In reply to Dave.

Hi Janice. I realise that you must be extremely busy but I've had no response to my comment of several weeks ago???
Look forward yo receiving your response in due course.
Kind regards Dave

Love this Cream Cheese frosting. It’s perfect in my macarons. Best I’ve ever tried.

Hi, Thanks for your comment. Is it possible you used regular table salt instead of Diamond Crystal fine Kosher salt? If you did, this would explain why the bread was too salty.
I will add a note to remind readers that the recipe calls for Diamond Crystal specifically in the ingredient list or else to adjust the amount.

Hi! Thanks for your comment about the can size! It's so helpful! I'll add a note about it in the recipe card - I am in Canada, and our cans of pumpkin purée are much larger. For us, it's much less than 1 can of pumpkin. I avoid using cans as a quantity because the size of a can varies from country to country.

Love this recipe, and I wanted to say thank you for posting it! It's just so easy, very sweet despite the reduced sugar, and it does work well with not-too-moist homemade puree, just as you describe. It'll be going into my notebook, and I'll be sure to share your link with anyone who asks.

I love this recipe especially since my son is allergic to eggs. I used olive oil instead of canola, and added vanilla extract and a few extra dashes of pumpkin pie spice (this adds ginger & cloves) to give it extra fall spice flavor. I wish the recipe would have said 1 can of Libby's pumpkin instead of a cup and a half, I could have avoided dirtying those measuring cups 😄

I am an experienced baker, and 1 teaspoon of salt is too much! Seriously, that much salt makes the dish anything but healthy. I decided to follow your recipe exactly as written, and it turned out to be way too salty. 1/4 teaspoon is enough salt.