Comments on: Pumpkin Bread with Cream Cheese Frosting

By: Adelaide Miller

Adelaide Miller — Thu, 14 Sep 2023 19:50:26 +0000

This is pumpkin bread is absolutely fantastic!!! It is super soft and moist, with a slightly cake-y texture. The cream cheese frosting really just takes it out of the park. I left mine in the oven for 60 minutes, and I did let it cool in the pan a little bit longer than was recommended. Overall, this is a Fall must-bake!

By: Bernice Baran

Bernice Baran — Tue, 12 Sep 2023 13:00:01 +0000

In reply to Marsha. Hi Marsha, I haven't tested that but I don't see why not. I'll add it to my to-do list this fall! Let us know if you try too.

By: Melissa

Melissa — Mon, 11 Sep 2023 22:09:09 +0000

In reply to Meredith. I personally would cook down your puree in a sauce pan first to remove any excess moisture then weigh

By: Marsha

Marsha — Mon, 11 Sep 2023 20:37:20 +0000

Could this recipe be doubled and baked in a bundt pan?

By: Bernice Baran

Bernice Baran — Wed, 30 Aug 2023 20:02:42 +0000

In reply to Meredith. Hi Meredith, thank you! I don't make my own pumpkin puree because I usually develop my recipes a few months in advance so that would be way before pumpkin season lol. Homemade pumpkin puree should also work fine, one can is 14oz and its usually about the same consistency as applesauce :)

By: Meredith

Meredith — Sat, 26 Aug 2023 01:56:38 +0000

I love all your recipes but I’m curious to know why you don’t use fresh pumpkin purée. As far as I know we can’t get tinned purée in our supermarkets in Australia. I’d love to know the equivalent weight of one tin of purée and fresh pumpkin purée cause we grow our own