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I really like this alot. I added one cup of dried blueberries. I used 2/3 C of honey instead of the sugar. Oh I used spelt flour instead of whole wheat. Whole wheat upsets my son's stomach. I don't have ground cloves or allspice, so I used 3-4 tsp of pumpkin pie spice. Super yummy, and good for you! Thanks Tularyn!

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Lil_Mommy December 19, 2009

What a wonderful bread! This is the best pumpkin bread I've made in a long while! I love that it's dairy- and egg-free (I use the same flaxseed-water mixture as a sub for eggs in muffins and other baed goods), and is so nutritious. This bread is denser than other quick breads, but in a very good way, with a pleasantly frainy texture and spicy flavor. The only thing I did differently was to not use coconut oil for the pans; I instead used a "Baker's Secret"-type cooking spray with flour. Thanks for a great recipe!!

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Lynne the Pirate Queen February 05, 2009

Super good, really fantastic mixture of flavors...used butternut squash instead of pumpkin...put a couple of cups along with a big red delicious and processed them together into a puree then added the rest of the wet ingredients from there and mixed them into the dry...ended up adding rice milk instead of H20...and liked the way the batter tasted so knew I would like the end results...made in mini-loaves (4) and baked about 40 mins. super yummy , layers of good flavors...right up my alley and so glad that this recipe "enabled" me to have an excuse to get some coconut oil (food of the Goddess :) )- off to bathe myself in that now and will have another slice of yummy bread with tea after my tubby!!! :) - slice of Heaven! I feel very spoiled...sending the rest to work with husband in hopes he gets a big Holiday bonus in return {{lol}} he-he :)

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free-free November 18, 2008
Aryn's Practically Vegan Pumpkin Bread