Comments on: Easy One-bowl Pumpkin Bread

By: Audra

Audra — Fri, 30 May 2025 14:03:52 +0000

In reply to Cherlyn. A whole can will likely double the recipe so you could make 2 loaves!

By: Cherlyn

Cherlyn — Thu, 29 May 2025 10:51:50 +0000

In reply to Audra. Can I use the whole can of pumpkin

By: Virginia

Virginia — Mon, 17 Mar 2025 14:43:00 +0000

1st time I made your pumpkin bread.
I was looking for receipe that didn’t require milk.
I Googled and your pumpkin bread is now in the oven.
If it tastes anything like what was on the wooden spoon and spatula, it will be delicious. I added chopped nuts.

By: Erin

Erin — Wed, 01 May 2024 02:12:13 +0000

I’ve made this recipe multiple times, and it always turns out great! Every year in the fall, I roast a pumpkin to make my own puree and freeze it in pre-portioned bags. The homemade puree has much more liquid than canned pumpkin, so I just omit the water from the recipe to make up for the extra liquid. The texture is always perfect! I would recommend that one change for anyone using homemade pumpkin puree. Thanks for a great go-to recipe!

By: Krista

Krista — Fri, 17 Nov 2023 06:04:29 +0000

I made this and it was delicious, thank you for the awesome recipe. I added cardamom and used olive oil as the vegetable oil (I didn’t have coconut oil) and used just a bit less than called for (since olive oil has such a flavor) and it turned out SO perfect. Also made a quick cream cheese maple frosting and topped with pecans.

By: Annette

Annette — Mon, 30 Oct 2023 11:23:59 +0000

In reply to Lou. I baked it in the oven. Cooled. Removed skin and used the food processor.

By: Audra

Audra — Thu, 14 Sep 2023 13:44:05 +0000

In reply to Patti Le Day. So glad you liked it!