Categories: Baking/Cooking, Seasonal.
Kathy – December 7, 2015:
This gluten free pumpkin bread mix is just delicious and moist. It has the right amount of pumpkin flavor. I did substitute applesauce for the oil and had to cook it 10-15 minutes longer. I would recommend this product.
Wes – October 18, 2016:
This didn’t work out for me, unfortunately. I followed the directions listed on the package, but despite taking it out I believe around ten minutes earlier than the time listed, it came out completely burnt. The pieces that weren’t burnt tasted decent, but if I ever made it again, I would definitely put it in for far less time and check it even earlier.
sara – December 9, 2016:
I used coconut oil because its what I had and then added fresh cranberries. Heavenly for GF.
Not that bad
Chocolate cupcakes with a buttercream vanilla frosting.