The nutritional listing show the pumpkin bread has 1g of trans fat. I am a bit confusion by it since the ingredients don’t appear to have anything which would contain trans fat. It’s mainly occurs in highly processed foods. What ingredient is contributing to the trans fat?
Hi George, I’m sorry, I’m not qualified to talk about the breakdown of the nutritional information. A registered dietitian or nutritious would be best to consult for any advice about that. Thank you!
Hi Erin! I’ve made this pumpkin bread more times than I can count and we all love it! Our son’s first birthday is coming up and I want to make this but in the form of muffins and then top with a cream cheese frosting sweetened with maple syrup. Would this recipe be suitable to make into muffins?
Hi Corey! So glad you are enjoyed the bread! I’ve not tried these a muffins, but other readers have with success. Let us know if you decide to experiment!
Seems like a good recipe, but I cooked it for 30 min more than needed and it still wasn’t done. Tried it twice, once following ingredients to a T, once with some swaps. Fails both times, unfortunately.
Hi Megan, I’m sorry to hear you had trouble with the recipe. I’d suggest using a different loaf pan. Darker ones seem to help the bread cook quicker. Secondly try changing the level of your oven rack or remove the foil. Hope this helps!
Another awesome recipe. I used all the ingredients as written and added 1/2 cup of mini chocolate chips as my mix-in. They were light and moist. The smell of them baking filled the kitchen.
I did make it in to mini-muffins. It made 48 mini muffins. Unfortunately the muffins stuck a bit to the muffin tin liners. I think that was because I used a less expensive liner (my bad). I will definitely make these again!!
I am anxiously awaiting your newest cookbook “Well Plated Everyday” to arrive in my mailbox.
I just tried to make this. Not sure what went wrong, but I cooked it for probably about 80 minutes and it came out completely raw underneath the top crust. I read the comments ahead of time, so I knew it might take longer than 60 minutes, but I’m not sure this would have ever fully cooked. I feel like there was just too much moisture, but I do see that it seemed to work for other people. I have an oven thermometer, which I checked was accurate, and I even measured the temperature of the bread itself with a thermometer 60 min in, and it should have been done based on that. I double checked the ingredients, and I just have no idea where I went wrong. Very frustrating.
I’m sorry to hear you had trouble with the recipe, Meg. I have no idea why it would be completely raw either. Do you have an oven thermometer. Maybe yours runs cooler than mine.
Gummy, dense and lacking flavor. I hardly mixed it to ensure it didn’t get tough and left it to cool completely. I’m mostly disappointed I wasted quality honey and flour on this recipe.
Jean, oh no! I’m so sorry to hear this. I’d love to help you troubleshoot it. Did you add the salt? How long did you bake the bread for? It sounds like it was likely underbaked since it was gummy and underbaked bread is definitely dense, gummy, and lacking in flavor. Did you make any other changes to the recipe?
Very good with a few adjustments! I baked this in a glass loaf pan at 350 for about 70 minutes to a temp of 195 on an instant read thermometer. I used the whole can of pumpkin. I had only 1/4 cup of honey so added 1/4 cup brown sugar, and I also mixed in 1/2 bag of chocolate chips – I realize that this version is not as healthy as the original. I also made the original version, very good, but at 325 I had to bake it for 2+ hours for a glass loaf pan.
I’ve made this twice, and it has collapsed both times. (I only remembered what happened the first time when I took the latest picture-perfect loaf out of the oven and found it collapsed a few minutes later.)
Many recipes like this include baking powder along with the baking soda, and I’m thinking that’s the culprit. Not sure if I’ll try this recipe again or just look for another one.
Hi D! Typically for pumpkin bread typically this happens with over-mixing or the oven temperature. I’d start with checking to make sure the oven is at the correct temperature by using an oven thermometer and then go from there. Hope this helps!
I mostly followed the recipe. I only had regular whole wheat flour and I used an entire can of pumpkin puree. It wasn’t much more than a cup and a half. I figured the extra moisture wouldn’t hurt since I used the whole wheat flour. I added walnuts pecan and pumpkin seeds along with some chocolate chips. I forgot to decrease the temp from 350 to 325 for the first half hour. Then did 35 more minutes at 325. It came out very well. I will definitely make again, Thanks for sharing your recipe.
