Comments on: Whole Wheat- Olive Oil Pumpkin Bread

By: ines

ines — Wed, 19 Oct 2011 21:30:02 +0000

Made it as is and it was sooo good and soooo moist! So now i will try with all whole wheat, since it was so moist it hopefully will not interfere so much! Thanks for the tip Lori! Should it get too dry i will try adding the milk next time, but will let you know how it turned out…

By: Lori Lange

Lori Lange — Tue, 18 Oct 2011 13:46:27 +0000

You can certainly try it, but it may take a little experimenting! Because whole wheat flour absorbs more liquid than all-purpose flour, it is sometimes necessary to increase the liquid in a recipe when making a substitution. I’d probably add 1/4 cup of milk if I tried using all whole wheat. Let us know what you try and if it’s a success!

By: ines

ines — Tue, 18 Oct 2011 13:15:38 +0000

this sounds so great but would love to use ONLY Whole wheat flour. Does anybody know if this would turn out ok or would it become dry, I prefer a moist bread of course! Appreciate and thanks in advace for the response!

By: JudyLee

JudyLee — Thu, 13 Oct 2011 21:57:24 +0000

I use Olive Oil in almost EVERYTHING. I even substitute with the conversion for butter. It’s my secret to super delicious moist everything.

By: Joanne Ellis

Joanne Ellis — Tue, 05 Apr 2011 20:19:54 +0000

Great taste and unbelievably moist. Will replace my old pumpkin bread recipes with this one.

By: Ava Ascher

Ava Ascher — Wed, 23 Mar 2011 19:48:14 +0000

This is the best pumpkin bread ever. It is so moist!

By: jennymac

jennymac — Fri, 20 Nov 2009 23:25:45 +0000

This is a wonderful recipe, thank you! My 3 year old just inhaled two slices of it. I recently discovered your site and love it. I’ll be trying a lot more recipes.