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Best Ever Pumpkin Bread - You ain't tasted nothing yet! this pumpkin bread is insane..

Gemma’s Best Ever Pumpkin Bread

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My Best Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking.


Hi Bold Bakers!

Pumpkin, Pumpkin Spice, Pumpkin Breads and Pumpkin Pies scream fall!  Following the success of my other best-ever recipes, like Best Ever Banana Bread and my Best Ever Brownies, I decide to update another pumpkin classic — pumpkin bread — into my Best Ever Pumpkin Bread!

Even after being a professional chef in Ireland, I had never had pumpkin bread before as it’s more of an American treat. After moving to California, I fell in love with the pumpkin flavor and created seasonal classics like my Starbucks Pumpkin Spice Latte and single serving pumpkin desserts like my Pumpkin Mug Cake.

My Best Ever Pumpkin Bread is packed full of pumpkin flavor and aromatic spices. And did I mention the fabulous brown butter and maple glaze? The combination of sweet maple syrup with nutty butter is a total winner and the best part is how well it compliments the flavor of the pumpkin.

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Is It Easy To Make Best Ever Pumpkin Bread?

My Best Ever Pumpkin Bread really lives up to its name, and is considered “Best Ever” for so many reasons. Not only is it jam-packed with flavor, but this recipe could not be easier. It’s as easy as combining the dry ingredients with the wet ingredients, all in one bowl.

Some of my family’s most favorite recipes are the ones that seem to be humble on the surface, but are really so impressive once you take a bite. This is one of those pumpkin breads that can be baked up anytime with just one bowl and a pan. Since it’s simply whisked together by hand, it’s great for baking morning or night, with your kids or your granny, at a moment’s notice! Who knew the very best tasting pumpkin bread recipe would also be the easiest?

I even used my own Homemade Pumpkin Puree, but you can use good quality store bought pumpkin puree as well.

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How Do You Make Sure The Pumpkin Bread Is Moist?

The best part about baking with pumpkin is that it ensures whatever you make is never dry. My homemade pumpkin puree adds moisture and texture to the bread batter that, even when baked, is retained. In addition to the pumpkin, the milk and oil in my recipe keep the bread tender and rich throughout — not just in the center of the bread. After being smothering in the maple glaze, this bread is truly the best pumpkin bread from corner to corner. Whip it up and watch it disappear!

When baked, my Best Ever Pumpkin Bread is deep orange in color and unmistakably pumpkin spicy! This holiday season, whether baking for fun or entertaining friends and family, my Best Ever Pumpkin Bread is a must!

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4.42 from 103 votes
Best Ever Pumpkin Bread - You ain't tasted nothing yet! this pumpkin bread is insane..
Best Ever Pumpkin Bread
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

My Best Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking.

Course: Dessert
Cuisine: Dessert
Servings: 1 loaf
Author: Gemma Stafford
Ingredients
  • 1 cup (8oz/225g) pumpkin puree
  • 1 1/2 cups (12oz/340g) sugar
  • 1/2 cup (4floz/115ml) vegetable oil
  • 1/3 cup (2 1/2floz/71ml) milk
  • 2 eggs*
  • 1 3/4 cups (9oz/255g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Glaze:
  • 1/2 cup (4oz/115g) butter
  • 1 cup (4oz/115g) powdered sugar (start with one cup and add more if glaze is too runny)
  • 2 tablespoons maple syrup
Instructions
To make the Pumpkin Bread
  1. Mix pumpkin puree, sugar, oil, milk, and eggs in large mixing bowl until well combined.
  2. In medium mixing bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely.

  3. Butter and line a 9×5 Non-stick Loaf Pan with parchment paper. Pour mixture evenly into loaf pan.

  4. Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in center comes out clean.

To make the Maple Glaze
  1. As the bread cools, make your glaze. In a small saucepan or in the microwave gently melt the butter.

  2. Remove the butter from the heat, allow to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.

  3. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes to set. (I like to pour the glaze on while the bread is still warm in the pan).