This bread came out nice and soft. I baked mine a little longer because the middle was still wet at first, but once it cooled down, it sliced beautifully. I had a slice with some butter, and it was just right. Thank you!
I made this for my husband and me, and we both enjoyed it. He said it reminded him of banana bread but with pumpkin. I like that it didn’t feel heavy or greasy. Next time, I might throw in some chocolate chips or walnuts.
I like that this recipe doesn’t make you feel guilty after eating it. The bread was moist and had a nice pumpkin flavor, not too strong. It’s great as a snack. It’s not super sweet, which I liked. My husband wanted it sweeter, so he added a little maple syrup on his slice.
Unfortunately this is the first Well Plated recipe I’ve made that was a total fail. I’m a seasoned baker and followed the recipe exactly as written. It turned out extremely gummy, dense and lacked flavour despite the yummy combination of ingredients. I couldn’t serve it to my guests – went straight into the garage.
I’m sorry to hear that you had trouble with the recipe, Jackie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This is one of the best healthy pumpkin bread recipes I have tried! I used maple syrup instead of honey because I didn’t have any around, and it came out great! I also used regular all purpose flour, and added chocolate chips. I definitely will make this again!
Not sure what happened… I ended up having to bake for over 80 min and it was still overly soft textured. No structure and an oddly dark color? It doesn’t look appetizing but it tastes Ok.
I’m sorry to hear that you had trouble with the recipe, Jessie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Had my husband check all the ingredients and measurements after I checked and baked as per the recipe and it was raw- added 1/2 hour more and its like pudding
Hi Erin,
The nutritional listing show the pumpkin bread has 1g of trans fat. I am a bit confusion by it since the ingredients don’t appear to have anything which would contain trans fat. It’s mainly occurs in highly processed foods. What ingredient is contributing to the trans fat?
George
Hi George, I’m sorry, I’m not qualified to talk about the breakdown of the nutritional information. A registered dietitian or nutritious would be best to consult for any advice about that. Thank you!
Hi Erin! I’ve made this pumpkin bread more times than I can count and we all love it! Our son’s first birthday is coming up and I want to make this but in the form of muffins and then top with a cream cheese frosting sweetened with maple syrup. Would this recipe be suitable to make into muffins?
Thank you!
Hi Corey! So glad you are enjoyed the bread! I’ve not tried these a muffins, but other readers have with success. Let us know if you decide to experiment!
Seems like a good recipe, but I cooked it for 30 min more than needed and it still wasn’t done. Tried it twice, once following ingredients to a T, once with some swaps. Fails both times, unfortunately.
Hi Megan, I’m sorry to hear you had trouble with the recipe. I’d suggest using a different loaf pan. Darker ones seem to help the bread cook quicker. Secondly try changing the level of your oven rack or remove the foil. Hope this helps!
Another awesome recipe. I used all the ingredients as written and added 1/2 cup of mini chocolate chips as my mix-in. They were light and moist. The smell of them baking filled the kitchen.
I did make it in to mini-muffins. It made 48 mini muffins. Unfortunately the muffins stuck a bit to the muffin tin liners. I think that was because I used a less expensive liner (my bad). I will definitely make these again!!
I am anxiously awaiting your newest cookbook “Well Plated Everyday” to arrive in my mailbox.
Glad it worked! Thanks Susan!
I just tried to make this. Not sure what went wrong, but I cooked it for probably about 80 minutes and it came out completely raw underneath the top crust. I read the comments ahead of time, so I knew it might take longer than 60 minutes, but I’m not sure this would have ever fully cooked. I feel like there was just too much moisture, but I do see that it seemed to work for other people. I have an oven thermometer, which I checked was accurate, and I even measured the temperature of the bread itself with a thermometer 60 min in, and it should have been done based on that. I double checked the ingredients, and I just have no idea where I went wrong. Very frustrating.
I’m sorry to hear you had trouble with the recipe, Meg. I have no idea why it would be completely raw either. Do you have an oven thermometer. Maybe yours runs cooler than mine.
I’m glad I tried it!
Me too Mary Ann! Thank you!
