• Annie @ Naturally Sweet Recipes

    posted on October 19, 2011 at 10:25 am

    Delicious! My sisters and I are obessed with coconut sugar, these look like a perfect treat to use it in! Thanks for sharing!

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  • Peter Bronski

    posted on October 19, 2011 at 12:27 pm

    Sounds delicious, Amy! The pumpkin plus the blend of spices is right up my alley, and I can only imagine with the addition of the OJ and zest. Nice!

    Cheers, Pete

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  • Priyanka

    posted on October 19, 2011 at 1:52 pm

    It just looks superb…loved it

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  • Iris

    posted on October 19, 2011 at 4:11 pm

    Love the addition of freshly squeezed orange juice…see this is why you rock. :) You always give me ideas for my own baking! Of course I just got back from the grocery store…and now I need an orange.

    [Reply]

    Amy Reply:

    @Iris, I get that…I bought a big crate of oranges from Costco so I wouldn’t run out. And, I’m saving the peel so I can make candied orange peel. Maybe, just maybe, I’ll be able to pull off some panettone this holiday season.

    xo,
    Amy

    [Reply]

  • Maureen

    posted on October 19, 2011 at 8:36 pm

    I need to make this recipe! It looks delicious!

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  • Kristin @ Eating with Purpose

    posted on October 19, 2011 at 10:43 pm

    I love, love, love anything pumpkin! This would be amazing for Thanksgiving morning too… I know this is vegan, but a little cream cheese on top would be to die for! Thanks Amy for a real food recipe that will keep us all on track as the holidays quickly approach. Yum!!

    [Reply]

    christine Reply:

    @Kristin @ Eating with Purpose, of course, you could use a vegan cream cheese substitute, and wouldn’t it be great with a little orange oil and/or finely grated zest in it, to enhance the flavour of the bread? Yummy!

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    Amy Reply:

    @Kristin @ Eating with Purpose, I agree….I ate mine with Greek yogurt. :)

    xoxo,
    Amy

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  • InTolerant Chef

    posted on October 20, 2011 at 4:40 am

    Sounds really yummy. To leave out the stevia, should I up the palm sugar a bit and add some vanilla extract, Or just leave the amounts the same do you think?

    [Reply]

    Amy Reply:

    @InTolerant Chef, I added the stevia to add a little more sweetness – you can’t taste it all in the final product. I would use more palm sugar but it will probably change the final product.

    Hugs,
    Amy

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  • christine

    posted on October 20, 2011 at 5:08 am

    this sounds great – and it’s vegan – yay:) I reckon with some dried cranberries tossed in it would be great for Christmas:)

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  • Abel James

    posted on October 20, 2011 at 10:23 am

    Thanks Amy! I can’t wait to try this! Pumpkin is the best thing about the fall…

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  • Amanda Larson

    posted on October 23, 2011 at 10:16 pm

    This looks amazing! I am roasting pumpkins in the oven as I type this and I can’t wait to try this bread. So, if I don’t have to eat gluten free, would I just sub regular flour for the GF mix and regular baking powder? Would I still need the xanthan gum?

    I too am in a fall mood. I made cookies the other day (and will be linking them up on Tuesday!)

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  • Katrina

    posted on November 15, 2011 at 9:38 pm

    Could I sub something else for the coconut oil? It’s the only ingredient I am missing!

    [Reply]

    Amy Reply:

    @Katrina, Yes – you can sub any other oil. I’d go with something neutral flavored like canola or grapeseed.

    Hugs,
    Amy

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  • Julie

    posted on January 22, 2012 at 11:30 am

    I’m interested in trying your recipe but is there a substitute for the coconut sugar (eg. agave or more stevia).

    Thanks!

    [Reply]

    Amy Reply:

    @Julie, Coconut palm sugar is a granular sweetener made from the sap of the coconut tree. To use agave or stevia you’d have to play around with the recipe.

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  • Kimberly Hatcher

    posted on September 26, 2012 at 9:37 am

    I was wondering what replacement oil or sugar you recommend for the coconut. We are allergic to coconut.

    Thank you.

    [Reply]

    Amy Reply:

    @Kimberly Hatcher, You can use any granulated sugar. For the oil, use whatever you generally use. It should be delish!!

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  • Mae West

    posted on October 5, 2012 at 8:13 pm

    I found your site when looking for nut-free, sugar-free Halloween treats for my grandson’s Nursery School (have to be mindful of all the kiddies with food allergies–including my grandson, 3 yr old Matthew, who has peanut allergies). I also always look for vegan recipes to make for a friend of mine with Down Syndrome, a little girl who LOVES treats! Sooooo glad I came across your recipes–can’t wait to try a few!

    Amy…you ROCK!

    [Reply]

    Amy Reply:

    @Mae West, Thanks, Mae. Enjoy!! That is one of my favorite loaves.

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  • tc

    posted on November 22, 2012 at 12:20 pm

    Thanks for the recipe! Turned out amazing!!!!

    [Reply]

    Amy Reply:

    @tc, Yea! I love it! So glad it worked for you, TC. And, thank you for coming back to share with me.

    Hugs,
    Amy

    [Reply]

  • Angela

    posted on December 5, 2012 at 4:54 pm

    Hi Amy, I just wanted to say I made this bread last week and it’s AMAZING! I’m making more tonight so I can share it with my girlfriends. Thanks for posting! : )

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  • Kimberly

    posted on January 1, 2013 at 6:42 pm

    I made this bread and it was delicious! It was so thick when I was putting it in the pan I thought for sure it would be dry. It was incredibly moist and fairly fluffy. I grated fresh nutmeg and put in a bit of extra orange peel and the flavor was excellent. Thank you!

    [Reply]

    Amy Reply:

    @Kimberly, So glad you liked it, Kimberly!

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  • Bella

    posted on January 1, 2013 at 8:00 pm

    This does look very delish. I reallly could have used some vegan pumpkin bread this holiday season. Excellent job!

    [Reply]

    Amy Reply:

    @Bella, Thanks, Bella!

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