  4. Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days.

Watch the Recipe Video!

Recipe Notes

Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cakes.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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191 Comments

Write a Comment and Review

  1. monica.tan on March 7, 2019 at 1:26 am

    Hi Gemma,

    I have baked a loaf today and they tasted divine! I ran out of AP flour so I opted for self-raising flour and left the leavening agent out. Really soft, fluffy, and fragrant! My family members love it as much as I do 🙂 definitely a keeper for me! Thank you very much for sharing this amazing recipe and many others with us!

    • Gemma Stafford on March 7, 2019 at 3:55 am

      Hi Monica,
      Thank you for your kind words and lovely review of this recipe, I appreciate it,
      Gemma 😉

  2. Sandra on January 22, 2019 at 5:35 am

    Hi Gemma

    Love your channel. Can I use spelt flour instead?

    Thanks
    Sandra

    • Gemma Stafford on January 22, 2019 at 6:30 am

      Hi Sandra,
      Spelt flour is an ancient type of wheat, and will be perfect in this recipe.
      Whole wheat spelt tends to be very finely ground too, and it too is really useful for your baking.
      Thank you for the question,
      Gemma 🙂

  3. Tryan on January 17, 2019 at 8:49 am

    This was a delicious loaf cake. They only thing I changed was the icing I made it first as directed but it was way too buttery sordid it again with 3 Tbl spoons of melted butter 2.5 Tbl spoons of maple suryp and a teaspoon of milk…awesome.

    • Gemma Stafford on January 19, 2019 at 2:58 am

      Hi Tyran,
      Thank you for letting us know about this, and about how you adjusted the recipe too. Other bold bakers will be encouraged to try it.
      Thank you too for being in touch,
      Gemma 🙂

  4. TL Jackson on January 14, 2019 at 5:21 pm

    Gemma,

    I really like your website and your recipes here. Today only I’ve tried both your Best Ever Banana Bread which I added chocolate chips in and this Pumpkin Bread recipe. I only ran into two small problems that I would like to try and understand why it happens the way they did.

    1) I notice in your video at the end when you are getting ready to pour your mixture into the pan that it’s more liquid but not runny but thick enough. Mine was really dry to a point I had to put more milk in to get it wet enough but still nowhere near the way it looked like yours. Now, the only real difference is that I used Truvia Baking Blend rather than sugar. Would this make any real differences in the dryness of the texture? Or what about certain ingredients being used right out of the fridge cold rather than room temperature?

    2) The other one is regarding the glaze. I know you said to start with one cup and then add more to get the consistency that is needed. I ended up adding another cup of powder sugar before I finally stopped. But thought it was still too runny but after it set for a while it firmed up nicely. After one cup only it was way too runny. Is that normal?

    Any suggestions for next time?

    TL

    • Gemma Stafford on January 15, 2019 at 4:47 am

      Hi there,
      thank you for this detailed description, it helps me to understand.
      1. You are right about the cold ingredients, it will affect the texture of the batter if they are cold from the fridge, it will make a stiff batter. Other than that I am not too sure why it is such a dry batter for you. I am wondering how you measure the ingredients? It is important to get this right for any recipe. The little extra milk should resolve it for you. Flour in different places also behaves in different ways, some are more absorbent than others.
      2. the glaze – powdered sugar is really highly absorbent too, I tend to take this really carefully, a little of whatever liquid I am using, and keep on adding it until it is just so. Some powdered sugar has an added ingredient, cornstarch, which allow it to take more liquid than the corn starch free product, if you see what I mean. Again, it is about how liquids are absorbed by the sugar.
      I hope this is of help to you.
      Gemma 🙂

      • TL Jackson on January 15, 2019 at 8:45 pm

        Thank you for the feedback…I’ve been reflecting this Pumpkin bread being so dried. As for the measurements, I used the exact measurements. I measured each ingredients exactly. Here is what I came up with:

        1) I used Hodgson Mill Organic All-Purpose Naturally White Flour (Unbleached) as my flour. I’m also wondering if the age of this flour also played a role? This flour is probably three years old?

