To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Twitter: @Lauraskitchen
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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
Twitter: @Lauraskitchen
source
View Comments (23)
trying this recipe right now!
I'm making this with kabocha squash as well. I decrease sugar to 2/3. I love kabocha!
I substitute 1/2 of oil to yogurt. It came out absolutely fine :) I always enjoy your cooking show!
I tried this recipe today.However, I put equal amount of flour and pumpkin puree( which I made from fresh Japanese "kabucha"pumpkin without peeling for texture.I added only half a cup of coconut sugar , yet I found it already sweet.I added pumpkin seeds for garnish.it was perfect.Thanks...Neri Kawashima(Japan)
Laura! I love all your recipes no exception. This bread was too sweet!! all I can taste was the pumpkin spice and sugar ;-(
ok I didnt have a deep pan like that so I made it in a flatter one and I also put just one egg. Wouldn't call it an epic fail, still tasty but the bread didnt rise and it's not fluffy. Could a different pan make such an effect?
yes after making pumpkin cupcakes I am going to add less sugar too. But I gotta say that I'm doing it in secret from my family because they liked the sweetness:)
The top part of my cake cracked.. its still bakin now. Any idea why? :(
You have soooo many great recipes!
IM GLAD i found you your recipes always come out great! everyone's online SUCKS.. lol