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.

I love your recipe, thank you for sharing!

I wanted to make mini loaves for gifting. How should I adjust the cooking time?

Thank you!

Hi Eileen,
I'm made banana bread with oat flour and it worked well, but for that I had a recipe with eggs. In this case, an eggless recipe, I think your best bet would be to use a gluten-free flour all-purpose blend that contains something like xanthan gum to contribute structure, since you can't rely on the gluten in regular all-purpose flour. But this will take some testing because they don't all behave the same... I'd try replacing gram for gram to see if that works, then adjust from there, like if you notice an unbaked layer on the bottom, you likely needed more flour in the batter.
I'm sorry I don't have a more concrete answer for you, but I hope this will at least get you moving in the right direction! Good luck and let me know what flours you test and how it goes!

Perfect!