• Alta

    posted on October 14, 2009 at 8:16 am

    Mmmm, pumpkin bread. Yum! Thanks for linking my chili!

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  • Squeaky Gourmet

    posted on October 14, 2009 at 8:45 am

    Yum–looks great–I love the currants with this!

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  • sea

    posted on October 14, 2009 at 12:03 pm

    Aww, thanks for the recipe mention. Hmm, those pumpkin cheesecakes were awfully yummy- and your pumpkin loaves sound great too. I might have to make some! I love pumpkin season!

    -Sea

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  • Liz@HoosierHomemade

    posted on October 14, 2009 at 1:03 pm

    Those look so good. And I love your picture too.
    ~Liz

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    Amy Reply:

    Thanks, Liz. If you were closer I’d bring you some.

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  • Amy @ Finer Things

    posted on October 14, 2009 at 3:18 pm

    Currents. Yet another ingredient I have yet to try. I need to step out of my comfort zone. :)

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    Amy Reply:

    They’re just like little raisins. I get them in bulk so they’re cheap.

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  • Jennifer

    posted on October 14, 2009 at 4:29 pm

    These are similar to my pumpkin cookies!! We must’ve been thinking alike.

    I’m getting back into the blog action and checking out great recipes again.

    I’ve missed everyone. :)

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    Amy Reply:

    I’ve missed you and thought of you often. I got a HUGE smile on my face when I saw your comment. It’s nice to have you back. I will be over later to check out your pumpkin cookies.

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  • Angie

    posted on October 14, 2009 at 7:22 pm

    Thanks for the link Amy – your loaves look delicious! I’m so excited it’s pumpkin season!

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  • Liz@HoosierHomemade

    posted on October 14, 2009 at 10:20 pm

    Love the polka dot ribbon!
    ~Liz

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    Amy Reply:

    @Liz@HoosierHomemade, So glad you came by again today. You must really want to eat some pumpkin bread.

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  • Lauren

    posted on October 14, 2009 at 11:28 pm

    So so cute! I really need to try making pumpkin bread – it sounds like the perfect combination =D. Lately, I’ve been enjoying pumpkin in my cereal (quinoa flakes), and in cupcakes. Hopefully, there will also be a pie in the near future.

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  • Katrina (gluten free gidget)

    posted on October 15, 2009 at 7:50 am

  • Jenn AKA The Leftover Queen

    posted on October 15, 2009 at 10:38 am

    I agree, I love pumpkin everything. For me, it is all about the flavor and the COLOR. I love the color it adds to everything it flavors. Beautiful and perfect parallel to the fall colored leaves!

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  • Amy

    posted on October 15, 2009 at 1:07 pm

    @Jenn AKA The Leftover Queen, I actually didn’t think about the color – must be that we only have 2 weeks of fall in Texas. I agree completely, though. When I lived in Ohio the rich fall colors really nourished my soul.

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  • Amy

    posted on October 15, 2009 at 1:08 pm

    @Lauren, Pumpkin and quinoa flakes sounds so good. I’d add pecans, cinnamon, and vanilla stevia and be in heaven!

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  • SnoWhite

    posted on October 15, 2009 at 3:27 pm

    those are so cute — not to mention tasty-looking!

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  • Sandy Gillett

    posted on October 15, 2009 at 7:09 pm

    I can’t wait to make these. I love pumpkin bread and your recipes turn out every time. They are what you say they are. I appreciate your cost consciousness too. I just mixed up my second batch of your flour blend. Thank you!

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  • Amy

    posted on October 15, 2009 at 8:40 pm

    @Sandy Gillett, Thanks for the feedback, Sandy. Are you using the basic flour blend or the high-protein one? Just curious.

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  • Linda

    posted on October 16, 2009 at 10:18 pm

    I love the picture. Mini loaves are a great idea for gifts. I think I would add nuts instead of currants. I’d like to try more baking with agave. I’ll use a different flour blend, though. (I gave up on bean flours long ago.) Thanks for linking up!

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  • Heather @CeliacFamily

    posted on October 17, 2009 at 10:59 am

    These look great. I agree with Linda, these would be great for hostess gifts, teacher gifts, holiday gifts to neighbors, etc. Especially wrapped in a cute ribbon like you did! Can’t wait to try them.

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  • Amy

    posted on October 17, 2009 at 6:45 pm

    @Heather @CeliacFamily, So good to hear from you, Heather. If you make them let me know what you think. I have thought of all kinds of variations – including chocolate and nuts – but I make so many things with nuts I thought this time I’d try something different.

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  • Kelly the Kitchen Kop

    posted on October 18, 2009 at 11:27 pm

    I’ve never used currents, either, but how could I not love them in this yummy recipe.

    Thanks for joining in on Real Food Wednesday, I’m stumbling your post now…

    Kelly

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  • Melody

    posted on September 26, 2010 at 7:12 pm

    I made this recipe today. I have hesitated to use the GF flours and your high protien GF flour blend worked beautifully. I made little pumpkin “muffins”. They’re super cute! I’ll freeze some and share some with my BFF who is also going SFGF. This recipe made 18 muffins. I forgot the currants so I used diced dried apricots. I also mixed the dark and light agave nectar. I only regret my dice on the apricots wasn’t finer. They taste great and I love the sweet, fall flavors!

    Thanks for your inspiration!

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    Amy Reply:

    @Melody, I’m so happy that they turned out well for you. I bet apricots and pumpkin is delicious. Thanks, Melody, for coming back to letting me know. Hugs!

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  • Julie

    posted on October 7, 2011 at 8:22 am

    I want to make this recipe but I’m just wondering if the cloves are to be ground? and I’m assuming ground ginger? I’ve never used agave nectar and noticed that someone used light and dark agave nectar. Which one would be more useful in baking and which one is preferred for this recipe?

    Thanks and I’m looking forward to making these!

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    Amy Reply:

    @Julie, Yes, ground spices! :) I updated the recipe to make it more clear. Thanks.

    I used to use both light and dark agave but decided it didn’t make that much of a difference. Now I just use light agave.

    Hugs,
    Amy

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  • Jess

    posted on November 14, 2011 at 8:28 pm

    Hi Amy!

    Your website has so many interesting items on it – I can’t wait to try them, especially this one! I am new to gluten-free baking, actually baking in general but I have a gluten allergy as well. :) I bought a breadmaker hoping it would help me get started, and with the holidays almost upon us, I was hoping to make some pumpkin and ginger breads. Do you think this recipe would work in a breadmaker? I have found that most recipes make no reference to breadmakers, so since you are so active on your site, I thought you would be a good person to ask. Thank you in advance, and thank you for your awesome and very useful site!!!

    Jess =)

    [Reply]

    Amy Reply:

    @Jess, Give it a try and see what happens….I don’t use my breadmaker often and I never use it for quick breads so I’m not much help. Let me know how it turns out. :)

    Hugs,
    Amy

    [Reply]

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