        2) I would also think some of the ingredients being cold from the fridge played a role as well.

        TL

        • Gemma Stafford on January 16, 2019 at 4:32 am

          Hi there,
          Wow! three year old flour will be well aged, it continues to age as you hold it, and I suspect it is actually stale by now!
          Flour will usually store well beyond the expiry date, provided it is stored in an airtight container, in a cool place, this way it should be good for about 12 months. It can also be frozen.
          I am not too sure if this would affect the bake as you indicated though, I would not have experience of using flour this old. The flavor of the flour would also change in this time, and the color too.
          Cold ingredient will stiffen a mix, but having said that they would affect the baking time a little but generally not the result, certainly not make it dry and crumbly.
          I suspect oyu are back to the flour. Buy in quantities you can use quickly, freeze what you have left, all will be well.
          They type of pumpkin too may contribute to the difficulty, it is a bit of a conundrum!
          Gemma 🙂

          • TL Jackson on January 16, 2019 at 7:54 pm

            Basically, I “inherited” all types of flours when my mom died back in 2016. Since I was the cook in the family after my mom, everything in the kitchen was given to me. There’s a lot of different type of flours that never been open. This flour was one of them until like two weeks ago.

            Thank you for all the advice…

            • Gemma Stafford on January 19, 2019 at 1:54 am

              Ah! It sounds like your mom was a baker!
              I am sorry to say that most flour has a shelf life, however I think your mom would be proud that you have been using them.
              Carry on baking,
              Gemma 🙂



    • Debbie on January 15, 2019 at 7:22 pm

      Hi,
      I have a practice ,the pumpkin must roast not for steam ,if us the steam pumpkin ,at the end found out is
      too wet ,I hope can help why all the weight accuracy right still too wet.

      • Gemma Stafford on January 16, 2019 at 4:22 am

        Hi Debbie,
        I take your point, this really is important, depending on the type of squash/pumpkin used, some are ‘wetter’ than others, naturally.
        Chiise a tight fleshed pumpkin for best results. A butternut squash can work well too in this type of recipe, roasting adds flavor too, so will be good,
        Gemma 🙂

  5. Rosemary on January 4, 2019 at 9:01 pm

    Hi Gemma
    I don’t use vegetable oil can I use coconut oil or avocado oil.

    • Gemma Stafford on January 5, 2019 at 11:12 am

      yes Rosemary, absolutely you can. Any oil apart from Olive oil will work well.

      Best,
      Gemma.

  6. Maddy in North Dakota on December 31, 2018 at 8:45 pm

    This truly is the BEST Ever Pumpkin Bread (and I’ve made many different recipes over the past 45 years). I love your site Gemma, and start here whenever I’m looking for a recipe. Thank you, your husband, and crew for so many good recipes and such beautiful photography and videography.

    • Gemma Stafford on January 1, 2019 at 2:43 am

      Maddy thank you so much for your lovely message. I’m really delighted you like my recipes and videos.

      Happy New Year!
      Gemma.

  7. Dottie Allen on December 23, 2018 at 12:05 pm

    Dottie Allen Gemma i have a question i made the pumpkin bread it was gpod except for one thing it started to burn on the bottom of the parchment paper.That was the first time i ever used parchment paper in my life . My oven seems to burn on 350 so i usually cook on 325 it might take a little longer but with any luck it wont burn..Another thing butter burns so why do we have to grease the pan

    • Gemma Stafford on December 23, 2018 at 8:02 pm

      Great question, the butter is just to hold down the parchment in place.

  8. Eileen on December 20, 2018 at 7:14 pm

    What a delightful loaf! I added walnuts and chocolate chips for an extra wow factor, though truly the rich pumpkin bread and maple frosting is the best part.

