Comments on: Healthy Pumpkin Bread!

By: Cookie and Kate

Cookie and Kate — Sat, 25 Apr 2026 19:42:01 +0000

In reply to Rekha. Hi Rekha, thank you for sharing!

By: Rekha

Rekha — Wed, 22 Apr 2026 11:35:00 +0000

In reply to Cookie and Kate. Guess what… I just replaced 1/2 of a cup of the whole wheat flour with protein powder and it turned out awesome!!

By: Cookie and Kate

Cookie and Kate — Wed, 22 Apr 2026 04:07:52 +0000

In reply to Rekha. Hi Rekha, I don't use protein powder, so I haven't tested it.

By: Rekha

Rekha — Sun, 12 Apr 2026 15:38:31 +0000

Love making this. How do I adapt the recipe if I want to add protein powder?

By: Jennifer Dekker

Jennifer Dekker — Mon, 30 Mar 2026 14:06:25 +0000

Mine needed so much more baking time! I did 1hr + 20 minutes at 325 and then out of exasperation added another 15 at 350 for it to finally bake. The flavour is not very satisfying. It’s rather bland in fact. I added more pumpkin pie spice because I felt the recipe didn’t require enough and still, it is not spicy like pumpkin loaf should be. I also added the cinnamon to the top and I can’t say that it helped. Oh well, this will not be a recipe to repeat for me.

By: Patty W.

Patty W. — Mon, 16 Mar 2026 13:48:41 +0000

Wonderful. I used 1/4C honey and 1/4C maple syrup as sweetener and it was just right. A keeper for sure. Thank You!

By: QueenMab

QueenMab — Thu, 01 Jan 2026 13:33:34 +0000

I doubled the spices and used 1/4c avocado oil and it was still moist. I will likely go down even more next time. Lovely loaf.

By: Mona Notra

Mona Notra — Mon, 22 Dec 2025 06:01:23 +0000

Great recipe.. I used EVO OIL and used a little bit of heavy cream instead of milk and honey and maple syrup. Came out wonderfully perfectly cooked in the midddle. I baked at 330 for 60 minutes.

By: Bianca

Bianca — Thu, 11 Dec 2025 00:51:50 +0000

Easy to follow recipe result is definitely a moist yet fluffy well risen loaf BUT I don’t taste pumpkin or anything good, just kind of eggy which I don’t love. Maybe I need to add more spice next time. I used honey, perhaps maple syrup would have brought the flavors out more.

By: Cookie and Kate

Cookie and Kate — Tue, 02 Dec 2025 01:58:58 +0000

In reply to Amber. Hi Amber, Bob’s Red Mill’s all-purpose gluten-free flour blend works well. Or, substitute 2 ½ cups certified gluten-free oat flour instead.