Comments on: Pumpkin Bread Recipe

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Wed, 30 Oct 2024 23:10:14 +0000

In reply to Nina. Hi Nina! The OJ/milk is there to keep the bread from being too dense, both work perfectly, but the OJ does add a nice flavor compliment.

By: Nina

Nina — Wed, 30 Oct 2024 22:41:42 +0000

Got recommended this recipe with great praise for it. Was wondering what the difference in flavor and consistency substituting the OJ for milk does for the recipe? I’m sure the acid in the OJ reacts better with the baking soda, so if I’m substituting milk would it be better to mix the soda with a little vinegar to get it activated? Saw a few comments that their loaves came out dense, so curious if the OJ/milk substitution is the culprit?

By: Taylor

Taylor — Tue, 29 Oct 2024 16:01:08 +0000

In reply to Shelagh. I made it with 3/4 cups brown sugar (and no granulated sugar) and it came out great!

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Tue, 29 Oct 2024 01:23:46 +0000

In reply to Emily. Hi Emily! We haven't tested it, but you should always expect at least slightly different results in texture when using GF flour.

By: Emily

Emily — Tue, 29 Oct 2024 00:51:48 +0000

I loved this recipe so much! Absolutely delicious. I was wondering if using a gluten free flour will change the way the cake tastes, feels etc ?

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Mon, 28 Oct 2024 21:20:30 +0000

In reply to Shelagh. Hi Shelagh, sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.

By: Shelagh

Shelagh — Mon, 28 Oct 2024 20:01:42 +0000

I’ve reduced the sugar in my diet and wondering how much less sugar I can use in this bread?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 28 Oct 2024 12:11:08 +0000

In reply to Holly. Hi Holly, we haven't tested a gluten-free version of this recipe, but several readers have reported success using a gluten free 1:1 flour blend. Let us know if you try it!