    • Gemma Stafford on December 21, 2018 at 12:26 am

      Hi Eileen,
      Thank you so much for this lovely review of this recipe. Thank you too for your additions info, this is really valuable to other bold bakers, to make them a little bolder!
      Seasons greetings to you and your family,
      Gemma 🙂

  9. Camille on December 20, 2018 at 4:22 pm

    Can I use almond flour instead of regular flour?

    • Gemma Stafford on December 20, 2018 at 5:09 pm

      For this i would not suggest it as it might throw off the ratio.

  10. JL Watson on December 19, 2018 at 8:37 am

    This is BEYOND fantastic!! I made a loaf to share with friends and have made it three more times in the past week to give as gifts. Honestly, I could devour this in one sitting! The maple syrup in the frosting takes it over the top.

    • Gemma Stafford on December 19, 2018 at 9:26 pm

      YAY i am delighted to hear that. Enjoy it and happy holidays!

  11. kcuthill on December 17, 2018 at 9:53 pm

    Oh my, mmm! This pumpkin loaf is so moist and delicious! It’s lightly spiced and almost smells like gingerbread. My glaze didn’t come out quite right, but it still worked and is the perfect topping for this masterpiece. I will definitely be making this recipe again and again! Move over banana bread, there’s a new favourite in town.

    • Gemma Stafford on December 18, 2018 at 5:28 pm

      Wow, i am delighted to hear that! Great job!

  12. KANIKE on December 12, 2018 at 3:56 pm

    Delicious !!! Made 1 loaf as is and Added some hershey’s cocoa powder & walnuts to the other loaf both were amazing!!

    • Gemma Stafford on December 12, 2018 at 4:20 pm

      YAY i am delighted to hear that!

  13. Jackie on December 10, 2018 at 9:47 am

    i made this and it was AMAZING!! So good that i have made some and froze it for the Christmas holidays. I will say i opted not to use the glaze topping as i prefer it without. plus, it is amazing toasted with butter for breakfast!! definitely, one of my new favorites!

    • Gemma Stafford on December 11, 2018 at 2:53 pm

      Wow, i am delighted to hear that, next time send up a photo! Happy holidays!

  14. Sancha on December 8, 2018 at 2:52 am

    Just made this and it is light and amazing, I have tried making pumpkin bread before and it has always turned out dense. Thank you Gemma!!!!

    • Gemma Stafford on December 8, 2018 at 4:56 am

      Hi Sancha,
      Good! I am really happy to have this kind review. Thank you, it will be a big help to other bold bakers,
      Gemma 🙂

  15. Gail on December 5, 2018 at 3:47 pm

    Hi Gemma, I made two loaves of this bread today, one loaf I added walnuts and golden raisins. It is delicious. . I look forward to using more of your recipes. Have a great holiday.

    • Gemma Stafford on December 5, 2018 at 7:30 pm

      I’m delighted to hear it, Gail. Well done to you making my Pumpkin Bread recipe. Have you tried my Banana Bread? There’s a secret ingredient that makes all the difference. I hope you enjoy!

  16. Mary john casey on November 25, 2018 at 2:50 am

    Hi Gemma
    Love all your recipes.. tried many of them. Can we add dry fruits and flax seed to it.. can you also post the thanksgiving cake I know it’s too late now but for later.

    Love Mary Casey

    • Gemma Stafford on November 25, 2018 at 4:39 am

      Hi Mary,
      Yes, you can add whatever you like to the pumpkin bread, just do not add too much of any one thing as it will unbalance the recipe.
      Flax seed, when it is milled, is a great addition to a bread of ant sort really. It is also useful as an egg substitute. (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) chart here for you.
      I am not too sure about the Thanksgiving cake! I cannot think what this is in reference to, sorry Mary,
      Gemma 🙂

  17. Char on November 23, 2018 at 9:15 am

    I am 71 years old & have made my share of pumpkin breads & this is BY FAR the best ever! I love your site & your videos! Thank you so much!

    • Gemma Stafford on November 23, 2018 at 2:00 pm

      Charlene, that is a huge compliment. I’m delighted to hear that.

      Best,
      Gemma.