Gummy, dense and lacking flavor. I hardly mixed it to ensure it didn’t get tough and left it to cool completely. I’m mostly disappointed I wasted quality honey and flour on this recipe.
Jean, oh no! I’m so sorry to hear this. I’d love to help you troubleshoot it. Did you add the salt? How long did you bake the bread for? It sounds like it was likely underbaked since it was gummy and underbaked bread is definitely dense, gummy, and lacking in flavor. Did you make any other changes to the recipe?
Very good with a few adjustments! I baked this in a glass loaf pan at 350 for about 70 minutes to a temp of 195 on an instant read thermometer. I used the whole can of pumpkin. I had only 1/4 cup of honey so added 1/4 cup brown sugar, and I also mixed in 1/2 bag of chocolate chips – I realize that this version is not as healthy as the original. I also made the original version, very good, but at 325 I had to bake it for 2+ hours for a glass loaf pan.
Glad it still worked for you, Diane! Thank you!
I’ve made this twice, and it has collapsed both times. (I only remembered what happened the first time when I took the latest picture-perfect loaf out of the oven and found it collapsed a few minutes later.)
Many recipes like this include baking powder along with the baking soda, and I’m thinking that’s the culprit. Not sure if I’ll try this recipe again or just look for another one.
Hi D! Typically for pumpkin bread typically this happens with over-mixing or the oven temperature. I’d start with checking to make sure the oven is at the correct temperature by using an oven thermometer and then go from there. Hope this helps!
I mostly followed the recipe. I only had regular whole wheat flour and I used an entire can of pumpkin puree. It wasn’t much more than a cup and a half. I figured the extra moisture wouldn’t hurt since I used the whole wheat flour. I added walnuts pecan and pumpkin seeds along with some chocolate chips. I forgot to decrease the temp from 350 to 325 for the first half hour. Then did 35 more minutes at 325. It came out very well. I will definitely make again, Thanks for sharing your recipe.
So glad to hera, Laura! Thank you!
This worked exactly as written, thanks!
I added chocolate chips to the bread as well.
Yum! Thank you Hannah!
This bread came out nice and soft. I baked mine a little longer because the middle was still wet at first, but once it cooled down, it sliced beautifully. I had a slice with some butter, and it was just right. Thank you!
Great to hear! Thank you Mika!
I made this for my husband and me, and we both enjoyed it. He said it reminded him of banana bread but with pumpkin. I like that it didn’t feel heavy or greasy. Next time, I might throw in some chocolate chips or walnuts.
So glad to hear, Naomi! Thank you!
I like that this recipe doesn’t make you feel guilty after eating it. The bread was moist and had a nice pumpkin flavor, not too strong. It’s great as a snack. It’s not super sweet, which I liked. My husband wanted it sweeter, so he added a little maple syrup on his slice.
Thanks so much, Penelope!
Unfortunately this is the first Well Plated recipe I’ve made that was a total fail. I’m a seasoned baker and followed the recipe exactly as written. It turned out extremely gummy, dense and lacked flavour despite the yummy combination of ingredients. I couldn’t serve it to my guests – went straight into the garage.
I’m sorry to hear that you had trouble with the recipe, Jackie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This is one of the best healthy pumpkin bread recipes I have tried! I used maple syrup instead of honey because I didn’t have any around, and it came out great! I also used regular all purpose flour, and added chocolate chips. I definitely will make this again!
So glad to hear, Emily! Thank you!
I made this yesterday and it is delicious. I am enjoying it right now with a cup of coffee. Thank you Erin
So glad to hear, Jackie! Thank you!
Such a strange texture… the flavor was nice though
Could you tell me what the texture was like, Annika! Maybe we can troubleshoot and see what happened?
Not sure what happened… I ended up having to bake for over 80 min and it was still overly soft textured. No structure and an oddly dark color? It doesn’t look appetizing but it tastes Ok.
I’m sorry to hear that you had trouble with the recipe, Jessie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Had my husband check all the ingredients and measurements after I checked and baked as per the recipe and it was raw- added 1/2 hour more and its like pudding
I’m sorry to hear you had trouble with the bread, Alli. Definitely sounds like it needs to be cooked longer.