Comments on: Healthy Pumpkin Bread!

By: Sandra

Sandra — Sat, 01 May 2021 11:50:16 +0000

In reply to Tina Jubran. Hi Tina. Super curious. So you use this blend as a one to one substitute for flour in recipes? For example, for this recipe you would measure the same 1 3/4 cup from your blend?

By: Kate

Kate — Thu, 22 Apr 2021 20:46:46 +0000

In reply to Mala Suthakar. Hi, I haven't tired that. I would suggest the vegan option to make it egg free.

By: Mala Suthakar

Mala Suthakar — Mon, 19 Apr 2021 23:13:26 +0000

Hi Kate
I waa going to try substituting avocados for eggs? I have been told we could substitute avocados or yoghurt for eggs. I was hoping to see if anyone had already tried it? Thanks, Mala

By: Kate

Kate — Mon, 05 Apr 2021 11:49:09 +0000

In reply to Melanie Kurland. Hi Melanie! I'm sorry to hear that. The pumpkin spice flavoring actually comes from the spice. You can always increase that more next time. Also, make sure it's not old so you have the best flavor.

By: Melanie Kurland

Melanie Kurland — Tue, 30 Mar 2021 16:32:24 +0000

Hello Kate! Me and my brother tried your recipe and well…it didn’t go well. Not your fault, this was our first time trying your recipe so it was probably something we did wrong. We didn’t have milk, so we used water like the recipe called for, and we did not have honey, so we used maple syrup. The pumpkin bread came out looking delicious! Although when we tried it it was a bit disappointing. It was pretty flavorless and had the slightest pumpkin flavor (we even added a tad bit more then it called for). It was also pretty dense. It wasn’t sweet at all, but we liked that because after all it’s supposed to be healthy. It was alright, but could of used more pumpkin flavor. We did eat it all up though! We are definitely going to try this again, and we are planning on going to the store to get milk and honey and try to add a bit more pumpkin puree! Thank you for this recipe! Have a great day.

★★

By: Kate

Kate — Thu, 25 Mar 2021 21:02:55 +0000

In reply to Beth. You're welcome, Beth! I appreciate your review.

By: Kate

Kate — Thu, 25 Mar 2021 20:55:10 +0000

In reply to Amber. Hi Amber, are you referring to my Creamy Roasted Pumpkin Soup recipe? See the note at the bottom in the notes section! Enjoy.

By: Beth

Beth — Mon, 22 Mar 2021 14:36:48 +0000

Made this last night and the family enjoyed – a great healthy pumpkin loaf!
– I doubled the recipe to made 2 loaves and both turned out great. I used honey, coconut oil, almond milk and subbed a gluten-free flour blend. I mixed white sugar & cinnamon and sprinkled a teaspoon on top while it baked!
– Definitely tasted “healthy” because not very sweet (which I didn’t mind). I’d like to try maple syrup next time to see if it increases the sweetness! Loaves were flavourful & very moist!!

Overall, a great recipe for a healthier pumpkin loaf! Thanks

★★★★★

By: Amber

Amber — Mon, 22 Mar 2021 11:15:37 +0000

Hi Kate,

Just wondering if I can substitute canned pumpkin soup for the pumpkin puree? I live in Australia and canned pumpkin puree is almost impossible to find!

By: Monica R

Monica R — Fri, 05 Mar 2021 18:04:58 +0000

Just made this today and it turned out amazing! Delicious, moist and perfectly baked at 55 minutes. This is the only pumpkin bread recipe I’ll use and even my toddler loves it!

★★★★★