- Most Helpful
- Highest Rating
Better than most gluten containing breads. I added pecans, and baked in 3small loaf pans for 40 min. I also used 1/4 c coconut oil to replace 1/4 c of butter. Going to get more pumpkin and make it again!
Perfect! This is simply the best gluten free banana or pumpkin bread recipe I've ever made. It's the one I'm going to stick with! I used pureed butternut squash that I froze last fall instead of pumpkin, everything else was as written. Thanks for posting. :)
Delicious! I made this today and it's almost all gone, which is quite a feat in a household where only I am GF and the others shy away from any of my "funny stuff". I ended up using about 3/4 cup pumpkin and 1/2 cup apple puree because I didn't have quite enough pumpkin, and used dairy free margarine and it was still excellent. I think next time I'll add some walnuts and perhaps some rum soaked raisins... but perhaps not! Definitely going in my Make Frequently pile.
I made a double batch (a loaf and some muffins for the kids) with egg replacer and it turned out WONDERFULLY! My 3 year old who never wants more than one of anything wanted three muffins! Excellent, but I may try adding a little molasses or extra brown sugar next time.
Scrumptous! I used half rice flour and half whole wheat flour and frozen pumpkin that I had pureed last fall. This is a great recipe and while mine is not gluten free I am impressed with the taste and will try it totally GF another time. Thanks!
WOW!! this recipe is simply devine. I made a couple of adjustments, I reduced the sugar to 1/2 cup and it was a mixture of raw sugar, molasses and stevia, and I subsituted the butter for equal parts coconut oil, but everything else was exactly as per the recipe, and it came out perfectly after 60 minutes, (we let it sit for 15 minutes before cutting), soft on the inside and crispy on the outside, with the most delicious sweet silky texture. I cant wait to make it again, with nuts or seeds. Thanks very much