 5/6 cup of dark brown sugar (no other sugar) and added an extra teaspoon of cinnamon. Very good on a frigid day in Texas! Thanks for the recipe!

By: JJ

JJ — Wed, 11 Nov 2020 19:46:43 +0000

Wonderful bread. I made some substitutions:
1/4 c sugar = 1/4 c. maple syrup
1c. brown sugar = 1c. coconut palm sugar.

By: Elizabeth

Elizabeth — Wed, 07 Oct 2020 15:36:12 +0000

In reply to Caroline Good. Hi Caroline, Excellent question! Some folks found that recipe too spicy. So I adjusted the spice level down. If you liked the level of spice, go ahead and use it. Additional spice won't harm the recipe in any way!

By: Elizabeth

Elizabeth — Wed, 07 Oct 2020 15:25:53 +0000

In reply to Roslyn. You sure can!

By: Roslyn

Roslyn — Tue, 06 Oct 2020 01:19:15 +0000

This looks great! Could I add chocolate chips?

By: Caroline Good

Caroline Good — Fri, 02 Oct 2020 16:58:09 +0000

I’m curious why you reduced the amount of spice by half? I have the old recipe, in the little purple paper booklet! [Yes, we’ve been gluten free a LONG TIME 😉 ] By comparison, I would think you would use 2 Tbls of pumpkin pie spice (or equivalent individual spices)? We like the warm spice flavor of the older recipe, so I’m hesitant to cut it in half….. Thanks!

By: Lindsay

Lindsay — Sun, 26 Apr 2020 14:22:55 +0000

I love you for using a whole can of pumpkin, being so thorough & precise & to the point, being willing to change up a recipe you’ve published, & for creating awesome recipes! (& bonus for using Bobs Red Mill) ?

By: Lindsay

Lindsay — Sun, 26 Apr 2020 14:20:21 +0000

I love you for using a whole can of pumpkin, being so thorough & precise & to the point, & creating awesome recipes! (& bonus for using Bobs Red Mill) ?

By: Liz

Liz — Wed, 22 Jan 2020 06:53:43 +0000

In reply to Liz. Forgot to mention that I make muffins not the bread.

By: Liz

Liz — Sun, 19 Jan 2020 21:03:02 +0000

In reply to Katie.

This is what I’ve changed and they taste great.
Flour: 2 cups GF flour 1 cup Almond flour (makes them less dense)

Eggs: Replace with 4 Tblsp Brown Flax Meal & 10 Tblsp water, stir together and put in refrigerator for 5 minutes. Added to mixture.

Pumpkin Spice: Replaced with 2 tsp cinnamon, 1/2 tsp of Ginger, 1/2 tsp Cloves, 1/2 tsp Nutmeg. Mixed together and measured out the 1 Tblsp required for recipe.