Comments on: Vegan Pumpkin Bread with Brown Sugar Glaze

By: Cecilia

Cecilia — Mon, 24 May 2021 21:51:44 +0000

Hi Sarah!
The recipe says "pour wet ingredients into dry ingredients, but then in the video you do the opposite, is the result different when doing this or it doesn't matter? Thanks for sharing all these awesome recipes!

By: Christine

Christine — Thu, 18 Jun 2020 15:53:19 +0000

Can you add zucchini to this recipe to make it a pumpkin zucchini bread? Would you have to adjust the amount of pumpkin purée if you do?

By: November

November — Mon, 02 Dec 2019 23:53:18 +0000

Hello. I would like to ask for help with some alternative sweeteners. First way would be using date sugar...how much should I use? Second way would be using honey and third way using maple syrup or maybe a combination of honey and maple syrup. For all of these sweeteners, how much should I use and do I need to alter the recipe in any way to accommodate them?

If there is even a way to cut back on these sweeteners by adding more apple sauce or something similar, like grape juice, etc. that would be better! Just really need to stay away from sugar and high-glycemic sweeteners, as much as possible.

Appreciate any help. Thank you!

By: Sarah

Sarah — Wed, 27 Nov 2019 18:32:08 +0000

In reply to Amy. Yes, it should cook in about 18-20 minutes as mini muffins.

By: Sarah

Sarah — Wed, 27 Nov 2019 18:31:26 +0000

In reply to Tammy. Yes, that would work!

By: Tammy

Tammy — Wed, 27 Nov 2019 18:29:28 +0000

Hi just wondered if this recipe can be subbed with a gluten free flour mix?

Thanks!
Tammy

By: Amy

Amy — Wed, 27 Nov 2019 16:12:43 +0000

Looks awesome, I’d like to try this as mini muffins. Any suggested updates? What would be the cooking time?

By: Sarah

Sarah — Mon, 04 Nov 2019 19:54:25 +0000

In reply to Jennifer. I would try using a 1:1 flour blend like this one.

By: Jennifer

Jennifer — Mon, 04 Nov 2019 01:39:11 +0000

I haven't tried this recipe yet but it looks fantastic. Have you tried making it gluten free? If not, any tips to do so?

By: Sarah

Sarah — Mon, 05 Nov 2018 19:37:26 +0000

In reply to Sue Anderson. Hey Sue, Thanks for your feedback. I'll adjust those later this week.

By: Sue Anderson

Sue Anderson — Fri, 02 Nov 2018 23:12:34 +0000

Hi Sarah,
Your recipes are wonderful and I have used many many of them. However, when I print them, your yellow highlights for linkable ingredients are almost invisible on white paper. I also tried printing in black and white but that didn't work either, almost worse. Could you use a darker color for the links? I print nearly all your recipes and want to be able to read them afterwards! Thanks!