  18. Gemma Stafford on November 23, 2018 at 6:11 am

    Hi Melissa,
    I am wondering about the size of your loaf pans, this may explain the size, and the baking time too.
    The oven also matters, though I am not thinking this is an issue here. My pans are 9×5 inches, a two pound pan, which takes 8 cups of batter.
    This is a bit confusing I know, but there is a smaller one pound pan too, and that would cause the problem for you.
    1. it would over rise.
    2. it would not bake through in the time, would probably need a lower temperature for a longer time.
    I suspect you could have made 3 – 4 loaves with your batter.
    I hope this is of help, let me know,
    Gemma 🙂

  19. Donna Bush on November 22, 2018 at 1:58 pm

    Thank you for your lovely recipes, I enjoy your site. I just wanted to mention to you that I love to bake so my daughter bought me for Christmas U.S.A bake pans. I never have to grease them and the loafs, cakes, muffins just fall out of the pans. In fact you hardly have to wash them. It is amazing to me as I always greased them with using my old pans. They are rather expensive but well worth it.

    • Gemma Stafford on November 23, 2018 at 4:42 am

      Donna, that girl knows where her bread is buttered, as my mum would say! I think she is going to benefit from this perfect gift too!
      Good kitchen equipment is a great investment, I always say ‘buy the best you can afford’ it will last a lifetime.
      Nice considerate daughter, good for you mom,
      Gemma 🙂

  20. Daria on November 21, 2018 at 4:35 pm

    I really love this recipe..everyone in my family loved it!
    I also love your crazy bread, cookie recipe as well..Gemma!
    easy to follow and great results! You are awesome!
    Really glad that i found you for my baking life!!

    And I would like to make into muffins as well with this recipe…
    Can i just follow this recipe? Will it come out as good as loaf bread?
    Hope you have wonderful Thanksgiving day!

    • Gemma Stafford on November 22, 2018 at 3:33 am

      Hi Daria,
      Wow! That is so kind, what a lovely review of the recipes.
      You can bake this as a muffin, certainly, and this will make a great portable snack. The baking time will change though, and you will need to keep a close eye on it after about 20 minutes. Do not open the oven unnecessarily as that will cause a drop in temperature and the result will not be as good.
      I hope this is of help to you.
      Gemma 🙂

  21. Mary on November 21, 2018 at 10:14 am

    Hi Gemma! I am new to your site. So excited to start making your recipes. When your recipes call for butter, is it always salted butter? Also, what brand of cocoa and chocolate would you recommend using? I have not been able to find the 72% bitter sweet chocolate you normally use.

    • Gemma Stafford on November 22, 2018 at 2:20 am

      Hi Mary,
      We are delighted to have you here with us. we have a great community of Bold Bakers here, from all over the world. Please do not be shy about giving your input, we get great insights here and learn from each other.
      I am lucky here in California to be able to get Ghirardelli chocolate, a really great brand, with cocoa and the various cocoa content levels of chocolate. What you can get where you live will probably be one of the big brands, and that is good too. Look for an unsweetened cocoa powder for best results. The labels on most chocolate bars will tell you the Cocoa content, the higher the cocoa content the less of other ingredients. At around 70% you get a good balance of flavor, cocoa butter, sweetness and what I call ‘meltability’ (not really a word!).
      You can howver go as low as 50% and get reasonable results, but below this you are getting a lot of other things in the bar.
      Take moment in your store, read the labels of a few types, and decide. If you live in Europe you can find some good single source chocolate in places like aldi, Tesco and Lidl. Buy a few bars and do a taste test, though I know that may be a punishment 😉
      I hope this is of help to you, happy baking,
      Gemma 🙂

  22. Shaundell Horn on November 18, 2018 at 5:08 pm

    Can you use canned pumpkin?

