Comments on: Oil Free Pumpkin Bread

By: cho rong

cho rong — Mon, 18 Mar 2013 13:10:57 +0000

Wouldn’t there any way that I can make this without using Egg replacer? Since I do not use that ingredient usually, I do not want to buy it just for this bread……any substitue?

By: trish

trish — Tue, 20 Nov 2012 18:56:32 +0000

So glad to hear the successes using less sugar. Is there a way to substitute with a liquid sweetener such as brown rice syrup or agave as I don`t use chemical sweeteners. Thanks

By: Randy Wilson

Randy Wilson — Thu, 30 Aug 2012 00:10:17 +0000

This was great. I changed the recipe and used 3/4 cups of Splenda Blend and I used Whole Wheat Flour. I could have cooked it a little longer and will next time but at 65 minutes it came out absolutely yummy, just a little more moist towards the bottom than I would like … probably needed 75 minutes.

By: Diane

Diane — Mon, 10 Oct 2011 02:54:57 +0000

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

Jenny — Mon, 21 Feb 2011 02:46:00 +0000

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)

SusanV (admin) — Wed, 03 Nov 2010 21:07:37 +0000

Unfortunately, the amount is 1 and 1/2 cups. It’s a very sweet bread.

By: rebecca

rebecca — Wed, 03 Nov 2010 19:54:45 +0000

is the amount for the sugar 1 and 1/2 cups or 1/2 to 1 cups sugar?

By: ashley

ashley — Mon, 04 Oct 2010 01:16:35 +0000

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

Belinda Carter — Tue, 28 Sep 2010 02:54:48 +0000

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)

SusanV (admin) — Fri, 05 Mar 2010 13:47:52 +0000

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!