Comments on: Nutty Pumpkin Bread

By: Geri@heartnsoulcooking

Geri@heartnsoulcooking — Tue, 03 Nov 2009 21:39:27 +0000

What a GREAT!!! bread pumpkin with whole wheat and wheat germ. THANKS!!! Geri

By: Joy @ Joy Of Desserts

Joy @ Joy Of Desserts — Mon, 02 Nov 2009 02:44:04 +0000

I like to use stevia, too – so much better than a sugar substitute full of chemicals. I have a feeling I will love this bread. It sounds great. Thank you for participating in our 2nd annual bread roundup.

By: Tamy ~ 3 Sides of Crazy

Tamy ~ 3 Sides of Crazy — Sun, 01 Nov 2009 20:32:20 +0000

This sounds like a winner to me. I can’t wait to try it for the holidays. Thank you for sharing it with the 2nd Annual Bread Round-up.

By: wendypchef

wendypchef — Fri, 23 Oct 2009 23:22:42 +0000

Thanks for the tip, I’m going to have to try that!

By: dierdrejaine

dierdrejaine — Fri, 23 Oct 2009 05:02:23 +0000

First off, I ADORE Simply in Season. We (the cooks in my weekly community supper group) cook out of it all the time. Last night I made the Chipotle Pinto Beans (SIS p. 306) with cornbread from More With Less, and it was great! Anyway, a crazy good (though not necessarily healthy) substitution in the pumpkin bread is to switch out the raisins/dates for chocolate chips. So yummy….

By: wendypchef

wendypchef — Thu, 22 Oct 2009 23:33:47 +0000

Yoda, I’m pretty new to the world of stevia. I bought NuNaturals More Fiber Stevia Baking Blend at the health food store because I was looking for a substitute for sugar when I was making ice cream. Needless to say I do NOT recommend this blend for ice cream! I ended up with bundles of blech. It worked well for the bread, though, and I like that it’s a one to one ratio. I couldn’t taste it at all. Next time I might try all stevia instead of sugar.

By: Yoda Smith

Yoda Smith — Wed, 21 Oct 2009 16:13:35 +0000

What brand of stevia do you use? You know, not all brands taste the same. I use SweetLeaf!