Comments on: Gluten-Free Pumpkin Banana Bread or Muffins

By: Jules Shepard

Jules Shepard — Thu, 23 May 2013 15:29:07 +0000

Hi Vicki, the pumpkin is a mild flavor in this recipe – you should try it on him! Otherwise, you could use sour cream or applesauce (not watery) or a combination of both to replace the pumpkin.

By: Vicki

Vicki — Thu, 23 May 2013 02:09:02 +0000

My 8 year old loves just banana muffins. Can you modify the recipe? Not sure he likes pumpkin. Thanks.

By: Jules

Jules — Mon, 15 Oct 2012 13:06:54 +0000

Hi Bev, sorry to be delayed in responding. I was in Utah for a GF Expo this weekend! Did you get a chance to make the muffins???

By: Bev

Bev — Sat, 13 Oct 2012 16:07:15 +0000

How many normal-sized muffins will this recipe make? Thanks – I plan to bake this afternoon! b

By: Jules

Jules — Thu, 11 Oct 2012 16:27:59 +0000

Great question, Kim! For this recipe, I used canned puree, but you could use fresh if you drained it first. Enjoy!

By: Kim

Kim — Thu, 11 Oct 2012 15:30:40 +0000

Is the pumpkin puree you used from a can? I prefer using fresh pumpkin, but in some recipes I’ve found I need to reduce the liquid, but not sure where to make that adjustment with these ingredients. Suggestions?

By: Diana

Diana — Sun, 07 Oct 2012 04:30:28 +0000

Oh! Pumpkin, bananas and cranberries.
All my favs together. I use organic
coconut oil in baking all the times and
it always works well. You have such
wonderful receipes. Gluten free is eating at its best.

By: Jules

Jules — Sat, 06 Oct 2012 00:21:55 +0000

Yes, with all that pumpkin and banana, it is insanely moist! But that makes it so yummy! French Toast with this recipe is a BRILLIANT idea! Thanks for the inspiration, Erica!!!

By: Erica

Erica — Fri, 05 Oct 2012 23:55:26 +0000

I made the bread this evening! It was delicious!!! It was just a lot more moist than I anticipated so I cooked it an extra thirty minutes and over cooked the outside. No worries though, it was still insanely moist. Can’t wait to try french tost in the am with it!!!

By: Jules

Jules — Fri, 05 Oct 2012 21:15:12 +0000

Hi Leslie, feel free to cut back on the sweeteners in this recipe, if you like. In this proportion, the bread is not too sweet, but certainly you could add less. I found they didn’t have a lot of taste without some extra sweetness, but the muffins will work with less. Enjoy experimenting!