Comments on: Oil Free Pumpkin Bread http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/ Over 1200 low-fat or fat-free vegan recipes Tue, 22 May 2012 16:04:50 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Diane http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-3967 Diane Mon, 10 Oct 2011 02:54:57 +0000 http://fatfreevegan.com/?p=1574#comment-3967 Yummy! I used 1/2 c. white sugar, 1/2 c. splenda & 1/2 c. brown sugar. For the flour, I used 2/3 c. unbleached & 1 c. whole wheat. I only used 1/4 tsp. salt & added 1/4 c. dried cranberries. Absolutely delicious! Yummy! I used 1/2 c. white sugar, 1/2 c. splenda & 1/2 c. brown sugar. For the flour, I used 2/3 c. unbleached & 1 c. whole wheat. I only used 1/4 tsp. salt & added 1/4 c. dried cranberries. Absolutely delicious!

]]> By: Jenny http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-2789 Jenny Mon, 21 Feb 2011 02:46:00 +0000 http://fatfreevegan.com/?p=1574#comment-2789 I just made this today and was very excited about the results. The family loved it. I gambled and made few changes, which worked well: -I cut the sugar almost in half. For a double recipe I used a heaping 1.5 cup of sugar. It was sweet enough for us. -I used a whole 15 oz can of pumpkin for a double recipe - a bit more than the recipe calls for, just so I didn't have a little bit of pumpkin hanging around. -I used 100% white whole wheat flour - the texture was very good. -I used a parchment paper "sling" in my pans... a strip of parchment that covers the long sides and bottom. Once the bread was done, I pulled it out by the ends of the parchment and it peeled off well. A quick scrub on the short ends of the pan, and clean-up is done with no oil. -I had my convection oven going already, so baked it at 350F on convection. It took 65 minutes. I just made this today and was very excited about the results. The family loved it. I gambled and made few changes, which worked well:
-I cut the sugar almost in half. For a double recipe I used a heaping 1.5 cup of sugar. It was sweet enough for us.
-I used a whole 15 oz can of pumpkin for a double recipe – a bit more than the recipe calls for, just so I didn’t have a little bit of pumpkin hanging around.
-I used 100% white whole wheat flour – the texture was very good.
-I used a parchment paper “sling” in my pans… a strip of parchment that covers the long sides and bottom. Once the bread was done, I pulled it out by the ends of the parchment and it peeled off well. A quick scrub on the short ends of the pan, and clean-up is done with no oil.
-I had my convection oven going already, so baked it at 350F on convection. It took 65 minutes.

]]> By: SusanV (admin) http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-1849 SusanV (admin) Wed, 03 Nov 2010 21:07:37 +0000 http://fatfreevegan.com/?p=1574#comment-1849 Unfortunately, the amount is 1 and 1/2 cups. It's a very sweet bread. Unfortunately, the amount is 1 and 1/2 cups. It’s a very sweet bread.

]]> By: rebecca http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-1848 rebecca Wed, 03 Nov 2010 19:54:45 +0000 http://fatfreevegan.com/?p=1574#comment-1848 is the amount for the sugar 1 and 1/2 cups or 1/2 to 1 cups sugar? is the amount for the sugar 1 and 1/2 cups or 1/2 to 1 cups sugar?

]]> By: ashley http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-1694 ashley Mon, 04 Oct 2010 01:16:35 +0000 http://fatfreevegan.com/?p=1574#comment-1694 I made this bread tonight and it is fantastic! I cooked it for close to an hour and a half and there was still a large layer on the bottom not cooked well enough. What am I doing wrong? I am new to cooking vegan foods and would appreciate any help! We are still eating the bread though because it is THAT GOOD! I made this bread tonight and it is fantastic! I cooked it for close to an hour and a half and there was still a large layer on the bottom not cooked well enough. What am I doing wrong? I am new to cooking vegan foods and would appreciate any help! We are still eating the bread though because it is THAT GOOD!

]]> By: Belinda Carter http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-1675 Belinda Carter Tue, 28 Sep 2010 02:54:48 +0000 http://fatfreevegan.com/?p=1574#comment-1675 You are AWESOME!!!!!! Thank you a million times for sharing your food brilliance w/us via your website. It makes such a difference for those of us facing what could be difficult dietary changes. Thanks again, Belinda Carter You are AWESOME!!!!!! Thank you a million times for sharing your food brilliance w/us via your website. It makes such a difference for those of us facing what could be difficult dietary changes.

Thanks again, Belinda Carter

]]> By: SusanV (admin) http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-53 SusanV (admin) Fri, 05 Mar 2010 13:47:52 +0000 http://fatfreevegan.com/?p=1574#comment-53 Hi Polona--I'm happy to hear you like the changes! About the pumpkin, you can imitate canned pumpkin by cooking your own pumpkin, mashing it, and then straining it through cheesecloth until it is very solid and not watery. I just make a pouch out of cheesecloth and hang it up to drain for an hour or so. Hope you enjoy the recipe! Hi Polona–I’m happy to hear you like the changes! About the pumpkin, you can imitate canned pumpkin by cooking your own pumpkin, mashing it, and then straining it through cheesecloth until it is very solid and not watery. I just make a pouch out of cheesecloth and hang it up to drain for an hour or so. Hope you enjoy the recipe!

]]> By: polona http://fatfreevegan.com/blog/2010/03/04/oil-free-pumpkin-bread/comment-page-1/#comment-51 polona Fri, 05 Mar 2010 10:26:25 +0000 http://fatfreevegan.com/?p=1574#comment-51 Hi Susan, I just returned from Winter olympics in Vancouver and didn't check your site for a while. Wow, what a change. I like it very much, although I liked the old one, too!! Good job. A question: I don't get canned pumpking here, so I will buy fresh, cook it and use that. Do I need to dry it out? Is the canned pumpkin basically without much moist?? Thank you, I am looking forward to making this bread, as we all like banana bread, too. Regards from sunny Slovenia, Polona Hi Susan,
I just returned from Winter olympics in Vancouver and didn’t check your site for a while. Wow, what a change. I like it very much, although I liked the old one, too!! Good job.
A question: I don’t get canned pumpking here, so I will buy fresh, cook it and use that. Do I need to dry it out? Is the canned pumpkin basically without much moist?? Thank you, I am looking forward to making this bread, as we all like banana bread, too.
Regards from sunny Slovenia,
Polona

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