Great idea! Dana – I haven’t been in much of a baking mood lately, but I have been in a pumpkin, pumkin all the time mood lately, and so many recipes that claim to be “pumpkin” only have pumpkin pie spice in them! Good luck! Ahh. Let’s say, hypothetically, you were cooking this for a household that contains a coeliac, two vegans, and someone allergic to bananas (for a total of only two people, but we’re quite high value, restriction-wise) Er, any useful subs for the banana? Sorry, wasn’t sure how to contact you. Awesome. I am so happy when things I bake for him work out and when they make him happy. Thanks for sharing. :) Anyway, I really want to make this because it just looks way too yummy to pass up! If you give it a try, we would love to hear how it goes! Did not have pumpkin pie spice so used a tablespoon more pumpkin purée and extra cinnamon, along with some nutmeg. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Looks amazing and I can just picture myself snuggling up with a book and a slice of this stuff. I also made your pumpkin ice cream and kind of hoping the donuts that didn’t get glaze get stale and then I’m going to slice them in half and make pumpkin donut ice cream sandwiches!! Thanks so much for the teply! I used spelt flour because that’s what I had and Hmm hmm good. She used a gluten free blend of her own that used coconut flour, which I think is the reason hers turned out so dry. I am not gluten free and instead will be using whole wheat flour- is the almond meal a necessity? It took almost an hour in the oven, but it’s possible that it’s because of our oven or because of substitutions (I used Bob’s Red Mill GF flour instead of making the flour mix). Ripe banana works best, and you want to mash it up well. Heather. I have loved all of you recipes that we have made. Turned out well. I used coconut oil instead. If you can have other nuts you could also try subbing a nut meal like walnut or pecan. I would recommend two small or one large egg. Directions. When making homemade pumpkin puree, it may turn out watery, which affects recipes that use it. Is there any way to adapt this to be nut free as well or is there another recipe that you would suggest? Can you help me find a place that has recipes like yours? They always seem to find a way into my weekends. Wow!!!! Hmm that may have been the reason as changing the pan often means you have to change the bake time. Its baking now but im sure it will be good. Let me know how it goes if you give it a try! But if you’d like to use a regular egg instead, go for it :). It looks like the ingredients are somewhat similar to ours, but less brown rice flour. Reduced the amount of water to 5 Tbsp Was reading the comments to see if my questions had already been answered (so I wouldn’t have to ask them), and saw your comment. Thanks so much for this recipe! Any tips? Glad you enjoyed! You will not be subscribed to our newsletter list. Vegan Butternut Squash Tacos with Crispy Brussels Sprouts ». I’ve been making your chocolate chip oatmeal pancakes for over two years now. So glad you liked it. We haven’t tried it so I’m not sure how it will compare, let us know if you try it! Is it crumbly or sticky? And maybe scale back on the flours since there will be less moisture. I was wondering–what size bread pan did you use for this? thank you for giving us such a great recipe! Thanks! Now my go to pumpkin bread. Hope that helps! I love so many of your recipes! Thank you! I now have a ready supply of your gluten free mix for baking when I want something gluten free. This can be for a number of reasons – altitude, variation in quality of ingredients, and varying oven temperatures.