Comments on: Low-Carb Pumpkin Bread

By: Darcy

Darcy — Sun, 03 Jan 2021 13:49:20 +0000

This was a total win! It truly tastes like my original recipe that I have been making for 30 years. I will be making this again and again. Thank you!!

By: Trim Healthy Mama Pumpkin Recipes

Trim Healthy Mama Pumpkin Recipes — Thu, 19 Nov 2020 20:14:59 +0000

[…] Spice Latte, moved into a sugar-free Pumpkin Spice Granola, and finished with my favorite – Low-Carb Pumpkin Bread (I'm actually eating a slice with whipped cream right now and my tastebuds are thanking […]

By: Jen

Jen — Mon, 16 Dec 2019 22:10:00 +0000

In reply to Marie.

Yes, it is correct. If you insert a toothpick and it comes out clean, it’s cooked through. If it isn’t done you can always put it back in – oven temps can vary a bit. 🙂

By: Marie

Marie — Sun, 15 Dec 2019 21:52:13 +0000

Is the temp correct. I think made this and baked for 1 hr at 325 and definitely does not look baked

By: SUZY MOWERY

SUZY MOWERY — Wed, 23 Oct 2019 17:25:20 +0000

What is the recipe for your pumpkin pie spice?

By: THM Pumpkin Recipe Roundup! - Molly Miller Wellness

THM Pumpkin Recipe Roundup! - Molly Miller Wellness — Thu, 03 Oct 2019 03:28:30 +0000

[…] ~Pumpkin Bread from The Well Planned Kitchen […]

By: Samantha Cook

Samantha Cook — Sat, 02 Feb 2019 21:38:33 +0000

The flavor of this batter tastes amazing. Can’t wait to have the baked version!

By: Jennifer Petecki

Jennifer Petecki — Wed, 30 Jan 2019 19:16:11 +0000

In reply to Jen. I made it the first time with 1 can. I mis-read the recipe also. It turned out okay but was very moist. Still good and edible. Def make it with one cup next time and you can use the extra pumpkin in another loaf or something else. :)

By: Elizabeth Buckner

Elizabeth Buckner — Wed, 30 Jan 2019 19:06:15 +0000

In reply to Jen. Oh no, I put a whole can in. :/ Not sure how it will turn out

By: Jen

Jen — Thu, 25 Oct 2018 01:39:21 +0000

In reply to Nancy. Just 1 cup of canned pumpkin. The recipe is correct. :)