Comments on: Classic Pumpkin Bread

By: Danielle Rye

Danielle Rye — Mon, 07 Oct 2024 14:44:52 +0000

In reply to Jasmine. So happy to hear that, Jasmine! Thank you!

By: Jasmine

Jasmine — Sat, 05 Oct 2024 04:53:51 +0000

Danielle, I’ve made this 5 times (in an 8 mini loaf pan) in the last month and each time, it’s received rave reviews. Thank you for sharing the recipe!

By: Danielle Rye

Danielle Rye — Fri, 24 May 2024 14:30:39 +0000

In reply to Deb. Yes, you can skip the spray and just fully line the pan with parchment paper. Or you can grease the pan with butter instead.

By: Deb

Deb — Thu, 23 May 2024 23:21:06 +0000

A family member has developed an intolerance/allergy to soy, including soy lecithin. So I have to avoid the use of any baking sprays. Can I just use the parchment paper, or do I need to grease the pan before putting in the parchment paper? I am looking forward to making this recipe

By: Carole

Carole — Fri, 24 Nov 2023 23:53:14 +0000

Very easy to make. Moist and delicious. It was a big hit at Thanksgiving .

By: Jasmine

Jasmine — Tue, 24 Oct 2023 02:40:38 +0000

I’ve made this recipe three times over the past week and it’s been a hit every time! I made 8 mini loaves instead of one big loaf and it was the perfect amount. I love how quickly I can whip these up. Thanks for sharing this recipe!

By: Sara

Sara — Thu, 12 May 2022 21:10:53 +0000

This pumpkin bread is delicious! No need for mix-ins, it’s good plain. The buttermilk really makes a difference. Lighter crumb and slight tangy flavor. Next time I want to try using egg substitute for a friend who doesn’t eat eggs. Thanks for another great recipe!

By: Danielle

Danielle — Tue, 16 Nov 2021 20:21:32 +0000

In reply to Jennifer. You could substitute half of the flour for whole wheat flour.

By: Jennifer

Jennifer — Sun, 14 Nov 2021 18:03:05 +0000

Can I substitute White Flour for Whole Wheat Flour?

By: Stephanie Stopa

Stephanie Stopa — Mon, 08 Nov 2021 15:16:54 +0000

The best pumpkin bread recipe I have ever tried! The addition of the ginger, brown sugar and vanilla was a game changer over the recipe I have been using for years. I did not have ground nutmeg, so I substituted fresh nutmeg in half the amount (an important note I spotted in anther recipe) and pumped up the cloves a tiny bit. The depth and spice bite were perfect. I can’t wait to make it again! Thank you.