    • Gemma Stafford on November 20, 2018 at 4:18 am

      Hi there,
      Sure you can, no good reason not to!
      Gemma 🙂

  23. Shirley on November 18, 2018 at 2:20 pm

    Wow! Warm out of the oven with maple glaze! Wow! I didn’t change a thing – except that I doubled the recipe to give one loaf to new neighbors. I’ve never been a fan of maple flavor, but the 2 tbsp of maple syrup gave just the right hint of maple flavor without being over the top. The bread is dense and moist and just the right amounts of pumpkin and spice flavors to be the perfect way to incorporate the flavors…and aromas…of Fall. There is a lot of sugar in this recipe so be very careful if, like me, you’re counting your carbs. If you are going to indulge in just thing for this season this is a really good way to do it! I am wondering how golden raisins who taste in the recipe?

    • Gemma Stafford on November 20, 2018 at 3:45 am

      Hi Shirley,
      I could almost taste it! thank you for this lovely description of this bake, and for the loaf to your new neighbor too, so kind.
      You could adjust the sugars a little to your taste in this recipe, or use one of the alternatives. We use Lakanto here, but there is truvia and swerve too, a great addition to your low carb armory.
      Thank you for being here with us,
      Gemma 🙂

  24. Arwa on November 16, 2018 at 11:57 am

    Beast pumpkin bread ever!! Thank you so much for the receipe. My kids LOVE it. It dose not last to the next day 🙂

    • Gemma Stafford on November 16, 2018 at 8:04 pm

      Yay!!! I’m delighted to hear that!! Thanks for trying it out 🙂

      Best,
      Gemma.

  25. Debbie on November 14, 2018 at 6:46 pm

    I so happy with this recpie ,I use avocado oil ,turn out beautiful ,my family said taste like with nuts. Thanks for sharing recpie.

    • Gemma Stafford on November 15, 2018 at 2:25 am

      Hi Debbie,
      I am delighted to have this lovely review, thinking the NUTS is a good thing of course! lol,
      Gemma 🙂

  26. Mumtaz on November 13, 2018 at 9:40 pm

    Tried it turned out so yummy, thanks Gemma for the best recipes.

    May I please have a recipe for cheese straws?

    • Gemma Stafford on November 14, 2018 at 1:07 am

      Hi there,
      Cheese straws are so delicious, and so simply made. I make these with leftover puff pastry, really just folding and rolling a strong cheese into the pastry and cutting into strips. (https://www.biggerbolderbaking.com/easy-puff-pastry-recipe/) this recipe would be good for that! you could incorporate the grated cheese, with a little mustard, salt and black pepper into this pastry, and it would be delicious. I have added it to my list.
      Thank you for this suggestion,
      Gemma 🙂

  27. Laurie on November 9, 2018 at 5:04 pm

    Gemma, I like to bake and freeze bread for a later date. Can this bread be frozen and then glazed before serving?

    • Gemma Stafford on November 11, 2018 at 5:26 pm

      Absolutely Laurie. It freezes really well. Keep it in the freezer for around 4 weeks.

      Best,
      Gemma.

  28. Letty Padilla on November 6, 2018 at 2:34 pm

    Hello Gemma. I am so looking forward to trying this. Can butter or applesauce be used to substitute the oil?

    • Kevin Kurtz on November 6, 2018 at 8:08 pm

      Yes absolutely you can use apple sauce instead of oil 🙂

      I hope you like it.
      Gemma.

  29. Tina Barber on November 4, 2018 at 8:28 am

    My oven stopped working 15 minutes into baking this bread, can I finish baking in the microwave?

    • Gemma Stafford on November 4, 2018 at 8:23 pm

      oh Tina!!! hum, technically it will cook if you put it in the microwave.

      Preferably you could put it in another oven 🙁

  30. Ari on November 3, 2018 at 7:54 pm

    Incredible!! I made this for my family and we ate the whole thing in 2 days even though some of us are on a diet. Thank you, Gemma, for another amazing recipe!

    • Gemma Stafford on November 4, 2018 at 4:55 am

      Hi Ari,
      This is a good recipe, and somehow it seems to not be too unhealthy, even for the dieters! We all need a little treat every now and again!
      Thank you for being here with us,
      Gemma 🙂

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